Whole Wheat Bread Recipe
This bread is DELICIOUS!!! WAY better than store bought wheat bread that is for sure! Enjoy!
Prep Time2 hours hrs
Cook Time35 minutes mins
Total Time2 hours hrs 35 minutes mins
Course: Side Dish, Snack
Cuisine: American
Keyword: Bread, Easy Appetizer, healthy side dish, Homemade bread recipe
Servings: 2
Calories: 1880kcal
Author: Steph Loaiza
Mixing Bowl
Hand or Stand Mixer
Large Mixing Bowl
4.5x8.5 Loaf Pans (2)
- 1¾ cup lukewarm milk
- ¼ cup butter melted
- 3 Tablespoons olive oil
- ¼ cup buckwheat honey (I just use honeybear honey)
- 1 large egg beaten
- 4 teaspoons instant yeast
- 5½ cups whole wheat flour
- 2 teaspoons salt
Heat milk to 110-115 F.
Pour into a bowl add melted butter, olive oil, buckwheat honey and beaten egg, mix all together until well blended.
Add in 3 cups of flour, salt and yeast mix until smooth - about 2 minutes.
Allow dough to rest for 20 minutes.
Gradually add flour until the dough becomes a soft dough.
Pour out onto a lightly floured surface and knead for 8 - 10 minutes adding more flour as needed.
Place dough into a lightly oiled bowl, cover and let proof for about 1 1/2 hours or till double in bulk.
Pour out dough onto a flat surface and knead for a minute or two.
Cut dough in half and shape into loaves.
Place into two greased 4.5x8.5 loaf pans.
Cover with plastic wrap and allow to double in size.
Bake in a preheated 350 F oven for 30-35 minutes or until golden and sounds hollow when tapped on the bottom. Remove from pans and cool on a wire rack.
Calories: 1880kcal | Carbohydrates: 293g | Protein: 63g | Fat: 63g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 2672mg | Potassium: 1769mg | Fiber: 42g | Sugar: 47g | Vitamin A: 1203IU | Vitamin C: 1mg | Calcium: 384mg | Iron: 13mg