Description

A simple and wholesome whole wheat bread recipe that yields a soft, slightly sweet loaf perfect for sandwiches or toast. This recipe uses a combination of whole wheat and bread flour, includes an egg and olive oil for moisture, and requires no mixer, making it ideal for beginner bakers.

Ingredients

Scale

Dry Ingredients

2 cups (240–260 g) whole wheat flour (Aerate flour before measuring)
1/2 cup (60–65 g) bread flour or all-purpose flour
2 teaspoons (1 packet / 7 g) instant yeast (or active dry yeast)
2 tablespoons sugar (or honey, add honey after milk)
1 teaspoon salt
about 1/4 cup additional bread flour (for kneading)

Wet Ingredients

1 cup (240 mL) milk (reduced fat or whole milk), heated to 120-130°F for instant yeast (110-120°F for active dry yeast)
2 tablespoons (30 mL) olive oil (or any vegetable oil)
1 egg (at room temperature)

Instructions

Combine Dry Ingredients: In a large mixing bowl, place whole wheat flour, bread flour, instant yeast, sugar, and salt. Stir to combine evenly.
Add Wet Ingredients: Gradually stir in the warm milk, followed by the olive oil and the room temperature egg.
Mix the Dough: Beat the mixture on high speed for 2 minutes to incorporate all ingredients well.
Add Additional Flour: On low speed, gradually add about 1/4 cup additional bread flour until the dough forms a cohesive mass suitable for kneading.
Knead the Dough: Transfer the dough to a floured surface and knead it by hand for about 50 turns to develop gluten properly.
Rest the Dough: Cover the dough and let it rest for 10 minutes; this allows the gluten to relax and the dough to hydrate fully.
Shape and Proof: Shape the dough into a loaf and place it in a greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan. Cover with a towel and let it rise in a warm place until the dough is about one inch taller than the pan, approximately 35 minutes.
Preheat the Oven: While the dough rises, preheat your oven to 375°F (190°C).
Bake the Bread: Bake the loaf for 30 minutes. After the first 15 minutes, cover the top lightly with a foil tent to prevent over-browning.
Cool the Bread: Remove the bread immediately from the pan onto a cooling rack and allow it to cool at least 10 minutes before slicing to set the crumb and make slicing easier.

Notes

Ensure egg and oil are at room temperature for better dough consistency.
Aerate the flour before measuring for more accurate results and lighter texture.
This recipe also works well using all white flour if preferred.
For a milk-free option, substitute milk with warm water or a plant-based milk alternative.
To eliminate the egg, try a honey wheat bread variation for similar moisture and flavor.
If mixing by hand, knead the dough around 150 turns to develop gluten adequately.
Covering the loaf during baking prevents the crust from getting too dark while ensuring the inside cooks thoroughly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 50 g)
Calories: 140 kcal
Sugar: 3 g
Sodium: 150 mg
Fat: 4 g
Saturated Fat: 0.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 25 mg

Keywords: whole wheat bread, homemade bread, simple bread recipe, easy bread, healthy bread, whole grain bread, bread baking, yeast bread