This wholesome Whole Wheat Bread is packed with nutrition, perfect for sandwiches or toast. With a blend of whole wheat and bread flour, it’s light, fluffy, and has a rich, nutty flavor. Using a mix of olive oil and milk gives it a tender crumb, while the egg adds richness. This recipe is simple, requiring just a few basic ingredients, and delivers bakery-style bread in the comfort of your home.
Preparation Time:
- Prep time: 15 minutes
- Rising time: 1.5-2 hours
- Bake time: 30-35 minutes
- Total time: 2.5-3 hours
Ingredients:
- 2 cups (240-260g) whole wheat flour
- 1/2 cup (60-65g) bread flour or all-purpose flour
- 2 teaspoons (7g) instant yeast (or active dry yeast)
- 2 tablespoons sugar (or honey)
- 1 teaspoon salt
- 1 cup (240mL) milk, heated (120-130°F for instant yeast, 110-120°F for active dry yeast)
- 2 tablespoons (30mL) olive oil
- 1 egg
- About 1/4 cup additional bread flour (for kneading)
Instructions:
Step 1: Prepare the Dough
- Mix dry ingredients: In a large bowl, combine whole wheat flour, bread flour, yeast, sugar, and salt.
- Heat the milk: Warm the milk to the appropriate temperature based on your yeast.
- Combine wet ingredients: Add the warmed milk, olive oil, and egg to the flour mixture. Stir until a sticky dough forms.
Step 2: Form the Dough
- Stir and knead: Add more bread flour (about 1/4 cup) if necessary, and knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Step 3: Let the Dough Rise
- First rise: Place the dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
Step 4: Shape and Second Rise
- Shape the dough: Punch down the dough and shape it into a loaf by rolling it into a log.
- Second rise: Place the dough into a greased loaf pan and let it rise again for 30-45 minutes, until it rises just above the top of the pan.
Step 5: Bake the Bread
- Preheat oven to 350°F (175°C).
- Bake: Bake for 30-35 minutes until golden and hollow-sounding when tapped.
- Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving Suggestions:
- Toast slices and serve with butter, jam, or honey.
- Make sandwiches with fresh vegetables, meats, or cheese.
- Serve with soups or stews for a hearty meal.
- Use as a base for French toast or bread pudding.
Cooking Tips:
- Ensure the milk is the correct temperature for the yeast to activate properly.
- Knead the dough thoroughly for a smooth, elastic texture.
- Let the bread cool fully before slicing to avoid squishing the loaf.
Nutritional Benefits:
- Rich in fiber from whole wheat flour.
- Provides energy through complex carbohydrates.
- Olive oil adds healthy fats.
- Egg contributes to protein and essential vitamins.
Dietary Information:
- Vegetarian: Suitable for vegetarians as no meat products are used.
- Nut-Free: Safe for those with nut allergies.
- Dairy-Free Option: Substitute milk with plant-based milk and use egg substitutes for a dairy-free version.
Nutritional Facts (Per Slice):
- Calories: 150
- Carbohydrates: 25g
- Protein: 5g
- Fat: 4g
- Fiber: 3g
Storage:
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze the bread, tightly wrapped, for up to 3 months.
Why You’ll Love This Recipe:
- It’s easy to make with simple ingredients.
- The combination of flours provides a light yet hearty texture.
- Perfect for homemade sandwiches, toast, or side dishes.
- A healthier, homemade alternative to store-bought bread.
Conclusion:
This Whole Wheat Bread recipe is a delicious and healthy option for everyday meals. Its soft, light texture pairs beautifully with both sweet and savory toppings. Homemade bread is always more flavorful, and the addition of whole wheat flour makes it a nutritious choice. With easy-to-follow instructions, you’ll enjoy making this wholesome loaf at home and sharing it with loved ones.
Frequently Asked Questions (FAQs):
- Can I use only whole wheat flour instead of bread flour?
Yes, but the bread may be denser. Adding bread flour gives it a lighter texture. - Can I make this recipe without egg?
Yes, you can substitute the egg with flaxseed or a commercial egg replacer. - How do I know when the bread is fully baked?
Tap the bottom of the loaf; it should sound hollow. The internal temperature should reach 190°F. - Can I use water instead of milk?
Yes, but milk adds richness and moisture to the bread. - Can I freeze the dough?
Yes, freeze after the first rise. Thaw overnight in the fridge before shaping and baking. - How do I store the bread to keep it fresh?
Store in an airtight container at room temperature, or freeze for long-term storage. - Why didn’t my dough rise?
Check the yeast’s expiration date and ensure the liquid was warm, not hot, to avoid killing the yeast. - Can I add seeds or nuts to the dough?
Absolutely! Add sunflower seeds, flaxseeds, or chopped nuts for extra texture and nutrition. - Can I make this bread in a bread machine?
Yes, use the dough cycle for mixing and kneading, then shape and bake in your oven. - Can I use gluten-free flour for this recipe?
Yes, but you’ll need to add a binder like xanthan gum, and the texture will differ from wheat-based bread.