Whole Wheat Bread
This soft, flavorful whole wheat bread is perfect for sandwiches and toast, packed with a rich taste and no preservatives.
Ingredients
For the Sponge
- 1 cup warm water Just barely warmer than your wrist.
- 2 teaspoons active dry yeast Reliable yeast for a good rise.
- 1 tablespoon honey or maple syrup For flavor and to wake up the yeast.
- 1 cup whole wheat flour Use stone ground if available.
For the Dough
- 3 cups whole wheat flour Add more if needed.
- 1 teaspoon salt Essential for flavor.
- 2 tablespoons olive oil Makes the bread softer.
Instructions
Making the Sponge
- In a bowl, combine warm water, yeast, honey, and a cup of whole wheat flour. Mix well and let sit for about 30 minutes until bubbly.
Preparing the Dough
- Once the sponge is ready, stir in the remaining three cups of flour, salt, and olive oil.
- Knead the dough for about 8-10 minutes until smooth and slightly tacky.
First Rise
- Place the kneaded dough in a lightly greased bowl and cover with a cloth. Let it rise in a warm place until doubled in size, about an hour.
Baking the Bread
- Preheat the oven to 375°F (190°C).
- Shape the dough into a loaf and place in a greased loaf pan. Let rise for another 30 minutes.
- Bake for about 30 minutes or until the bread sounds hollow when tapped on the bottom.
Cooling
- Remove from the oven and allow to cool before slicing.
Notes
Store at room temperature for a couple of days in a paper bag. For longer storage, slice and freeze in a freezer bag.