Homemade Whole Wheat Bread Recipe With Instant Yeast
This bread recipe using yeast guarantees a loaf that's not only delicious but also nutritious, enriched with the natural goodness of whole wheat flour. Whether you're a seasoned baker or a novice, this straightforward recipe promises success, delivering a loaf that's soft on the inside and crusty on the outside. Let's dive into the art of baking wholesome bread that's perfect for any occasion.
Ingredients
Instructions
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Proof the Yeast:
In a large mixing bowl, combine ½ cup of warm water (about 110-115°F) with 1 tablespoon of honey. Sprinkle the instant yeast over the water and let it sit for 5-10 minutes until frothy.
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Mix the Dough:
Once the yeast is frothy, add the remaining honey, water, milk, and corn oil to the bowl. Stir in the salt and gradually add the whole wheat flour, one cup at a time, stirring with a wooden spoon until a shaggy dough forms.
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Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook attachment on medium speed for about 6-8 minutes. The dough should be slightly tacky but not sticky.
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First Rise:
Place the dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean kitchen towel and let it rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.
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Shape the Loaf:
Punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and gently shape it into a loaf. Place the shaped dough into a greased 9x5-inch loaf pan.
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Second Rise:
Cover the loaf pan loosely with a kitchen towel and let it rise again in a warm place for 30-45 minutes, or until it has risen just above the rim of the pan.
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Bake:
Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. If the top starts to brown too quickly, loosely tent with aluminum foil.
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Cool and Serve:
The whole wheat bread recipe has come to an end. Now remove the bread from the oven and immediately turn it out onto a wire rack. Let it cool completely before slicing with a serrated knife.
Note
- Ensure your water and milk are at the right temperature for activating yeast (around 110-115°F). Too hot can kill the yeast, while too cold won’t activate it properly.
- Whole wheat flour can vary in absorption rates. Adjust flour amounts slightly if needed to achieve a smooth, slightly tacky dough consistency.
- For consistent results, consider using an oven thermometer to verify the actual temperature matches the setting.
- For easier slicing, freeze the bread for about 30 minutes before slicing. This firms it up and allows for cleaner, neater slices.
