Are you tired of dense, dry whole wheat bread that feels more like a punishment than a pleasure? Get ready to revolutionize your baking game with this incredibly fluffy, moist, and absolutely irresistible whole wheat bread recipe that will make your kitchen smell like a professional bakery! Whether you're a seasoned baker or a curious beginner, this foolproof recipe guarantees a golden, aromatic loaf that will have your family begging for more.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups whole wheat flour
- 1 cup warm water
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 teaspoons active dry yeast
Instructions
- In a small bowl, dissolve the active dry yeast in warm water (around 110°F). Add honey and let sit for 5-7 minutes until the mixture becomes frothy and bubbling, indicating the yeast is activated.
- In a large mixing bowl, combine whole wheat flour and salt. Create a well in the center of the dry ingredients.
- Pour the yeast mixture and olive oil into the well of the flour. Mix with a wooden spoon or spatula until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.
- Punch down the risen dough and shape it into a loaf. Place in a greased 9x5 inch loaf pan.
- Cover the loaf and let it rise a second time for 30-45 minutes until it has risen just above the rim of the pan.
- Preheat the oven to 375°F (190°C) during the second rise.
- Bake the bread for 25-30 minutes until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Temperature is Key: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it. Use a kitchen thermometer for accuracy.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread that perfect, fluffy texture.
- Rising Environment: Find a warm, draft-free spot for rising. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Moisture Check: Your dough should be tacky but not sticky. Add a sprinkle of flour if it feels too wet during kneading.
- Patience Pays Off: Allow both rising periods their full time. Rushed bread won't develop the same rich flavor and light texture.
- Cooling is Crucial: Let the bread cool completely before slicing to allow the internal structure to set properly.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 42g
Protein: 7g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
