Nutritious Whole Wheat Bread
This wholesome Whole Wheat Bread recipe combines 100% white whole wheat flour, honey, and vital wheat gluten for a soft, flavorful loaf. It’s perfect for nutritious sandwiches, toast, or snack time, made with easy steps suitable for beginners and seasoned bakers alike.
Equipment
- 1 Stand Mixer (optional)
- 2 Loaf Pan
- Non-stick Cooking Spray – as needed
- Parchment Paper – as needed
- 1 Kitchen Towel
Ingredients
- 6 to 7 cups white whole wheat flour
- 2 3/4 cups plus 2 tablespoons warm water about 105°F/40°C
- 1 1/4 tablespoons instant yeast or active dry yeast
- 1 tablespoon vital wheat gluten
- 1 tablespoon salt
- 1/4 cup unsalted butter melted
- 1/3 cup honey
- 2 tablespoons plain Greek yogurt or sour cream
Instructions
- Combine Flour and Yeast: In a large mixing bowl or the bowl of a stand mixer, whisk together 4 1/2 cups of the whole wheat flour with the yeast. Pour in the warm water and stir everything until just combined. Cover the bowl with a clean towel or plastic wrap and let it rest for 15 minutes. This step allows the flour to hydrate and kickstarts the yeast activation.
- Add Remaining Ingredients: After resting, add the vital wheat gluten, salt, melted butter, honey, and Greek yogurt to the dough mixture. Mix well to combine all the ingredients evenly.
- Incorporate Remaining Flour and Knead: Gradually add 1 1/2 cups of flour to the bowl, mixing continuously. Keep an eye on the dough’s texture; it should start pulling away from the sides of the bowl, forming a slightly sticky but elastic mass. Add more flour sparingly if necessary. Knead the dough using your stand mixer’s dough hook for about 5 minutes, or knead by hand for 10 minutes until it feels smooth and elastic.
- Prepare Baking Pans: Spray two loaf pans with non-stick cooking spray and line the bottoms with parchment paper for easy bread removal.
- Shape the Dough: Turn the kneaded dough out onto a lightly floured surface. Divide it into two equal portions. Flatten each portion into a rectangle approximately 9 inches long. Roll each piece tightly into a loaf shape and place them seam side down in the prepared pans.
- Proof the Dough: Cover the pans with a lightweight kitchen towel and allow the dough to rise in a warm place until it has puffed up and rounded over the top of the pans, about 1 hour. For a quicker rise, see notes below.
- Bake the Bread: Place both loaf pans on the middle rack of a cold oven. Set the oven temperature to 350°F (175°C) and bake for 30 to 38 minutes, until the bread tops turn golden brown.
- Finish and Cool: Remove the pans from the oven. While the bread is still hot, spread a thin layer of cold butter over the crust for extra flavor and softness. Carefully invert the loaves onto a wire rack and let them cool completely before slicing.
Notes
- Flour Choice: White whole wheat flour is recommended for its mild flavor and lighter texture while retaining whole grain nutrition. Regular whole wheat flour works but may yield denser bread.
- Vital Wheat Gluten: This ingredient is essential to boost the protein content in whole wheat flour, improving dough elasticity and resulting in a softer loaf.
- Yeast: Ensure your yeast is fresh and active to guarantee proper rising. Instant yeast can be used directly, but if using active dry yeast, dissolve it in warm water first.
- Sweetener Substitutions: Honey adds a subtle sweetness, but you can replace it with agave syrup or granulated sugar if preferred.
- Rising Tip: For faster proofing, preheat the oven to 200°F, turn it off, and place the dough inside with the door slightly ajar. Check after 20-30 minutes — the dough should be puffed and ready to bake.
- Storage: Keep leftover bread stored in a bread bag at room temperature for up to 3 days or refrigerate for longer freshness.
- Freezing: Once fully cooled, wrap bread tightly in freezer-safe bags and freeze up to 3 months. Thaw at room temperature before serving.
- Equipment Alternatives: If you don’t have a stand mixer, kneading by hand works well, just allow extra time and patience.