This is 100% WHOLE WHEAT BREAD! If you are like me, and you are done buying bread from store because of the harmful ingredients and chemicals used in making these breads then you are at the right place. In todays blog I am gonna show you how to make whole wheat bread at home with just a few ingredients that you may already have in your kitchen. So without any further ado, let’s dive in!
Are you someone who wants to eat clean? You don’t want to buy bread from store because of the harsh ingredients, but don’t want to eliminate bread from your diet? Then this recipe is for you.
I am a huge fan of bread. It is a super convenient option for breakfast or brunch. You can make a simple toast with eggs for breakfast in minutes. If you feel fancy you can make a quick french toast or a quick sandwich for lunch in no time. I would buy bread from store regularly but once I realised how unhealthy it is for me and my family I wanted to make a switch. I was a contemplating baking my own bread for almost a year. One fine day I decided, enough is enough and I started testing a bread recipe. And I also wanted to avoid the highly processed bread flour so I came up with this 100% whole wheat bread recipe. Now its a staple in my house and I bake it at least once a week.
THE DOUGH
The dough is very simple. You add all the dry ingredients in a large clean bowl like the whole wheat flour, instant fast action yeast, sugar and salt. Mix all the dry ingredients well, and make a well in the centre. Add oil(or butter) and water+milk and mix all the ingredients roughly with the help of a spatula. Transfer the dough to a clean working surface and knead the dough well for about 10 to 12 minutes.
Kneading the dough well is the key, so make sure you knead it really well. You will know when the dough is done. It no longer sticks to your fingers and it is smooth and stretchy. Since we are using 100 % percent whole wheat flour the dough may not be as stretchy like the bread flour or all purpose flour. But that’s OK. If you have a stand mixer you can use it to knead the dough for 8 to 10 minutes.
Once the dough is done, transfer it to a greased bowl and cover with a damp kitchen towel. Let it proof for about 60 to 90 minutes or until it doubles in size.
SHAPING THE BREAD
Once the dough has doubled in size, punch it down to release any large air bubbles. Transfer it to a clean working space and knead it for about 2 to 3 minutes. Roll the dough with the help of a rolling pin on a lightly floured surface into a rectangle. The rectangle does not have to be perfect, it can be a rough rectangle. Starting from the shorter end, roll the rectangular dough into a log, making sure to seal the dough after every turn. Prepare a 7″X4″ loaf pan by greasing it with some oil. Transfer the log into the loaf tin, cover with a kitchen towel and it it proof for the second time for about 30 to 45 minutes.
BAKING THE BREAD
Pre-heat the oven to 200 Degree Celsius.
Once the dough has proofed for the second time, you either egg wash or milk wash. Sprinkle any seeds of your choice on top and bake in the pre-heated oven for about 35 to 40 minutes. The outer layer has to be dark golden in colour and inside has to be soft.
When the bread is out of the oven allow it to cool down completely, resist the urge to slice the bread when it is still hot. Once it has cooled down completely cut into slices and enjoy.
CAN I STORE THE WHOLE WHEAT BREAD?
The bread tastes the best on the same day it is baked. However you can store the remaining bread after enjoying it on the first day in an airtight container, and use it for 2 to 3 days. I do not recommend you to use the bread for any longer than 3 days, as it might not taste the best.
THE PROCESS :
MORE RECIPES :
If you try this recipe do not forget to write down feedback in the comment section. Let me know if you have any questions at all, I will get back to you as soon as possible. Also make sure you follow me on Instagram and TikTok as I share video recipes and lot more stuff there.
WHOLE WHEAT BREAD
Ingredients
- 3 Cups Whole wheat flour
- 2 tsp Instant fast action yeast
- 2 tbsp Sugar
- 3/4 tsp Salt
- 3 tbsp Oil Or Butter
- 1 Cup Warm water NOT hot
- 1/2 Cup Warm Milk Not hot
Instructions
- In a large bowl, add wheat flour, instant fast action yeast, sugar and salt and mix everything well.
- Dig a well in the centre, add oil(or butter), warm water, warm milk and mix the dough roughly with the help of a spatula.
- Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour( 1 tbsp at a time) or if the dough is too try add 1 to 2 tbsp water.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap and let it rise in a warm, for about 60 to 90 minutes, or until it has doubled in size.
- Punch down the dough to release any air bubbles. Transfer it to a clean working space and knead it for about 2 to 3 minutes.
- Roll the dough with the help of a rolling pin on a lightly floured surface into a rectangle. The rectangle does not have to be perfect, it can be a rough rectangle. Starting from the shorter end, roll the rectangular dough into a log, making sure to seal the dough after every turn.
- Place the dough in a greased 7×4-inch loaf pan. Cover the loaf pan with a kitchen towel and let the dough rise again in a warm place for about 30-45 minutes, or until it has doubled in size.
- Egg wash or milk wash the top of the dough. Sprinkle some seeds on top( you can use pumpkin seeds, sunflower seeds, sesame seeds etc).
- Preheat your oven to 200°C. You should do this in the last 20 minutes of the second rise.
- Bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
