The Best Whole Wheat Bread
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One of those smells that people love is the smell of homemade bread baking. Get ready to enjoy that smell when you make this recipe for the best whole wheat bread.
If you love making homemade bread this truly is the best whole wheat bread recipe ever! My friend gave me this recipe and I have been in love with it ever since. The recipe I am sharing today is for 1 loaf.
However, if you have a large capacity kitchen aid mixer, you could double it to get 2 loaves. Of if you are lucky enough to own a Bosch mixer, you can fit 4 loaves in there. That is what my friend has and how she makes her bread.
There are a few special ingredients required for this recipe
Two of them, you probably do not keep on hand. First ingredient is a dough enhancer (AKA dough conditioner). I use one I get from Amazon. This improves the rise, texture and shelf life of the bread.
Second is vital wheat gluten flour. I also get this from Amazon. This is to improve the texture and elasticity of the dough.
The third and final special ingredient for this whole grain bread is potato flakes (AKA instant potato flakes). Adding potato to your bread dough increases the starch content, resulting in better liquid retention. This leads to bread with a soft, moist texture and a longer shelf life. These three ingredients is what makes this the best bread ever.
Ingredients to make The Best Whole Wheat Bread
- WARM WATER
- OIL (I USE CANOLA)
- HONEY
- POTATO FLAKES
- WHOLE WHEAT FLOUR
- YEAST
- VITAL WHEAT GLUTEN FLOUR
- SALT
- DOUGH ENHANCER (AKA DOUGH CONDITIONER)
- BUTTER
One other thing that I love about this recipe is that it uses honey for the sweetener. I always think that honey is amazing when used in whole wheat bread. It gives a different flavor than just white sugar.
I’ve got one other thing to tell you about this recipe. The rise time. This recipe only requires one rise.
You shape the dough into a loaf and place it in the loaf pan. Let it rise until double in size. Depending on how warm your house is, it will only take about 30 minutes and it will be ready to bake.
It bakes for 30 minutes and it’s ready to enjoy! I’m telling you, you will love to have this recipe. I’m hoping to eventually get a Bosch mixer so I can make 4 loaves at once! Until then, I will continue to make this a loaf at a time in my Kitchen Aid Stand Mixer.
Frequently Asked Questions
Can I add seeds or grains to the bread dough?
Yes, you can add seeds or grains such as sunflower seeds, flaxseeds, oats, or cracked wheat to the bread dough for added texture and flavor. Mix them into the dough during the kneading process or sprinkle them on top of the loaf before baking for a decorative touch.
How do I store whole wheat bread to keep it fresh longer?
Whole wheat bread tends to stale more quickly than white bread because of its higher fiber content. To keep it fresh longer, store the bread in a plastic bag or airtight container at room temperature for up to 3-4 days. To store bread for longer periods, freeze it in slices or loaves. Wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer bag.
How can I achieve a softer crust on whole wheat bread?
To achieve a softer crust on whole wheat bread, you can brush the loaf with melted butter or oil immediately after baking in the oven. Then, wrap the loaf in a clean kitchen towel or parchment paper while it cools. This helps trap moisture and prevents the crust from becoming too hard. Alternatively, you can bake the bread at a slightly lower temperature or for a shorter time to achieve a softer crust.
FOR MORE RECIPES LIKE THIS, TRY:
The Best Whole Wheat Bread
Real Mom Kitchen
Ingredients
- 1 ½ cups warm water
- 2 Tbsp plus 2 tsp oil I use canola
- 2 Tbsp plus 2 tsp honey
- ¼ cup potato flakes AKA instant potatoes
- 1 ¾ cup wheat flour
- 2 ¼ tsp yeast
- ⅛ cup vital wheat gluten flour
- ½ Tbsp salt
- ½ Tbsp dough enhancer aka dough conditioner
- 1 ¼ – 1 ½ cup additional wheat flour
Instructions
- In the bowl of your Kitchen Aid mixer, add the water, oil, honey, potato flakes, 1 3/4 cups wheat flour, and yeast. Mix together with the dough hook and allow to sit for ten minutes.
- Add vital wheat gluten, salt, dough enhancer, and 1 1/4 to 1 1/2 cups of flour to the mixture. Mix until the dough starts pulling away from the sides of the bowl. Then knead for 8 minutes.
- Shape dough into a loaf on a counter sprayed with non-stick cooking spray. Place in a greased loaf pan and allow to rise until double in size. This will take about 30 minutes depending on how warm your house is.
- Bake at 350 degrees for 30 minutes and brush with butter. Makes 1 loaf.
