Imagine filling your kitchen with the irresistible aroma of freshly baked bread, warm and golden, with a hint of sweet honey that makes your mouth water. This isn't just any bread - this is a nutritious, wholesome whole wheat sandwich bread that will revolutionize your home baking experience. Whether you're a seasoned baker or a curious beginner, this recipe promises to deliver a delectable loaf that's not only healthier than store-bought alternatives but also incredibly satisfying to create from scratch.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups whole wheat flour
- 1/4 cup honey
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 1/4 cups warm water
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine warm water (around 110°F) with active dry yeast and honey. Let the mixture sit for 5-7 minutes until it becomes frothy and bubbling, indicating the yeast is activated.
- Add olive oil to the yeast mixture and stir gently to combine all liquid ingredients.
- In a separate bowl, whisk together whole wheat flour and salt to ensure even distribution of ingredients.
- Gradually add the dry flour mixture into the wet ingredients, stirring with a wooden spoon or spatula until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface and begin kneading. Knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- After the first rise, punch down the dough to release air bubbles and shape it into a loaf. Transfer the shaped dough into a greased 9x5 inch loaf pan.
- Cover the loaf pan and allow the dough to rise a second time for 30-45 minutes until it has risen just above the rim of the pan.
- Preheat the oven to 375°F (190°C) during the second rise.
- Optional: Brush the top of the loaf with additional olive oil or beaten egg wash for a golden crust.
- Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Temperature is Key: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it.
- Knead with Patience: Take the full 8-10 minutes to knead, which develops gluten and creates a better bread texture.
- Rising Environment Matters: Choose a warm, draft-free spot for rising - near a preheating oven or in a slightly warm room works perfectly.
- Don't Rush the Rises: Allow both rising periods their full time to develop flavor and proper bread structure.
- Check for Doneness: A golden-brown crust and a hollow sound when tapped indicate a perfectly baked loaf.
- Cooling is Crucial: Always let bread cool completely before slicing to maintain its internal moisture and structure.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 6g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
