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Whole Wheat Bread

Whole Wheat Bread is a soft, fresh bread made by baking leavened wheat flour dough. Whole Wheat Bread is healthy compared to the bread made with all-purpose flour / maida. Whole Wheat Bread baking at home with 100% wheat flour explained in this post with step by step pictures.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Servings1 loaf
AuthorSharmilee J

Ingredients

  • 2 and 1/2 cups whole wheat flour
  • 2 tablespoon cooking oil
  • 1 teaspoon salt
  • 1 and 1/4 teaspoon instant yeast

OR

  • 3/4 tablespoon active dry yeast
  • 2 tablespoon sugar
  • 1/2 cup + 1/2 cup water

Instructions

  • In a bowl add sugar then add 1/2 cup warm water, mix well until sugar completely dissolves.
  • Then add yeast set aside undisturbed for 10mins, when its frothy (this ensures yeast is active and ready to go), add oil and mix it up. Mix well and set aside.
  • In a mixing bowl add wheat flour then add required salt.
  • Whisk it well, then add yeast solution then add 1/2 cup water.
  • Gather and knead it to a  dough. Brush with oil and let it rise for at least 45mins or an hour until is doubles in size.
  • Punch down and knead it until it forms a soft dough. You can bake a full big loaf too but I baked in 2 mini loaf pans so divided the dough into two.
  • Now shape into a log. You can even roll it . Brush the bread tins with oil, carefully transfer the logs into the bread tin.
  • Keep it covered with a cloth and let it rise for 30mins or till the bread reaches slightly above the rim of the tin.
  • Brush the top with milk, this is for even browning.
  • I placed the pan in lower rack. Bake in preheated oven at 180 deg C for 30-35 mins or until the top turns golden. Mine got done in 30mins.
  • Once baked remove the pan and let it cool for 15mins then carefully invert and let it to cool down completely atleast for 1hr. If you don't want the crust on top, use a wet cloth to cover and keep aside for few mins.
  • You can even bake in big bread loaf tin to get 1 big loaf.
  • Use serrated knife to slice. Slice and serve as bread toast / plain bread / bread based recipes.

Notes

  • Slice only after cooling down completely.
  • Adjust water quantity according to the dough consistency. For me it takes little extra may be 1 0r 2 tablespoon extra water to bring it to a dough consistency.
  • Do not knead it too tight then your bread will become hard.
  • I have used instant yeast, for dry yeast check the ingredients list for measures.
  • The rising time depends totally on the yeast and your area climatic conditions. Keep it in a warm place to rise. I usually keep near the stove.
  • Do not invert when the pan is still hot, let it to cool for at least 15mins before you invert.
  • Always use serrated knife to get neat slices.
Nutrition Facts
Whole Wheat Bread
Amount Per Serving (20 g)
Calories 30 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.2g1%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 194mg8%
Potassium 4mg0%
Carbohydrates 2g1%
Fiber 0.1g0%
Sugar 2g2%
Protein 0.2g0%
Vitamin A 0.01IU0%
Vitamin C 0.001mg0%
Calcium 1mg0%
Iron 0.02mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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