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Classic Whole Wheat Bread Recipe

Classic Whole Wheat Bread Recipe

Learn how to make the best homemade whole wheat bread with this foolproof recipe. This easy baking recipe creates a perfect loaf with a tender crumb and nutty flavor. Master the technique of working with whole wheat flour for a nutritious everyday bread that's better than store-bought.
Difficulty:
Intermediate
Prep Time:
2 hours 30 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
An overhead shot of a freshly baked whole wheat loaf with a beautifully cracked golden-brown crust, positioned on a rustic wooden cutting board. A cross-section view reveals the bread's even, slightly dense crumb structure with tiny air pockets throughout. Soft natural light streams in from a nearby window, highlighting the bread's nutty brown hue and creating gentle shadows that emphasize its artisanal texture. A linen cloth partially draped beneath the loaf adds texture, while a butter knife and small dish of honey sit nearby, suggesting serving possibilities. A light dusting of flour remains on the crust, evidence of its homemade character.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g whole wheat flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">300ml warm water (about 43°C/110°F)</li><li class="ingredients-single-item">30g honey (or maple syrup)</li><li class="ingredients-single-item">30ml olive oil (or unsalted butter, melted)</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">15g vital wheat gluten (optional, helps with rise)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">9x5 inch (23x13cm) loaf pan</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Bench scraper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine the warm water (43°C/110°F) with honey and sprinkle the yeast over the surface. Let it sit for 5-10 minutes until foamy and activated. This proofing step ensures your yeast is alive and will help your bread rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the yeast activates, whisk together the whole wheat flour, salt, and vital wheat gluten (if using) in a separate bowl. The vital wheat gluten is optional but helps create a better structure in whole wheat bread, as whole wheat flour has less gluten-forming potential than white flour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Once the yeast mixture is foamy, add the olive oil and stir. Gradually add the flour mixture, stirring until a shaggy dough forms. If using a stand mixer, switch to the dough hook attachment; otherwise, transfer to a floured surface for hand kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Knead the dough for 8-10 minutes by machine or 10-12 minutes by hand, until it becomes smooth, elastic, and slightly tacky but not sticky. Whole wheat dough will feel different from white dough - it may never become as smooth, but it should still be pliable and elastic. To test if kneading is complete, perform the window pane test by stretching a small piece thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place (about 24-27°C/75-80°F) for 60-90 minutes, until doubled in size. For better flavor development, you can opt for a slow rise in the refrigerator overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once risen, gently punch down the dough to release air bubbles. Turn onto a lightly floured surface and shape into a rectangle roughly the length of your loaf pan. Fold the long sides toward the center like a business letter, then roll tightly from one short end to form a loaf. Pinch the seam and ends to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the shaped loaf seam-side down in a greased 9x5 inch loaf pan. Cover loosely and let rise again for 45-60 minutes, until the dough has crowned about 2.5cm (1 inch) above the rim of the pan. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Just before baking, you can brush the top with a little water and sprinkle with oats or seeds if desired. Make a shallow slash down the center with a sharp knife or razor to control expansion during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 35-40 minutes until deeply golden brown. The bread is done when it sounds hollow when tapped on the bottom, or when an instant-read thermometer inserted into the center registers 93-96°C (200-205°F). If the top browns too quickly, tent loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and immediately turn out onto a wire rack to cool completely, at least 1 hour before slicing. Cutting hot bread releases steam and can result in a gummy texture, so patience here is key to perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store your bread at room temperature in a bread bag or wrapped in cloth for up to 3 days. For longer storage, slice and freeze in an airtight container for up to 3 months, toasting slices as needed directly from frozen.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Classic Whole Wheat Bread Recipe?

This nutritious bread requires whole wheat flour, active dry yeast, warm water, honey (or maple syrup), olive oil (or melted butter), salt, and optional vital wheat gluten for better rise. These simple ingredients create a perfect balance of nutty flavor and tender texture.

How to cook Classic Whole Wheat Bread Recipe at home?

Learn how to cook Classic Whole Wheat Bread by first activating yeast in warm water with honey, then mixing with whole wheat flour, salt and oil. After kneading until elastic, allow the dough to rise twice - once in a bowl and again in the loaf pan. Bake at 190°C for 35-40 minutes until golden brown and hollow-sounding when tapped.

Why does my whole wheat bread turn out dense and heavy?

Dense whole wheat bread is often caused by insufficient kneading, not enough gluten development, or using old yeast. Adding vital wheat gluten, kneading thoroughly (10-12 minutes by hand), and ensuring proper rising time helps create a lighter loaf with better structure.

Can I make this bread without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can achieve excellent results kneading by hand. Simply mix ingredients in a large bowl until a shaggy dough forms, then knead on a floured surface for 10-12 minutes until smooth and elastic.

How can I tell when whole wheat bread is completely baked?

Properly baked whole wheat bread should have a deep golden-brown crust and sound hollow when tapped on the bottom. For precision, use a digital thermometer - the internal temperature should reach 93-96°C (200-205°F). Always cool completely before slicing for best texture.

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This recipe is foolproof!", "name": "Finally Mastered Whole Wheat", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-12", "reviewBody": "My kids normally refuse whole wheat bread, but they actually eat this healthy version! I think the honey adds just the right amount of sweetness. This has become our standard sandwich bread for school lunches.", "name": "Kid-Approved Healthy Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-04-08", "reviewBody": "This bread has incredible nutty flavor and an impressive rise for 100% whole wheat. I appreciate how well the recipe explains the differences between working with whole wheat versus white flour. 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