I created my own recipe for a whole wheat bread that I love. Then, it disappeared. I was trying to recreate it this morning, and I’m close to having it.
For whole wheat bread, I like to use 100% whole wheat…not half of a recipe of whole wheat…100%. My favorite brand to use is King Arthur Flour. They have a lot of great recipes on their website too. I’ve always had great success with that particular flour when I’ve made bread.
This particular recipe I created this morning will have the same techniques (if you want to call them techniques) used as my Honey White Bread here: Honey White Bread
The Hudson Valley Handymom’s
Whole Wheat Bread
1 cup water
1/4 cup molasses (increase to 1/3 cup for a sweeter bread)
2 TBSP canola oil (other oils, butter, or margarine can be substituted)
3 cups whole wheat flour
1 tsp salt
2 1/2 tsp of active dry yeast
Put water, molasses, and canola oil in the bottom of bread machine pan.
Add flour and salt. Make a well and add the yeast into the well.
Set on dough setting.
Allow to rise for approximately 40 minutes (this time may be longer depending how quickly your dough rises) in warm, draft free oven (see my Honey White Bread instructions for more information) until the dough rises above your loaf pan.
Tent aluminum foil over the top to prevent browning.
Bake at 375 degrees for 30 minutes.
There are a couple of things I’d like to mention with this recipe. If you don’t have molasses, you can use honey or real maple syrup. Also, if you want a sweeter bread, increase the amount of sweetener to 1/3 cup.
If you don’t have canola oil, you can use olive oil or vegetable oil. You can even cut up two tablespoons of butter and add it. This is just a very basic whole wheat bread, so experiment with it.
I’d love to hear what you make with this bread or what you may add or change!