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100% Whole wheat Bread Yum
100% Wholewheat bread that is moist, tender and studded with Walnuts. Great as toast and for sandwiches.
100% Whole wheat Bread
Course bread, breads
Cuisine american
Prep Time
15 minutes

Cook Time
40 minutes
Passive Time 3 hours
Servings
9″x5″ loaf
Ingredients
  • 4 cups White Wholewheat flour
  • 1 tbsp Instant Yeast
  • tsp salt
  • 3 tbsp olive oil
  • 5 tbsp Maple Syrup or Honey
  • ½ cup Walnuts, finely chopped
  • 1 tbsp Vital Wheat Gluten (optional)
  • 11/3 cups Lukewarm Water
Course bread, breads
Cuisine american
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 3 hours
Servings
9″x5″ loaf
Ingredients
  • 4 cups White Wholewheat flour
  • 1 tbsp Instant Yeast
  • tsp salt
  • 3 tbsp olive oil
  • 5 tbsp Maple Syrup or Honey
  • ½ cup Walnuts, finely chopped
  • 1 tbsp Vital Wheat Gluten (optional)
  • 11/3 cups Lukewarm Water
100% Whole wheat Bread
Instructions
  1. Combine all the ingredients for the dough in a large mixing bowl or the bowl of a stand mixer. Mix until a shaggy dough forms. Cover and set aside for 20 minutes.
  2. Mix and knead until the dough is smooth and pliable, about 5~6 minutes with the machine or 8~9 minutes by hand. Transfer the dough to a lightly greased bowl and set aside to rise for 1~2 hours, or until doubled in volume.
  3. Gently deflate the dough and shape it into a log. Place it in a lightly greased 9″x5″ loaf pan. Cover and let rise for 1~2 minutes or until it’s crowned about 1″~2″ over the rim of the pan.
  4. Preheat the oven to 350°F. Bake the bread for 40~45 minutes. Tent it lightly with a foil for the final 20 minutes to avoid over-browning. The bread should have a golden brown crust and the interior should read 195°F~205°F on an instant read thermometer inserted into its center.
  5. Remove from the oven, and after 5 minutes, turn it out onto a wire rack to completely.
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