Ingredients
- 500g (4 cups) whole wheat flour
- 300ml (1 1/4 cups) warm water
- 7g (2 1/4 tsp) active dry yeast
- 60ml (1/4 cup) honey
- 30ml (2 tbsp) olive oil
- 5g (1 tsp) salt
Whole Wheat Bread Recipe: Classic Variant
Instructions
Step 1: Activate the Yeast
In a mixing bowl, combine warm water and honey. Sprinkle the yeast over the top. Let it sit for about 5-10 minutes until it becomes frothy.
Step 2: Prepare the Dough
Add olive oil and salt to the yeast mixture. Slowly incorporate the whole wheat flour a cup at a time. Once the dough starts to form, knead it using a stand mixer with the dough hook attachment for about 10 minutes at a medium speed.
Step 3: First Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 2 hours or until doubled in size.
Step 4: Shape the Dough
Gently punch down the risen dough. Shape it into a loaf by folding the sides inward and rolling it into a log. Place it into a greased bread pan.
Step 5: Second Rise
Cover the loaf again and let it rise for another 30-40 minutes until it has risen to about one inch above the bread pan.
Step 6: Bake the Bread
Preheat the oven to 190°C (375°F). Bake the bread for 35-40 minutes. It should sound hollow when tapped on the base.
Step 7: Cool the Bread
Remove from the oven and let it cool on a wire rack before slicing.
Ingredients
- 450g (3 3/4 cups) whole wheat flour
- 50g (1/3 cup) bread flour for Tangzhong
- 200ml (3/4 cup + 1 tbsp) water for Tangzhong
- 70g (1/3 cup) sugar
- 8g (2 tsp) salt
- 120ml (1/2 cup) milk at room temperature
- 75ml (1/3 cup) butter, melted
- 7g (2 1/4 tsp) active dry yeast
- 1 egg
Whole Wheat Bread Recipe: Tangzhong Variant
Instructions
Step 1: Create Tangzhong
In a small saucepan over medium heat, whisk together the bread flour and water until it forms a thick paste. This should take about 3-5 minutes. Set aside to cool.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine whole wheat flour, sugar, and salt. Set aside.
Step 3: Activate the Yeast
Warm the milk slightly and mix with yeast and a pinch of sugar. Let sit for 5-10 minutes until the mixture becomes frothy.
Step 4: Combine Ingredients
Add the cooled Tangzhong, yeast mixture, melted butter, and egg to the dry ingredients. Knead until you have a soft, elastic dough, about 10-15 minutes. The dough should be smooth and slightly sticky.
Step 5: First Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise until doubled, about 1 to 1.5 hours.
Step 6: Shape the Dough
Gently deflate the dough and shape it into a loaf. Place it into a greased bread pan.
Step 7: Second Rise
Allow the dough to rise for 30-45 minutes, until it has risen to about one inch above the bread pan.
Step 8: Bake the Bread
Preheat your oven to 180°C (350°F) and bake the bread for 30-35 minutes. The loaf should be golden brown and sound hollow when tapped.
Step 9: Cool and Serve
Once baked, cool the loaf on a wire rack. Slice when completely cooled and enjoy your soft, fluffy bread.
