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Whole wheat bread is a nutritious and hearty alternative to white bread, packed with fiber, vitamins, and minerals. Making it at home allows you to enjoy fresh, warm loaves with the satisfaction of knowing exactly what’s in your bread. Here’s a straightforward guide to baking whole wheat bread from scratch.
Ingredients
- 3 1/2 cups whole wheat flour
- 1 1/2 cups warm water (110°F/45°C)
- 2 tablespoons honey or maple syrup
- 2 tablespoons olive oil or melted butter
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 teaspoon salt
- Optional: 1/4 cup vital wheat gluten (for better texture)
Equipment
- Large mixing bowl
- Whisk
- Wooden spoon or dough hook
- Bread pan (8.5 x 4.5-inch or similar)
- Clean kitchen towel or plastic wrap
- Oven
Instructions
1. Activate the Yeast
- In a small bowl, combine the warm water and honey (or maple syrup). Sprinkle the yeast over the top.
- Stir gently to mix and let it sit for about 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is active.
2. Prepare the Dough
- In a large mixing bowl, combine the whole wheat flour, salt, and vital wheat gluten (if using).
- Make a well in the center of the dry ingredients. Pour in the yeast mixture and olive oil (or melted butter).
- Stir with a wooden spoon or dough hook until the ingredients are combined and a dough forms.
3. Knead the Dough
- Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour; if it’s too dry, add a small amount of water.
- Alternatively, you can use a stand mixer with a dough hook to knead the dough for about 5-7 minutes.
4. First Rise
- Lightly oil a large bowl and place the dough inside, turning it to coat all sides with oil.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.
5. Shape and Second Rise
- Punch down the risen dough to release any air bubbles. Turn it out onto a floured surface and shape it into a loaf.
- Place the shaped dough into a greased bread pan.
- Cover with a kitchen towel or plastic wrap and let it rise for another 30-60 minutes, or until it has doubled in size again.
6. Bake the Bread
- Preheat your oven to 375°F (190°C).
- Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Enjoy
Once cooled, slice the bread and enjoy it fresh. Whole wheat bread is delicious on its own or with your favorite spreads and toppings.
Tips for Success
- Vital Wheat Gluten: Adding vital wheat gluten can improve the texture of whole wheat bread by enhancing its elasticity.
- Hydration: Whole wheat flour absorbs more water than white flour, so you may need to adjust the amount of water slightly.
- Storage: Store leftover bread in an airtight container or plastic bag at room temperature for up to a week. For longer storage, freeze slices in a freezer-safe bag.
By following these steps, you’ll have a wholesome and satisfying loaf of whole wheat bread to enjoy at home. Happy baking!
