Description

This Whole Wheat Bread (100% Whole Wheat) recipe is perfect for sandwiches, toast, or simply enjoying a delicious slice of wholesome, homemade bread.

Ingredients

Scale

Sponge Ingredients:

1 cup whole wheat flour (4.4 oz.) *
2 teaspoons active dry yeast *
1 ½ cups warm water (120 to 130F degrees) *

Bread Ingredients:

3 ¾ cups whole wheat flour (17.2 oz.) *
1 teaspoon active dry yeast *
3 Tablespoons pure maple syrup
1 teaspoon molasses *
½ cup orange juice *
¼ cup warm water (120 to 130F degrees) *
1 ½ teaspoons sea salt (+/-) *

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Instructions

To make the sponge, combine the whole wheat flour and active dry yeast into a large mixing bowl, whisk to combine. Then pour the 1 ½ cups of warm water into the bowl, stir well. Cover the bowl with a tea towel and place in a warm place for 2 hours to ferment.
After 2 hours, add all the bread ingredients into the sponge mixture, mix well with your hands until the dough starts to come together. While the dough is still in the bowl, start kneading the dough inside the mixing bowl to form a ball. At first the dough will seem too wet and sticky, but keep kneading, the flour will start to absorb the water, the stickiness will start lessening, and the dough will become easier to knead. This dough is slightly wetter than a typical dough. Knead the dough inside the bowl for 3 to 4 minutes, then transfer the dough to a lightly floured surface, wash your hands (dry completely), and continue to knead the dough for another 6 to 7 minutes. The dough should be smooth and elastic. This dough is soft, but easy to knead. Replenish lightly floured surface with whole wheat flour as needed to create a dough that can be easily kneaded. Form a dough ball.
Wash the bowl where the dough was kneaded. Place the dough ball inside, spray the top with a mist of water. Cover with a tea towel and let rest in a warm place for 60 minutes or until doubled in size.
In the meantime, line a bread loaf pan with parchment paper, set aside.
After 60 minutes or doubled in size, punch the dough down and place the dough onto a lightly floured surface, form into loaf with your hands, place in the parchment-lined loaf pan, spray mist the top with water, and cover with a tea towel, allow to rest for 30 to 40 minutes in a warm place or until the dough has crested the loaf pan.
Preheat the oven to 375 F degrees.
After the dough has risen in the loaf pan, then spray mist the top with water, then place into a 375 F preheated oven for 35 to 38 minutes, the oven rack should be on the lower bottom 3^rd position in the oven.
Remove from the oven, after 3 minutes of resting, remove from the loaf pan and allow to cool completely at room temperature, then slice and enjoy!

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: Makes one loaf (about 12 slices)