Whole Wheat Bread
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
1 hour 55 minutes
Prep time
15 minutes
Marinade/Proof time
1 hour
Cook time
30 minutes
Resting time
10 minutes
This recipe draws inspiration from traditional bread-making processes that focus on using whole grains, highlighting the importance of working with natural ingredients. The rustic characteristic of whole wheat bread celebrates simple, wholesome flavours and textures, making it a staple in many household recipes, reminiscent of artisanal styles found in bakeries around the world.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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500 grams whole wheat flour (sifted)
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300 milliliters warm water (about 37°C)
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7 grams active dry yeast (or 2 teaspoons)
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10 grams salt
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20 grams honey or sugar (optional for sweetness)
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30 milliliters olive oil (for greasing the bowl)
Instructions
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1.
Activate Yeast:
In a small bowl, stir together the warm water and honey (if using). Then, sprinkle the active dry yeast over the water and let it sit for about 5–10 minutes until it becomes frothy and bubbly.
Make sure the water is not too hot, or it will kill the yeast.
- 2. Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour and salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- 3. Combine Ingredients: Make a well in the centre of the flour mixture and pour in the activated yeast mixture and olive oil. Stir with a wooden spoon or spatula until the mixture begins to come together into a sticky dough.
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4.
Knead the Dough:
Turn the dough out onto a lightly floured surface and knead it for about 10 minutes. The dough should become smooth and elastic. If it's too sticky, sprinkle a little more flour as you knead.
Avoid adding too much extra flour; the dough should remain a bit tacky but not unmanageable.
- 5. First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a kitchen towel and let it rise in a warm place for about 60 minutes, or until it has doubled in size.
- 6. Shape the Bread: Once risen, punch down the dough to release air. Turn it out onto a floured surface again and shape it into a loaf. Place it on a baking sheet lined with baking paper.
- 7. Second Rise: Cover the loaf with a kitchen towel and let it rise again for about 30 minutes until slightly puffy. Preheat the oven to 190°C.
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8.
Bake the Bread:
Bake the bread in the preheated oven for about 30 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Ensure the internal temperature of the bread is at least 90°C to ensure it's fully baked.
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9.
Cool and Slice:
Remove the bread from the oven and allow it to cool on a wire rack for at least 10 minutes before slicing. This helps to set the texture and makes it easier to slice.
Cutting too soon can lead to uneven slices.
Tips and Variations
- For added flavour, mix in seeds such as sunflower or pumpkin seeds into the dough before shaping.
- You can replace some of the whole wheat flour with white flour if desired for a lighter texture.
- Add herbs such as rosemary or thyme to the dough for a fragrant twist.
Equipment Required
Suggested Pairings
Sides
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The freshness of the salad complements the hearty nature of the bread.
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Serves well alongside any warm soup, enhancing the meal.
Drinks
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A soothing beverage that pairs well with bread, especially in a snack or light meal setting.
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A glass of red wine adds a sophisticated touch for adults at the table.
Other Food Dishes
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A sweet spread that pairs beautifully with fresh bread.
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Complementary flavours of cheese make for a delightful addition.