Whole wheat bread loaf

Easy whole wheat bread

September 29, 2009

in Bread, Breakfast and Brunch, Recipes, Vegan, Vegetarian, Whole wheat, Whole Wheat

Update: I have revised and improved this bread thanks to a recipe by fellow blogger from cooking for seven. You can find her great 100% whole wheat bread here, and my post about the changes here. The recipe has also been updated down below.

This loaf is by far the star of my extended search for a home made, easy to make, fool proof whole wheat bread recipe. It is easy to make, keeps well and has a great texture. In my attempts to reach a more chewy quality in the bread that will keep it fresher for longer, I also added wheat gluten (some times referred to as gluten flour). It is a form of powdered wheat protein that is already integrated in the more costly “bread flours”. Being the frugal that I am, I buy the simplest whole wheat flour I can find, and then add gluten to it. You can find it in your nearest health store or omit it altogether.

I admit I usually use my Kitchen aid to do most of the kneading. You can definitely do it by hand, for about 10 minutes.

The more bread I bake the more I begin to understand that there can not be an exact recipe with predefined water-flour ratio. It all depends on your flour quality, the humidity of your immediate environment and probably how good you have been this year. I add to this recipe between one and a half and 2 cups of water. The first cup and a half go in immediately, the rest I drizzle gradually until the dough is not too dry and not too sticky. I believe that since this is a whole wheat bread, thus denser and heavier, the mix should be a little wetter then usual. Try it for yourself.

Easy Whole Wheat Bread

In a bowl mix:

1 1/2 cups of warm water
1/4 cup honey
1 tbsp  2 tsp dry yeast

Place the bowl aside for a few minutes to let the yeast come alive. Meanwhile, combine in the mixer bowl:

3 cups whole wheat flour
1 cup all-purpose flour
1 tsp salt
2 tbsp wheat gluten (you can replace 1 Tbsp or both with milk powder. Both ingredients add to the fluffy quality of this bread) – optional

Add 1 tbsp olive oil  to the wet ingredients. Pour  in the mixer bowl (with flour mixture) and knead for 10 minutes, adding  up to another 1/2 cup of water very gradually ( 1 Tbsp at a time), until the dough is as soft as a baby’s behind. Flour your hands and pick up your nice ball of dough. Place it lovingly in an oiled bowl and cover in plastic wrap. Let it rise for an hour inside your oven (turned off) with the oven light on. The heat of the light should be enough to help it double in size.

Now punch the air out of the fluffy dough and shape into one large loaf or two smaller ones.  I like to make decorative incisions too. Leave to rise directly on your oiled baking sheet for about 30 minutes. At this point you can brush your loaf in egg wash and sprinkle your choice of decoration on it ( try oatmeal, rock salt, poppy seed or sesame). Bake in a 380 350 degrees F for about 45 minutes, or  until the bread is well baked and golden all around.

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{ 5 comments… read them below or add one }

Alexw September 30, 2009 at 9:04 am

A beautiful loaf ! Nice photo, too.
Next time try adding milk powder together with the gluten.

kanmuri October 1, 2009 at 3:21 am

I’m so glad to see you have a blog!!! Come and check mine! Now who am I? hehehe

Erica Lea May 19, 2010 at 11:43 pm

Oh, it looks beautiful! I’m so glad my recipe helped you find one that suits you.

Kathy August 30, 2012 at 6:57 pm

You are about to restore my faith in all that is healthy!!! Kidding of course, BUT! I took a week vacation to do a few things around the house….one of them, to learn to bake healthy bread!
I have had four loaves completely fail and I am on a first rise and a second rise of two recipes…..one of them yours. I’ll post you on how it goes.
-almost hopeless-

Kathy August 30, 2012 at 9:42 pm

It worked! It worked! I have now finally succeeded in baking two loaves of bread that actually LOOK like bread. Thank you!!

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