Classic 100% Whole Wheat Bread Recipe
This Classic 100% Whole Wheat Bread offers a perfect balance of nutty flavors and a soft, moist texture. It's a healthy yet delicious choice for any bread lover. Made with whole wheat flour, honey, and a touch of vegetable oil, this bread is not only easy to make but also bakes to perfection with a light, sweet flavor. Whether served as toast for breakfast or as the base for your favorite sandwiches, this whole wheat bread is sure to become a staple in your kitchen.
Equipment
- Stand Mixer or Mixing Bowl: For combining and kneading the dough.
- 8½"x4½" Loaf Pan: Perfect for shaping and baking the bread.
- Digital Thermometer: For ensuring the bread reaches the right internal temperature.
- Basting Brush: To apply butter for a soft crust after baking.
- Cooling Rack: For allowing the bread to cool properly after baking.
Ingredients
- 1 – 1⅛ cups lukewarm water 227g to 255g
- ¼ cup vegetable oil 50g
- ¼ cup honey molasses, or maple syrup, 85g
- 3½ cups King Arthur white whole wheat flour 397g
- 2½ tsps instant yeast (or 1 packet active dry yeast dissolved in 2 tbsps water in the recipe)
- ¼ cup King Arthur Baker's Special Dry Milk or nonfat dry milk, 28g
- 1¼ tsps salt 8g
Instructions
- Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
- In a large bowl of your stand mixer, combine all of the ingredients and stir just until the dough starts to leave the sides of the bowl. Let it rest for 20 to 30 minutes; this gives the flour a chance to absorb some of the liquid and the bran to soften, making the dough easier to knead.
- If kneading by hand, transfer the dough to a lightly greased surface, and, with your hands oiled, knead it for 6 to 8 minutes, or until it's smooth and supple. If kneading in a stand mixer, attach the dough hook and knead for 5 to 7 minutes at low speed, until the dough is soft and smooth. Adjust its consistency with additional flour or water, if necessary.
- Transfer the dough to a lightly greased bowl, cover it, and let rise until puffy though not necessarily doubled in bulk, for 1 to 2 hours.
- Gently deflate the dough, transfer it to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8½"x4½" loaf pan and cover the pan loosely with lightly greased plastic wrap or a reusable cover.
- Let the bread rise for 1 to 2 hours, or until its center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
- Uncover the bread, place in the oven, and bake for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent form over-browning. A digital thermometer inserted into the loaf's center should register at least 190°F.
- Remove the bread from the oven and turn it out of the pan onto a rack to cool. For a soft, flavorful crust, rub the top of the warm bread with a stick of butter. Cool completely before slicing.
- Store the bread, well-wrapped, at room temperature for several days; freeze for longer storage.
Notes
Yield: 1 loaf
Use the greater amount in winter or in a dry climate; the lesser amount in summer or in a humid climate.
Customizations:
- Sweetness: Add more honey or molasses for a sweeter loaf.
- Flour Variety: You can use a mix of whole wheat and all-purpose flour for a lighter texture.
- Milk Substitute: Use non-dairy milk like almond milk for a dairy-free option.
Serving Tips:
- Toast slices for breakfast with butter and jam.
- Use as a sandwich base for hearty fillings like turkey or grilled vegetables.
Storage Tips:
- Store wrapped at room temperature for up to 3 days.
- Freeze for longer storage—just slice and toast as needed.
Cooking Tips:
- Let the dough rest long enough to absorb the liquids fully for a smooth, soft dough.
- Always check the internal temperature—190°F ensures it's fully cooked.
Make-Ahead Tips:
- The dough can be prepared a day in advance, allowing for extra rise time.
- Bake and slice the bread, then freeze individual slices for later use.
Nutrition
Calories: 837kcalCarbohydrates: 82gProtein: 12gFat: 57gSaturated Fat: 9gPolyunsaturated Fat: 31gMonounsaturated Fat: 14gTrans Fat: 0.4gSodium: 2926mgPotassium: 331mgFiber: 8gSugar: 70gVitamin C: 1mgCalcium: 16mgIron: 1mg
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