Whole Wheat Bread Recipe

Whole Wheat Bread Recipe

Ingredients:

• • 400g whole wheat flour

• • 300ml lukewarm water
  • 5g instant dry yeast (1 tsp)
  • 8g salt (1 1/2 tsp)

• • 25g powdered milk
  • 30g olive oil (2 Tbsp)
  • 40g honey (or maple syrup)

Directions:

1. 1. Prepare the Autolyse:
      In a large bowl, combine the whole wheat flour and lukewarm water. Mix until there are no lumps, cover the bowl, and let the dough rest at room temperature for 30 minutes. This process hydrates the flour and helps gluten development.
   2. Add Remaining Ingredients:
      After 30 minutes, add the instant dry yeast, salt, powdered milk, olive oil, and honey to the dough. (You can mix the powdered milk, olive oil, and honey in a small bowl before adding them to ensure even distribution.) Stir everything together until well incorporated.
   3. Knead the Dough:
      Transfer the dough to a lightly floured work surface. Knead the dough by hand for 10-13 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little more flour on the surface, but avoid adding too much.

1. 1. First Fermentation:
      Place the dough back into the bowl, cover it, and let it ferment in a warm place for about 1 hour, or until it has doubled in size.
   2. Shape the Dough:
      Once the dough has risen, punch it down gently to release the air. Divide the dough if necessary, and shape it into a round ball. Cover the dough and let it rest for 10 minutes.
   3. Form the Loaf:
      After resting, use a rolling pin to shape the dough into a rectangle that fits your loaf pan. Roll it up tightly and place it in a greased or lined loaf pan.

1. 1. Second Fermentation:
      Cover the dough again and let it rise in a warm place for 40-50 minutes, or until it has risen slightly above the edge of the pan.
   2. Bake the Bread:
      Preheat your oven to 170°C (340°F). Bake the bread for 22-25 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
   3. Cool and Slice:
      Remove the baked bread from the pan immediately and let it cool completely on a wire rack. Once fully cooled, slice and enjoy!

Tips for Success:

• • Autolyse Process: Allowing the flour and water to rest during autolyse helps develop gluten and makes the dough easier to handle.
  • Kneading: Knead the dough until it’s smooth and elastic, which helps build a better texture and structure for the bread.
  • Resting Time: Be patient with fermentation. Allowing the dough to properly rise ensures a light and fluffy loaf.

• Baking: To check if the bread is done, tap the bottom of the loaf—it should sound hollow.

Serving Suggestions:

• • Serve the bread with butter and jam for a simple breakfast.
  • Use it for sandwiches or as toast with your favorite toppings.

• Pair it with soups or salads for a wholesome meal.

Why You’ll Love This Recipe:

• • Nutritious: Made with whole wheat flour, this bread is high in fiber and more nutritious than white bread.
  • Soft and Flavorful: The combination of honey, olive oil, and powdered milk gives the bread a soft texture and a slightly sweet flavor.

• Perfect for Any Meal: This versatile loaf is great for breakfast, lunch, or dinner.

Storage Tips:

• Room Temperature: Store the bread in an airtight container or bread bag at room temperature for up to 3 days.
• Freezing: You can freeze the bread by slicing it and storing it in a freezer-safe bag for up to 3 months. Thaw and toast as needed.