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Homemade Whole Wheat Bread

Homemade Whole Wheat Bread

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Nowadays, good ol’ bread has gotten a pretty bad reputation. Gluten seems to be public enemy #1, lots of people are going grain free, and there’s the whole misconception that ‘carbs are evil…’ I’m a big believer that we all have the right and responsibility to make food choices that are right for OUR individual bodies and health. But, if you love bread like I do, it can fit into a healthy lifestyle. You just have to know how to make smart bread choices—or try making this homemade whole wheat bread!
Prep Time 14 hours
Cook Time 1 hour
Servings 10 slices homemade whole wheat bread
Calories 122
Author Alyssia Sheikh

Ingredients

  • 3 cups whole-wheat flour more for dusting
  • ¼ tsp instant yeast
  • 1¼ tsp salt
  • 1⅝ cups water

Instructions

  • In a large bowl combine flour, yeast, and salt. Whisk to integrate. Add 1⅝ cups water and stir until blended. Dough will be shaggy and sticky.
  • Cover bowl with plastic wrap. Let dough rest at least 12 hours (preferably about 18 hours) at warm room temperature, about 70 degrees.
  • Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself a few times. Cover loosely with plastic wrap and let rest about 15 minutes.
  • Generously coat a cotton towel (not terry cloth) with flour. Using just enough flour to keep dough from sticking to your fingers, shape dough into a ball. Put dough seam-side down on towel and dust with more flour.
  • Cover with another cotton towel and let rise for about 2 hours. When it’s ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  • At least 30 minutes before dough is ready, heat oven to 450°F (230°C). Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven WHILE it heats up.
  • When dough is ready, use oven mitts to carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam-side up. (If it’s a bit of a mess, it’s okay!) Shake pan slightly to evenly distribute dough. (Don’t worry too much, it will straighten out as it bakes.)
  • Cover with lid and bake 30 minutes. Then, remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.
  • Cool on a rack before slicing and enjoying!

Nutrition

Serving: 1slice | Calories: 122kcal | Carbohydrates: 26g | Protein: 5g | Fat: 1g | Fiber: 4g