I’ve been making this bread somewhat frequently recently, since these are full days, and finding time to make food is difficult. Having bread on hand is just helpful for busy days, so making large batches of this has been a good move on my part! Especially since Apple Butter has been pouring out of our kitchen in extra large quantities. 🙂
This recipe, believe it or not, is just a slight adaptation of my Easy French Bread recipe. I had originally posted this with just the link to my other one, with a few added instructions… but for your convenience, I’ll post the recipe below as well. If you would like to see a step by step version of this process, however, do check out the link above for my French Bread! I think you’ll find it very helpful.
Note: You can also make this recipe with 100% whole wheat flour (no white), but the bread will be a little more dense… still so good, though!
Here’s how these loaves were made:
Whole Wheat Bread
This is a spin off of my Easy French Bread recipe, for Easy Whole Wheat Loaves! Perfectly fluffy and delicious.
Ingredients
- 1/2 c. lukewarm water
- 1/2 tsp. sugar
- 1 Tbsp. dry active yeast (or 1 pkg.)
- 2 c. lukewarm water
- 2 Tbsp. sugar
- 2 tsp. salt
- 2 Tbsp. oil
- 3 cups whole wheat flour
- 2+ cups all-purpose flour* approx. *see recipe notes
- 1 egg mixed with 1 tsp. cold water to glaze
Instructions
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In a large drinking glass or measuring pitcher, combine the 1/2 c. lukewarm water with 1/2 tsp. sugar and dry active yeast. Stir to combine and let this rest about 10 minutes, till risen and bubbly.
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Note: Careful not to use hot water! If the water is too hot, it will kill the yeast and you'll have to start again. Allowing the yeast to rise in the cup, separate from the rest of the ingredients, is to test the yeast and make sure it's rising well. This prevents wasting your other ingredients, should you have to start again.
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While the yeast is rising, combine the rest of the water, salt, sugar, and oil in a large bowl or the bowl of an electric mixture. Add the risen yeast mixture and the 3 cups of whole wheat flour. Stir to combine. If you’re mixing the bread by hand, continue adding flour in small amounts until the mixture is difficult to combine by stirring.
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Turn the dough out of the bowl onto a work surface generously dusted with flour and knead, adding flour, until the mixture forms a smooth soft dough. If using an electric mixer, add flour in small amounts, and scrape the dough off of the sides of the bowl often. When the dough begins to leave the sides of the bowl on its own, it should be ready– The consistency should be stiff, spongy, and slightly sticky. If you’ve never made bread before, I recommend kneading it by hand until you learn, by experience, what the consistency should feel like.
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Turn the dough into a greased mixing bowl and cover with plastic. Let this rise in a warm place for 1 hour, or until doubled in bulk.
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Grease your hands with a little oil, punch the dough down, and divide into 2 sections. Roll the dough into loaf shapes, folding the dough and pinching it underneath to make it smooth, and then rolling it in a bit of extra flour just to lightly cover the surface. Using a sharp knife (I like to use a serrated knife), score the dough with a sharp knife (however you like it - in this recipe I did one long slit down the middle) about 1/4″ deep. Cover with a tea towel and let it rise for 35 minutes.
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Preheat the oven to 375 degrees F. Let the loaves rise 10 minutes more.
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Bake for 25-30 minutes, or until golden brown and the loaves sound hollow when tapped. Cool on wire racks.
Recipe Notes
- For a crusty loaf, brush the loaves with water before baking.
- For a shiny surface, brush the loaves with egg glaze instead of rolling them iN flour.
The Perfect Amount of Flour: If you have a kitchen scale, this recipe is perfect with 900-920g of flour.
For a slightly sweeter version, try using 1/4 cup of honey in place of the 2 Tbsp. sugar in the recipe – Lovely.
Back soon,
–Naomi
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