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For best results, I recommend making two separate batches of dough Recipe

For best results, I recommend making two separate batches of dough Recipe

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4.8 from 126 reviews

  • Author: Sara
  • Total Time: 5 hours, 10 minutes
  • Yield: 1 loaf
  • Diet: Vegetarian

Description

This homemade whole wheat bread is soft, hearty, and delightfully flavorful, using just 8 simple ingredients. Crafted with 100% whole wheat flour (or the option to swap in some bread flour for a slightly taller, fluffier loaf), this bread outshines store-bought varieties and is perfect for sandwiches or toast. With straightforward steps, including sponge and dough preparation, and flexible options for freezing or overnight rising, this recipe is ideal for bakers of all levels who want to enjoy fresh-baked, nutritious bread at home.

Ingredients

Sponge

  • 1 cup (240ml) water, warmed to about 110°F (43°C)
  • 1/3 cup (80ml) whole milk, warmed to about 110°F (43°C)
  • 2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet)
  • 2 cups (260g) whole wheat flour (spooned & leveled)

Dough

  • 3 Tablespoons (63g) honey
  • 3 Tablespoons (43g) unsalted butter, softened to room temperature
  • 1 teaspoon fresh lemon juice (or apple cider vinegar)
  • 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 the bowl of your stand mixer, whisk together the warm water, warm milk, and yeast. Stir in the 2 cups (260g) whole wheat flour until a thick batter forms. Cover lightly and allow to double in size at room temperature, about 60–90 minutes (up to 2 hours if needed). Avoid using a hand mixer, as the dough will be too thick.
  2. Add Dough Ingredients: Add the honey, softened butter, lemon juice, additional whole wheat flour, and salt to the sponge. Using a dough hook or sturdy spoon, mix until the dough comes together and pulls away from the bowl sides, about 3 minutes. If the dough is too wet, add more flour 1 Tablespoon at a time, until soft and a bit sticky but manageable.
  3. Knead the Dough: Knead in the mixer for 8–10 minutes or by hand on a lightly floured surface for the same time. The dough should be soft and slightly tacky. If it becomes too sticky, add more flour 1 Tablespoon at a time but avoid excess flour to prevent dry dough. After kneading, poke the dough—if it slowly bounces back, it’s ready for the first rise.
  4. 1st Rise: Lightly grease a large bowl, place the dough inside, and turn to coat. Cover and allow the dough to rise in a warm area for 1.5–2 hours, or until doubled in size.
  5. Shape the Dough: Grease a 9×5-inch loaf pan. Punch down the risen dough, then lightly flour your work surface, hands, and rolling pin. Roll the dough into a large rectangle (about 8×15 inches), then roll it up into an 8-inch log and place in the prepared loaf pan.
  6. 2nd Rise: Cover the shaped loaf and let it rise until it’s about 1 inch above the pan’s rim, approximately 45–60 minutes.
  7. Preheat Oven and Optional Topping: Adjust the oven rack to a lower position and preheat to 350°F (177°C). For the oat topping, brush the risen loaf with egg white and sprinkle with oats.
  8. Bake the Bread: Bake for 36–40 minutes, or until golden brown on top and hollow-sounding when tapped. If browning too quickly, tent with foil around the 20-minute mark. An instant-read thermometer should read 195–200°F (90–93°C) at the center when finished.
  9. Cool and Store: Let the bread cool for a few minutes in the pan on a wire rack, then remove from the pan and allow to cool completely before slicing if desired. Tightly cover leftovers and store at room temperature for up to 1 week.

Notes

  • Freezing Instructions: After shaping and placing the dough in the loaf pan, cover and freeze up to 3 months. Thaw and let rise at room temperature 4–5 hours before baking. You can also freeze the baked bread for up to 3 months and thaw before serving.
  • Overnight Instructions: After shaping, refrigerate the covered loaf for up to 15 hours. Bring to room temperature and rise for 1–2 hours before baking. Alternatively, you can refrigerate the dough after the first knead and allow a full rise after removing from the fridge.
  • Milk Options: Low-fat or nondairy milk work, but whole milk gives best texture.
  • Yeast Options: Both instant and active dry yeast may be used; rise times may vary slightly.
  • Flour Freshness: Ensure your whole wheat flour is fresh; old flour can make bread taste bitter.
  • Swapping Flour: Swap up to 1 cup (130g) of whole wheat for bread flour if a fluffier loaf is desired.
  • Honey Substitute: You may use granulated or brown sugar if needed, but honey provides the best flavor.
  • Shaping: This dough must be baked in a loaf pan and is not suitable for a boule shape.
  • Doubling: For best results, prepare two separate batches rather than doubling in one bowl.
  • Prep Time: 4 hours, 30 minutes
  • Cook Time: 38 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (out of 12)
  • Calories: 160
  • Sugar: 4g
  • Sodium: 210mg
  • Fat: 3g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 10mg

Find it online: https://sarabaking.com/homemade-whole-wheat-sandwich-bread/