Here is my favorite everyday recipe for whole wheat bread. The bread can be made start-to-finish in less than two hours and is very easy to put together. It makes two full loaves but you can easily cut the recipe in half. The bread is best right out of the oven with a nice slab of butter.
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Everyday Whole Wheat Bread
I found that Bob’s Red Mill whole wheat flour lends a very dense and tough loaf so I don’t recommend using that brand of flour. King Arthur whole wheat flour or freshly milled flour is a good choice for this bread. Also, it’s very important to make sure your yeast hasn’t expired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Category: Baking
Ingredients
Units
- 1/3 cup unsalted butter (optional)
- 2 1/2 cups warm water (not above 120°F)
- 7 cups white whole wheat flour (made from white wheat berries as opposed to red), freshly ground preferred, divided
- 1/3 cup honey
- 1 1/2 tablespoons active-dry yeast (make sure to check the date on the yeast!)
- 1 Tablespoon Celtic sea salt
Instructions
- Melt the butter over low heat in a small saucepan. In a large bowl stir melted butter, warm water, 3 cups flour, honey and yeast. Cover the bowl with a clean towel and set in a warm, draft-free area for 30 minutes.
- Preheat the oven to 350°F and adjust rack to middle position. Uncover the bowl with the flour mixture in it and add remaining 4 cups flour and sea salt. Stir until just combined and then pour mixture on to a floured flat surface. Knead the dough for one minute (if the dough is a bit sticky, add a tablespoon or two of flour). Cut the dough in half. Roll first half to a 12×9-inch (approximate) rectangle and then roll it up to form a loaf. Place the loaf seam side down on baking sheet lined with parchment paper. Repeat with second half of dough. After both pieces of loaves are formed, place a clean dish towel over the loaves and let them rise again in a warm, draft-free area for about 30 minutes or until they double in size. After dough has risen, remove towel, and bake in the oven for 20 minutes until golden brown. Another way to tell if the bread is ready is to thump the bread with your finger. If it makes a hollow sound, the dough is ready. Cool for 5 minutes before serving.
- NOTE: This recipe was posted before I began a grain-free diet. If you’d like a grain-free bread recipe, click here.
Nutrition
- Serving Size: Makes 2 loaves
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