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Simple, delicious, whole wheat bread. No batons, bread machines, or rocket scientists required. Actually, if you have a bread machine your bread making life is probably a lot simpler than mine. I enjoy working the bread with my own hands, though. It's very therapeutic and gives you a nice upper body workout. Which means you could then eat more bread, yes?

Anyway, this is a simple, versatile bread, good for sandwiches, toast, and...bread.

Recipe adapted from The Frugal Girl

Whole Wheat Bread

Makes 2 approx. 9in / 23cm loaves

Ingredients:

1 1/2 Tbsp / 14g instant yeast
2 1/2 tsp / 13g salt
3 cups / 384g whole wheat flour
2 3/4 cups / 330g all-purpose flour
2 1/3 cups / 552g warm water (about 110°F / 43°C)
1/4 cup / 80g maple syrup or honey
1/4 cup / 56g oil or melted butter

Directions:

Oven 350°F / 177°C. Grease 2 approx. 9x5in / 23x13cm bread pans.

Combine yeast, salt, 1 cup / 128g whole wheat flour, and 1 cup / 120g all-purpose flour in the bowl of a stand mixer on low speed, or mix by hand.
Add warm water, maple syrup, and oil. Mix until ingredients are combined, then increase speed to medium, beating for 3 minutes, or vigorously by hand.
Add remaining whole wheat flour and all-purpose flour until a soft but kneadable dough is formed.
Switch to dough hook and knead for 5-7 minutes, turning out on to a lightly floured surface to knead for 1-2 minutes more, until dough looks smooth and elastic. Or, knead by hand on a lightly floured surface for about 10 minutes.
Grease a large bowl and place dough in it. Flip the dough over once so that both sides are lightly greased. Cover bowl with a clean towel and place in a warm place to rise until doubled in volume, about 45-60 minutes.
When dough has risen, punch down and knead on a lightly floured surface for 4-5 minutes.
Separate dough into two equal pieces. Roll or press one piece out into a small rectangle. It does not have to be exact or very big, the width of it should be a touch smaller than your bread pan, or 9 inches. Starting from the short end, roll the dough up and place in your prepared pan. Repeat with second piece.
Place towel back over loaves and let rise until doubled, about 30-45 minutes.
When loaves have risen, bake for about 30 minutes. They should sound hollow when tapped on the bottom or the internal temperature should read about 205°F / 96°C.
Cool in pans 10 minutes before removing and allowing to cool fully.

Jenny's Notes:

If you use oil to make this bread, it will be dairy-free. If you use oil and maple syrup, it will also be vegan.
I have also made this bread with great success substituting part of the all-purpose flour with wheat germ. Gives it an extra nutty flavor profile.
The rolling step creates surface tension in the bread, and therefore a prettier loaf. I only eat pretty loaves. ;)

vegan, dairy-free, whole wheat bread, wheat germ, honey, maple syrup, toast, french toast, whole wheat sandwich bread, homemade bread, loaves

Bread

American

Yield: 20

Author: Jennyblogs

Whole Wheat Bread

Classic everyday whole wheat bread, great for sandwiches, toast, or anyway you like to eat bread!

prep time: 35 Mcook time: 30 Mtotal time: 65 M

ingredients:

1 1/2 Tbsp / 14g instant yeast
2 1/2 tsp / 13g salt
3 cups / 384g whole wheat flour
2 3/4 cups / 330g all-purpose flour
2 1/3 cups / 552g warm water (about 110°F / 43°C)
1/4 cup / 80g maple syrup or honey
1/4 cup / 56g oil or melted butter

instructions:

How to cook Whole Wheat Bread

Oven 350°F / 177°C. Grease 2 approx. 9x5in / 23x13cm bread pans.
Combine yeast, salt, 1 cup / 128g whole wheat flour, and 1 cup / 120g all-purpose flour in the bowl of a stand mixer on low speed, or mix by hand.
Add warm water, maple syrup, and oil. Mix until ingredients are combined, then increase speed to medium, beating for 3 minutes, or vigorously by hand.
Add remaining whole wheat flour and all-purpose flour until a soft but kneadable dough is formed.
Switch to dough hook and knead for 5-7 minutes, turning out on to a lightly floured surface to knead for 1-2 minutes more, until dough looks smooth and elastic. Or, knead by hand on a lightly floured surface for about 10 minutes.
Grease a large bowl and place dough in it. Flip the dough over once so that both sides are lightly greased. Cover bowl with a clean towel and place in a warm place to rise until doubled in volume, about 45-60 minutes.
When dough has risen, punch down and knead on a lightly floured surface for 4-5 minutes.
Separate dough into two equal pieces. Roll or press one piece out into a small rectangle. It does not have to be exact or very big, the width of it should be a touch smaller than your bread pan, or 9 inches. Starting from the short end, roll the dough up and place in your prepared pan. Repeat with second piece.
Place towel back over loaves and let rise until doubled, about 30-45 minutes.
When loaves have risen, bake for about 30 minutes. They should sound hollow when tapped on the bottom or the internal temperature should read about 205°F / 96°C.
Cool in pans 10 minutes before removing and allowing to cool fully.

NOTES:

If you use oil to make this bread, it will be dairy-free. If you use oil and maple syrup, it will also be vegan. I have also made this bread with great success substituting part of the all-purpose flour with wheat germ. Gives it an extra nutty flavor profile. The rolling step creates surface tension in the bread, and therefore a prettier loaf.

Calories

162.77

Fat (grams)

3.50

Sat. Fat (grams)

0.30

Carbs (grams)

29.38

Fiber (grams)

2.69

Net carbs

26.69