Easy 100% Whole Wheat Bread

This is a foolproof, beginner 100% whole wheat bread, easy to make with a stand mixer like a Kitchenaid®.

Step: 1

Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.

Step: 2

Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.

Step: 3

Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.

Step: 4

Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.

Step: 5

Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.

Step: 6

Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.

Step: 7

Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

Step: 8

Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

Per Serving: 140 calories; protein 4.9g; carbohydrates 28.4g; fat 1.8g; sodium 149.7mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.