Whole Wheat Bread

Whole wheat bread was a staple at my restaurant. We made homemade whole wheat bread every day and served it fresh at dinner time. We made many variations but it was usually based off of this basic recipe.

Make this while spending an afternoon at home. You won’t be disappointed, there’s nothing that smells better than fresh baked bread. This whole wheat bread recipe uses 50%whole wheat flour. You can change the proportions, but if you add more whole wheat, you may want to increase the rising times.

Whole Wheat Bread Recipe

Yield

Makes 2 loaves

Time

Prep time: 30 minutes
Rising time: 1 hour
Baking time: 45 minutes
Total time: 3 hours

Ingredients

1 packet or 1 tablespoon active dry yeast
2 tablespoons sugar
3/4 cup warm water between 81°–100°
1/2 cup molasses or honey
1/4 cup canola oil or melted butter
1½ teaspoons salt
¾ cup oats
3 cups all purpose flour
3 cups whole wheat flour
1½ cups water, approximately

Equipment

Mixing bowl or electric mixer with dough hook

Wooden spoon

Measuring cups

Measuring spoons

2 loaf pans

Cooling rack

Directions

Warm the water to the proper temperature for rising yeast. Water should be warm but not too hot. The ideal temperature is between 81° and 100°.
Then add the water to a medium-small bowl with the yeast and sugar. Let rest in a warm place until is rises, about 10 minutes. If your yeast is not rising, then start over with fresh yeast. Be sure your yeast is good and your water temperature is correct.
In a large bowl, add the molasses or honey and oil or melted butter.
Add the salt and stir well. Then add the oats, the risen yeast mixture and the flours, stir to combine along with about 1 cup water. Continue to add the rest of the water until until dough pulls away cleanly from the sides of the bowl.
If using a mixer, knead with the dough hook for about 4 minutes. If kneading by hand, knead on floured surface, adding ½ to ¾ cup additional flour, until dough is smooth and elastic, about 10 minutes.
Place dough in large greased bowl and cover loosely with a clean, dry towel. Let rise in warm place until doubled in size, about 45 minutes.
Lightly mist a 9×5-inch loaf pan with non-stick spray.
Punch down the dough and shape it into two loaves.
Place in prepared pans. Cover loosely with the towel, and let rise in a warm place until doubled in size, 20 minutes.
Preheat the oven to 350°F.
Uncover dough, and bake 45 to 50 minutes or until loaf sounds hollow when lightly tapped.
Remove bread from the oven. Let cool in the pan about 5 minutes, then turn loaf pan upside down and carefully remove the loaves from the pans. Place on a cooling rack and let cool.
When completely cool, the bread can be stored at room temperature in a plastic bag for up to 5 days. Do not refrigerate. Store in a dark, cool cupboard or bread box.