Whole Wheat Bread(Refrigerator Rise)
Whole wheat bread with a hearty flavor and dense texture, ideal for healthy sandwiches or toast, perfect for those who appreciate wholesome baked goods with a natural sweetness.
Ingredients
Instructions
- Put the first five ingredients in a mixing bowl and add water.
- Blend and mix at medium speed for 2 minutes.
- Add 1 cup of whole wheat flour and mix at medium speed for 2 minutes.
- Add white flour and stir until soft dough is formed.
- On a floured surface, knead for 2 to 3 minutes until smooth.
- Cover with plastic wrap and a towel. Let rest for 20 minutes.
- Divide dough in half and form into 2 loaves.
- Place in bread pans sprayed with vegetable oil spray. Spray tops of loaves with vegetable oil spray and cover with plastic wrap.
- Refrigerate for 2 to 8 hours.
- Remove from refrigerator and let sit for 5 to 10 minutes.
- Bake at 350°F for 30 to 35 minutes or until done.
- Cover with a paper or cloth towel until cool.
Tips & Substitutions
For a softer crust, brush the loaves with melted butter immediately after baking. If you want a sweeter flavor, consider adding additional honey or substituting some of the whole wheat flour with all-purpose flour. Ensure the water temperature is accurate, as too hot can kill the yeast. For a twist, add seeds or nuts to the dough before kneading.
Serving Suggestions
Enjoy this whole wheat bread fresh with butter, jam, or honey for breakfast. It also pairs beautifully with soups or salads for lunch. For a delightful snack, serve slices with almond butter or alongside a bowl of Dreamsicle Pudding. Toasting the bread enhances its flavor, making it perfect for sandwiches or bruschetta.
Storage & Reheating
Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the loaves. To reheat, wrap in foil and warm in a preheated oven at 350°F for about 10-15 minutes or until warmed through. This helps retain moisture and freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Bread(Refrigerator Rise) contains roughly 898 calories, with 25g protein, 190g carbohydrates, and 2g fat. It is an excellent source of iron (62% of the Daily Value), protein (50% of the Daily Value), and dietary fiber (21% of the Daily Value). 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 all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour. However, this will result in a lighter texture and different flavor. If you prefer the health benefits of whole wheat, consider using half whole wheat and half all-purpose for a balanced approach.
Why do I need to refrigerate the dough?
Refrigerating the dough allows for a slow rise, enhancing the flavor and texture of the bread. It also gives you flexibility in your baking schedule. The cold fermentation process develops the dough's gluten structure, resulting in a better loaf.
How can I tell when the bread is done baking?
To check if the bread is done, tap the top of the loaves; they should sound hollow. Alternatively, use an instant-read thermometer; the internal temperature should be around 190°F. This ensures the bread is cooked through but still moist.
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).