Looking for a bread recipe that’s free from preservatives, emulsifiers, and stabilizers? Try this 100% whole wheat bread that you can easily make at home! Whether you have a stand mixer or prefer to knead by hand, you’ll get the same soft, springy results.
This homemade whole wheat bread is perfect for sandwiches or simply enjoyed with a pat of butter or a dollop of jam. Our step-by-step guide will show you how to bake this wholesome, no-emulsifier bread from scratch, making it a delicious and healthier choice for your daily bread needs.
Why To Make It?
- 100% Whole Wheat Goodness: Made entirely with whole wheat flour for a heartier, more nutritious bread.
- No Preservatives or Emulsifiers: Made with simple, real ingredients from your kitchen—no artificial additives.
- Soft and Springy Texture: Achieve that perfect soft, springy bread with just a few simple steps.
- Versatile and Delicious: Enjoy it fresh out of the oven, as sandwiches, or toasted with your favorite toppings.
Ingredients
- Whole wheat flour (Aata): This is the star of the show, giving the bread its hearty texture and nutritional boost.
- Olive oil or butter: Adds richness and helps keep the bread soft.
- Honey: Sweetens the bread naturally and helps with browning.
- Salt: Enhances the flavors and balances the sweetness.
- Active yeast: Helps the bread rise and become fluffy.
- Milk: Provides moisture and binds the ingredients together.
See recipe card for quantities.
Instructions
- In a bowl, mix together warm milk, olive oil (or butter), honey, salt, and yeast. Let it sit for a few minutes until it starts to foam.
- In a stand mixer bowl, add the whole wheat flour and the yeast mixture. Using a dough hook, mix at low speed for about a minute, then increase to medium speed and mix for 4-5 minutes.
- Increase the speed slightly for one minute, then reduce back to low speed to knead the dough. Total kneading time should be around 10 minutes.
- Transfer the dough to a large bowl, cover it with cling film, and let it rise in a warm place until it triples in size. This usually takes about 40-60 minutes, depending on the temperature.
Top Tip
Make sure your milk is warm, not hot, to properly activate the yeast.
- Punch down the dough and flatten it on a countertop. Roll it into a log shape and place the log into a greased loaf pan.
- Let the dough rise again in a warm place until it’s higher than the edge of the loaf pan.
- Preheat your oven to 170°C (340°F) and bake the loaf for 30-35 minutes.
- The bread should be golden brown and sound hollow when tapped. Brush the warm loaf with butter, let it cool completely before slicing and enjoy!
Substitutions
- Milk: You can use any plant-based milk like almond or oat milk if you prefer a dairy-free option.
- Honey: Maple syrup or agave nectar can be used in place of honey for a vegan alternative.
- Olive Oil: Coconut oil or any neutral oil can substitute for olive oil.
Variations
- Add Seeds or Nuts: Incorporate sunflower seeds, chia seeds, or chopped nuts into the dough for extra texture.
- Herbs and Spices: Mix in dried herbs or spices like rosemary, thyme, or cinnamon for a flavorful twist.
- Cheese: For a savory version, add shredded cheese to the dough.
How to serve
Enjoy this whole wheat bread fresh with your favorite spreads, use it for sandwiches, or toast it for a delightful breakfast. It’s perfect for pairing with roasted tomato soup, Indian Masala Omelette or simply as a hearty side to any meal.
Storage
- Storing: Keep the bread in an airtight container at room temperature. For longer storage, you can freeze it.
- Reheating: To refresh the bread, warm it in the oven or toast slices as needed.
FAQ
You can use bread flour or all-purpose flour, but this recipe is specifically for whole wheat flour for the best results.
The yeast mixture should foam up after a few minutes. If it doesn’t, the yeast might be expired or the milk too hot.
Yes, you can mix and knead the dough by hand. Just be prepared for a bit more elbow grease!
Store the cooled bread in an airtight container or wrap it in plastic wrap. It can stay fresh for up to a week.
Serving Suggestions
While nothing tastes better than a toasted slice of bread slathered with butter with a sprinkle of coarse salt. But I have a good variety of sandwiches and toasts that you can make with this whole wheat bread.
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Watch Video
Homemade Whole Wheat Bread
Ingredients
- 3 cups whole wheat flour
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon salt
- 7 grams active yeast
- 1 cup milk
Instructions
- Prepare the Yeast Mixture: In a bowl, mix together warm milk, olive oil (or butter), honey, salt, and yeast. Let it sit for a few minutes until it starts to foam.
- Mix the Dough: In a stand mixer bowl, add the whole wheat flour and the yeast mixture. Using a dough hook, mix at low speed for about a minute, then increase to medium speed and mix for 4-5 minutes.
- Knead the Dough: Increase the speed slightly for one minute, then reduce back to low speed to knead the dough. Total kneading time should be around 10 minutes.
- Let the Dough Rise: Transfer the dough to a large bowl, cover it with cling film, and let it rise in a warm place until it triples in size. This usually takes about 40-60 minutes, depending on the temperature.
- Shape the Dough: Punch down the dough, flatten it on a countertop, and roll it into a log shape. Place the log into a greased loaf pan.
- Second Rise: Let the dough rise again in a warm place until it’s higher than the edge of the loaf pan.
- Bake: Preheat your oven to 170°C (340°F) and bake the loaf for 30-35 minutes. The bread should be golden brown and sound hollow when tapped.
- Cool and Slice: Brush the warm loaf with butter, let it cool completely before slicing, and enjoy!
Notes
- Use Warm Milk: Make sure your milk is warm, not hot, to properly activate the yeast.
- Check Dough Consistency: The dough should be slightly sticky but manageable. Adjust with more flour or milk as needed.
- Preheat Your Oven: Ensure your oven is fully preheated before baking for even cooking.
- Cool Completely Before Slicing: Let the bread cool completely on a wire rack before slicing to prevent it from becoming gummy.
