Classic Whole Wheat Bread Recipe
A perfectly balanced whole wheat bread with a tender crumb and nutty flavor that makes exceptional toast and sandwiches while delivering wholesome goodness in every slice.
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>
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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>
Chef’s Notes
A few helpful details for making this recipe.
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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