As I said in this post, living in a small town means that if I want a “real food” bread, I have to bake it myself. Because of this, I wanted to find a loaf that would be fairly simple.
I call this my all-purpose bread because we use it for everything. We slice it and butter it to eat with a meal sometimes, we use it for toast in the mornings, and even for sandwiches.
It’s a little chewy, and if you cultivate it, you can get a nice crusty crust on this bread. (I prefer it softer and chewy so I wrap mine. If you want a hard crust, you’ll want to avoid wrapping it tightly, and instead just cover it lightly if at all).
It’s actually a french bread and it seems to “save” better than many homemade sandwich breads I’ve tried, which tend to dry out faster.
With just 5 ingredients, this is one of the easiest breads I’ve found, so it’s great for beginners not used to working with yeast. I have long ago memorized the short ingredients list and method so that I can throw this bread together without looking at a recipe, which makes it much more time-efficient.
Homemade Whole Wheat Bread
- 1 cup warm water
- 1 packet (or 2 1/4 tsp) dry yeast (much less expensive to buy in bulk)
- 1 tbsp honey
- 1 tsp salt
- 2-3 cups white whole wheat flour (I prefer this kind)
- In a large mixing bowl, combine water, yeast, and honey. Allow it to sit for 5-10 minutes, or until the top looks foamy.
- Add salt + 1 cup flour, and mix vigorously with a wire whisk, until mostly smooth.
- Add 1-2 more cups of flour until you have a dough that you can work with. Roll onto flour-dusted countertop and knead for 5-10 minutes, adding flour to your hands as needed if the dough gets sticky. Note: Don’t add too much flour here or your bread may be dry, just add enough that you can work with it.
- Place dough ball in a large bowl, covered with a kitchen towel, in a warm place for around 1 hour, or until doubled in size.
- Punch down dough, divide in half, and shape into 2 loaves on baking sheet. Cover with towel in a warm place for around 30 minutes.
- Bake at 350 for 20 minutes.