Whole Wheat Bread Recipe

Nothing beats the smell of homemade bread fresh out of the oven. This Whole Wheat Bread not only smells amazing but the taste is fantastic.

Course Bread

Cuisine American

Prep Time 30

Cook Time 35

Let rise 1

Total Time 2 5

Servings slices

Calories 243kcal

Dissolve the yeast in one cup of the warm water. Let sit for 10-15 minutes until foamy.
Into the yeast mixture, add in the oil, honey, molasses, salt, remaining water and 5 cups of the flour. one at a time, until well combined. Dough will be sticky.
Allow to rest 10 -15 minutes.
Then, knead in enough flour to make a moderately stiff dough that is just barely tacky but not sticky, and knead for about 4 minutes.
Put in a lightly oiled bowl, turn once to coat, and cover with a towel to let it rise until double (30-60 minutes).
Turn on the oven to 375, punch down and form into two loaves and place into greased bread pans. Allow to rise for ONLY 9-10 minutes, then bake for 32-35 minutes.
These loaves have even more oven spring than my original recipe, so don't fret if they haven't risen very high before you bake them.

Measure your flour correctly. Too much whole wheat flour can make bread dense. Spoon the flour into your measuring cup and level it off for best results.
Use hard white wheat flour. Hard white wheat has a higher gluten content and makes better bread.
Aerate your flour. If you use flour you purchase at the grocery store, it will have settled and packed down in the packaging. To help keep the measurements more consistent, stir the store bought flour around to fluff it up before you measure it.
Check for doneness. The bread should sound hollow when tapped and reach an internal temperature of about 190–195°F.
Let it cool before slicing. Cooling allows the crumb to set, giving you cleaner slices and better texture.
Favorite Flour. My favorite brand of store bought wheat flour is King Arthur's unbleached white whole wheat flour.