Crusty Whole Wheat Bread
A hearty, wholesome whole wheat bread with a crusty exterior and soft interior, perfect for sandwiches or to enjoy with butter and jam, suitable for daily baking enthusiasts.
Ingredients
Instructions
- Heat the milk, water, and butter or margarine to 120°F.
- In a large mixing bowl, combine 1 cup of whole wheat flour, 1 1/2 cups of all-purpose flour, yeast, and salt.
- Add the milk mixture to the dry ingredients and beat well with a mixer.
- Stir in the remaining flour to make a soft dough.
- Knead the dough for 5 minutes.
Tips & Substitutions
For a lighter texture, consider using bread flour instead of all-purpose flour. If you're short on time, you can substitute instant yeast for active dry yeast, and skip the proofing step. Experiment with adding seeds or nuts for added flavor and nutrition. Additionally, ensure your ingredients are at room temperature for better mixing.
Serving Suggestions
This crusty whole wheat bread is perfect for sandwiches or served alongside soups and salads. It pairs beautifully with Baked Apples And Sauce for a comforting meal. For breakfast, enjoy it toasted with butter or jam. Consider pairing it with creamy cheeses for a delicious snack.
Storage & Reheating
Store leftover bread in a paper bag at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice the bread and toast it or warm it in the oven at 350°F for about 10 minutes to restore its crusty texture.
Nutrition & Diet Analysis (per serving)
Each serving of Crusty Whole Wheat Bread contains roughly 1914 calories, with 36g protein, 351g carbohydrates, and 41g fat. It is an excellent source of iron (114% of the Daily Value), calcium (84% of the Daily Value), and protein (73% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2357mg per serving (102% 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 all whole wheat flour instead of a mix?
Yes, you can use all whole wheat flour, but the bread may be denser. To improve the texture, consider adding an extra tablespoon of water and kneading it for a bit longer. Allow the dough to rise properly to achieve a good rise and crumb structure.
What should I do if my dough is too sticky?
If your dough is too sticky, gradually add a little more all-purpose flour, a tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much flour, as this can make the bread dry. Knead well after each addition to ensure proper incorporation.
How can I tell when the bread is done baking?
The bread is done when it sounds hollow when tapped on the bottom and has a golden-brown crust. If you have a thermometer, the internal temperature should reach 190°F. For a crustier loaf, you can also place a pan of water in the oven while baking to create steam.
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).