Basic Whole Wheat Bread

5 from 2 votes

A basic recipe for fresh wheat bread that yields three loaves!

Prep Time20

Cook Time25

Rising Time2 30

Total Time3 15

Course: Bread

Cuisine: American

Servings: loaves

Author: Katie G.

In a large bowl, mix together warm water, yeast and 1/3 cup honey. Add 5 cups bread flour and stir to combine. Let sit for 30 minutes, or until big and bubbly.
Mix in 3 tablespoons melted butter, 1/3 cup honey and salt. Stir in 2 cups whole wheat flour.
Flour a flat surface and knead the mixture with whole wheat flour until not too sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour.
Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down and divide into three loaves. Place in greased 9 x 5 inch loaf pans and allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of the loaves with 2 tablespoons melted butter when done to prevent the crust from getting hard. Cool completely.

Nutritional information is for one whole loaf. Each loaf yields about 16 slices of bread.

SUBSTITUTIONS:

Yeast: Each package of yeast yields about 2 1/4 teaspoons of yeast. Do not purchase rapid rise or instant yeast.
Whole Wheat Flour – Look for flour that says “100% whole grain.”
Honey – You can use another sweetener, if desired. Brown sugar, maple syrup or agave are good choices.

STORAGE

Store in a sealed bag or container on the counter for up to 3 days. To freeze, tightly wrap the whole loaf (not sliced) with aluminum foil or plastic wrap. Place in a freezer bag and freeze for up to 3 months. Thaw on the counter before serving.