Hearty Whole Wheat Bread
📜 Collection: GailCollection | ✍️ Attribution: Unknown | 📂 Category: Bread A simple, large-batch recipe for homemade whole wheat bread that yields two wholesome loaves. This straightforward yeasted dough creates golden, delicious loaves perfect for everyday sandwiches or toast.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 45 mins | 1 hour 5 mins | 2 loaves |
🔪 Key Equipment
- Large mixing bowl
- Electric mixer
- Floured surface
- Two greased bread pans
- Oven
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Tbsp (1 1/2 packets) | Dry Yeast | Active dry |
| 3 ½ Cups | Warm Water | Warm |
| 2 Tbsps | Sugar | Granulated |
| 2 tsps | Salt | Standard |
| 8 to 9 Cups | Whole Wheat Bread Flour | One cup can be substituted with white flour |
Instructions
Step 1: Activate the Yeast
- In a large mixing bowl, pour in the 3 ½ cups warm water. Sprinkle the 1 tbsp dry yeast and 2 tbsps sugar over the water and let it stand for 5 minutes until the yeast is activated and foamy.
Step 2: Mix the Batter
- Add the 2 tsps salt and 4 cups whole wheat bread flour (if using white flour, add it here). Beat well with an electric mixer for about 2 minutes until a smooth batter forms.
Step 3: Knead the Dough
- Gradually stir in the rest of the whole wheat bread flour, a little at a time, until a stiff dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes until it is smooth and elastic.
Step 4: Rise and Bake
- Divide the dough in half and shape into two loaves. Place the loaves in greased bread pans, cover, and let them rise in a warm place until the dough has risen well above the edge of the pans, about 1 hour. Preheat your oven to 350°F. Bake for 40-45 minutes, or until the loaves are deeply golden brown and sound hollow when you tap the bottom.
💡 Make-Ahead & Storage: For a closer texture, let the dough rise once in the bowl before shaping it into loaves and letting it rise a second time in the pans. Store baked and cooled loaves tightly wrapped at room temperature for up to 3 days or freeze for up to 3 months.
Original Recipe Scan
