This recipe makes two hearty, soft loaves of whole wheat bread, perfect for sandwiches or toasting.
Ingredients
- Warm Water: 2 cups (about 45°C)
- Active Dry Yeast: 1 tablespoon (or 1 packet)
- Honey or Molasses: 1/4 cup (provides color and moisture)
- Whole Wheat Flour: 4 to 5 cups
- Salt: 2 teaspoons
- Vegetable Oil or Melted Butter: 1/4 cup
- Optional: 1 tablespoon of milk (to brush on top for a golden finish)
Instructions
1. Activate the Yeast
In a large bowl, combine the warm water, honey, and yeast. Stir gently and let it sit for about 5–10 minutes until it becomes foamy.
2. Mix the Dough
Add the oil and salt to the yeast mixture. Gradually stir in the whole wheat flour, one cup at a time, until the dough starts to pull away from the sides of the bowl.
3. Knead the Dough
Turn the dough out onto a lightly floured surface. Knead for about 8–10 minutes. The dough should be smooth and elastic. (Whole wheat dough is slightly stickier than white dough, so avoid adding too much extra flour).
4. First Rise
Place the dough in a lightly greased bowl. Cover it with a damp cloth and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size.
5. Shape the Loaves
Gently punch the dough down to release air. Divide it into two equal portions. Shape each portion into a loaf and place them into two greased 9×5 inch bread pans.
6. Second Rise
Cover the pans and let the dough rise again for about 30–45 minutes. It should rise about an inch above the rim of the pans.
7. Bake
Preheat your oven to 190°C (375°F). Bake for 30 to 35 minutes. The loaves should sound hollow when tapped on the bottom and have a deep golden-brown color.
8. Cool
Remove the bread from the pans immediately and place them on a wire rack to cool completely before slicing. This prevents the bottom from getting soggy.
Pro Tip: For a softer crust, brush the tops of the loaves with a little bit of butter immediately after taking them out of the oven.
