Whole Wheat Bread Recipe Ingredients:
3 1/2 cups Whole Wheat Flour
1/3 cup milk
1/4 cup honey
1 cup warm water
1 1/4 teaspoons salt
1/4 cup vegetable oil
1 packet dry yeast
Step 1: In a large mixing bowl combine 1 cup of water ( at a temp. of 110 to 120 degrees F ) with the salt, the honey, the yeast, the oil and the milk and stir until mix.
Step 2: Mix in the flour and stir until the dough starts pull away from the bowl.
Step 3: Place the dough on a lightly flour surface and knead the dough for 6 to 10 minutes or until the dough become smooth.
Step 4: Place a small amount of oil in a large bowl and place the dough in the bowl and flip the dough to cover the dough with oil. Cover the bowl with a towel and let the dough rise for approx. 1 hour , the dough should double in size. Note: This made take longer if the room is cold.
Step 5 : Take the dough out of the bowl and place on a lightly floured surface, shape the dough into a 8 inches log and place into a lightly grease loaf pan.
Step 6 : Loosely cover the pan with lightly oil plastic wrap and let raise for 30 to 60 minutes until the dough raises approx.1 inch above the pan.
Step 7: Preheat oven to 350 degrees F place in center of oven and cook for about 40 minutes after 20 minutes loosely cover the pan with aluminum foil , test if the wheat bread is done by thumping the bottom of the bread it should sound hollow. Let brad cool on a rack then slice.
Note: Enjoy with this delicious whole wheat bread recipe.
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Find out why it is important to eat whole grains products. Check what the goverment has to say about a healthy diet plan : http://www.mypyramid.gov/mypyramid/index.aspx
You can read the comments about this recipe here: http://wholewheatbreadrecipe.blogspot.com/2008/01/whole-wheat-bread-recipe.html#comments, sorry I don't know how set up for automatic appear here.
This recipe was cool, simple and worked out great for me.. Pls do update your blog with more recipes..
ReplyDeleteThank you, glad that you liked
ReplyDeleteWas delicious and very easy. Thank you and I keep some dollars too.
ReplyDeleteThis recipe works well in my cheap bread machine also. I added 1/2 cup raw sunflower kernels, and 1/2 cup raisins. I used bread macine yeast- 1/2 tsp per cup of flour, i just put in 2tsp and had to add more flour to make it less sticky, very good bread and no azobromade, the most important reason to make your own bread!!
ReplyDeleteThanks for the truly easy recipe. I made bread for the very first time on the weekend and I'm going to have a go at making it again today :)
ReplyDeleteThis worked extremely well. Thanks for posting. I had a recipe I got from my Mum - but that would have required a set of scales, something I no longer possess. I also recommend delaying adding the flour to the yeast mixture until you are sure it is active (if it is, it will foam). The jar of dried yeast I found in the back fo the fridge was a year past its "best before" date. picture here
ReplyDeleteBeing diabetic I used a 1/4 cup of sugar and 1/2 cup of splenda instead of just sugar. I also substituted soymilk for regular milk and added a teaspon of maple flavoring for a little more taste. Came out very good. Thanks
ReplyDeleteThank you so much for this recipe. I have been looking for an easy recipe to follow and this is perfect! Thanks again
ReplyDeleteThis one looks really great for a novice like me. (Very, very simple.) I will try it this weekend with my grand daughter, Caila. Thanks, I will let you know how it works out.
ReplyDeleteRC
i used this recipe last December it was a success, and i'm making one today!the bread is a a lot healthier than the white bread i'm making, and it's softer and tastier,love it!Thanks much!
ReplyDeleteHi,
ReplyDeleteI have tried your recipe 2 times, and while I love the aroma and taste, I have never managed to get the bread go as high as the loaf pan+1 inch.
I am sure am doing something wrong somewhere... would greatly appreciate your tips in fixing the issue.
I have a 9*5 loaf pan.
First time, after the dough doubled, I punched it in, but no matter how long I let the dough stand, it would never raise after that. Result - I got a pretty short (half the height of the loaf pan) bread - that was "very thick"
Second time around, after the dough doubled, I did not punch down the dough (thinking I punched it down too much last time) and let it sit for another 90 minutes or so. It just remained the same size as after doubling. At the end of baking, it became shorter !!!
Your advice is greatly appreciated, as I'd love to make fresh home made bread.
Thanks
Hi,
ReplyDeleteHere few tips
1. Make sure the yeast is fresh.
2. The room temperature should be warm the warmer the better if its cold in the house try warming the oven and then turning it off and let it rise inside the over.
