Soft Whole Wheat Homemade Bread Recipe
Creating the softest whole wheat bread is not nearly as hard or complicated as you might think. Let me show you how.
Servings: 1 loaf
Ingredients
- 1 ¾ cups warm water
- 2 ½ teaspoons active dry yeast
- ⅓ cup brown sugar or honey
- 1 teaspoon salt
- 2 tablespoons vital wheat gluten
- ⅓ cup canola oil
- 2 tablespoons orange juice
- 4 cups white whole wheat flour
- 1 egg for egg wash
- 2 tablespoons milk for egg wash
Instructions
- In a bowl, mix 2 cups of flour with the water and yeast. Set it aside for 30-45 minutes- this is your sponge.
- Add in the remaining ingredients and mix for 1 minute on medium speed.
- Check for hydration. You want the dough to feel just slightly tacky (sticky). If you need to, add another tablespoon or 2 of water, or flour as needed.
- Mix for at least 8 minutes until the dough is smooth.
- Cover and let this rise until it is doubled. Mine took about 45 minutes, but this time will depend on the heat and humidity in your house. It can be anywhere between 30 minutes to 2 hours.
- Shape the loaf. Gently press it into a 12 x 12-inch square. Press the 2 sides in about 1 inch. Then roll from the top down. Pinch the ends closed. This results in a perfect loaf shape every time.
- Place the bread in a prepared bread pan. I like to spray my pan with cooking spray, but you can also line it with parchment paper or brush it with melted butter. Cover the loaf with plastic wrap, and let it sit for the second rise. You will want this to double again. This took another 45 minutes in my house, but know the rise times will vary depending on the heat and humidity in your house.
- Preheat the oven at the end of the rising time to 350 degrees. Mix your egg wash if you are using it and brush it on the loaf of bread.
- Bake for 40 minutes and check the internal temperature. We are looking for 192-195 degrees.
- Remove it from the oven and gently turn it out onto your cooling rack. If you want, you can brush it with butter while it is still hot. This is optional.
Notes
How to store:
- Cool Completely: Allow the freshly baked whole wheat bread to cool completely on a wire rack before attempting to store it. This helps prevent condensation, which can make the bread soggy.
- Wrap in Plastic or Foil: Once the bread has cooled, wrap it tightly in plastic wrap (plastic bread bag) or aluminum foil. This helps to seal in moisture and prevent the bread from drying out.
- Avoid Refrigeration: Avoid storing whole wheat bread in the refrigerator, as it can accelerate the staling process. The cold environment can cause the bread to become dry and lose its freshness faster.
- Store at Room Temperature: Store the wrapped bread at room temperature, preferably in a cool and dry place. A pantry is an ideal location. Keep it away from direct sunlight, which can affect the flavor and texture.
- Freezing (for Longer Storage): If you don't plan to consume the bread within a few days, consider freezing it. Wrap the cooled bread in plastic wrap, followed by a layer of aluminum foil, and place it in a freezer bag. Label with the date. To thaw, leave it at room temperature or reheat slices in a toaster or oven.