Easy & Healthy Whole Grain Bread Recipe: Bake Deliciousness at Home!
Bake delicious & healthy whole grain bread at home with this easy recipe! Soft, chewy, and packed with wholesome goodness. Perfect for any meal.
Ingredients
- 3 cups whole wheat flour or mix of whole grain flours
- 1 tsp salt
- 1 packet 2 1/4 tsp active dry yeast
- 1 1/2 cups lukewarm water
- 1 tbsp honey or maple syrup optional
- 1 tbsp olive oil optional
Instructions
Combine dry ingredients:
- In a large bowl, whisk together flour and salt.
Activate yeast:
- In a small bowl, dissolve yeast in lukewarm water. Let sit for 5 minutes until foamy.
Mix dough:
- Add yeast water, honey (if using), and oil (if using) to dry ingredients. Mix until a shaggy dough forms.
Knead dough:
- Knead dough on a floured surface for 8-10 minutes (or 5-7 minutes with a mixer) until smooth and elastic.
First rise:
- Place dough in an oiled bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled.
Shape loaf:
- Gently punch down dough and shape into a loaf. Place in a greased 9x5 inch loaf pan.
Second rise:
- Cover and let rise in a warm place for 30-60 minutes, or until puffy.
Preheat oven:
- Preheat oven to 375°F (190°C).
Bake:
- Bake for 30-40 minutes, or until golden brown and bottom sounds hollow when tapped.
Cool:
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Flour Power: Want to play with flavors? Try swapping out up to half of the whole wheat flour with other whole grain flours like rye, spelt, or even oat flour. Each adds a unique taste and texture to your loaf. Just remember, different flours absorb water differently, so you might need to adjust the water slightly.
Sweetness Level: The touch of honey or maple syrup is optional but recommended. It not only adds a hint of sweetness that balances the whole grains but also helps with browning the crust. For a less sweet loaf, feel free to omit it entirely.
Seed Sensations: Seeds and nuts are fantastic additions! For a seeded loaf, mix in about 1/2 cup of your favorite seeds like sunflower, pumpkin, flax, or sesame seeds into the dough before the first rise or sprinkle them on top before baking for a beautiful, crunchy crust. For a nutty version, add 1/2 cup of chopped nuts like walnuts or pecans.
Proofing Pointers: Proofing time is not an exact science! Room temperature plays a big role. On a warm day, your dough will rise faster. In a cooler environment, it will take longer. The dough should have doubled in size and feel light and airy when ready. Don't rush the proofing process – it's key to a light and fluffy bread.
Oven Watch: Ovens can be a bit temperamental! Keep an eye on your bread as it bakes. If the top is browning too quickly, you can gently tent it with aluminum foil to prevent burning while ensuring the inside cooks through.
Crispy Crust Tip: Crave a super crispy crust? Try a technique bakers use: During the last 10 minutes of baking, increase the oven temperature to 400°F (200°C). If you have a baking stone, preheat it in the oven and bake the bread on the hot stone for an extra-crispy bottom crust.
Cooling is Crucial: Resist the temptation to slice into your warm bread right away! Cooling it completely on a wire rack allows the internal texture to set properly, preventing a gummy loaf and making it easier to slice.
Storage Solutions: To keep your bread fresh, store it in an airtight bag or bread box at room temperature for up to 4 days. For longer storage, slice the bread and freeze it in a freezer-safe bag. Toast slices directly from frozen for a quick and delicious treat.
Baker's Experiment: Baking bread is an adventure! Don't be afraid to experiment and adjust this recipe to your liking. Once you get the hang of the basic recipe, try adding different herbs, spices, or dried fruits to create your signature whole grain loaf. Happy baking!