Name: Whole Wheat Bread Recipe
Total time: 150 min
Yield: 2
Cuisine: Mediterranean

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Making whole wheat bread at home isn't hard at all This recipe uses whole wheat flour and bread flour makes for a really satisfying crumb that holds up well to sandwiches and toast. 

How to make Whole Wheat Bread Recipe

Summer Miller

Crawler

Mediterranean

<p>Making whole wheat bread at home isn't hard at all This recipe uses whole wheat flour and bread flour makes for a really satisfying crumb that holds up well to sandwiches and toast. </p>

Vegetarian

Packet Active Dry Yeast

Kosher salt

Butter,  plus more for brushing loaves

Butter a large bowl and two 9x5-inch loaf pans and set aside. (you can use 8. 5x4. 5-inch pans, but your loaves will be quite a bit taller.).

step 1

Warm the 2 1/2 cups of milk in the microwave in 30 second bursts, stirring in between, just to take the chill off. The milk should feel tepid to the touch, not hot. (hot milk will kill the yeast.).

step 2

Stir the yeast into to the warm milk and let it hang out for about 5 minutes. The yeast should mostly dissolve and you should see some small bubbles on the surface of the milk.

step 3

In a large bowl, whisk whole wheat flour, bread flour, and salt. Make a well in the center.

step 4

In a small, microwave-safe bowl, warm the butter in 30 second bursts in the microwave until just melted. Add honey. Let it cool until no longer hot.

step 5

Pour the milk and yeast mixture into well in the flour. Add the butter and honey mixture.

step 6

Stir with a wooden spoon until a shaggy dough forms. Most of the flour should be incorporated, but its ok if you still have some loose flour in the bowl.

step 7

To knead by hand:turn the dough and any loose flour onto a countertop and knead for 10 minutes. Start by bringing the dough together with your fingers then smooshing it with the heel of your hand. Pull the dough back over itself with your fingers, rotate the dough a quarter turn. Smoosh with the heel of your hand and repeat.

step 8

As you knead, the dough should feel soft, pliable, and a little tacky. Dust with additional bread flour as needed, 1 tablespoon at a time, if it sticks to the counter or your hands.

step 9

To knead in a stand mixer:in a stand mixer fit with a dough hook attachment, knead the dough on the lowest speed for 5 to 7 minutes.

step 10

When finished kneading, the dough should be tacky but not sticky. Form the dough into a ball. It should be smooth on top, and feel elastic.

step 11

Place the ball of dough into the buttered bowl. Use your fingers to gently spread a thin layer of softened butter on top of the dough ball.

step 12

Cover with plastic wrap or a clean dish towel and let it sit on the counter until it has just about doubled in size. This should take 45 to 60 minutes.

step 13

Gently punch the dough down two or three times. Take the dough out of the bowl and form it into a ball. Divide the dough into equal halves.

step 14

Shape each half into a loaf:gently flatten the dough with the tips of your fingers to form a puffy oval roughly the width of your baking pan. Starting from a short end, gently roll it up and pinch the seam closed. Roll it over so the seam-side is down and transfer to the prepared baking pan.

step 15

step 16

Cover with plastic wrap or a clean kitchen towel. Let rise for 45 to 60 minutes, or until the bread rises just above the lip of the pan.

step 17

The dough is ready for the oven once it has puffed up, but it maintains its structure. You should be able to press a fingertip gently onto the top of it, and the dimple should slowly fill back in.

step 18

Melt additional butter for brushing over the tops of the loaves.

step 19

Slash a shallow line down the center of the dough with serrated knife. Brush the tops with the melted butter. (the top layer of dough might bubble a little when you baste it with the warm butter. Thats ok. Just pop the bubbles with your knife.).

step 20

Place the loaves in the oven and bake for approximately 40 minutes until loaves are golden brown, have risen, and make a hollow sound when the bottoms are tapped.

step 21

When the loaves have finished baking, remove from oven and baste the tops with butter one more time.

step 22

Turn the loaves out onto a wire rack and let cool. Do not let the bread cool in the loaf pans. If you do, the bread will get soggy.

step 23

Once the bread has cooled, store it on the countertop in a plastic bag or a cloth bread bag.

step 24

The bread will stay fresh for 4 days, which isnt to say it goes bad by day 5, just that it will start to dry out a bit. Rather than using the bread to make a fresh turkey sandwich on day 5 make grilled sandwiches or toast.

Whole Wheat Bread Recipe

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Ingredients for Whole Wheat Bread Recipe

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