Classic whole wheat bread

 Classic Whole Wheat Bread

This Classic Whole Wheat Bread is soft, hearty, and made with simple ingredients. It’s perfect for sandwiches or enjoying with butter and jam. The recipe uses whole wheat flour for a nutritious, fiber-packed loaf.

Servings:

Makes 1 loaf.

Ingredients:

For the Bread:

  • 375g whole wheat flour
  • 1 tsp salt
  • 1 tbsp sugar (or honey)
  • 7g active dry yeast
  • 240ml warm water (about 110°F/43°C)
  • 2 tbsp olive oil or melted butter
  • 1 tbsp apple cider vinegar (optional for a slight tang)

Instructions:

  1. Activate the Yeast:
    In a small bowl, combine the warm water, sugar, and yeast. Stir to dissolve and let it sit for 5-10 minutes, until frothy.

  2. Mix Dry Ingredients:
    In a large mixing bowl, combine the whole wheat flour and salt.

  3. Combine Wet and Dry Ingredients:
    Once the yeast mixture is ready, add it to the dry ingredients, along with the olive oil (or melted butter) and apple cider vinegar. Stir until a dough begins to form.

  4. Knead the Dough:
    Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.

  5. First Rise:
    Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise for 1-1.5 hours, or until it has doubled in size.

  6. Shape and Second Rise:
    Once the dough has risen, punch it down gently and shape it into a loaf. Place it in a greased 9x5-inch loaf pan. Cover and let it rise again for 30-45 minutes, until it rises just above the rim of the pan.

  7. Bake the Bread:
    Preheat the oven to 190°C (375°F). Bake the loaf for 30-35 minutes, or until it sounds hollow when tapped on the bottom. If the top gets too dark before the bread is done, cover it with aluminum foil.

  8. Cool and Serve:
    Remove the bread from the pan and allow it to cool on a wire rack before slicing.

Tips & Notes:

  • Storage: Store the bread in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months.
  • Flavor Variations: Add seeds, nuts, or dried fruit to the dough for extra flavor and texture.
  • Make it Lighter: For a fluffier texture, try mixing half whole wheat flour with half all-purpose flour.

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