Name: Whole Wheat Bread
Prep time: 80 min
Cook time: 30 min
Total time: 110 min
Yield: 20 servings
Cuisine: American
Ingredients: . Flour and Yeast; 6-7 cups white whole wheat flour (*); 1 1/4 Tablespoons instant yeast ((or active dry yeast)); . Wet Ingredients; 2 3/4 cups + 2 Tablespoons warm water; 1 Tablespoon vital wheat gluten; 1 Tablespoon salt; 1/4 cup unsalted butter ((melted)); 1/3 cup honey; 2 Tablespoons plain Greek yogurt ((or sour cream))

Welcome to the world of homemade bread! This Whole Wheat Bread is not just wholesome but also incredibly satisfying to make. Let’s dive into the steps for baking your very own delicious loaves!

Tips for Success

Make sure to knead the dough until it's smooth and elastic—this part’s so satisfying! Remember, patience is key during the rising phase.

Your Favorite Part

Nothing beats the smell of fresh bread baking in your kitchen!

Ingredients

Flour and Yeast:
6-7 cups white whole wheat flour (*)
1 1/4 Tablespoons instant yeast ((or active dry yeast))
Wet Ingredients:
2 3/4 cups + 2 Tablespoons warm water
1 Tablespoon vital wheat gluten
1 Tablespoon salt
1/4 cup unsalted butter ((melted))
1/3 cup honey
2 Tablespoons plain Greek yogurt ((or sour cream))

Instructions

Mix the Dough:
Step 1

To a Mixing Bowl or Stand Mixer: Add 4.5 cups wheat flour and yeast and stir to combine. Add warm water and mix.
Step 2

Cover and allow to rest for 15 minutes.
Step 3

Add vital wheat gluten, salt, melted butter, honey, Greek yogurt and mix well.
Step 4

Knead: Add 1 1/2 cups of flour and mix. Mix well and watch the dough; it should begin to pull away from the sides of the bowl. If needed, add more flour, a little at a time, until it does. Knead the dough with your stand mixer for 5 minutes (or by hand for 10 minutes). The dough should be smooth and elastic.
Step 5

Prepare Pans: Spray bread pans with non-stick cooking spray and line the bottom of the pans with parchment.
Step 6

Shape: Turn dough out onto a lightly greased or floured countertop and divide it into two equal pieces. Press each portion into a rectangle about 9 inches long and then roll tightly into a log. Place in prepared pans.
Step 7

Rise: Cover with a lightweight kitchen towel and rise for about an hour, or until the dough is rounded over the tops of the pans. *See notes for quick rise trick.
Step 8

Bake: Place both bread pans on the middle rack of a cold oven. Turn the oven to 350 degrees F and bake for 30-38 minutes, until the tops are golden.
Step 9

Remove from oven and smooth a stick of cold butter over the tops of the hot bread. Invert bread onto a wire cooling rack to cool completely.
Step 10

Store: leftover bread in a bread bag on the countertop for up to 3 days, or in the fridge. See notes for freezing instructions.

Nutrition

Calories: 150, Fat: 3g, Carbs: 28g, Protein: 5g

Cooking techniques

Mixing, kneading, and baking are the key techniques here. Make sure to knead thoroughly for the best texture!

Variations or substitutions

You can substitute honey with maple syrup for a different flavor, or use any non-dairy yogurt for a vegan option.

Storage tips

Wrap in plastic wrap or store in a bread bag at room temperature. For longer storage, freeze slices in an airtight container.

Notes

*For a quicker rise, place the covered dough in a warm spot, like an oven set to the lowest temperature.