Soft & Hearty Whole Wheat Bread | Sally's Baking

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious, while all-purpose flour is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is usually cheaper.

Start by whisking together warm water, milk, and yeast.

Mix in about 2 cups of whole wheat flour.

Cover the bowl and let the sponge mixture rise until doubled in size, which takes about 1 to 2 hours.

Add in honey, butter, lemon juice, the remaining flour, and some salt.

Whisk with a dough hook attachment or use a spatula or wooden spoon until the dough comes together.

If the dough is too wet and sticky to knead by hand, add in more flour a tablespoon at a time.

Knead the dough for 8 to 10 minutes until the dough feels smooth and elastic.

Place the dough in a greased bowl, turning it to coat in the oil, cover, and let the dough rise until doubled in size.

Punch down the risen dough to release the air.

Roll it out on a floured surface using a floured rolling pin to about 8 by 15 inches in size.

Roll the dough up into an 8-inch long loaf and place it into a greased loaf pan, seams side down.

Cover the shaped loaf and let it rise until it's about 1 inch above the rim of the pan, which takes about 35 to 40 minutes.

Bake the bread until golden brown and let it cool slightly before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens