Ingredients
- Whole wheat flour – 3½ cups (about 440g)
- Warm water – 1¼ cups (300 ml)
- Instant yeast – 2 teaspoons (6 g)
- Sugar or honey – 2 tablespoons (25g)
- Vegetable oil or melted butter – 3 tablespoons (40 ml)
- Salt – 1 teaspoon (5 g)
Instructions
Step 1: Activate the Yeast
Mix warm water, yeast, and sugar in a bowl and allow it to sit for about 5 minutes until slightly foamy. This indicates the yeast is active and alive.
Step 2: Mix the Dough
Add oil and salt, then gradually add the whole wheat flour while mixing to form a soft dough. Mix until all flour is incorporated and no dry bits remain.
Step 3: Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be tacky but not sticky.
Step 4: First Rise
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and allow it to rise in a warm place until doubled in size, about 1 hour. You can also use an oven with the light on or a warm corner of your kitchen.
Step 5: Shape the Loaf
Punch down the dough to release excess gas, then shape it into a loaf and place it into a greased loaf pan. Press gently into the corners.
Step 6: Second Rise
Cover and allow to rise again for 30–40 minutes until it rises just above the pan. It should look puffy and soft.
Step 7: Bake
Bake in a preheated oven at 180°C (356°F) for 30–35 minutes until golden brown and the bread sounds hollow when tapped on the bottom.
Step 8: Cool
Remove from the pan and allow to cool completely on a wire rack before slicing. This prevents a gummy interior.
Total Time
- Prep Time: 15 minutes
- First Rise: 1 hour
- Second Rise: 30-40 minutes
- Baking Time: 30-35 minutes
- Total: Approximately 2 hours 20-30 minutes
Yield
Makes 1 loaf (approximately 12-16 slices)
Tips & Variations
For Better Results:
- Use a thermometer to check water temperature (40-43°C/105-110°F)
- Weigh ingredients if possible for more consistent results
- Don’t skip the cooling step—it allows the crumb to set
Flavor Variations:
- Seeded Bread: Add 2-3 tablespoons of seeds (sunflower, sesame, or flax) to the dough
- Honey Wheat: Use honey instead of sugar for a slightly sweeter taste
- Multigrain: Replace ½ cup whole wheat flour with oat flour or rye flour
- Herb Bread: Add 1-2 teaspoons of dried herbs (rosemary, thyme) to the dough
Texture Adjustments:
- Lighter Bread: Add 1 tablespoon vital wheat gluten
- Denser Bread: Reduce water to 1 cup and extend kneading to 12 minutes
- Mixed Grain: Use 2 cups whole wheat + 1½ cups all-purpose flour
Storage
- Room Temperature: Store in an airtight bag for 3-4 days
- Refrigerator: Up to 1 week in an airtight container
- Freezer: Slice and freeze for up to 3 months; toast directly from frozen