Whole Wheat Bread Recipe – MarraTrips

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Whole Wheat Bread is a nutritious and hearty option that provides a great alternative to white bread. Made with whole wheat flour, this recipe results in a flavorful loaf with a slightly nutty taste and a soft, chewy texture. It’s perfect for sandwiches, toast, or simply enjoying with a spread of butter. This recipe is easy to make and a healthier choice compared to store-bought bread, as it contains more fiber and beneficial nutrients.

Ingredients

  • 2 cups (240-260g) whole wheat flour: Whole wheat flour is the primary ingredient, providing fiber and nutrients.
  • 1/2 cup (60-65g) bread flour or all-purpose flour: A small amount of bread flour or all-purpose flour gives the bread better texture and helps with gluten development.
  • 2 teaspoons (7g) instant yeast (or active dry yeast): Yeast helps the bread rise and gives it a light and airy texture.
  • 2 tablespoons sugar (or honey): Sugar feeds the yeast and adds a slight sweetness to the bread.
  • 1 teaspoon salt: Enhances the flavor and helps control yeast fermentation.
  • 1 cup (240mL) milk, heated (120-130°F for instant yeast, 110-120°F for active dry yeast): Warm milk helps activate the yeast and binds the dough together.
  • 2 tablespoons (30mL) olive oil: Olive oil adds moisture and richness to the bread.
  • 1 egg: The egg contributes to the structure of the bread and gives it a golden color.
  • About 1/4 cup additional bread flour (for kneading): For kneading, to prevent the dough from sticking.

Directions

Step 1: Prepare the Dough

  1. Mix dry ingredients: In a large bowl, combine whole wheat flour, bread flour, yeast, sugar, and salt. Stir to evenly distribute the ingredients.
  2. Heat the milk: Warm the milk to about 120-130°F for instant yeast or 110-120°F for active dry yeast. If the milk is too hot, it may kill the yeast.
  3. 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

  1. 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 it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step.

Step 3: Let the Dough Rise

  1. First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.

Step 4: Shape and Second Rise

  1. Shape the dough: Punch down the dough to release any air. Shape it into a loaf by rolling it into a log shape.
  2. Second rise: Place the shaped dough into a greased loaf pan and let it rise again for 30-45 minutes, until it has risen just above the top of the pan.

Step 5: Bake the Bread

  1. Preheat the oven: Preheat the oven to 350°F (175°C).
  2. Bake: Place the loaf in the oven and bake for 30-35 minutes, or until the bread turns golden and sounds hollow when tapped on the bottom.
  3. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cooking Tips

  • Ensure the milk is the correct temperature: Too hot or too cold milk can hinder yeast activation.
  • Knead the dough thoroughly: This step is crucial for developing gluten, giving the bread its structure and texture.
  • Let the bread cool fully before slicing: Cutting into the bread while it’s still hot can make it squishy and difficult to slice.

Substitutions and Variations

  • Flour substitutions: You can substitute whole wheat flour with spelt flour or rye flour for a different flavor and texture. If you prefer a lighter loaf, you can use a combination of whole wheat and all-purpose flour.
  • Milk alternatives: If you want a dairy-free version, substitute milk with almond milk, oat milk, or other plant-based milk.
  • Sweeteners: If you prefer a more natural sweetener, substitute sugar with honey or maple syrup.

FAQs

Can I use all whole wheat flour instead of a mix of whole wheat and bread flour?

Yes, you can, but using all whole wheat flour may result in a denser loaf. The bread flour adds more gluten, which helps with the texture.

How can I make the bread fluffier?

To make the bread fluffier, try using bread flour instead of whole wheat flour or adding a bit more yeast. Ensure the dough rises in a warm environment for the best results.

Can I freeze this bread?

Yes, you can freeze the bread once it has cooled completely. Wrap it tightly in plastic wrap or foil and store in a freezer bag for up to 1 month. Thaw at room temperature before slicing.

Nutritional Information (Per Slice, Approximate)

  • Calories: 150 kcal
  • Carbohydrates: 25g
  • Protein: 5g
  • Fat: 4g
  • Fiber: 3g
  • Sodium: 180mg
  • Sugar: 3g

(Note: Nutritional values may vary depending on the specific ingredients used.)

Storage Tips

  • Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days.
  • Refrigeration: For longer storage, keep the bread in the refrigerator for up to 1 week. Reheat slices in a toaster for best results.
  • Freezing: To freeze, slice the bread first and wrap individual slices in plastic wrap before placing in a freezer bag. Reheat by toasting or microwaving.

Conclusion

This Whole Wheat Bread is a delicious, nutritious, and versatile bread perfect for everyday use. Whether toasted with butter, used for sandwiches, or served with soups, it’s a wholesome and satisfying choice. With simple ingredients and easy-to-follow steps, you can enjoy freshly baked bread at home with minimal effort. Enjoy this healthy loaf as part of your daily meals!

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