Thanks
I live in the northeast and finding a warm place to let the dough rise is a problem...that was until today...It is sunny out and the car is parked in the sun. I put a thermometer in there and found the temp. was 88 degree F. So my bread is rising in the car right now and may I say it is going beautifully!! Just wanted to share.
ReplyDeletewhat is the quantity of 1packet of yeast?? i really donno i have just unpacked the packets and put 'em in a container. I hope my bread will come out well.
ReplyDeleteJust a tip for whole wheat bread...add 1-2 Tbsp. of Bob's Red Mill Vital Wheat Gluten. It makes a huge difference when cooking with whole grains. It will help your bread rise more and be softer.
ReplyDeleteThanks for a nice and easy recipe. The photos are a big help. I like the use of honey as opposed to processed sugar. It gives another nuance to the flavor. Keep up the good work.
ReplyDeleteI tried the recipe and it worked out well. I am trying to eat more healthier and lose weight. Do you have any idea or guess on how many calories a slice of your bread is?
ReplyDeleteHow many calories are there in a loaf? Or in a slice?
ReplyDeleteI just made this bread today, and it's the first bread i made that grew nicely and tasted great! i'm really happy i found this recipe! thank you!
ReplyDeleteThis bread was fantastic, thanks for posting.
ReplyDeleteHi
ReplyDeleteI was looking and I find in a common serving size:
1 slice, thin (3-3/4" x 5" x 3/8") 92 calories
Wonderful recipe. I had trouble with getting the loaf to rise, but the bread didn't come out dense. It's possible my loaf pan might be larger than the one used in the photos- it's a 9"x5"- but either way, I love the bread.
ReplyDeleteHere is the nutritional information I've calculated for 1 whole loaf using the USDA's nutritional database-
2600 calories. 490g carbs. 62g protein. 66g fat. 54g fiber.
Very delicious
ReplyDeleteThanks
Great recipe, delicious
ReplyDeleteI was just looking for a recipe for whole wheat bread and I came across with your blog.. thanks for sharing. I will use this one.
ReplyDeleteShould you dissolve the yeast in the warm water before adding the other ingredients. The recipe reads as if you mix all the wet ingredients together. For the yeast to activate it seems that the milk and other ingredients should be warm.
ReplyDeleteYes add the yeast in the warm water.
ReplyDeleteI just made this recipe. I substituted the oil for Dannon's Light Vanilla Yogurt (I usually sub yogurt for oil in my recipes..). It turned out beautifully. It hasn't cooled yet, so I'm not 100% sure on the texture, but it can't be too dense as I had 2 really great rises!! The crust is so crisp and lovely...yum!
ReplyDeleteI live in Minnesota and during the winter months I put my dough in the microwave with a cup of HOT water. Does the trick every time.
Bree
Nice recipe, I've just tried it, really nice!! thanks!!
ReplyDeleteWhy do you have to use milk?
ReplyDeleteI tried it and it is amazing!!!!
ReplyDeleteAlso-great because it has very simple ingredients- I had everything in my kitchen except for the yeast.
ReplyDeleteI used my food processor to do the mixing!
Wow! I have been baking bread all my life, but my loaves never turned out like this one, it is perfect. I follow the recipe exactly and never have a problem.
ReplyDeleteThank you
Magically delicious!! Super moist!! Not too hard!!
ReplyDeleteI made it last night and it was greattttttttt! thank you so muchhhhhhh!
ReplyDeleteI love this bread! It has a really nice texture and tastes great. It also keeps you full longer. I used soymilk instead of milk.
ReplyDeleteThis recipe is really good. I used it and I am very satisfied with it.
ReplyDeleteThanks for sharing!!
This is a great recipe! The bread came out very soft and moist and the best part is that the recipe uses whole wheat flour ONLY. All the other recipes I found that said Honey Wheat or Honey Whole Wheat actually called for bread or all-purpose flour. My family loved the loaf I made. Certainly going to be a regular in our house. Thanks for posting :)
ReplyDeleteThe bread never rose!
ReplyDeleteThank you so much for that recipe .
ReplyDeleteThis is the first loaf of bread I’ve ever made and I love it! Super easy and super good!
ReplyDeleteWow, thank you so much for the recipe! I just made this. I mean, I literally just took it out of the oven, couldn't wait to taste it, sliced off a piece and I am enjoying it with a little butter. So, so yummy!
ReplyDeleteWhat can we use instead of honey?thank you!
ReplyDeleteI made this recipe using half wheat and half white flour. I also used dark brown sugar, instead of honey.
