You will see how easy it is to prepare homemade whole wheat bread with this simple but exquisite recipe! With little elaboration and steps to follow, you will obtain spectacular bread! Ideal to accompany all kinds of food, breakfasts and snacks or simply to make the best sandwiches!
Certainly, making bread with whole wheat flour is healthier because it provides multiple benefits as it is rich in fiber, vitamins, and minerals. Above all, making it not only ensures that it is a 100% whole wheat bread, but also that it does not contain additives or preservatives. In addition, it will be much cheaper than buying in supermarkets.
Let’s talk a bit about the recipe:
This recipe does not present a great complication in terms of its preparation. The ingredients to be used are just a few, frequently used and easy to find in any market. It turns out to be a malleable and docile dough, which should not present any type of inconvenience during its preparation.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the lower the volume, the lower the final product.
The fat used in this opportunity is olive oil. But it can be replaced with butter, margarine, sunflower oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
Optionally, in the preparation, you can include all kinds of seeds, such as sunflower, pumpkin, sesame, chia, etc. Which will not only provide its flavor, but will also increase the concentration of fibers, among other benefits. These seeds can be added indistinctly activated. Although if they are not, they will absorb some moisture from the dough.
Dry or fresh yeast?
Even though I use dry yeast in this recipe, it is also possible to use it fresh. That is why you can find in the list of ingredients the amounts of both for you to use according to availability. In both cases, it is recommended to foam the yeast, dissolving it with a part of the water plus sugar from the recipe (I used honey).
Honey acts as a superfood for yeasts, this means that it helps them react by multiplying faster. As a consequence, it will reduce the raising time of the dough. In addition, it helps to achieve better crumbs in recipes that require it. Likewise, to maintain and prolong the humidity of the products for a longer time.
It may be that for different reasons or preferences you do not consume honey, so you can opt for sugar, glucose, syrup, sucrose, etc. Any of them that contain sugar will do the trick, as they will react similarly to honey as a superfood. Can be omitted it, but it is important because of what was mentioned before, and thus obtain the best result.
About the dough:
The dough is simple to prepare and all you have to do is combine well all the ingredients. The result of it in terms of consistency, it has to be a little sticky. As is well known, whole wheat flour absorbs liquids slowly and if the dough remains dry, a dry bread will be obtained. Even more so when using seeds that will also absorb some of the moisture.
The kneading should be enough to achieve flexibility and develop the gluten, which will originate much of the crumb of this bread. As a consequence of kneading, the dough becomes tense and difficult to handle and stretch (it shrinks). After its preparation, letting the dough rest helps it relax and work better with it.
Of course, the shape of this homemade whole wheat bread was achieved using a mold. And for this you can opt for the classic bread mold (with or without a lid) or any loaf mold. However, it is not exclusive, because you can give it the final look you want, whether it is with a mold or not. In this recipe, I used a 30x10x10 cm (length/width/height) bread mold without a lid.
Once rested, the dough is placed in the mold. You can choose between these two options:
- The first: stretch the dough in a rectangular shape (with a rolling pin or your fingers), roll it up tightly to form a roll. Then place the roll of dough in the mold with the closure facing down so that it does not open. If you want a square looking bread, flatten the dough with your hand. Let rise.
- Second: form the dough roll of the first option, cut the roll into 3 or 4 portions, place the dough rolls side by side in the mold with the cut facing up. Then flatten by hand (see whole wheat miga bread recipe here for more details). The lid can be used or not according to preference. Let rise.
Finally, before baking you can brush with gilding (mixture of egg and milk) and sprinkle with seeds. It is recommended to be punctual to prevent it from drying out and in this way obtain a soft, fluffy, and flexible homemade whole wheat bread. One piece of advice, it is important that when you finish baking it is removed immediately to prevent the bread from getting wet.
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- Whole Wheat flour 650 g / 21.16 oz / 5 ½ cups
- Olive oil 2-3 tbsp
- Water 550 ml / 18.59 oz / 2 ¼ cups
- Seeds c/n
- Honey 1 tbsp
- Salt 10 g / 2 tsp
- Instant dry yeast 10 g / 0.35 oz / 2 tsp - Fresh yeast 30 g / 1.06 oz
- In a container place part of the water, honey and yeast. Dissolve. Let foam for 15-20 minutes.
- On the table, in a bowl or kneading machine, place the whole wheat flour, salt and seeds. Mix.
- Add the yeast foam and the olive oil. Gradually add the remaining water to form a dough. Round the dough, cover and let rest for 15-20 minutes. Degas the dough and stretch into a rectangular shape.
- Roll up pressing tight, and close the roll by pinching the dough with the fingers. Then squeeze and roll with the hands to smooth.
- Butter the mold (including the lid if used). Place the dough roll seam side down. Crush with a closed fist (optional). Cover with plastic kitchen wrap.
- Let it rise until it reaches half a centimeter below the edge. Remove the plastic kitchen film. Spray the surface and sprinkle with seeds (optional).
- Bake in a preheated oven at 160-180 °C / 320-356 °F for 30-40 minutes. Remove from the oven, unmold on a rack immediately. Once cool, store in a food-safe bag. Wait a few hours before cutting.
- Whole wheat flours, depending on their brand, can absorb more or less amount of liquid. Be sure to incorporate gradually.
- Can be used butter, margarine or any other type of cooking oil. Its flavor and texture can change accordingly.
- Store in a suitable food bag so that it does not dry out.
- It can be sliced and frozen.
- You can sprinkle the surface of the dough with seeds or roll the dough on them for a better coverage.
- Cut the bread the next day for neater results.
- Consume preferably before 3 days.
- Can be frozen (3 months).