Whole Wheat Bread Recipe
Category: Bread
Servings: 1 loaf
Whole wheat bread is the perfect way to enjoy the wholesome flavors of rustic, hearty loaves at home. This recipe makes a soft and flavorful bread, perfect for sandwiches, toast, or as an accompaniment to soups and salads. The process is simple, and the resulting bread is full of nutty flavor and nutritious goodness. Whether you’re an experienced baker or a beginner, this recipe will guide you through the steps of creating a soft and delicious whole wheat bread.
Ingredients
Ingredient | Quantity |
---|---|
Whole wheat flour | 500g |
Extra virgin olive oil | 3 tablespoons |
Fine salt | 10g |
Water | 350ml |
Malt (or sugar) | 1 teaspoon |
Fresh yeast | 12g |
Nutritional Information (per serving)
Nutrient | Amount |
---|---|
Calories | Approx. 210 kcal |
Protein | 7g |
Carbohydrates | 40g |
Fat | 3g |
Fiber | 6g |
Sodium | 200mg |
Instructions
-
Activate the Yeast:
Begin by crumbling the fresh yeast into a small bowl. Add a bit of warm water (taken from the total amount specified in the recipe) and dissolve the yeast. Add the teaspoon of malt (or sugar) to the water, stirring gently to ensure everything is dissolved. Allow the yeast mixture to sit for about 5 minutes until it becomes bubbly and frothy. This step ensures that your yeast is active and ready to make your bread rise. -
Mix the Dough:
In a large bowl, combine the whole wheat flour and salt. Create a well in the center and pour in the yeast mixture. Add the remaining water, which should also be at room temperature, along with the extra virgin olive oil. Stir the ingredients together to begin forming the dough. -
Knead the Dough:
Once the dough starts to come together, turn it out onto a lightly floured surface or a clean work surface. Begin kneading the dough by folding it over and pressing down with the heels of your hands. Keep kneading for about 5-10 minutes until the dough is smooth, elastic, and no longer sticky. If the dough feels too wet, add a bit more flour, but be careful not to add too much, as whole wheat flour absorbs more water than regular flour. -
First Rise (Proofing):
Lightly oil a large bowl with a bit of olive oil. Place your kneaded dough into the bowl, turning it once to coat the dough in oil. Cover the bowl with a piece of plastic wrap or a clean kitchen towel. Place the bowl in a warm area, like an oven with the light on, and allow the dough to rise for about 1 to 1.5 hours. The dough should double in size during this time. -
Shape the Bread:
Once the dough has risen, turn it out onto a lightly floured surface. Gently punch it down to release the air and then shape it into your desired loaf form. You can either shape it into a round loaf (boule) or an elongated loaf (batard), depending on your preference. If you’re making a round loaf, fold the dough underneath to create a smooth top and a sealed bottom. For an elongated loaf, fold the sides in towards the center to seal it. -
Second Rise:
Place your shaped dough onto a baking sheet lined with parchment paper. Lightly cover it with a piece of plastic wrap or a glass bowl. Allow it to rise again for 1 hour or until it has doubled in size. Once again, a warm, draft-free area is ideal for this step. -
Preheat the Oven:
While the dough is undergoing its second rise, preheat your oven to 220°C (430°F). Ensure that the oven is fully heated before placing the bread inside. A hot oven will ensure that your bread rises properly in the initial phase of baking. -
Score the Dough:
Once the dough has risen and you’re ready to bake, gently use a sharp knife or a bread lame to make shallow diagonal slashes across the top of the loaf. These slashes not only give your bread a beautiful rustic look, but they also help the dough expand evenly as it bakes, preventing it from cracking unevenly. -
Bake the Bread:
Place the baking sheet with the dough into the preheated oven and bake for 25-30 minutes. The bread should have a golden-brown crust and sound hollow when tapped on the bottom. If you’re unsure, you can also insert a thermometer into the center of the loaf, which should read around 90°C (190°F) when fully cooked. -
Cool the Bread:
Once baked, remove the bread from the oven and allow it to cool on a wire rack. It’s important to let the bread cool completely before slicing it, as this allows the crumb to set and makes it easier to slice without squishing.
Tips for Perfect Whole Wheat Bread
-
Use Fresh Yeast: For the best results, make sure your yeast is fresh and active. If the yeast mixture doesn’t foam after 5 minutes, discard it and start over with fresh yeast.
-
Add More Flour Gradually: Whole wheat flour absorbs more moisture than white flour, so it’s essential to adjust the water content as needed. Add a little more flour if the dough feels too sticky, but try not to add too much to keep the bread soft and moist.
-
Longer Rise Times: If you have extra time, consider allowing the dough to rise for longer. A slow rise helps develop more complex flavors in the bread.
-
Baking Stone: For a crustier, bakery-style finish, use a baking stone instead of a baking sheet. Preheat the stone in the oven for 30 minutes before placing your bread on it.
-
Storing Your Bread: Whole wheat bread can be stored at room temperature for up to 3 days. If you want to keep it fresh for longer, you can freeze it. Slice it before freezing so you can pull out individual slices as needed.
Enjoy this homemade whole wheat bread as part of your meals, whether for sandwiches, toasted with butter, or simply enjoyed with a soup. Its nutty, slightly earthy flavor is a true delight for anyone looking for a healthier alternative to store-bought bread.