100% Whole Wheat Bread

I’m back with another installment of my Baking Outside My Comfort Zone series, focusing on yeast breads. I think I’m getting the hang of it! Be sure to check out my earlier posts, Good Old American White Rolls and Apple Cranberry Bread.

The holidays are now behind us and the new year has begun. It’s a time of reflection and a time to look to the future with new goals and resolutions. For many of us that means we’re trying to eat healthier. I’m tossing the last of my Christmas candy, eating more salads, and baking whole wheat bread.

100% Whole Wheat Bread

100% Whole Wheat Bread

My passion for baking supersedes even my desire to shake off the last few pounds of baby weight I’ve been carrying around, and that’s just the way it is. So what’s a girl to do? I feel a lot less guilty with this hearty loaf. It’s easy to bake, tastes great toasted and slathered with jam, and it’s perfect for sandwiches.

I couldn’t hardly wait for this whole wheat loaf to cool before digging in and that first slice hit the spot. Whatever your goals for the new year are, this is a home baked good you can feel good about and enjoy.

100% Whole Wheat Bread

How to know when your bread is done

Knowing when bread has baked fully is something I’ve struggled with. The top may be perfectly golden, but how do I know the inside isn’t still doughy? You can test your bread two ways:

  1. Tap on the top of the loaf and listen for a hollow sound.
  2. For a more accurate result, use a thermometer and pull the loaf out of the oven when it reaches 190 degrees F.

More baking tips can be found on Red Star Yeast’s online Lessons in Yeast and Baking.

100% Whole Wheat Bread

100% Whole Wheat Bread

Yield: One 9x5 inch loaf

100% Whole Wheat Bread

A simple and hearty loaf of bread made with 100% whole wheat flour.

Ingredients

  • 1 1/2 cups (355 ml) water
  • 2 tablespoons (30 ml) oil
  • 1/4 cup (60 ml) molasses
  • 4 cups (450 grams) whole wheat flour
  • 2 teaspoons (8 grams) salt
  • 2 1/4 teaspoon (7 grams) active dry yeast

Instructions

  1. In a small saucepan, heat the water, oil, and molasses over medium heat until steaming. Remove from heat and let cool for a few minutes (to 120-130 degrees F).
  2. In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour, the salt, and yeast. Add the liquids and mix on low until moistened, then increase speed to medium and mix for 3 minutes.
  3. Reduce mixer speed to low and add the remaining flour 1/4 cup at a time until dough is firm (I ended up needing a little more than the 2 cups remaining). Knead with the mixer for 3-5 minutes or by hand for 5-8 minutes until dough is smooth and elastic.
  4. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled. Punch down the dough, shape it to fit a 9x5 inch loaf pan and let rise again until an indent remains when touched with your finger.
  5. Bake at 375 degrees F for 30-40 minutes, until loaf is golden brown. Let cool completely.

Recipe from Red Star Yeast.

http://www.completelydelicious.com/2013/01/100-whole-wheat-bread.html

Disclaimer: This post is sponsored by Red Star Yeast. All opinions are my own.

You may also like these posts:


Keep in touch! Subscribe to Completely Delicious and follow me on Twitter, Facebook, Pinterest and Instagram.

This page contains affiliate links, which provide me a small percentage of all purchases made through them.

 

19 Responses to 100% Whole Wheat Bread

  1. What a gorgeous loaf of bread and such a simple recipe. YUM.

  2. Love this! Homemade bread is the best!

  3. I’m in a boulanger & baking arts program right now, and this recipe is very similar to one we make, except we make massive batches in a 60 quart mixer. We also add raisins to the mix, and then brush the loaves with clarified butter and cinnamon sugar as soon as they come out of the oven. People go mad for it!

    Thanks for giving me a single loaf recipe that won’t require the purchase of a Hobart and deck ovens…

    • Annalise says:

      Love the idea of sprinkling the loaf with cinnamon sugar! Good luck with your baking arts program, I’m jealous!

  4. Aliyah says:

    Love the recepie. Thank you! But is it possible to leave out the molasses or substitute it? Please let me know ASAP.

    • Annalise says:

      You’re certainly welcome to try leaving it out, though the flavor of the bread will be different. You’ll also need to increase the water amount, though I can’t say by how much without trying it myself.

    • kat says:

      sub the molasses for honey or 2T(ish) sugar, if you do sugar add 1/4c water, the flavor will be a little bit different. I do this recipe with honey instead of molasses, and have done it with sugar instead as well, both taste good – am going to try molasses next.

  5. Mary says:

    there’s nothing like a homemade loaf of bread and yours looks simply fantastic!!
    Mary x

  6. Siobhan says:

    Can I use golden syrup or treacle instead of molasses?

  7. Janis says:

    This bread looks great! Is there any reason that I can’t use my bread machine to do the mixing, kneading, and the first rise? I do that with other bread recipes with great results.

  8. Now that is one gorgeous loaf of bread! I bet your house smelled amazing…

  9. carrian says:

    I love that your recipe really is whole wheat unlike the stores and I am all about using molasses in my wheat bread

  10. Dyskalkulie says:

    Fresh warm bread with a piece of salted butter. Hmmmmm

  11. Xanax says:

    Ηi therе іt’s me, I am also visiting this website daily, this site is in fact good and the viewers are truly sharing pleasant thoughts.

  12. Slice says:

    I know you’re away at a funeral this weekend and I’m so sorry for your loss. I made this loaf on Friday and it’s just terrific. A definite keeper and one that is perfect for add ins like nuts or a cinnamon swirl. Best wishes to you and your family.

    • Annalise says:

      Thank you so much for the comment! I love the idea of nuts or a cinnamon swirl. You’ll have to let me know how it turned out if you give those a try.

  13. n says:

    can i substitute honey for the molasses? my daughter has an extreme allergy to sugar and I don’t know how she would react with molasses.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Looking for something?

Use the form below to search the site:


Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...

    Set your Twitter account name in your settings to use the TwitterBar Section.