Get ready to unleash your inner baker with Marti's Whole Wheat Bread - a recipe that promises to revolutionize your home baking experience! Imagine pulling a golden, crusty loaf out of the oven, filling your kitchen with an irresistible aroma that will make your family rush to the table. This isn't just another bread recipe; it's a simple yet magical journey from basic ingredients to a spectacular homemade masterpiece that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups whole wheat flour
- 1 cup warm water
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon active dry yeast
Instructions
- In a small bowl, dissolve the active dry yeast in warm water (around 110°F). Add honey and let sit for 5-10 minutes until the mixture becomes frothy and bubbling, indicating the yeast is active.
- In a large mixing bowl, combine whole wheat flour and salt. Create a well in the center of the dry ingredients.
- Pour the yeast mixture and olive oil into the well of the flour mixture. Stir with a wooden spoon or spatula until the ingredients begin to come together.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth and elastic, with a slight springy texture when pressed.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.
- Punch down the risen dough to release air bubbles. Shape the dough into a loaf and place in a greased 9x5 inch bread pan.
- Cover the loaf and let it rise again for 30-45 minutes until it has risen just above the rim of the pan.
- Preheat the oven to 375°F (190°C). Make a few shallow diagonal slashes across the top of the loaf with a sharp knife.
- Bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Tips
- Water Temperature is Crucial: Ensure your water is precisely between 105-110°F to activate the yeast without killing it. Use a kitchen thermometer for accuracy.
- Kneading Technique Matters: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread its perfect texture and rise.
- Rising Environment: Choose a warm, draft-free spot like near a preheated oven or inside a turned-off oven with the light on for optimal dough rising.
- Slash with Confidence: Those diagonal slashes aren't just decorative - they help the bread expand evenly and create that professional bakery look.
- Cool Completely: Resist the temptation to slice immediately. Letting the bread cool allows the internal structure to set, ensuring perfect slicing and texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
