This 100% whole wheat bread is easy and ready to eat in less than an hour!
- One, you can simply use this recipe and let your breadmaker do all the work, going through its usual whole wheat bread cycle, which usually takes about 3 hours. If you do this, you might want to use regular yeast or a bit less instant yeast (maybe 1 Tbsp instead of 1 1/2 Tbsp) so that the bread doesn’t rise too much.
- Two, you can use this recipe in your breadmaker, but take the dough out after the first kneading cycle. Then, simply follow the directions below from step #3.
The recipe below calls for instant yeast – in my experience, it works better than regular yeast. But I have made it with regular yeast, and that works pretty well too. So don’t stress if you can’t find / don’t have instant yeast.
I have tried a lot of different whole wheat flours, and my favorite so far is Montana Wheat Prairie Gold flour. It’s a lighter color, so the bread doesn’t look as “healthy” (if that bothers your kids…sometimes my kids shy away from things that look healthy). It’s also very finely ground, which I have found is VERY important in baking. Whatever brand you use, be sure that it is finely ground flour.
5 1/2 C whole wheat flour
1/3 C sugar
1/4 C plus 2 Tbsp vegetable oil
1 1/2 Tbsp salt
1 1/2 Tbsp yeast
2 1/4 C hot water
Preheat the oven to 150F.
Combine all ingredients in Kitchen Aid bowl. Using the dough hook, mix for 10 minutes (I use the #2 mixing setting). To make the bread by hand, see the note below.
Check on the dough as it’s mixing. If it looks too dry, add water, one tablespoon at a time. If it starts looking too sticky, add flour one tablespoon at a time. You want the dough to be soft, but not so wet that it sticks to the bowl. For tips on how the dough should look, go here.
Grease two bread pans.
Divide the dough into two loafs and place them in the bread pans.
Place the dough in the oven and turn the oven OFF.
Wait 15 minutes. The bread will rise during this time.
Without opening the oven, set the temperature to 350F and set the timer for 15 minutes. (Yes, you leave the bread in the oven while the oven heats up and the bread continues to cook after that.)
After 15 minutes, leaving the bread in the oven, cover the bread with aluminum foil, to prevent the crust from getting too dry.
Let the bread cook another 13-15 minutes.
Remove from oven and allow bread to cool.