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Whole Wheat Bread (Soft & Hearty) Recipe

Whole Wheat Bread (Soft & Hearty) Recipe
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★★★★★

5.2 from 16 reviews

This Whole Wheat Bread recipe yields a soft, hearty loaf perfect for sandwiches or toast. Made with whole wheat flour, honey, and butter, it balances rich flavor with a wholesome texture, ideal for homemade breakfast or snacks.

Ingredients

Scale

Wet Ingredients

  • 1 cup (240ml) water, warmed to about 110°F (43°C)
  • 1/3 cup (80ml) whole milk, warmed to about 110°F (43°C)
  • 3 Tablespoons (63g) honey
  • 3 Tablespoons (43g) unsalted butter, softened to room temperature
  • 1 teaspoon fresh lemon juice (or apple cider vinegar)

Dry Ingredients

  • 2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet)
  • 2 cups (260g) whole wheat flour (spooned & leveled)
  • 1 and 1/3 cups (173g) whole wheat flour (spooned & leveled), plus more as needed
  • 1 and 1/4 teaspoons salt

Optional Topping

  • 1 beaten egg white
  • 1 Tablespoon whole oats

Instructions

  1. Prepare the Sponge: In a large bowl or stand mixer bowl, whisk together the warm water, warm milk, and yeast. Stir in 2 cups of whole wheat flour until a thick batter forms. Cover loosely and let it rise at room temperature for 60–90 minutes until doubled in size.
  2. Add Remaining Ingredients: To the risen sponge, add honey, softened butter, lemon juice, remaining 1 and 1/3 cups flour, and salt. Mix with a dough hook or wooden spoon on medium speed for about 3 minutes until the dough forms and pulls away from the bowl sides. Add flour if the dough is too wet to knead.
  3. Knead the Dough: Knead the dough for 8–10 minutes by machine or by hand on a floured surface until soft and slightly sticky but manageable. Add flour sparingly during kneading if needed to prevent excessive stickiness.
  4. First Rise: Lightly oil a large bowl and place the dough in it, turning to coat with oil. Cover and let rise in a warm place for 1.5–2 hours, or until doubled in size.
  5. Grease Loaf Pan: Prepare a 9×5-inch loaf pan by greasing it thoroughly.
  6. Shape the Dough: Punch down the risen dough. On a lightly floured surface, roll it into about an 8×15 inch rectangle. Roll the dough up into an 8-inch log and place it seam side down in the greased pan.
  7. Second Rise: Cover the loaf and let it rise until it is about 1 inch above the pan’s edge, roughly 45–60 minutes.
  8. Preheat Oven: Adjust the oven rack to a lower position and preheat to 350°F (177°C) to avoid burning the top of the bread.
  9. Optional Oat Topping: If desired, brush the loaf with beaten egg white and sprinkle oats on top before baking.
  10. Bake the Bread: Bake for 36–40 minutes until golden brown. Tent with foil if browning too quickly after about 20 minutes. Check doneness by tapping for a hollow sound or an internal temperature of 195–200°F (90–93°C).
  11. Cool and Store: Let the bread cool in the pan on a rack for a few minutes before removing. Cool completely before slicing. Store leftovers tightly covered at room temperature for up to one week.

Notes

  • Using warm water and milk activates the yeast properly for good rise.
  • The dough should be slightly sticky but manageable; avoid adding too much flour to keep the bread tender.
  • If you do not have whole milk, you may substitute with a similar amount of milk or a dairy-free milk, but texture may vary.
  • Letting the bread cool completely before slicing ensures cleaner slices and better texture.
  • You can store leftover bread in an airtight container or freeze slices for longer storage.
  • Be careful not to overbrown; using foil to tent the loaf is recommended if you notice excessive browning during baking.

Nutrition

Keywords: whole wheat bread, homemade bread, soft whole wheat loaf, hearty bread, healthy bread

Find it online: https://reemcook.com/whole-wheat-bread-soft-and-hearty-recipe/