Say goodbye to dense, cardboard-like whole wheat bread. This recipe uses some very simple steps to achieve a wholesome whole wheat bread that is 100 percent whole wheat. No additional white flour was added to achieve the soft and fluffy sandwich loaf texture on this bread!
Equipment
- 1 Food Processor
Ingredients
- 3 cups whole wheat flour
- 11 grams 1 packet instant yeast
- 1 tbsp brown sugar
- 1 tsp salt
- 2 tbsp vegetable shortening or vegetable/olive oil
- 1 cup lukewarm water
- 2 eggs or ⅓ cup flax egg for vegan friendly option
- oil for greasing hands
Instructions
- Dissolve brown sugar in water then add yeast and leave to bloom for 5 to 8 minutes
- Add flour and salt to a food processor then pulse to combine
- Add wet ingredients to food processor then pulse until combined
- Put food processor on low speed for 30 to 45 seconds until dough starts to pull together on blade
- Transfer dough on to work surface. Grease palms with oil then bring dough together until a smooth ball is formed
- Place dough in a greased bowl then cover and allow to proof for 1 hour
- Transfer dough to work surface then flatten into a rectangle.
- Roll and tuck dough until a log is formed.
- Shape into a loaf then place in a greased or non stick loaf pan. Cover then allow to proof for 45 minutes
- Bake in a preheated oven at 350 degrees for 35 minutes
- Transfer bread to a cooling rack then brush the top with melted butter or olive oil.
- Allow to cool for 8 to 10 minutes
- Enjoy!
Video
Tried this recipe?Let us know how it was!
Thank you for a wonderful and simple recipe for such a good tasting whole wheat bread. It is my new favourite! I skipped using the food processor and mixed in up with my Danish dough hook. This was very easy to do. As you promised, this is a fluffy whole wheat bread that tastes great with either something sweet or savory. I am also glad to find a recipe which uses very little sugar.
I only used 8 grams of yeast since that is the size of our packets, equivalent to 2.25 teaspoons but it didn’t seem to matter. My dough doubled in size in 1 hour but it took a good 90 minutes to rise above the pan. No matter. The loaf turned out beautifully.
Thank you so much for trying the recipe. I’m really glad it turned out well using the Danish Dough Hook!
Thanks for the wonderful feedback!
Wow! great recipe man! My first attempt at whole wheat bread and it came out perfect. The texture was super soft on the inside, and the crust firm and soft. And I didn’t even use a food processor… all done by hand. I did have to use flour while kneading as the dough was incredibly sticky. Perhaps because I used veg oil instead of butter, so there was more liquid in the mixture. But I did everything else as directed… Best texture ever! Thank you for this recipe 🙂
That’s great that you were able to achieve great texture without the food processor! Thanks for trying the recipe!