Introduction
Nothing beats the aroma of fresh bread baking at home. Making whole wheat bread from scratch is easier than most people think, and the result is healthier, tastier and free from the preservatives found in store-bought loaves.
Ingredients You Need
Gather whole wheat flour, warm water, active dry yeast, salt, a little oil and a spoonful of honey or sugar to feed the yeast. Keep the ingredient list simple for the best flavor.
Activating the Yeast
Mix the yeast with warm water and honey, then leave it for about ten minutes. When the mixture turns foamy, the yeast is alive and ready. The water should feel warm, not hot, since high heat can kill the yeast.
Mixing and Kneading
Combine the flour and salt, then pour in the yeast mixture and oil. Stir until a dough forms, then knead for ten minutes until smooth and slightly tacky. Proper kneading builds the gluten that gives bread its structure.
First Rise
Place the dough in a lightly oiled bowl, cover it and let it rise in a warm spot for one to two hours, until doubled in size. Whole wheat dough rises a little slower than white dough, so be patient.
Shaping and Second Rise
Press out the air, shape the dough into a loaf and place it in a greased pan. Let it rise again for 30 to 45 minutes until it crowns above the rim.
Baking and Cooling
Bake in a preheated oven at 180 degrees Celsius for 35 to 40 minutes, until golden and hollow-sounding when tapped. Cool on a rack before slicing so the crumb sets properly.
Final Thoughts
With a little patience, homemade whole wheat bread becomes a rewarding weekly habit. Experiment with seeds, oats or a touch of molasses to make the loaf your own.