The Best Healthy Whole Wheat Bread
This whole wheat bread is healthy and satisfying! Perfect for a sandwich, toast, or just plain with butter. Also, cheaper to make than your average store-bought bread!
Equipment
- Stand Mixer with dough attachment
- Measuring Cups
- Large mixing bowl
- Spatula
- 8x4 Loaf pan
Ingredients
- 3/4 Cup Warm water
- 1 1/2 Tbsps Molasses not blackstrap
- 1 1/2 tsp Active dry yeast
- 1 tsp Fine sea salt
- 1 Tbsp Olive oil plus extra for greasing
- 1 Medium Egg
- 2 tsp Apple cider vinegar or white vinegar
- 1 1/4 Cups Unbleached all-purpose flour
- 1 1/4 Cups Whole wheat flour
Instructions
- To activate the yeast, add the warm water, molasses, and yeast to the bowl of your stand mixer. Cover with a towel and let it sit for 5 minutes. The yeast should be bubbling up at this point.
- To the yeast mixture, add whole wheat flour, egg, olive oil, apple cidar vinegar, and salt. Once everything is mixed together, cover the bowl with a clean kitchen towel and let it sit for 30 minutes.
- Add all of the all-purpose flour to the mixing bowl and combine lightly with a spoon. Attach the dough hook to your mixer and turn it on to a medium speed. Knead the dough for 7 minutes. The dough should start to pull away from the sides of the bowl and be soft but not sticky.
- Grease a large bowl with baking spray or olive oil and then transfer the dough to the bowl. Cover it up with plastic wrap or a clean kitchen towel. Let it proof in a warm place for 45 minutes.
- Uncover the dough and punch it down a bit. Cover again and let it proof for 45 minutes, or until it has fully doubled in size.
- Preheat oven to 350 degrees F.
- Grease your 8x4 loaf pan with baking spray. Take the doubled dough out of the bowl and shape it into a loaf. Place it in the tin and cover it with plastic wrap. Proof it for 30 more minutes.
- Bake the loaf in the preheated oven for 30 minutes, or until the top is golden and it sounds hollow when you tap it. Let it cool in the pan for 10 minutes before removing it.
- Remove the loaf from the pan and place on a wire rack or large plate to finish cooling.
Notes
- To keep the bread fresh, wrap it in plastic wrap or foil and leave it on the counter. It should last up to 5 days this way.
- I recommend not keeping it in the fridge because it will dry it out.
- Bread can be frozen by wrapping in plastic wrap and placing it in a zip-top freezer bag. (Keeps good up to 6 months) Defrost on the counter for a few hours when you're ready to use it.
- If you're kneading the dough by hand it will take about 10 minutes.
