Jo’s Whole Wheat Bread
📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Jo | 📂 Category: Bread A classic, hearty homemade whole wheat bread recipe yielding two beautiful loaves. Sweetened naturally with honey, this traditional yeast bread is perfect for daily slicing, sandwiches, or toasting.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 45 mins | 2 hours | 2 loaves |
🔪 Key Equipment
- Mixing bowl
- Kneading board
- Two loaf pans
- Measuring cups
- Measuring spoons
Ingredients
Dough Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 cups | Water | warm |
| 2 tbsp (or 2 packages) | Yeast | active dry |
| 1/2 cup | Honey | none |
| 6 cups | Whole Wheat Flour | divided |
| 1 tbsp | Salt | none |
| 2 cups | All-Purpose Flour | plus extra as needed for kneading |
Instructions
Step 1: Mix and Knead
- In a large mixing bowl, combine 3 cups warm water, 2 tbsp yeast, 1/2 cup honey, and 3 cups whole wheat flour. Mix well to combine.
- Add the remaining 3 cups whole wheat flour and mix well again.
- Stir in 1 tbsp salt, mix again, and then add 2 cups all-purpose flour. Mix until a cohesive dough begins to form.
- Turn the dough onto a floured bread board. Knead for 10 to 15 minutes, adding extra all-purpose flour as needed, until the dough is smooth, elastic, and no longer sticky.
Step 2: First Rise
- Place the kneaded dough into a well-oiled bowl, turning once to coat.
- Cover and let rise in a warm, draft-free place until it has doubled in size.
- Gently punch down the risen dough to release air bubbles.
Step 3: Shape, Second Rise, and Bake
- Divide the dough in half and form into 2 loaves.
- Place the shaped dough into two greased loaf pans. Let rise in the pans for 30 minutes (1/2 hour) until crowned slightly above the rims.
- Bake at 350°F for 45 minutes until the crust is a deep golden brown and the loaves sound hollow when tapped on the bottom.
💡 Make-Ahead & Storage: Baked loaves can be cooled completely, wrapped tightly in plastic wrap, and frozen for up to 3 months. Thaw at room temperature before slicing.
Original Recipe Scan
