Homemade Whole Grain Bread

28 Feb

I hate buying 100% whole wheat bread at the grocery store and paying 3 or 4 dollars for a loaf. I have never had much luck baking with whole wheat flour, so I just kept paying the premium prices for bread.

I won’t have to do that anymore, thanks to this great recipe! This bread uses 100% whole wheat flour, is sweetened with molasses and honey, and tastes wonderful. It is perfectly moist, and a great bread for sandwiches. Even better, this bread is made using the dough hook of your stand mixer. No kneading by hand involved! I really like knowing exactly what is in this bread

My only complaint with the bread is I don’t think I let it rise  enough the second time, before baking. Instead of letting it rise for 60 minutes, next time I will try 90.

Homemade Whole Grain Bread

Source: Prevention RD, adapted from food.com as seen on Get Healthy with Heather


1 3/8 cups hot water

1/6 cup olive oil

1/6 cup honey

1 tablespoon molasses

1 teaspoon sea salt

3 1/2  cups 100% whole wheat flour

1 tablespoon dry active yeast

Place the first five ingredients in the bowl of your standing mixer and stir together. Add 1 cup of flour (this will cool the water and end up with warm dough but not too hot to instantly kill the yeast). Mix with the bread hook then add the yeast. Add 2 cups of flour.

Mix until the consistency is some what even. You may have to knock the flour off the side of the bowl for the hook to catch it. Continue to slowly add the remaining flour until the dough quits sticking to the sides of the bowl. The dough should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 3 1/4 cups but in any case do not exceed 3 3/4 cups of flour. Don’t over mix or the bread will be tough.

When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 45 minutes. The dough will be larger but it doesn’t need to double.

Coat a bread pan with olive oil spray. You can also flour the pan to reduce sticking.

Punch the dough down at least close to the original size. Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn’t sticky. Shape the loaf by turning the dough under itself over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaf in your bread pan, cover and let it rise until almost doubled (about 60 minutes). Next time I will let it rise for 90 minutes.

Bake in a preheated oven at 350 degrees for 30-35 minutes.

When the bread is done, turn it out of the pan to a rack to cool. You can eat it right away. Don’t wrap it until completely cooled. Store in a brown paper bag inside a zip lock bag on the counter. Yield: 1 loaf, 12 slices.



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