How to Make a Basic Homemade Whole Wheat Bread

I love homemade bread, especially whole wheat bread which has a taste and texture that no commercial bread can beat.  Whole wheat bread is generally preferred because of its added fiber and nutrients.  Some people like their whole wheat bread 100% whole wheat.

Making Whole Wheat Bread

However, whole wheat bread is a lot more difficult to make than the basic white bread.  Sometimes the bread could come out very hard.  You acquire the right firmness in whole wheat bread when you stick to the recipe instruction. If you wish to make the best whole wheat bread, (especially when the amount of whole wheat is over 50%) you can note the following tried and proven tips from the experts.

3 Expert Bread Making Tips

1. Always use adequately high protein bread flour, or alternatively, add some vital wheat gluten to the bread dough.
2. Avoid adding flour for a long while before necessary.
3. Knead consistently and nonstop. You will find that a food processor or a mixer with a dough hook is quite handy during the kneading process.

You should remember that whole wheat flour is heavier compared to white flour, so you need to develop good strong gluten to make a soft crumb and pleasing texture. Do not add too much flour during the kneading or you will end up with a loaf that is hard as a brick.

Whole Wheat Bread Recipe

Now, here is a recipe for you to try.  This recipe includes some white flour and will yield a bread that is great for toasting.Whole wheat bread generally requires more rising and kneading times so prepare yourself for some work.  Also, the bread can be made by hand or in a bread machine.

Whole Wheat Bread

1 2/3 cups whole wheat flour
1 1/2 cups bread flour, divided
3 tbsp. packed brown sugar
2 tsp. active dry yeast
1 tsp. salt
1/2 cup milk
1/2 cup water
1 tbsp. olive oil

Start Here

Once you master this recipe, feel free to add more ingredients like seeds and nuts.

These ingredients are enough to make a loaf weight about 1 1/4 pounds, baked inside an 8.5 x 4.5 inch pan.

Coat a medium bowl and baking pan with cooking spray or vegetable oil. Set aside.

In a large bowl, combine the wholewheat flour, 1 cup of bread flour, the brown sugar, yeast, and salt. Combine the milk, water and oil in a small sauce over a medium heat (until warm).

Pour slowly into the flour mixture and beat well.

Add the balance of bread flour to form a soft dough.

Lightly sprinkle a work surface with all-purpose flour.

Turn the dough out on the surface and knead until smooth and elastic (about 10 minutes) incorporating a little flour at a time when the dough becomes sticky.

The Kneading Process

The kneading process is considered to be the most important part of the whole bread making activity. You have to ensure that you do enough kneading, avoid using too much flour or water and develop the gluten properly in the wheat.

To check if you have the right amount of flour and water, moisten your hand then put it inside the dough then squeeze. The dough should not resist your touch and strain the finger muscles. It should not also have a runny liquid feature or seem waterlogged. It is possible to knead too much, especially if you are using a food processor. Practice how to properly add water as you knead to get the perfect consistency.

Form into a ball and place in the prepared bowl, turning to coat with the oil.

Cover the bowl with a damp kitchen towel, place in a warm spot (about 80 to 90 degrees F).

The Rising Process

Once the dough is covered, the dough has to stay warm for about 1 hours or up to the time it has doubled its size.

If you stick your fingers into the dough and it does not rise, the rising process is completed.

Turn the dough onto the floured work surface and gently stretch and press into a rectangle (20″x12″).

Start at one end and use both hands to roll up the dough into a cylinder.

Place into the bread pan.  Place the closed side underneath.

Cover with a plastic wrap and a towel.  Let rise for about 30 minutes.

This pan is ideal compared to metal or glass pans. The metal can create an ideal exterior crust along the sides, baking the loaf evenly throughout. The smooth hard surface will let go of the loaf quickly after baking. This pan also cleans up very easily.  After the second rising, remove the plastic wrap and towel.

Baking the Bread

Preheat your oven to 400 degrees F. Transfer the loaf slowly into the oven.

Bake until golden brown, 20 to 25 minutes.  Remove form the pan and cool on a rack.

After the cooling process, slice the loaf of bread then observe the texture. This is the best time to eat the bread, while it is still warm and soft.  If you want to make more loaves, measure the ingredients properly.

Print

Whole Wheat Bread

Course Breads

Cuisine International

Prep Time 1 hour hour 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 10

Author Felix (Simply Trini Cooking)

Ingredients

• 1 2/3 cups whole wheat flour
• 1 1/2 cups bread flour divided
• 3 tbsp. packed brown sugar
• 1/2 cup lowfat milk
• 1/2 cup water
• 1 tsp. salt
• 2 tsp. active dry yeast
• 1 tbsp. olive oil

Instructions

• STARTING HERE: Once you master this recipe, feel free to add more ingredients like seeds and nuts. These ingredients are enough to make a loaf weight about 1 1/4 pounds, baked inside an 8.5 x 4.5 inch pan.
• Coat a medium bowl and baking pan with cooking spray or vegetable oil. Set aside.
• In a large bowl, combine the wholewheat flour, 1 cup of bread flour, the brown sugar, yeast, and salt. Combine the milk, water and oil in a small sauce over a medium heat (until warm). Pour slowly into the flour mixture and beat well.
• Add the balance of bread flour to form a soft dough.
• Lightly sprinkle a work surface with all-purpose flour. Turn the dough out on the surface and knead until smooth and elastic (about 10 minutes) incorporating a little flour at a time when the dough becomes sticky.
• THE KNEADING PROCESS: The kneading process is considered to be the most important part of the whole bread making activity. You have to ensure that you do enough kneading, avoid using too much flour or water and develop the gluten properly in the wheat.
• To check if you have the right amount of flour and water, moisten your hand then put it inside the dough then squeeze. The dough should not resist your touch and strain the finger muscles. It should not also have a runny liquid feature or seem waterlogged. It is possible to knead too much, especially if you are using a food processor. Practice how to properly add water as you knead to get the perfect consistency.
• Form into a ball and place in the prepared bowl, turning to coat with the oil. Cover the bowl with a damp kitchen towel, place in a warm spot (about 80 to 90 degrees F).
• THE RISING PROCESS: Once the dough is covered, the dough has to stay warm for about 1 hours or up to the time it has doubled its size. If you stick your fingers into the dough and it does not rise, the rising process is completed.
• Turn the dough onto the floured work surface and gently stretch and press into a rectangle (20″x12″).
• Start at one end and use both hands to roll up the dough into a cylinder. Place into the bread pan. Place the closed side underneath. Cover with a plastic wrap and a towel. Let rise for about 30 minutes.
• After the second rising, remove the plastic wrap and towel.
• BAKING THE BREAD: Preheat your oven to 400 degrees F. Transfer the loaf slowly into the oven. Bake until golden brown, 20 to 25 minutes. Remove form the pan and cool on a rack.
• After the cooling process, slice the loaf of bread then observe the texture. This is the best time to eat the bread, while it is still warm and soft. If you want to make more loaves, measure the ingredients properly.

There you have it; another heart warming recipe from us to you. Do have an enjoyable day and don’t forget to leave a comment on our whole wheat bread recipe in the box below. 🙂