ReplyDeleteThe result was fantastic! The bread smelled good, tasted good, was absolutely delicious. I'm saving this recipe for life! :)
:=)
ReplyDeleteThis recipe was good and easy to do. It also tastes even better when you mill the flour fresh or buy fresh flour. I use the WonderMill Jr hand grain mill, you can check it out at www.wondermill.com to learn more about the hand mill. After eating homemade bread, I will never eat store bought bread again because it lacks big time in taste and nutrition.
ReplyDeleteHello!
ReplyDeletethe bread is baking as we speak! 20 mins to go...just wondering, my bread was rising beautifully but then began to get more flat...and now its flat in the oven. I followed the recipe and the yeast was active...not sure what went wrong here...any input is great! thanks!
i tried this recipe! It was great!
ReplyDeleteThe bread was delicious, but the dough needs more time to rise than the two hours or so specified in the recipe. My grandmother said her mother would often leave her dough to rise overnight, then put it in the oven in the morning.
ReplyDeletethis recipe is awesome!! thank you so much. so simple and nutritious. i love it. i shared this recipe to a friend and she just loves it. now she wants to make it all the time. thanks for sharing
ReplyDeleteI've used this recipe several times. I love the flavor, but sometimes my loaf develops a huge air pocket all the way through the loaf. And sometimes it is so crumbly it's hard to use for sandwiches.
ReplyDeleteAny thoughts about what I could do differently?
Thanks
The air bubble maybe cause by letting the dough sit to long in step 6. Sorry I have no answer for the crumbly part maybe some thing to do with the ingredients. Never happen to me. Thanks
ReplyDeleteJust tried this bread today ( first time baker ). It came out nice, except that the crust is hard and the bread is dense, not very porous -- is that expected ? Thanks for the recipe.
ReplyDeleteThis receipie was good but i eneded up having to add a lot more flour. The bread came out amazing though!
ReplyDeleteglad to hear everyone else's bread turned out great, still waiting for it to rise enough to put in oven -- three hours later
ReplyDeleteTurned out beautifully! Simple failproof recipe. Thanks!
ReplyDeleteWould anyone know how much yeast to use. I buy it in bulk from the healthfood store, not in a package.
ReplyDeleteThanks Ottawagal
It was great. It took a little more rising time than stated, but not much. It tastes great. Looks beautiful. And it slices better than any other breads I have made - even when still hot. I do wish it would hold up better for sandwiches, though. It will fall apart if I try to eat it like that. Love that it has minimal ingredients and the only four is whole wheat. A recipe that will be passed on for generations, I hope.
ReplyDeleteI have made my own bread a few times, but mostly buy bread. I have started eating healthy recently, so I wanted to make a bread without sugar and out of real wheat.. This recipe was perfect, my bread turned out beautifully and it was easy and tastes great. Thanks so much!
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hey anny! i would really like to try this recipe but u havnt mentioned how much qty 1 packet of yeast is. it would be really helpful as i live in india & we would definitely have different package quantities..
ReplyDeletethis was easy and delicious! thanks!
ReplyDeleteIf you're having rising problems, I sprinkled 2 and 1/2 tsp of active dry yeast into a 1/2 cup of hot water in a cup, added a pinch of sugar, and set it aside to rise on its own a bit... about 10 minutes. I mixed the honey, oil etc with the other 1/2 cup of hot water before adding the yeast.
ReplyDelete1 package of yeast is equal to 1 tbsp
ReplyDeletesince you add honey to it, i have a question. will the bread end up being sweet ?
ReplyDeletewil this bread be sweet - you mention adding honey to it hence i wanted to know
ReplyDeleteLike most wheat bread it will be a little sweater that normal bread but this is not a lot a honey so it will not be very sweet.
DeleteHi, want to know if the bread will be sweet, since you mention adding honey. also is it soft like its white bread counterparts? please do let me know. planning to try this out asap
ReplyDeleteLike most wheat bread it will be a little sweater that normal bread but this is not a lot a honey so it will not be very sweet.
DeleteAmazing Bread!!! I use this recipe all the time! I recently used this recipe to make small dinner rolls instead of the full loaf!
ReplyDeleteThis is fabulous! I proofed the yeast first in the water (with about a 1/4 tsp of sugar) and also doubled the recipe. I rise my bread in a warmed up oven (my house is drafty and it is cold in the winter where I live) and this one rose beautifully first and second time around and grew even as it cooked. I just kept adding flour 1/2 cup at a time until it pulled together nicely. Sitting here patiently waiting for it to cool down so I can have a bite ;)
ReplyDeleteI just made this and substituted extra virgin olive oil for the vegetable oil, and it was the best homemade bread I have ever made! Thanks so much!
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