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Two golden loaves of homemade whole wheat bread cooling on a rack.

Whole Wheat Bread

This rustic loaf, adorned with a golden crust and a soft, hearty interior, is perfect for breakfast or sandwiches, offering a nourishing delight.
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Prep Time 30 minutes
Cook Time 38 minutes
Total Time 1 hour 8 minutes
Servings: 2 loaves
Course: Bread, Breakfast
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Dough
  • 6-7 cups white whole wheat flour 4.5 cups for the initial mixture, additional for kneading.
  • 2.75 cups warm water Temperature should be around 110°F.
  • 1.25 tablespoons instant yeast or active dry yeast Either type works for this recipe.
  • 1 tablespoon vital wheat gluten Improves texture but can be omitted.
  • 1 tablespoon salt Essential for flavor.
  • 1/4 cup unsalted butter, melted Adds moisture and flavor.
  • 1/3 cup honey Adds sweetness and moisture.
  • 2 tablespoons plain Greek yogurt or sour cream Use yogurt for a richer flavor.

Method
 

Preparation
  1. In a mixing bowl or stand mixer, combine 4.5 cups of white whole wheat flour and yeast. Stir to mix them well together.
  2. Pour in the warm water and mix until combined. Cover the bowl and let it rest for 15 minutes.
  3. Add vital wheat gluten, salt, melted butter, honey, and Greek yogurt to the mixture. Stir well to blend all the ingredients.
  4. Gradually add 1.5 cups of flour while kneading the dough. Knead for about 5 minutes (or 10 minutes if you’re kneading by hand) until the dough is smooth and elastic.
  5. Spray your bread pans with non-stick cooking spray and line them with parchment paper.
Baking
  1. Divide the dough into two equal pieces, shape them into logs, and place them into the prepared pans.
  2. Cover the pans and let the dough rise for about an hour, or until it has an impressive dome shape.
  3. Place the pans in a cold oven set to 350°F, and bake for 30-38 minutes until the tops are golden brown.
  4. Once baked, remove from the oven, brush the tops with melted butter, and let cool on a wire rack.
Storage
  1. Store the bread in a sealed bag for up to 3 days or freeze for longer preservation.

Notes

Allowing dough ample time to rise leads to a fluffier loaf. Don’t skip the butter for moisture.