Are you ready to embark on a delicious journey into the heart of traditional Dutch baking? This authentic Volkorenbrood (whole wheat bread) recipe is about to revolutionize your home baking experience, delivering a crusty, hearty loaf that will make your kitchen smell like a European bakery. With just a few simple ingredients and some love, you'll create a bread so incredible, your family and friends won't believe you made it from scratch!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Dutch
Serves: 1 loaf
Ingredients
- 3 cups whole wheat flour
- 1 1/2 cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon honey
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine 3 cups of whole wheat flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- In a separate bowl, combine 1 tablespoon of active dry yeast, 1 tablespoon of honey, and 1 1/2 cups of warm water (about 110°F or 43°C). Stir gently until the yeast and honey are dissolved. Let this mixture sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.
- Once the yeast mixture is frothy, add 2 tablespoons of olive oil to the mixture and stir to combine.
- Gradually pour the yeast mixture into the bowl with the flour and salt. Stir with a wooden spoon or spatula until a shaggy dough begins to form.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down gently to release the air. Transfer the dough back onto a floured surface and shape it into a loaf by flattening it into a rectangle and rolling it up tightly from one end to the other.
- Place the shaped loaf into a greased 9x5-inch loaf pan. Cover it again with the kitchen towel or plastic wrap and let it rise for another 30 minutes, or until it has risen slightly above the edges of the pan.
- Preheat your oven to 375°F (190°C) while the loaf is rising.
- Once the loaf has risen, uncover it and place it in the preheated oven. Bake for 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Enjoy your homemade whole wheat bread fresh, or store it in an airtight container for later use.
Tips
- Water Temperature is Crucial: Ensure your water is precisely between 105-110°F to activate the yeast without killing it.
- Kneading Technique Matters: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread that perfect chewy texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Don't Overwork the Dough: Once the dough becomes smooth and elastic, stop kneading to prevent a tough bread.
- Check Bread Doneness: The "hollow sound" test is foolproof - tap the bottom of the bread, and if it sounds hollow, it's done!
- Cooling is Key: Always let your bread cool completely before slicing to allow the internal structure to set properly.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 20g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
