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!
Whole Wheat Bread
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 1/3 cup flax egg for vegan friendly option
oil for greasing hands
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.