It’s been a while since I’ve made bread and I’ve really been craving some of that freshly homemade goodness 😊 I’m sure everyone knows by now how much I love to make (and eat 😉) fresh bread and there’s nothing better than having it come out of your own kitchen 😄
Especially when it comes to whole wheat bread with tuna ‘n’ sweet corn 😍
I always wanted to figure out how to make a good and delicious whole wheat bread. One that uses only whole wheat flour but still have that tasty ‘bready’ flavour while being fluffy inside. This is the only whole wheat bread recipe I make ever since I found it yearrrrs ago!
It is delicious and super easy to make 😄
There’s nothing fancy about this dough, just your typical bread making ingredients: flour, yeast, bit of oil and some yoghurt. I love making my breads at night so that they can rise slowly in the fridge and be ready to bake first thing in the morning. It’s the best!
I hope that you guys try out this bread recipe and don’t forget to check out my best tips for making the perfect bread.
Remember to tag or hashtag me @dutchbakerblog on Instagram, Facebook or Twitter with all your dutch baker bakes 💜
Whole Wheat Bread
- 3 cups (375gms) whole wheat flour
- 1 teaspoon instant yeast
- 1 tablespoon sugar
- 2 tablespoons oil
- 2 tablespoons yoghurt
- 1 cup (250mls) warm water
- 1 teaspoon salt
- In a large bowl, sprinkle yeast over warm water then sprinkle the sugar on top and set aside until thickened, about 5 – 10 minutes.
- Once yeast has activated, add in the oil and yoghurt and whisk smooth.
- Whisk flour and salt together then add in about 1 1/2 cups to the liquids mixture. Whisk to incorporate and until batter is smooth.
- Switch to a wooden spoon, or the dough hook on your mixture, and slowly add in the rest of the flour until a dough forms. Don’t add too much flour because the dough needs to be slightly sticky.
- Knead dough for about 5 minutes or 10 minutes if doing it by hand until a smooth and soft dough forms.
- Place dough in an oiled bowl and cover to rise until doubled, about 2 hours.
- Once doubled, punch down and divide the dough into 6 – 8 pieces or if making a loaf, shape into a log. Shape your pieces into balls or an oblong shape and place on a lightly floured baking tray (or a 9 x 5 loaf pan if making a loaf). Brush the tops with water then cover and allow to rise until puffy, about an hour.
- Once they’re all nice and puffy, take a sharp knife (preferably serrated) and gently score a slit across each dough and brush the tops with some milk then bake in a preheated 220C oven for about 15 to 20 minutes or until cooked through. When tapped on the bottom of the bread it should sound hollow, if not then bake it longer.
- Remove breads from tray and cool on wire rack before storing for up to 3 days.
Recipe adapted from veg recipes of India.