Homemade whole wheat bread is much more than a simple side dish. It represents a statement of principles, a mindful choice for health, taste, and affordability. Baking your own bread takes you away from industrial products laden with preservatives and additives, and brings you closer to the purity of natural ingredients.
Matchless Benefits
Complete Nutrition: Whole wheat bread retains the fiber, vitamins, and minerals of the wheat grain, which translates to better digestion, stable energy levels, and a prolonged feeling of fullness.
Authentic Flavor: Homemade bread has an unparalleled taste and aroma, evoking memories of home and traditions. Each loaf of bread is unique, with its own distinct texture and personality.
Smart Economics: Baking your own bread is significantly more economical than buying it at the bakery or supermarket. Furthermore, it gives you control over the ingredients and prevents unnecessary costs.
Versatility on the Table: Homemade whole wheat bread is a perfect accompaniment to any meal, from a nutritious breakfast to a comforting dinner. It pairs perfectly with cheeses, cured meats, soups, salads, and much more.
Creative Customization: The whole wheat bread dough is a blank canvas that you can personalize to your liking Include seeds, nuts, aromatic herbs, or spices to make unique and delicious combinations.
Creative Variations for Your Whole Wheat Bread
Whole Wheat Bread with Seeds:
Add sesame, chia, flax, or sunflower seeds to the dough for extra fiber, nutrients, and a crunchy touch.
For an attractive presentation, sprinkle seeds over the surface of the bread before baking (see recipe).
Whole Wheat Bread with Herbs:
Add fresh or dried herbs such as rosemary, thyme, oregano, or basil to the dough for a Mediterranean aroma and taste.
This version is ideal to eat with salty plates like soups, stews or salads.
Whole Wheat Bread with Nuts:
Include walnuts, almonds, hazelnuts, or raisins in the dough to add a sweet note and an interesting texture.
This variant is perfect for breakfast or snacks, or to accompany cheeses and cold cuts.
Whole Wheat Bread with Spices:
Experiment with spices like cinnamon, nutmeg, ginger, or cardamom for a bread with a warm and exotic flavor.
This version is ideal for the autumn and winter seasons, or to accompany warm beverages.
Rye or Spelt Whole Wheat Bread:
Substitute part of the whole wheat flour with rye or spelt flour to vary the flavor and texture.
Rye flour provides a slightly acidic flavor and a dense crumb, while spelt flour offers a sweet flavor and a fluffy crumb.
Whole Wheat Bread with Olives and Sun-Dried Tomatoes.
Combine chopped olives and rehydrated dried tomatoes with the dough to produce a bread with a strong, Mediterranean taste.
This option is perfect for appetizers or gourmet sandwiches.
How to Make the Perfect Homemade Whole Wheat Bread
Ingredients Quality:
Use a good quality whole wheat flour. Flour freshness and type impact both flavor and texture.
Ensure that the yeast is fresh and active. When using dry yeast, make sure to check the best-by date.
Warm water is essential to activate the yeast. It should be neither too hot nor too cold.
Adequate Kneading:
Proper kneading is essential to develop the gluten, providing the bread with elasticity and structure. Knead until you obtain a smooth and elastic dough.
Patient Proofing:
Let the dough rise in a warm, draft-free place. Proofing time may vary depending on room temperature.
Allow the dough to double in size prior to baking.
Precise Baking:
Preheat the oven to the appropriate temperature.
Baking time may vary depending on the size of the loaf and the oven’s power.
A trick to check if the bread is ready is to tap on the bottom; it should sound hollow.
To generate steam inside the oven, you can place a container with hot water inside the oven while preheating, and while baking the bread.
Proper Cooling:
Let the bread cool on a rack before slicing it. This will prevent it from getting soggy.
Make sure to unmold the bread right after it’s baked, so it doesn’t get all wet.
Creative Exploration:
Don’t be afraid to experiment with different types of flour, seeds, nuts, and spices.
Adjust the ingredient amounts according to your preferences.
Practice makes perfect: the more bread you make, the better results you’ll get!
Dough Hydration:
Whole wheat flour absorbs more water than white flour, so you may need to adjust the amount of liquid in the recipe. The dough should feel slightly sticky, but not too wet.
Dough Rest:
Following the first rise, let the dough rest briefly before shaping. This will make it easier to handle and improve the texture of the bread.
Storage and Shelf Life
Room Temperature: Homemade whole wheat bread is best stored at room temperature, in a cool, dry place. It is ideal to store it in a cloth bag or an airtight container to prevent it from drying out. At room temperature, it will keep for 2 to 3 days.
Freezing: If you wish to extend the shelf life of the bread, you can freeze it. Slice it into individual slices or portions, wrap them in aluminum foil or plastic, and place them in a freezer bag. Frozen bread keeps well for several months.
Additional Tips:
To revive stale bread, you can sprinkle it with water and heat it in the oven for a few minutes.
Homemade whole wheat bread is ideal for making toast, croutons, or breadcrumbs.
Do you have any doubt or suggestion? Write a comment at the end of this recipe 👇
Optional: Chia seeds, sesame, sunflower, flax, pumpkin, etc.
INSTRUCTIONS
In a bowl place the ingredients to perform the ferment: the cup of wholemeal flour, the cup of warm water, honey and dry yeast. Mix, cover and let stand for approximately 1 hour.
In a bowl or on the table in the shape of a crown, place the cups of whole wheat flour, the salt, the ferment, the olive oil and the water. If you want, place seeds as well. Mix and then knead until well combined. Roll out the dough into a rectangular shape, roll from the outside to the inside tightly and place in a mold sprayed with vegetable oil or common oil. Cover and leave to rise for about 40 minutes.
Brush the dough with egg or moisten with water to sprinkle with seeds (optional) .
Cook in a preheated 180 ° C / 350 ° F oven for 40 minutes.
NOTES
Can be used butter, margarine or any other type of cooking oil.
Replacement of olive oil for butter: 30 g / 1 ¼ tbsp
Consume preferably before 3 days.
Can be frozen (3 months).
Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.
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