This week I was feeling a little lazy and never got around to feeding the starter for my half whole wheat sourdough, forcing me to bake a slightly more traditional loaf of whole wheat bread for my breakfasts. It’s a lot more like what you’d find in a supermarket: softer crust and slightly sweet. It’s also easily made in an evening or an afternoon, for same time bread enjoyment. I use brown sugar in this recipe because that’s what I always have on hand but feel free to substitute honey or molasses. Just keep in mind that you might have to adjust the liquid. Anyways, I hope you enjoy it. I know you’ll enjoy the way it makes your home smell.
Whole Wheat Bread
- 1 1/2 cups warm water
- 3 tbsp oil or melted butter
- 1/4 cup brown sugar, honey or molasses
- 3 1/2 cups whole wheat flour
- 1 1/2 tsp salt
- 1 1/2 tsp instant yeast
- Using a mixer with dough hook, food processor with dough blade or in a large mixing bowl, mix all ingredients to form a shaggy dough (it’s totally ok if there’s still a little flour on the bottom).
- Allow the dough to rest for 20 minutes.
- Knead dough for 10 minutes until it is smooth, if still slightly sticky to touch.
- Cover the mixing bowl and allow the dough to rise for 1 hour.
- Shape the dough into a log and transfer to a greased 8 1/2 x 4 1/2 bread pan.
- Cover the dough with a greased sheet of plastic wrap and allow to rise for another hour, or until it has risen to about 2 inches over the rim of the pan.
- Preheat the oven to 350 F. Bake bread for 45 minutes.
- Remove the bread from the oven and transfer it from the pan to a cooling rack.