Whole Wheat Bread Recipe
Whole wheat bread is a soft homemade bread made using wheat flour dough and baked till golden. It is one of those basic recipes that feel simple but very helpful on a daily basis for breakfast or dinner. You can make this bread when you want something healthy and fresh at home. It tastes mild with slight wheat flavor and goes almost with anything.
Servings1 loaf
Ingredients
- 2 and ½ cups whole wheat flour
- 2 tablespoon cooking oil
- 1 teaspoon salt
- 1 and ¼ teaspoon instant yeast
- 2 tablespoon sugar
- ½ cup + ½ cup water
Instructions
- In a bowl add sugar then add ½ 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 ½ 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
- Yeast – I make sure the yeast becomes frothy before using. Don’t skip the step or else the bread will not rise properly.
- Kneading – I knead the dough for 8 to 10 minutes until its soft and smooth., it develops gluten and makes bread soft.
- First rise – I cover and rest the dough in warm place. Depending on climate it may take 1 or 2 hours. Dough should be double in size before shaping.
- Proofing time – I keep the dough in a warm place for rising. Sometimes it takes more time depending on weather so be patient.
- Cooling before slicing – I always let the bread cool fully before slicing. Cutting early will make inside sticky and crumbly.
Nutrition Facts
Whole Wheat Bread Recipe
Amount Per Serving (20 g)
Calories 1409
Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 11g
Monounsaturated Fat 19g
Sodium 2340mg102%
Potassium 1233mg35%
Carbohydrates 246g82%
Fiber 36g150%
Sugar 25g28%
Protein 46g92%
Vitamin A 27IU1%
Vitamin C 0.1mg0%
Calcium 109mg11%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
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