Why You’ll Love This Whole Wheat Bread Recipe
There’s something incredibly satisfying about baking your own bread, and this whole wheat bread recipe is a true standout.
I love how it fills my kitchen with a warm, nutty aroma that instantly feels comforting. The texture is soft yet hearty, making it perfect for sandwiches or simply enjoying with butter.
Plus, the process of kneading the dough is oddly therapeutic. I appreciate that it’s made with wholesome ingredients, giving me a sense of accomplishment and healthiness.
Each slice is a reminder of the effort I put in, and trust me, nothing beats the taste of fresh, homemade bread.
Ingredients of Whole Wheat Bread
When it comes to making whole wheat bread, the ingredients are what truly set the stage for a delicious, hearty loaf. You might be surprised at how simple and straightforward they are.
Once you gather these items, you’ll be well on your way to creating a warm, comforting bread that not only fills your kitchen with a delightful aroma but also nourishes your body. So, let’s explore what you’ll need to whip up this wholesome goodness.
Ingredients for Whole Wheat Bread:
- 4 tablespoons brown sugar
- 2 teaspoons salt
- 1 1/2 cups very warm milk
- 4 tablespoons melted shortening
- 1 (1/4 ounce) package dry yeast
- 1 1/2 cups lukewarm water
- 7 cups sifted whole wheat flour
Now, let’s chat a bit about these ingredients. First off, the whole wheat flour is the star of the show. It gives the bread that delightful nutty flavor and a good dose of fiber.
If you’re feeling adventurous, you could even experiment with a mix of whole wheat and white flour to see how it changes the texture. The warm milk helps activate the yeast, giving that lovely rise we all want in our bread.
And don’t forget about the brown sugar; it not only sweetens the dough but also adds a hint of caramel flavor that makes your bread taste even more delicious.
Just remember, measuring your ingredients accurately is key—too much flour or liquid can really throw off the balance. So, let’s get those ingredients together and get ready for some baking fun!
How to Make Whole Wheat Bread
Alright, let’s get our hands doughy and plunge into the wonderful world of whole wheat bread making. First things first, grab your 4 tablespoons of brown sugar, 2 teaspoons of salt, and 4 tablespoons of melted shortening. In a mixing bowl, combine these ingredients with 1 1/2 cups of very warm milk. You want it warm enough to help the yeast do its thing, but not so hot that it’ll turn your bread into a science experiment. Stir it all together until the sugar and salt dissolve, then set it aside to cool.
While that’s happening, let’s tackle the yeast. In another bowl, dissolve 1 (1/4 ounce) package of dry yeast in 1 1/2 cups of lukewarm water. Give it a few minutes to bubble up and get frothy—this is the yeast waking up and getting ready to party.
Once your milk mixture has cooled and the yeast is all bubbly and excited, it’s time to bring the two together. Pour the yeast mixture into the milk mixture and stir it in. Now, here’s where the magic happens: gradually add in 7 cups of sifted whole wheat flour. It might seem like a lot, but we’re aiming for a soft dough, so take your time. Mix it all together until it’s smooth, and then get ready to knead.
Dust a clean surface with some flour and turn your dough out. Knead it for about 10 minutes until it’s smooth and elastic. It’s a bit of a workout, but think of it as your bread-making cardio.
Now, place your kneaded dough into a greased bowl, brushing the top with a bit of additional shortening to keep it from drying out. Cover it with a towel and let it rise in a warm spot—like near the oven or on the countertop—until it doubles in size. This usually takes about an hour.
Once it’s risen (and you can feel the excitement in the air), punch it down gently to deflate it, then divide the dough into two equal portions. Shape each portion into a loaf and place them in greased loaf pans. Cover them again and let them rise until they’ve doubled in size, just like before.
Finally, preheat your oven to 350ºF, and when the loaves are ready, pop them in for about an hour. The aroma that fills your kitchen will be absolutely divine, and you might just find yourself pacing around impatiently waiting for that golden-brown perfection.
When they’re done, let them cool a bit before slicing into that warm, hearty goodness. Trust me, it’ll be worth the wait. Enjoy your homemade whole wheat bread and maybe even pat yourself on the back for a job well done.
Whole Wheat Bread Substitutions & Variations
If you’re looking to mix things up with your whole wheat bread, you’ll find a world of substitutions and variations at your fingertips.
I love swapping out some of the whole wheat flour for spelt or oat flour for a unique flavor. You can also add seeds like sunflower or pumpkin for extra crunch and nutrition.
Want a sweeter bread? Try incorporating honey or maple syrup instead of brown sugar. For a savory twist, add herbs or garlic powder.
You can even experiment with different liquids, like coconut milk or buttermilk, to enhance the taste. The possibilities are endless!
Additional Tips & Notes
To guarantee your whole wheat bread turns out perfectly every time, I recommend paying attention to the temperature of your liquids. Using very warm milk helps activate the yeast effectively.
Additionally, don’t rush the rising process; letting the dough double in size is essential for a light texture. If your kitchen’s cool, try placing the dough in an oven with the light on.
For a crustier loaf, place a pan of water in the oven while baking.
Finally, store your bread in a cool, dry place or freeze it for longer freshness. Enjoy your homemade whole wheat bread!