Whole wheat bread is a type of bread made from whole wheat flour, which is milled from the whole wheat kernel, including the bran, germ, and endosperm. This type of bread is considered to be healthier than white bread, which is made from refined wheat flour that has had the bran and germ removed.
This bread is a good source of nutrients such as fiber, protein, and various vitamins and minerals. It is also typically lower in sugar and calories than white bread. The texture of whole wheat bread is denser and has a nuttier flavor than white bread.
To make this recipe, you will need whole wheat flour, water, yeast, salt, and any optional ingredients such as sweeteners or spices. The bread is typically made by mixing the ingredients together to form a dough, shaping the dough into a loaf, and baking it in the oven. Some people prefer to make their own whole wheat bread at home, while others purchase it at a bakery or grocery store.
Overall, whole wheat bread is a nutritious and tasty option for those looking to incorporate more whole grains into their diet.
Here is a recipe for making homemade whole-wheat bread:
Ingredients:
- 3 cups whole wheat flour
- 1 cup water
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 teaspoon salt
- 1 tablespoon honey (optional)
Instructions:
In a large mixing bowl, combine the whole wheat flour, yeast, and salt.
In a small saucepan, heat the water until it is warm (around 110-115°F). Add the honey (if using) to the water and stir to dissolve.
Pour the warm water and honey mixture into the dry ingredients and mix until a soft dough forms. You may need to add more water or flour as needed to get the right consistency.
Knead the dough on a floured surface for about 5 minutes, until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a towel, and set it in a warm place to rise for about 1 hour, or until it has doubled in size.
Punch down the dough and shape it into a loaf. Place the loaf in a greased loaf pan and let it rise again for about 30 minutes.
Preheat your oven to 350°F.
Bake the bread for 35-40 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Here are a few more things to consider when making this recipe:
Whole wheat flour:
When making whole wheat bread, it is best to use freshly milled whole wheat flour if possible. This type of flour is more nutritious and has a fresher taste than pre-packaged whole wheat flour that has been sitting on a store shelf for an extended period of time. If you don’t have access to a flour mill, you can purchase whole wheat flour at most grocery stores.
Water temperature:
It is important to use water that is the right temperature when making whole wheat bread. If the water is too hot, it can kill the yeast and prevent the bread from rising. If the water is too cold, the dough may not rise properly. Aim for a water temperature of around 110-115°F.
Rising time:
The rising time for whole wheat bread may be slightly longer than for bread made with white flour, due to the higher protein content of the whole wheat flour. Be patient and allow the dough to rise until it has doubled in size before proceeding with the recipe.
Shaping the dough:
When shaping the dough into a loaf, be sure to tuck the edges of the dough under to create a smooth, even surface. This will help the bread rise evenly and result in a more attractive finished loaf.
Baking temperature:
Whole wheat bread may require a slightly lower baking temperature than bread made with white flour. This is because the higher protein content of whole wheat flour can cause the bread to brown more quickly. If your bread is browning too quickly, try reducing the oven temperature by 25°F.
