Easy Whole Wheat Bread Recipe
Moist, Soft, 100% Whole Wheat Bread recipe made easily at home. An Eggless bread recipe made with basic baking supplies and pantry staples. Perfect slice for sandwich, toast or grilled cheese.
Servings 1 Loaf
Equipment
- 2 Bowls, Spatula, Measuring Cups
- 9" Loaf Pan with 3.5" height
Ingredients
- 3 ½ cups Whole Wheat Flour
- 2 ½ tsp Instant Yeast
- ¼ cup Milk Powder
- 1 ½ cup Lukewarm Water Read Notes below
- 2 tbsp Honey
- ¼ cup Olive Oil
- 1 tsp Butter
- 1 ½ tsp Salt
1 cup is 250ml, 1 tbsp 15ml, 1 tsp 5ml
Instructions
- In a bowl, sift whole wheat flour, add milk powder, instant yeast, salt and honey. Make a well in the center and pour lukewarm water.
- Slowly mix the flour and add more water to form a sticky dough.
- Knead the dough until soft to touch. Approximately 10 minutes of kneading recommended.
- Place the kneaded dough in a bowl greased with olive oil. Cover and let it proof until double in volume.
- Once the dough has proved, punch the dough to knock off air. Transfer the dough to a floured surface.
- Place the bread tin or loaf pan in front and shape the dough using a rolling pin into a thick flatbread. Note - Placing the loaf pan helps in measuring the length and width of the bread.
- Roll it into a log, pinch the sides, lift it gently and place it inside the greased loaf pan.
- Cover and proof this until double in volume.
- Pre-heat the oven for atleast 15 minutes at 200 Degree Celsius (400 Degree F).
- Bake the bread at 200 Degree Celsius (400 Degree F)for 45 minutes or until golden brown.
- Once the bread is out of the oven, brush butter on top and after couple of minutes demould the bread on a wire rack. Allow the bread to cool completely before slicing and storing.
Notes
- Flour- For softer crumb, knead the dough for atleast 10 minutes (either using hand or stand mixer)
- Water- Quantity of water depends on weather conditions. Feel the dough, as you knead. In case, you are kneading the dough using milk, use lukewarm.
- Fat / Oil - Use a spoon to incorporate the oil slowly during 10 minutes of kneading time.
- Proofing– Time taken to proof the dough depends a lot on weather conditions. In winters, you can place the bowl inside an oven with the light on to fasten the process. Instant Pot Yogurt mode setting also helps in proofing the dough in 1 hour.
- Storage and Leftovers – Once the bread is cool, slice it and store in a bread box or airtight container. At room temperature, the bread stays fresh for couple of days. You can refrigerate the slices or freeze them. Under refrigeration, it stays fresh for 5 to 6 days.
- The Recipe yields 1 loaf, approximately 14 slices of whole wheat bread.
- For a golden top, brush some milk before placing the loaf pan for baking. I have not followed this step for the recipe. I usually switch on the top heating coil or rod of the oven during the last 3 minutes of baking to achieve the brown top.
- If you notice the top browning a lot, remove the loaf pan using mittens, cover it with a foil and place it back in the oven.
- Once the bread is out of the oven, immediately spread butter so that the bread absorbs it quickly and you get that lovely glaze. Also, quickly demold the bread on a wire rack to avoid condensation.
- Always allow the bread to cool completely (approximately 2 hours) before slicing. Breads continue to cook from the inside, even when they are out of the oven.
- Always use serrated knife or bread knife to slice the bread.