Single-Rise Whole Wheat Bread
I’ve tried many bread recipes, but my absolute favorite whole wheat bread recipe is found on the Say Yes blog. The author calls it “Mema’s Whole Wheat Bread,” and it is fantastically light without being too crumbly. Add just a hint of sweetness to combat the bitter flavor I’ve found in so many whole wheat bread recipes, and this makes the perfect loaf.
I’ve had to modify the instructions a little because the weather in Alaska means you have to coax breads extra hard to rise, so I added in a few tips and tricks I’ve learned.
Whole Wheat Bread
Ingredients
- 2 ½ cups lukewarm water
- ⅓ cup oil
- ¼ cup honey
- 2 Tbsp molasses
- 1 package yeast
- 1 Tbsp salt
- 4-5 cups whole wheat flour
- white or wheat flour for dusting
Instructions
- In a bowl, combine water, oil, honey, molasses and yeast. Allow yeast to proof for five minutes.
- Mix in flower and salt and combine.
- Knead for 5 minutes.
- Turn out onto floured surface and shape into two loaves.
- Allow to rise covered for 1-2 hours.
- Bake at 350° 35-40 minutes.
Instructions
In a large mixing bowl, stir together water, oil, honey, and molasses. I like to use a meat thermometer to make sure the water is between 105° and 115° so that I don’t kill my yeast. I have a tendency to scald the poor things, so the meat thermometer keeps me in check.
Add the yeast, and wait five minutes for the yeast to begin to froth. It should look like the picture below. If you don’t get that nice froth, your yeast is probably dead (scalded again!) and you might need to start over.
Once you’ve got frothy yeast, add the salt and flour. I usually add the first four cups in while stirring with a wooden spoon. If the weather is particularly wet, you might need to add the fifth cup. Your dough will look slightly sticky.
Next, use your dough hook to knead for 8-10 minutes. By the end of the kneading, your dough should be cleaning the sides of the bowl. If not, you need to add more flour.
Turn the dough out onto a floured surface and split into two even balls. Form into loaves.
Place the loaves in your greased bread pans, cover with a dishtowel, and allow to rise for 1-2 hours. I like to turn my oven on to warm and crack the door open because bread does not like to rise in a cold kitchen.
Once the bread has risen, pop it in the oven at 350° for thirty minutes. Your loaves are done when the top feels crusty and sounds hollow when you flick it.
Perfectly browned! Now wait a few minutes to cut into it for a slice of gorgeously light and yummy bread 🙂
Looking for more bread recipes? Check these out!
Streusel-Topped Zucchini Bread
I’ve been meaning to leave this reply for a long time. I actually had it all typed up on my tablet when you first posted this and my lovely child deleted it. One thing I do to help my bread rise when its cold out it turn the oven on to the very lowest temperature it goes to. Usually 190 degrees or something like that. Once the oven has preheated turn the oven off and place the dough in the oven. Be sure to use a bowl that will not melt. I use a glass bowl and aluminium foil to cover the bowl. On a side note I’ve been thinking about your applesauce muffins, you should do a post on those.
Not a bad idea with the whole oven thing. I’ll have to give it a try. And applesauce muffins are on their way. I took the pictures today, so I’m shooting for Friday or Monday for a post!