Whole Wheat Bread


I love the aroma of freshly baked homemade bread!

Whole Wheat Bread


  • 3 3/4 cups flour (whole wheat)
  • 1 teaspoon salt
  • 1 1/2 teaspoon yeast (instant)
  • 3 1/4 cups water (room temperature)


1. In the bowl or stand mixer (paddle attachment), stir together the flour, salt and yeast (on low speed,if using mixer). Add the water and mix about 1 minute. Don't add more flour, the dough will thicken while it rests.
2. Let the dough rest, uncovered, for 5 minutes. Use a wet spoon (switch to the dough hook) and mix for 1 minute (medium-low speed if using a stand mixer). The dough will be smooth but still really sticky. Add flour or water only if necessary (I had to add about 3/4 cup).
3. Spread vegetable oil or olive oil on a work surface. Using a rubber spatula, transfer the dough to the work surface. Stretch and fold the dough, folding over itself four times. Cover the dough with the mixing bowl and do the stretching and folding three more times (every 5 minutes). After the final fold it should be soft and tacky.
4. Put the dough in a large oiled bowl. Mist the top of the dough with spray oil and cover the bowl with plastic wrap, don't let the wrap lay on the dough, it will stick to it. Leave it at room temperature for 1 1/2 to 2 hours.
5. Preheat oven to 375F.
6. Oil the work surface again and using spatula transfer the dough. Mist loaf pan (4 1/2 bt 8-inch) with vegetable spray oil. Divided the dough in half and shape into baquette loaves, put the shaped loaves in the pan.
7. Bake for 25 minutes, then rotate (180 degrees) and bake another 25 minutes, until the bread is golden brown.




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