Whole Wheat Bread

My daughter Tianndra baked homemade Whole Wheat Bread ; this dad is so proud of her.

Here’s the recipe she used 👇

Ingredients :

• ¼ cup warm water

• 1 teaspoon granulated sugar

• 2 ¼ teaspoons active dry yeast

• 1 cup whole milk

• ¼ cup honey

• 1 ½ teaspoon kosher salt

• ¼ cup unsalted butter, softened

• 3 cups whole wheat flour

• 1 large egg

• 1 tablespoon milk, for egg wash

• 1 tablespoon rolled oats


1. Add warm water heated to 100-110ºF (37 to 43ºC) and sugar to the bowl of a stand mixer, stir to combine. Sprinkle the yeast on top and let it sit for 10 minutes until foamy.

2. Add warm milk heated to 100-110ºF (37-43ºC), honey, salt, softened butter, and 1 cup of flour. Use the dough hook attachment and mix for 1 minute on the lowest speed setting. Use a spatula to scrape the sides and bottom after 30 seconds.

3. Add 1 cup of flour, then gradually increase to medium speed until the dough just starts to come together, about 30 seconds. Add the remaining flour and mix on medium speed until the dough begins to pull away from the bowl, 30 seconds.

4. Let the dough sit for 20 to 30 minutes to absorb the water and soften the bran.

5. Knead on low speed until the dough becomes smooth and elastic, about 6 to 7 minutes. If the dough still feels very sticky, add more flour, 1 tablespoon at a time, mixing for 30 to 60 seconds each addition. Do not exceed ¼ cup of extra flour, too much will make the dough tough and not rise properly.

6. Transfer the dough to a lightly floured surface. Knead until a smooth ball forms, about 1 minute.

7. Lightly grease a mixing bowl with oil. Add the dough inside and turn it to coat with the oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm draft-free area until doubled in size, about 1 to 2 hours.

8. Spray 9×5-inch loaf pan with oil or cooking spray.

9. Punch the dough down while still in the bowl, and then transfer it to a lightly floured surface.

10. Knead the dough 2 to 4 times to create a smooth ball and then roll into a 9-inch long cylinder. Press the side and bottom seams together to seal. Place it in the loaf pan with the seam-side down.

11. Cover with Saran wrap and allow to rise in a warm area until it reaches about 1-inch above the rim, about 1 hour. At about 30 minutes before the bread is done rising, set the oven rack to the middle position. Preheat to 350ºF (177°C).

12. Whisk together egg and tablespoon of milk. Brush the top of bread and sprinkle oats for a pleasing decoration of sorts.

13. Place in preheated oven 350 degrees F and bake for 20 minutes,

14. After 20 minutes, loosely tent the top with tin foil so that the crust doesn’t become too dark.

15. Continue baking until the top is a nice golden brown colour. Approximately 10 – 15 minutes

16. Bring out of oven and let rest in pan for five minutes before removing from hot pan to wire rack.

Cheers !

Chef Bari

Please purchase my cookbook Canadian Recipes of the Great White North to help the costs of my website and to enjoy my book, of course. Much appreciated it !

Recipe Credit: Jessica Gavin – Culinary Scientist


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