Are you tired of store-bought bread loaded with preservatives and artificial ingredients? Get ready to revolutionize your baking game with this incredibly simple, nutrient-packed whole wheat sandwich bread that will have your kitchen smelling like a professional bakery! In just 45 minutes, you can create a delicious, wholesome loaf that's not only incredibly tasty but also packed with nutrition and made with love.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups whole wheat flour
- 1 packet instant yeast
- 1 teaspoon salt
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 cup warm water
Instructions
- In a large mixing bowl, combine the whole wheat flour, instant yeast, and salt. Mix these dry ingredients thoroughly to ensure even distribution.
- Create a small well in the center of the dry ingredients. Pour in the warm water, honey, and olive oil.
- Using a wooden spoon or your hands, mix the ingredients until they start to come together into a shaggy dough. The mixture should begin to form a cohesive mass.
- Turn the dough out onto a lightly floured surface and begin kneading. Work the dough for 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- Lightly oil a clean bowl and place the kneaded dough inside. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.
- Once risen, punch down the dough gently to release air bubbles. Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan.
- Cover the loaf pan and let the dough rise a second time for about 30 minutes, or until it has risen just above the rim of the pan.
- Preheat the oven to 375°F (190°C) during the second rise.
- Optional: Using a sharp knife, make a shallow diagonal slash across the top of the loaf to allow for expansion during baking.
- Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Tips
- Water Temperature Matters: Ensure your water is warm (around 110°F) to activate the yeast perfectly without killing it.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread that perfect texture.
- Rising Environment: Choose a warm, draft-free spot for rising. A slightly heated oven (turned off) or near a warm window works great.
- Don't Overproof: Watch your dough during rising. It should roughly double in size but not more, to prevent a dense, flat loaf.
- Slash with Confidence: The optional diagonal slash isn't just decorative - it helps the bread expand evenly during baking.
- Cooling is Crucial: Always let your bread cool completely before slicing to allow the internal structure to set properly.
- Storage Tip: Store your homemade bread in an airtight container and consume within 3-4 days for maximum freshness.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 18g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
