Are you tired of bland, store-bought bread that lacks flavor and nutrition? Get ready to transform your baking game with this incredible Whole Wheat Bagel Bread recipe that promises to deliver bakery-quality results right in your own kitchen! Imagine sinking your teeth into a perfectly golden, hearty loaf that combines the robust flavor of whole wheat with the soft, chewy texture of a classic bagel. Whether you're a seasoned baker or a curious home cook, this recipe will revolutionize your bread-making experience and impress everyone at your dinner table.
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 all-purpose flour
- 1 packet active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water
Instructions
- In a large mixing bowl, combine the active dry yeast with warm water (around 110°F) and sugar. Let the mixture sit for 5-7 minutes until it becomes foamy and activated.
- In a separate bowl, whisk together whole wheat flour, all-purpose flour, and salt to ensure even distribution of ingredients.
- Gradually add the dry flour mixture to the yeast mixture, stirring 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 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, tucking the edges underneath to create a smooth top surface.
- Place the shaped loaf in a greased 9x5 inch loaf pan, cover, and let rise again for 30-45 minutes until puffy.
- Preheat the oven to 375°F (190°C) about 15 minutes before baking.
- Optional: Brush the top of the loaf with egg wash or water and sprinkle with seeds if desired.
- 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 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 Matters: Ensure your water is precisely 110°F when activating the yeast. Too hot or cold can kill the yeast or prevent proper activation.
- Kneading Technique: When kneading the dough, use the heel of your hand to push and fold. This develops gluten and creates a better bread texture.
- Rising Environment: Choose a warm, draft-free spot like near a preheating oven or inside a turned-off oven with the light on for optimal dough rising.
- Don't Rush the Rise: Allow sufficient time for the dough to double in size during both rising periods. This develops flavor and ensures a light, airy texture.
- Moisture Check: The dough should be slightly tacky but not sticky. Add flour sparingly if it feels too wet.
- Egg Wash Alternative: If you don't have eggs for the optional wash, milk or melted butter can create a beautiful golden crust.
- Cooling is Crucial: Always let the bread cool completely before slicing to prevent a gummy texture and allow the crumb to set properly.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 45g
Protein: 7g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
