Basic Whole Wheat Bread
Prep Time: 4 hours
Cook Time: 50 minutes
Total Time: 4 hours and 50 minutes
Description:
Indulge in the simplicity of homemade whole wheat bread with this easy-to-follow recipe. Sourced from “Breadtime” by Susan Jane Cheney, this recipe promises a delightful baking experience, making it a go-to for bread enthusiasts of all levels. Whether you’re a seasoned baker or just starting out, this recipe guarantees a wholesome loaf every time.
Recipe Category: Yeast Breads
Keywords: Breads, Grains, Vegan, Low Cholesterol, Healthy, Kosher, Weeknight, Oven, Easy, Inexpensive
Nutritional Information (per serving, based on 2 loaves):
- Calories: 1655.1
- Fat: 25g
- Saturated Fat: 3.7g
- Cholesterol: 0mg
- Sodium: 2927.3mg
- Carbohydrates: 324.5g
- Fiber: 48.5g
- Sugar: 1.9g
- Protein: 60g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 cups | Water |
| 3/4 cup | Dry yeast |
| 7 1/2 – 8 cups | Whole wheat flour |
| 2 1/2 tsp | Salt |
| 2 tbsp | Olive oil |
Instructions:
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Proof the yeast: In a small bowl, combine half a cup of water with the dry yeast and a teaspoon of flour. Allow it to sit, covered, until it becomes bubbly and active.
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Mix the dough: In a large bowl, combine the remaining water with the activated yeast mixture. Gradually add half of the whole wheat flour, stirring about 100 times in the same direction until well-mixed and strands begin to form.
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Incorporate salt and oil: Stir in the salt and olive oil.
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Add remaining flour: Gradually add the remaining flour half a cup at a time, stirring well, until the dough becomes too stiff to stir with a spoon.
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Knead the dough: Turn the dough out onto a lightly floured board and knead for about 20 minutes, adding flour as necessary to prevent sticking. The dough should be springy and easy to work with.
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Rest the dough: Cover the kneaded dough with a damp cloth and let it rest for about 10 minutes. Lightly wash and grease the bowl.
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Second kneading: After resting, knead the dough a few more times and place it back in the bowl. Cover with a damp cloth, a plastic bag, and possibly a plate.
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First rise: Allow the dough to rise until it doubles in size and springs back when gently pressed with a finger. This typically takes about 2 hours, depending on room temperature. A longer rise allows for enhanced flavor development.
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Deflate and rise again: Once risen, gently deflate the dough by punching or kneading it. Let it rise again, which should take about half the time of the initial rise.
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Shape the dough: After the second rise, deflate the dough again and let it rest for 10 minutes to allow the gluten to relax. Then, divide and shape it into loaves, buns, or other desired shapes.
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Final rise: Place the shaped dough on a baking sheet or in loaf pans and let it rise for about an hour, or until it increases in size. It will continue to rise slightly in the oven.
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Preheat and bake: Preheat the oven to 400°F (200°C). If desired, slash the top of the bread to control expansion during baking. Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 20-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
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Cool and enjoy: Allow the bread to cool outside of the loaf pan to prevent sogginess before slicing and serving.
Whether you’re making sandwiches, enjoying it with soup, or simply slathering it with butter, this basic whole wheat bread is sure to become a staple in your kitchen. With its wholesome ingredients and straightforward instructions, it’s perfect for weekday baking or weekend indulgence. So roll up your sleeves, preheat your oven, and get ready to savor the aroma of freshly baked bread filling your home.
