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5 from 2 votes

Homemade Whole Wheat Bread

This homemade bread recipe is simple, easy, and tastes amazing. If this is your first time baking a bread, bake this soft and fluffy whole wheat bread in just 5 easy steps.
Course Breakfast, Breakfast/Brunch, Side Dish, Snack
Cuisine American, British, Chinese, French, Indian, Italian, Mediterranean, Mexican, Thai
Keyword brown bread recipe, honey wheat bread, soft whole wheat bread, wheat bread, wheat bread recipe, whole wheat bread, whole wheat bread recipe
Prep Time 20 minutes
Cook Time 30 minutes
Proof Time 1 hour 15 minutes
Total Time 2 hours 5 minutes
Servings 2 loaf; 9*5 inch
Author Jyoti Behrani

Ingredients

  • 5 1/2 cups (712 g) whole wheat flour, spoon & leveled;
  • 2 cups (500 ml) lukewarm water [100 F – 110 F]
  • 1/4 cup honey, maple syrup or sugar
  • 2 teaspoon salt
  • 1/3 cup unsalted butter or olive oil
  • 3 1/2 teaspoon (10 g) active dry yeast

Instructions

STEP 1: PROOF YEAST

  • Into the bowl of stand mixer, stir in lukewarm water [100*F – 110* F], honey, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.
    Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

STEP 2: PREPARE THE DOUGH [BY HAND OR USING STAND MIXER]

  • Add whole wheat flour, salt and butter or olive oil to the yeast mixture. With the back of a wooden spatula, combine the ingredients to form a shaggy mass of dough.
  • Using dough hook attachment, knead the dough for 5-7 minutes, or until the dough is soft and pliable (dough will start to leave the sides of the bowl and form into a smooth ball).
    Note: If you are kneading by hand, mix the dough with back of a spatula until all the ingredients are just combined. Transfer the dough on a lightly floured work surface. Knead the dough until it is soft, pliable, springs back when pressed and is not sticky, around 8-10 minutes.

STEP 3: FIRST PROOFING USING INSTANT POT

  • Place the dough in the greased inner pot. Place lid, and cover the pot. Turn ON YOGURT (less) for 30 minutes. After 30 minutes, dough will have risen and double in volume.
    Note: I used a glass lid that fits, to cover the inner pot.
    Note: First Proofing Using Traditional Method – Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a damp kitchen towel and place it in a warm place, for 60-90 minutes or until it doubles in volume.

STEP 4: SHAPE THE BREAD LOAF

  • Grease two, 9-by-5 inch loaf pans with some softened butter or oil.
  • Transfer the dough onto work surface and deflate it.
  • Using a bench cutter, divide the dough into 2 equal pieces.
  • Take a piece of dough ball, flatten it into a rectangle with the width equivalent to the loaf pan.
  • Roll the dough into a shape of a log, starting with a shorter end. Place the shaped dough, seam side down, into the greased loaf pan.
  • Dust some flour over the shaped loafs. Cover with a plastic wrap and place it in a warm place to rise again, around 45-60 minutes or until it’s slightly over the rim of the pan.

STEP 5: BAKE WHOLE WHEAT BREAD

  • Towards the end of the second rise, pre-heat the oven to 350 F.
  • Bake for 30-35 minutes, or until top is golden brown.
  • At around 22 minutes of baking, tent the bread with some aluminum foil to prevent the top of the bread over browning.
  • Remove from the oven and transfer the bread on a cooling rack.
  • Let the bread come to the room temperature. Using a serrated or bread knife slice the bread loaf into desired pieces. Enjoy slice of warm, soft whole wheat bread with some butter.
  • Wrap the leftover bread into a paper towel. Place it into a Ziploc bag and store it into the refrigerator for up to a week.

Video

Notes

Please refer to the post for the following:
  1. Directions For Make Ahead Dough
  2. Directions To Freeze The Dough
  3. Directions For Freezing Bread
  4. Tips For Soft Whole Wheat Bread
  5. Frequently Asked Questions