Delicious Whole Wheat Bread(Makes 2 Loaves)
A hearty, wholesome whole wheat bread with natural sweetness from honey and a tender crumb, perfect for healthy sandwiches or a nutritious snack.
Ingredients
Instructions
- In a cup, mix honey, warm water, and dry yeast together.
- In a mixing bowl, combine whole wheat flour, salt, honey, and oil or applesauce.
- Add the honey/water/yeast mixture to the dry ingredients and incorporate an additional 2 1/2 to 3 cups of flour.
- Knead the dough for 10 minutes.
- Bake the bread at 350°F for 45 minutes.
Tips & Substitutions
For a lighter texture, consider mixing half whole wheat flour with all-purpose flour. If you're out of honey, maple syrup or agave nectar can serve as excellent substitutes. Ensure your water is warm, not hot, to keep the yeast active. Kneading the dough well is crucial for gluten development, giving the bread its structure. For added flavor, try incorporating herbs or seeds into the dough.
Serving Suggestions
This whole wheat bread is perfect for sandwiches, toast, or served alongside soups and salads. Try it with a spread of butter or your favorite jam for breakfast. It pairs beautifully with Rebecca'S Favorite Fruit Salad for a refreshing meal. For a hearty option, enjoy it with a side of Skillet Fried Green Tomatoes or as a base for a delicious sandwich.
Storage & Reheating
Once cooled, store your whole wheat bread in an airtight container or a resealable plastic bag at room temperature for up to three days. For longer storage, slice the bread and freeze it, ensuring to wrap each slice individually. To reheat, simply toast slices or wrap the whole loaf in aluminum foil and warm it in an oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Delicious Whole Wheat Bread(Makes 2 Loaves) contains roughly 250 calories, with 15g protein, 42g carbohydrates, and 3g fat. It is an excellent source of protein (31% of the Daily Value) and potassium (28% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 whole wheat flour instead of all-purpose flour?
Yes, this recipe is specifically designed for whole wheat flour. However, if you prefer a lighter bread, you can substitute half of the whole wheat flour with all-purpose flour. This will yield a softer texture while still providing the benefits of whole grains.
What should I do if the dough is too sticky?
If your dough feels overly sticky during kneading, gradually add small amounts of flour, about a tablespoon at a time, until it reaches a manageable consistency. Avoid adding too much flour at once to keep the bread from becoming dense.
How can I tell when the bread is done baking?
To check if your bread is done, tap the bottom of the loaf; it should sound hollow. You can also use a thermometer; the internal temperature should reach around 190°F. Allow it to cool before slicing for the best texture.
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).