A Traditional Whole Wheat Bread
A hearty whole wheat bread with rich, nutty flavor and dense texture, perfect for wholesome sandwiches or as a nutritious accompaniment to meals.
Ingredients
Instructions
- Dissolve yeast in warm water (around 85°F) with 1 teaspoon honey and let it bubble up for 5 to 10 minutes.
- Add remaining honey, salt, oil, and 3 cups of flour to the yeast mixture and beat for 2 minutes at medium speed with a mixer.
- Add 1 more cup of flour and beat briefly.
- Gradually add remaining flour until you have a soft dough.
- Turn the dough out onto a lightly floured surface.
- Knead the dough by hand, pressing firmly, folding in half towards you, and giving a quarter turn, repeating for 5 to 10 minutes.
- Add more flour as needed during kneading to prevent the dough from becoming too dry.
Tips & Substitutions
For a lighter texture, consider adding a tablespoon of vital wheat gluten to the flour mixture. You can substitute maple syrup for honey if desired. Make sure your water is warm, not hot, to avoid killing the yeast. If you're short on time, using a stand mixer can help speed up the kneading process.
Serving Suggestions
This whole wheat bread is perfect for sandwiches, especially paired with hearty fillings like turkey or hummus. Serve it alongside a bowl of Lightbody Stew for a comforting meal. You can also make delicious toast topped with avocado or peanut butter for breakfast or a snack.
Storage & Reheating
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a plastic bag. To reheat, simply toast slices or wrap the whole loaf in aluminum foil and warm it in a 350°F oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of A Traditional Whole Wheat Bread contains roughly 396 calories, with 9g protein, 64g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (27% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1877mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use store-bought whole wheat flour instead of freshly ground?
Yes, you can use store-bought whole wheat flour, but freshly ground flour tends to have a richer flavor and better texture. If using store-bought, ensure it's whole wheat and not all-purpose flour for the best results in this recipe.
How can I tell when the dough has been kneaded enough?
The dough should be smooth and elastic when it has been kneaded enough. You can perform the 'windowpane test' by stretching a small piece of dough; if it stretches without tearing, it's ready. This usually takes about 5 to 10 minutes of kneading by hand.
Can I add seeds or nuts to the bread?
Absolutely! Adding seeds like sunflower or flaxseed, or chopped nuts can enhance the flavor and texture. Mix them in during the last stages of kneading for even distribution. Just be mindful not to add too many, as it could affect the dough's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).