Whole Wheat Bread Overnight Recipe

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is often easier to digest, while all-purpose flour is more economical.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a unique flavor, while brown sugar is less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a budget-friendly option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free alternative, while water is the most economical.

Mix warm water, milk, and honey in a mug, ideally between 30 and 40 degrees Celsius.

Mix in the yeast and set aside for 5 to 10 minutes to activate.

In a large bowl, mix whole wheat flour, bread flour, sunflower seeds, oats, salt, and sesame seeds.

Add the yeasty water and butter to the dry ingredients and mix until a dough forms.

Cover the dough and let it rest for an hour (autolyse process).

Knead the dough on a clean surface for 8 to 10 minutes until smooth.

Check for gluten window; if it tears easily, knead for another 4 to 5 minutes.

Shape the dough into a ball and place it in a well-oiled bowl, cover, and refrigerate for 12 to 36 hours.

After refrigeration, shape the dough into a 9-inch wide rectangle and roll it into a log.

Place the log seam side down in a greased 9 by 5 inch loaf pan and cover with a kitchen towel to proof for about an hour.

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

Brush the top of the loaf with egg wash and sprinkle with oats and seeds.

Bake for 35 to 40 minutes until golden brown.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens