For a richer flavor, substitute honey or maple syrup for the white sugar. Adding a tablespoon of vital wheat gluten can improve the texture of the bread, especially if using a higher percentage of whole wheat flour. The dough can also be made in a bread machine following the manufacturer's instructions. Store the cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Classic Whole Wheat Bread
-
PREP TIME20 mins
-
COOK TIME20 mins
-
TOTAL TIME1 hrs 20 mins
-
SERVING15 People
-
VIEWS465
Experience the simple pleasure of homemade goodness with this classic whole wheat bread. Nutty, wholesome, and incredibly satisfying, it's perfect for sandwiches, toast, or simply enjoying with a smear of butter.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate21 g
-
Cholesterol13 mg
-
Fiber2 g
-
Protein4 g
-
Saturated Fat0 g
-
Sodium163 mg
-
Sugar2 g
-
Fat2 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Activate the Yeast: In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy and frothy, about 10 minutes.
02 Step
Recipe View Combine Wet and Dry Ingredients: In a large mixing bowl, whisk together the yeast mixture, lukewarm milk, vegetable oil, whole wheat flour, 1 cup of all-purpose flour, and salt. Beat well with a wooden spoon or dough whisk until a shaggy dough forms. Gradually add the remaining all-purpose flour, 1/2 cup at a time, stirring well after each addition, until the dough pulls away from the sides of the bowl.
03 Step
Recipe View Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, add a tablespoon of flour at a time until it reaches the desired consistency.
04 Step
Recipe View First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning to coat with oil. Cover the bowl with a damp cloth or plastic wrap. Let rise in a warm place until doubled in volume, about 1-1.5 hours.
05 Step
Recipe View Shape the Loaves: Grease two 8x4 inch bread pans. Punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Shape each piece into a loaf by gently patting it into a rectangle and then rolling it up tightly. Pinch the seam to seal. Place the loaves into the prepared pans, seam-side down.
06 Step
Recipe View Second Rise: Cover the pans with a damp cloth or plastic wrap. Let rise in a warm place until doubled in volume, about 40-60 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
07 Step
Recipe View Bake the Bread: Gently brush the tops of the risen loaves with the beaten egg (egg wash) for a beautiful golden-brown crust. Bake for 30-35 minutes, or until the bottom of the loaf sounds hollow when tapped and the internal temperature reaches 200-210°F (93-99°C).
08 Step
Recipe View Cool and Enjoy: Remove the loaves from the pans and let them cool completely on a wire rack before slicing and serving. This prevents the bread from becoming gummy.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Reagan Yundt
Jun 3, 2025This recipe is fantastic! My family loves it. I added a touch of honey and some flax seeds for extra flavor and texture.
Arianna Mosciski
Sep 3, 2023The egg wash really makes a difference in the crust. It's so shiny and golden!
Bradly Kerluke
Jan 4, 2023I've tried many whole wheat bread recipes, and this one is by far the best. It's easy to follow and produces a consistently delicious loaf.
Vilma Dare
Dec 13, 2022My bread didn't rise as much as I expected. I think my yeast might have been old. I'll try again with fresh yeast.