Creating a delicious Whole Wheat Loaf may seem like a complex task, but fear not – this recipe is simpler and quicker than it appears. With the perfect blend of white and whole wheat flours, this loaf is not only moist but also light, making it a wholesome addition to your bread-baking repertoire. From its slightly sticky dough to the satisfying aroma that fills your kitchen, this recipe is a true delight. So, let’s embark on this journey and create a delectable Whole Wheat Loaf.
MAKES 1 LOAF
PREP 35 MIN
PLUS RISING
COOK 40 MIN
FREEZE UP TO 6 MONTHS
INGREDIENTS:
- 2/3 cups (225g) bread flour, plus more for kneading
- 2/3 cups (225g) whole wheat flour, plus more for dusting
- 1 1/2 tsp instant (fast-rising) yeast
- 1 tsp salt
- 1 tbsp vegetable oil, plus more for greasing the bowl
- 1 tbsp honey
- 3/4 cup (200ml) lukewarm milk
- 2/3 cup (150ml) lukewarm water
- 1 large egg, beaten, for glazing
INSTRUCTIONS:
1. Prepare the Dough:
- In a large bowl, combine the bread flour, whole wheat flour, yeast, and salt.
- Create a well in the center of the dry ingredients.
- In a separate container, mix together the oil, honey, milk, and water until the honey has dissolved.
- Pour the liquid mixture into the well in the dry ingredients and stir until it forms a slightly sticky dough.
- Cover the bowl with plastic wrap and allow it to rest for 10 minutes.
2. Knead and First Rise:
- Lightly dust your work surface with flour.
- Knead the dough on the floured surface for 5–10 minutes, or until it becomes smooth and springs back when gently pressed.
- Shape the dough into a ball and place it in a large oiled bowl.
- Cover the bowl loosely with oiled plastic wrap and let it sit in a warm place for approximately 1 hour, or until the dough has doubled in size.
3. Shape and Second Rise:
- Grease and flour a 9 x 5-inch (23 x 13cm) loaf pan, tapping out any excess flour.
- Briefly knead the risen dough on the work surface.
- Press the dough into a rough rectangle shape and place it in the prepared loaf pan.
- Cover the pan loosely with oiled plastic wrap and let it stand in a warm place for about 30 minutes, allowing the dough to double in size once more.
4. Bake the Loaf:
- Preheat your oven to 425°F (220°C).
- Brush the beaten egg over the loaf to create a glaze and sprinkle a bit of whole wheat flour on top.
- Make a few diagonal slits in the top of the loaf.
- Bake for 20 minutes at the initial high temperature.
- Then, reduce the oven temperature to 400°F (200°C) and continue baking for an additional 20 minutes, or until the loaf sounds hollow when tapped on the bottom.
- Allow the loaf to cool on a wire rack for 10 minutes, then invert and unmold it onto the rack to cool completely.
Now, your wholesome Whole Wheat Loaf is ready to be sliced and enjoyed. Whether you’re making sandwiches, toast, or simply savoring it as is, this homemade bread is sure to be a hit.
