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Soft 100% Whole Wheat Bread
Bakery

Soft 100% Whole Wheat Bread

4 hServes 12Nutri-Score C€
from @sallysbaking6 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • water (warmed to about 43 °C)Other240 ml
  • whole milk (warmed to about 43 °C)Dairy80 ml
  • active dry or instant yeast (1 standard packet)Pantry7 g
  • whole wheat flour (divided: 260 g for the sponge, 173 g for the dough)Grains433 g
  • honeyPantry63 g
  • unsalted butter (softened)Dairy43 g
  • lemon juice (freshly squeezed)Produce5 ml
  • saltSpices7 g
  • neutral oil (for greasing the bowl)Pantry10 ml

per serving

Nutrition

167kcal

Carbs
28 g
Proteins
5 g
Fat
4 g
Adapt tools

what you’ll use

Tools

  • Stand mixer
  • Mixing bowl ×2
  • Whisk
  • Rolling pin
  • Loaf pan
  • Oven
  • Kitchen thermometer

step by step

Method

  1. Make the sponge

    • Whisk the warm water, warm milk and yeast together in a large bowl or the bowl of a stand mixer.
    • Stir in the whole wheat flour until combined.
    • Cover and let it double in size at room temperature.
    Step 1

  2. Add the remaining dough ingredients

    • Add the honey, softened butter, lemon juice, remaining whole wheat flour and salt to the sponge.
    • Beat with a dough hook, or mix with a spatula or wooden spoon, until the dough comes together and pulls away from the sides of the bowl, about 3 min.
    • If needed, beat in more flour a little at a time until the dough is workable.
    Step 2

  3. Knead the dough

    • Keep the dough in the mixer and beat for 8–10 full minutes, or knead by hand on a floured surface.
    • The dough is ready when it feels a bit tacky yet pulls away from the sides of the bowl.
    Step 3

  4. First rise

    • Lightly grease a large bowl with oil.
    • Place the dough in the bowl and turn it to coat all sides.
    • Cover and let it rise in a warm environment until doubled in size.
    Step 4

  5. Shape the loaf

    • Punch the dough down to release the air.
    • On a floured surface, roll it with a floured rolling pin into an 8x15-inch rectangle.
    • Roll it into an 8-inch log and place it in a greased 9x5-inch loaf pan.
    Step 5

  6. Second rise

    • Cover the pan and let the dough rise until it is about 1 inch above the rim of the pan.
    Step 6

  7. Bake

    • Bake at 177 °C for 36–40 minutes, until golden brown.
    • If the top browns too quickly, loosely tent the pan with aluminum foil.
    • The bread is done when an instant-read thermometer reads 90–93 °C in the center.
    Step 7

  8. Cool and slice

    • Remove the loaf from the pan and cool completely before slicing.
    Step 8
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