This whole wheat bread comes together in alittle over 1 hour. This sandwich bread is super soft and holds together well for sandwiches. Perfect for peanut butter and jelly, turkey or anything requiring soft bread.
This is our go-to recipe because it’s fast and reminds the kids of the store-bought nature’s own bread they are used to, only much better! and without the chemicals and preservatives. We can hardly stand the store-bought bread these days.
You can use whole wheat flour from the store, but I love to freshly grind the the wheat berries at home. We love fresh white wheat, but our favorite wheat variety is spelt with it’s mild but nutty flavor, soft texture, and nutritional value of an ancient grain. Unlike modern wheat and breads that are stripped of so many nutrients and contain unhealthy additives, grinding your own wheat means you can control what’s taken from or added to your bread. Whole wheat quickly goes rancid so if you’re not grinding it fresh, make sure you keep your flour in the refrigerator or freezer.
You may leave out the Vitamin C if you don’t have it, but the addition of ascorbic acid powder adds something small for the crumb and is a natural preservative and something many of us take for immune support and other benefits for the body.
We love these pans for single loafs and these for a double loaf.
Why switch to whole grain flour?
1. Nutrient-Rich: Whole grains contain all parts of the grain, including the germ, bran, and endosperm, which are rich in fiber, vitamins, minerals, and antioxidants. Processing removes these valuable nutrients.
2. Fiber Content: Whole grains are high in dietary fiber, which promotes digestive health, helps regulate blood sugar levels, and aids in weight management. Processed flour lacks much of this fiber content.
3. Lower Glycemic Index: Whole grains have a lower glycemic index compared to processed flour, meaning they cause a slower and more gradual rise in blood sugar levels, which is beneficial for overall health and may reduce the risk of type 2 diabetes.
4. Heart Health: Whole grains are associated with a reduced risk of heart disease due to their fiber content and other heart-healthy nutrients. They can help lower cholesterol levels and blood pressure.
5. Weight Management: The fiber and nutrients in whole grains can help keep you feeling full and satisfied, which may prevent overeating and support weight management efforts.
6. Long-term Health Benefits: Consuming whole grains regularly as part of a balanced diet may reduce the risk of chronic diseases such as certain cancers, stroke, and obesity.
7. Versatility in Baking: Baking with whole grain flours can add depth of flavor and texture to baked goods while still providing nutritional benefits. Plus, it opens up a wide range of options for healthier baking recipes.
Easy Whole Wheat Bread Recipe
Ingredients
Wet Ingredients
- 1 1/2 cups filtered warm water 350g, 90 degrees
- 1 TBS apple cider vinegar
Dry Ingredients
- 3 1/2 cups whole wheat flour 3 3/4 if using freshly ground, 460g
- 2 tsp. instant yeast
- 1 TBS sugar
- 1 tsp salt
- 200 mg crushed asorbic acid (Vitamin C) optional
Instructions
- Mix together flour, sugar, salt, asorbic acid, and instant yeast (I use SAF instant) until well combined.
- Mix warm water and vinegar
- In the bowl of a stand mixer fitted with a dough hook, mix the water mixture and the dry ingredients scraping the bowl until the dough comes together.
- Let the dough sit covered (I use a plate) for 10-15 minutes to let the flour absorb the liquid.
- After the rest, lift the cover and knead the dough in the mixer using the dough hook for 3-5 minutes.
- Turn oven to 350°F and turn off in 1 minute.
- Scrape the dough onto a clean surface. Dough should be slightly sticky at this point. If needed, spray work surface, hands, and rolling pin with alittle water to prevent the dough from sticking.
- Roll dough into a rectangle about 8” X 12” and roll into a tight loaf.
- Place the dough into the prepared bread pans, gently pressing it into the corners (See above for the link to our nonstick pans).
- Place the pans in the warm oven and allow them to rise for 20 to 40 minutes, until the dough is nicely domed above the tops of the pans.
- Without removing the pans from the oven, turn on the oven to 350°F and set the timer for 35 minutes.