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Hi Bold Bakers!
Whole wheat bread is a grocery store aisle staple and a must-have for a lot of families when making a good (and sometimes day-altering) sandwich. Have you ever tried and failed to make whole wheat bread? Maybe it turned out too dense, didn’t rise, was as heavy as a brick, or the end product ended up too doughy? Don’t worry, a lot of home bakers and professional bakers have been there also.
My Homemade Whole Wheat Bread for Sandwiches, adapted from this great recipe I found at AmbitiousKitchen.com, follows a simple rule to a perfectly soft, fluffy wheat bread.
As a bonus — this delicious bread is also secretly healthier than regular bread. It’s made with flaxseed, which has omega 3 fatty acids, pumpkin seeds and oats, high in antioxidants, sunflower seeds that pack in vitamins and minerals, and wholemeal flour wheat, which is high in fiber.
[ Looking for something a little more advanced? Try making your own Sourdough Starter with my guide! ]
Whole Wheat Flour vs. All-Purpose Flour
Wheat kernels are made up of three parts: bran, germ, and endosperm.
White flour is filtered, so only the endosperm, the starchy bit between the bran and germ, is the only part that is used. However, whole wheat flour is processed to include all three parts — making a bread full of vitamins and fibers and helps us feel full for longer.
What You Need To Make Whole Wheat Bread
How To Make Homemade Whole Wheat Bread
One of the major benefits of making your whole wheat bread at home is knowing exactly what ingredients are included. Avoid any unnecessary additives by dodging the bread aisle and making whole wheat bread using the following instructions (and don’t forget to get the full recipe with measurements, on the page down below):
- Combine all of your dry ingredients into a large bowl and mix with a wooden spoon until they are combined.
- In a separate jug, stir together the milk, butter, and honey. Using either a microwave or a stovetop, heat this mixture until the butter has melted and the milk is slightly warmed.
- Add the wet ingredients to the ball of the dry ingredients and mix until your dough has come together and forms a ball. I do this step by hand so I can feel what is going on with the dough.
- Place the dough onto a well-floured surface and knead it with your hands for 8-10 minutes. You could also use the dough hook on an electric mixer to knead the dough at this stage.
- Grease a large bowl with oil and place the dough inside. Cover with plastic wrap and a kitchen towel. Let the dough rise for around 90 minutes, or until it has doubled in size.
- Shape the dough into a 9-inch long log and pinch the seams underneath. Place it into a greased 9×5-inch loaf pan. Cover the loaf with plastic wrap and a kitchen towel and allow it to rise again for 70-90 minutes or until the loaf has risen an inch above the rim. You will want to watch your dough to make sure it doesn’t rise too much, or it may deflate.
- Carefully brush the top of the dough with egg wash and sprinkle a few more oats, sesame seeds, and poppy seeds on top of the dough to garnish.
- Bake in a preheated 400°F (200°C) oven for 35-40 minutes, or until loaf is golden brown on top and the loaf sounds hollow when tapped.
- Transfer the pan to a wire rack to cool for 10 minutes, then remove the bread from the pan and place on the wire rack to finish cooling for at least 2 hours. You will want to wait until it is properly cooled before cutting into it, though it is tempting. Otherwise, the texture will change.
Gemma’s Pro Chef Tips For Making Whole Wheat Bread
- Store whole wheat flour in the fridge or freezer to keep it fresh for longer. Otherwise, the oils in it can go rancid.
- Double the recipe to make 2 loaves: one for eating now while the other you put in the freezer for later.
- Slice and freeze the loaf so you have bread ready for toast.
- Add in different seeds for your crust!
- Don’t use all whole wheat flour! You will have a very heavy loaf. Do a ratio of roughly 2 white flour to 1 whole wheat flour.
How To Store Homemade Whole Wheat Bread
Bread can be wrapped tightly and stored at room temperature for up to 3 days. However, this recipe freezes wonderfully and makes great toast! Before freezing, slice your loaf, so it is ready to pop into the toaster.
Make More Bread!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!