The past few weeks, I have been on a mission to create the absolute best 100% whole wheat bread. I am a sucker for white bread because it always turns out so soft and fluffy, but wheat bread doesn’t always turn out the same way, until now! This recipe is my new go to, only bread I want to live off of, I’m making it every week for the rest of my life, bread. It’s THAT good! It’s also incredibly fast and easy to make which is an added bonus. If you follow this recipe exactly, you too can make the absolute best 100% whole wheat bread on the planet!
Fresh Ingredients are vital to making the perfect loaf!
Ingredients are always key when making homemade bread. If you want your bread to be perfect, make sure you are using only fresh ingredients. Lately, I have been grinding my own white whole wheat flour so I know it is as fresh as possible. I know grinding your own flour is not an option for everyone, so make sure that if you buy white whole wheat flour you use the flour quickly. Wheat flour doesn’t have the same shelf life as white flour. I would recommend using the whole bag within 4 weeks of opening. Any longer than 4 weeks the flour will not be as fresh and can produce a more harsh flavor. Don’t worry, it will be easy to use up quickly when you start making this bread.
If you have been around a little while, you know that when I use wheat flour I only use white whole wheat flour. Don’t be confused by the white part. It is NOT white flour, but a lighter, sweeter and more mild flavored wheat flour. I love the texture and flavor it produces. Regular whole wheat flour will work too, but it may be more dense and have a slightly different flavor and texture. I have been able to find white whole wheat flour at most grocery stores, excluding Walmart. It looks like this and is worth the buy.
I also use vital wheat gluten in this recipe. It is used to help improve the elasticity and texture of the dough. It can be found at most grocery stores. Below is a great deal on Amazon.
Alright have I hyped up this recipe enough? I don’t think I have, but let’s get started anyways because you need this recipe in your life!
How to make the most delicious bread ever
Start by creating a sponge. Not the one in your kitchen sink, but a bread sponge. A bread sponge is simply mixing together some key dough ingredients to create a thick, wet dough and allowing it to sit and ferment for a period of time. Creating a sponge produces more flavor and provides a lighter and fluffier texture to your bread. To make the sponge, mix together 1 Tablespoon of yeast, 2 3/4 cups of warm water, 4 cups of white whole wheat flour, 1/2 cup vital wheat gluten, and 2 teaspoons of sugar in a bowl attached to a stand mixer,
Let the dough rest for about 15-20 minutes. For this recipe, you will want to use a stand mixer with the dough hook attached. If you don’t have one, or prefer not to use one, you can skip the gym today because you will get a great arm workout with this recipe.
After the sponge has rested, add 2 teaspoons of salt, 1/3 cup of oil, 1/3 cup of honey, 1 tablespoon of vinegar and 2 to 2 1/2 cups of wheat flour to the sponge. Make sure you add the flour 1/2 cup at a time until the dough pulls away from the side of the bowl while kneading.
Knead the dough for 10 minutes. This is important because it will help create the soft and smooth texture you want in the bread.
After it has finished kneading, divide the dough in half. Form each dough half to fit into a loaf pan. See my instructions here. Place in a greased, regular size loaf pan. Preheat your oven to 110 degrees F and then turn the oven off. Place the uncovered loaves in the heated oven and let them rise for 30-40 minutes, or until the dough rises over the edge of the pan.
With the loaves still inside the oven, preheat the oven to 350 degrees F, and set a timer for 30 minutes. Do not set the timer after the oven is preheated. Instead, set the timer right after you turn the oven on. Trust me, it will turn out perfectly! After the 30 minutes, check that the internal temperature of the bread is 190 degrees F. If so, remove the loaves from the oven, if not, let it bake for 2 more minutes and keep checking until it reaches 190 degrees F. Be careful to not overbake. Let the bread cool for 5 minutes and then remove the bread from the pan onto a cooling rack. You can let it cool longer or, if you are like me and can’t resist a hot slice of bread, slice and enjoy!
The Best 100% Whole Wheat Bread
Ingredients
- 1 Tbsp yeast
- 2 3/4 cups warm water
- 4 cups white whole wheat flour
- 1/2 cup vital wheat gluten
- 2 tsp sugar
- 2 tsp salt
- 1/3 cup oil
- 1/3 cup honey
- 1 Tbsp vinegar
- 2-2 1/2 cups white whole wheat flour
Instructions
- Start by creating a sponge. To make a sponge, mix together 1 Tablespoon of yeast, 2 3/4 cups of warm water, 4 cups of white whole wheat flour, 1/2 cup vital wheat gluten, and 2 teaspoons of sugar in a bowl attached to a stand mixer.
- Let the dough rest for about 15-20 minutes. For this recipe, you will want to use a stand mixer with the dough hook attached. If you don't have one, or prefer not to use one, you can skip the gym today because you will get a great arm workout with this recipe.
- After the sponge has rested, add 2 teaspoons of salt, 1/3 cup of oil, 1/3 cup of honey, 1 tablespoon of vinegar, and 2-2 1/2 cups of wheat flour to the sponge. Make sure you add the flour 1/2 cup at a time until the dough pulls away from the side of the bowl while kneading so you avoid adding too much flour.
- Knead the dough for 10 minutes! This is important because it will help create that soft and smooth texture you want in the bread.
- After it has finished kneading, divide the dough in half. Form each half of the dough to fit into a loaf pan. Place in a greased, regular size loaf pan. Preheat your oven to 110 degrees F and then turn the oven off. Place the uncovered loaves in the heated oven and let them rise for 30-40 minutes, or until the dough rises over the edge of the pan.
- With the loaves still inside the oven, preheat the oven to 350 degrees F, and set a timer for 30 minutes. Do not set the timer after the oven is preheated. Instead, set the timer right after you turn the oven on. Trust me, it will turn out perfectly! After the 30 minutes, check that the internal temperature of the bread is 190 degrees F. If so, remove the loaves from the oven, if not, let it bake for 2 more minutes and keep checking until it reaches 190 degrees F. Be careful to not overbake.
- Let the bread cool for 5 minutes and then remove the bread from the pan onto a cooling rack. You can let it cool longer or, if you are like me and can't resist a hot slice of bread, slice and enjoy!
