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Before you jump to Classic Whole Wheat Bread recipe, you may want to read this short interesting healthy tips about Wholesome Energy Goodies.
We are all aware that eating healthy snacks can help us feel better within our bodies. Increasing our intake of healthy foods while reducing the intake of unhealthy kinds contributes to a more healthy feeling. A bit of pizza does not make you feel as healthy as consuming a fresh green salad. Choosing healthier food choices can be challenging when it is snack time. Shopping for snack foods can be a struggle because you have countless options. Here are a handful of healthy snacks which you can use when you need an instant pick me up.
Certain foods made from whole grains are excellent for a easy snack. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for lunch break. Eating on the run may be more healthy with wholesome chips and crackers. Deciding on whole grain food items is always better than eating the highly processed grains we commonly come across in our grocery stores.
You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to classic whole wheat bread recipe. You can cook classic whole wheat bread using 8 ingredients and 12 steps. Here is how you do it.
The ingredients needed to prepare Classic Whole Wheat Bread:
- Get 1 cup warm water
- Provide 2 tsp active dry yeast
- Provide 1 cup milk
- Provide 1/4 cup honey
- You need 2 tbsp canola oil
- Use 2 3/4 cup unbleached all-purpose flour
- You need 2 3/4 cup whole wheat flour
- Prepare 1 tbsp salt
Instructions to make Classic Whole Wheat Bread:
- Pour water into large mixing bowl and sprinkle yeast into water. Let stand for 5 minutes. Stir in milk, honey, and oil.
- Add 2 cups of all-purpose flour and salt to wet ingredients and mix.
- Incorporate the rest of the all-purpose flour and the whole wheat flour. Stir until the dough begins to come together.
- Let the dough stand for 20 minutes to give the flour time to absorb the water
- Knead the dough for 5-10 minutes either by hand on the counter or with the dough hook attachment in a stand mixer. Add all-purpose flour a tablespoon at a time as needed until the dough is no longer sticky.
- Form dough into a ball and turn into a greased bowl. Cover with plastic wrap and place in a warm spot. Allow to double in size (1.5 to 2 hours).
- Turn dough out onto floured counter top and seperate dough in half. Form each half into 2 balls. Let stand for 10 minutes.
- Grease two 9"x5" loaf pans. Shape each ball into a loaf by flattening it out into a rectangle with a length of 9". Fold 1/3 of dough toward you, then fold another 1/3 away from you over the first 1/3. Pinch dough to close the seam. Place dough seam down into loaf pans.
- Let dough rise in loaf pans until it starts to dome over. About 30-45 minutes. Preheat oven to 425°F.
- Make one shallow cut lengthwise in top of dough with a serated knife. Turn oven down to 375°F and place loaf pans into oven on middle rack.
- Bake for 30-35 minutes. Bread should be dark golden brown and should sound hollow when tapped on bottom. Let cool on racks for at least 3 hours before slicing.
- Bread can be kept at room temperature for several days or wrapped in plastic and foil and frozen for up to 3 months.
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