Soft, chewy whole wheat bread… a bread lover’s dream come true. Just seven ingredients to perfection! 🙂
Is there anything that smells homier than bread cooking in the oven? I think not. Homemade bread is such a treat, and it has been my quest to find an easy, foolproof, and simple recipe that I can use for toast, sandwiches, and anything in between. Well friends, I think this is IT!
I’m sorry the bread is a little wrinkled on top. When I made this, I couldn’t take pictures that day because it was too dark… and the bread wrinkled a little bit overnight. But it tasted amazing so I had to take pics anyway! Finding a great whole wheat bread recipe was one of my 30 before 30 goals. Spoiler alert: I turn 30 on Monday [yikes] and I am not to those 30 recipes yet. Whoops! This year was just too busy. So I’m extending my challenge into my 30th year. #mychallengemyrules
I found this recipe on one of the first blogs I ever started reading, The Runner’s Plate. Michelle’s mom has made this bread for years. Recipes from moms are always winners so I knew–even before I made it–that this bread would be one too! 🙂 It’s soft and hearty, with a faint honey taste, and it’s made with only 7 ingredients. I bet you have them all in your pantry right now! I know I do. It isn’t 100% whole wheat, but I bet you could experiment with using part white whole wheat flour in place of the all-purpose flour. Most homemade bread recipes are too heavy if you use ALL whole wheat flour, so tread lightly with substitutions.
What we loved about this bread was that it was soooo soft, almost like storebought bread. But it is homemade! Win! Though the amount of time it takes to make may be a bit overwhelming, it’s a great recipe to make on the weekend. It requires very little babysitting once the initial prep is completed so you could start it off, do some cleaning, move on to the next step, watch a tv show, move on to the next step, go for a run, move on to the next step, take a shower, then let it bake. Easy easy! That’s why it’s called Easy Whole Wheat Bread. 🙂 It’s the vehicle I used to eat this Curried Chicken Salad, some BLTs, and innumerable pieces of toast. Enjoy!
Easy Whole Wheat Bread
from The Runner’s Plate
- 1 3/4 cups warm water [about 110-115 degrees]
- 1 package active dry yeast [2 1/4 teaspoons]
- 1/4 cup canola oil
- 1/4 cup honey
- 1 1/2 teaspoons kosher salt
- 2 1/2 cups whole wheat flour
- 2 1/2 cups all-purpose flour
Add water to a large bowl, then sprinkle the yeast on top. Pour in oil, honey, and salt, then mix to combine. Let rest for 5-10 minutes. At this point, yeast should bubble.
Slowly mix in flour, then knead for 10 minutes by hand or 6-7 with a stand mixer on medium-low speed.
Cover with a dish towel and place in a warm area to rise until doubled in size, about an hour. Punch down and let rise again until doubled in size. This should take less time–check on it after 20 minutes and every 10 thereafter.
Divide dough into two equal parts, then shape into loaves and place in 2 greased bread pans. Let rise until dough reaches top of bread pans, about 30 minutes.
Bake in a preheated 350 degree oven for 32-37 minutes, until golden brown on top.