I think it’s odd that when you look for whole wheat bread recipes, a good many that you find are mostly all purpose flour with a cup or two of whole wheat mixed in. Um, that’s not whole wheat bread, that’s white wheat bread. This recipe is a classic wheat bread and uses 100% whole wheat flour.
Also, I totally thought that I had already blogged this recipe. So yesterday, I snapped a picture of the finished loaf and was all ready to post the pic and the link to the blog on my facebook only to find that there was no link! Wakka wakka! Oops.
This is the first bread recipe I ever made, and for a while, it was the only one I made as I got into the swing of bread baking. I remember my first go with kneading and how sticky the dough was. I was seriously doubting the result of that venture. But everything turned out just fine and I was started on my adventures with bread.
Years ago, I veganized this recipe (which was not at all complicated). It’s also a great one to turn into a multi-grain bread. For instance, this go round I added in some spelt flour (1/2 cup) and wheat bran (1/4 cup) in place of some of the whole wheat flour. I also added sunflower seeds and turmeric. I always use molasses, so I cannot give an opinion on the taste difference between that and maple syrup. I’d love to hear how it goes if you try it out with maple syrup!
We toasted some slices into garlic bread last night and it was SO GOOD. This bread is nice and hearty; a fantastic, classic whole wheat bread.
Happy baking, friends!
Yield: 1 loaf
100% Whole Wheat Bread
- 3/4 to 1 cup lukewarm water*
- 1/4 cup lukewarm unsweetened almond milk
- 1/4 cup vegetable oil
- 1/4 cup molasses or maple syrup
- 3 1/2 cups whole wheat flour
- 2 1/2 teaspoons active dry yeast
- 1 1/4 teaspoon salt
- 1/2 teaspoon turmeric (optional)
- 1/4 cup sunflower seeds (optional)
*Use the greater amount of liquid in winter or in a dry climate; the lesser amount in summer or humid climate
In a large mixing bowl or the bowl of your stand mixer, mix together the water, almond milk, and molasses. Add the active yeast and allow to rest for 1 to 3 minutes (to activate the yeast).
Add the remains ingredients and mix until the dough begins to leave the sides of the bowl. If using a stand mixer, knead dough on speed two for about 5 minutes. If kneading by hand, remove the dough to a lightly greased surface, oil your hands, and knead dough for 6 to 8 minutes, or until it begins to become smooth and supple. The dough should be soft, but firm enough to knead. Adjust its consistency with additional water or flour, if necessary.
Transfer the dough to a lightly greased bowl, cover with a cloth napkin, and allow the dough to rise for 1 to 2 hours, depending on the warmth of your kitchen. Dough should be puffy but not necessarily doubled in bulk.
Shape dough into an 8 inch log and place in a lightly greased 8½ x 4½ inch loaf pan. Cover loosely with a cloth napkin or similar and allow to rise another 1 to 2 hours or until dough has risen about 1 inch above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
Bake bread for 35 to 40 minutes, tenting it lightly with aluminum foil for the last 10 to 15 minutes to prevent over-browning.
Remove the bread from the oven and turn out onto a wire rack to cool. If desired, brush the crust with oil or vegan butter; this will give you a soft, flavorful crust. Cool completely before slicing. Store at room temperature.