Skip the grocery store bread filled with GMO soybean oil and other junk and make nourishing homemade whole wheat bread! Easy and so healthy!
By Margaret Anne, Contributing Writer
One of the hardest transitions for my family, when we switched to traditional foods, was going from store bought to homemade bread. We just couldn’t let go of the fluffy, white kind from the grocery store and we thought that making bread at home would be hard and take too long. But after a few months, I decided enough was enough and tested a few recipes for homemade whole wheat bread.
There were a few recipes that came close to store-bought bread texture-wise, but didn’t meet our expectations in height. But this recipe is perfectly fluffy, soft and tender and rises high and beautifully. My family now prefers it over bread from the store and we’ll never go back again.
Making homemade whole wheat bread at home is not as intimidating as it may seem. The process is simple and if you follow the directions, you too can make a magnificent loaf of whole wheat bread. Start by dissolving the yeast in the water and honey. Let that sit, then add the rest of ingredients, knead, let it rest, shape, and bake. It’s as simple as that.
Bread from the store contains an average of 23 ingredients. This homemade whole wheat bread recipe contains a mere 7 ingredients. When you make bread at home, you can control every single ingredient that goes into it. I don’t want my family to have to consume artificial ingredients, dough conditioners, and other additives.
This easy homemade bread recipe also takes a lot less time than similar recipes that I’ve tried. It rises faster and doesn’t have a long bake time, making this recipe perfect for any mom on a busy schedule. I have found the following tips to be super helpful when preparing the bread.
- Don’t mix the salt indirectly with the yeast. Add a few cups of flour before adding the salt, so the salt doesn’t kill the yeast. I have found that in batches where the salt was applied directly to the yeast mixture, they didn’t rise as high.
- Cool completely before slicing, because it’s much, much easier to cut when the bread isn’t hot.
- When slicing, saw, don’t push. Pushing will squash the bread, sawing will make perfectly straight and even slices and will also keep your bread from squishing together
I know you’ll love this quick and simple homemade whole wheat bread recipe. It’s great for anyone trying to eat healthier or help their family eat healthier.
- 3 cups lukewarm water
- 2 packets (1 1/2 tablespoons) active instant yeast
- 3 tablespoons sugar or honey
- 1/3 cup oil
- 2 1/2 teaspoons salt
- 2 1/2 cups unbleached all-purpose
- 5 to 7 cups white whole wheat flour
In a large bowl, dissolve the yeast and sugar/honey in the warm water. Let the mixture sit for 10 minutes. Add the oil, salt, all-purpose flour, and 4 cups of the wheat flour.
Knead all ingredients for 6-8 minutes, adding additional whole wheat flour in small amounts as needed. The dough should be smooth, elastic, and slightly sticky, pulling away from the sides of the bowl.
Cover it, and let it rise until doubled. This should only take about 25 minutes.
Punch it down, and form into 2 loaves (cut dough in half, roll into a rectangle, roll up jelly roll style and tuck ends under). Place the loaves into 2 greased 9″ bread pans, cover again, and let rise until the bread is a little smaller than the size you want the final product to be. While the loaves rise, preheat the oven to 350 degrees F.
When the loaves have fully risen, bake them for 25 minutes. Remove the loaves from the pans onto a cooling rack. Let cool for 30 minutes to an hour.
Recipe adapted from Natural Chow
Have you ever made bread at home? What are your favorite tips for creating the perfect loaf?
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