Whole Wheat Bread

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

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
  1. 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).
  2. Allow the dough to rest for 20 minutes.
  3. Knead dough for 10 minutes until it is smooth, if still slightly sticky to touch.
  4. Cover the mixing bowl and allow the dough to rise for 1 hour.
  5. Shape the dough into a log and transfer to a greased 8 1/2 x 4 1/2 bread pan.
  6. 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.
  7. Preheat the oven to 350 F. Bake bread for 45 minutes.
  8. Remove the bread from the oven and transfer it from the pan to a cooling rack.

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