The Easiest Homemade Whole Wheat Bread Recipe

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If you start panicking about store-bought bread when you hear news stories like this about scary chemicals like Potassium bromate and such, then fear no more. You can make this easy whole wheat bread at home! Whaaat!?
And, did you also know that the 'whole wheat bread' that you buy at the store is made mostly from refined all-purpose flour rather than whole wheat flour?  
They just add some coloring to make it look 'brown' (who knows why!). Not to mention all the other additives that go in there to make sure that the bread is more airy and stays on the shelves longer.

But all this processing comes with a high price. Chronic illnesses like cancer, erosion of the gastrointestinal lining, and so many more. Since I'm the usual 'Paranoid Perry' and I don't trust the other 'additives', I try and make things from scratch instead of waiting for the government regulations to get to them when it's a little too late.

In any case, if you have had good ol' fashioned homemade bread or even artisanal bread, you will never go back to eating flimsy slices of store-bought bread that don't hold a candle to the real deal. Believe me!
Or better still! Believe yourself after you've tried this recipe for whole wheat bread.

Now, why do I keep going on and on about whole wheat? Well, that's because if you have been looking online (in vain, I might add) for a recipe for whole wheat bread that doesn't use ANY refined flour, you won't find it anywhere. No matter how hard you look, all of them have, at the least, half-half proportions of all-purpose bleached flour and whole wheat flour.

The reason is pretty simple actually. It's just that whole wheat flour a) doesn't rise as well or quickly b) is tougher to knead and, c) needs more water.

Refined flour, or Maida as it's called in India, isn't necessarily bad. It's just pure starch and is stripped of all the good Vitamin B stuff that whole wheat's skin has to offer. In fact, whole wheat is one of the most common sources of the smorgasbord of vitamins and minerals that the body needs.


In these pictures, I toasted a thick slice of the freshly baked bread with a side of homemade clotted cream, homemade jam, and some homemade coriander chutney. Yeah. I am a homemade kinda gal. Deal with it. Anyhoo. With a background in biochemistry, I get easily obsessed with making bread or wine (lol, the references) or anything to do with yeast because it's always feels like an opportunity to experiment. And, there's plenty of opportunities to do that because I don't buy bread from the store. Yeah, I am that awesome. I have made this particular recipe at least a hundred times and it works every single time.

The secret is the acidity. When you mix yeast with all-purpose flour, it readily reacts with the available "pure starch". But when it comes to whole wheat flour, the starch is harder for the yeast to find and react with because wheat's outer covering is resistant to yeast's charms and to the same fermentation reaction.

So, what do we do? We introduce a little acidity to reduce some of this resistance in the form of the mildly acidic curd or yoghurt. For all mah vegan friends, you can substitute the yoghurt with 1 teaspoon of non-fruit vinegar mixed in with 50 ml of cold water. Interestingly, yeast can tolerate fairly acidic conditions as high as a pH of 4. #NerdAlert Here it is then. The best and easiest homemade Whole Wheat Bread recipe.





Prep time: 3 hours Cook time: 45 minutes Total time: 4 hours Perfect for: LowCalorie, Vegetarian, LowFat, Vegan

Category: Basics


Makes two loaves, that's 600 grams, of satisfying Whole Wheat Bread
Serving size: 2 slices

Nutrition Information

Calories per serving: 184 cal


500 g of Whole Wheat Flour (also called 'Atta' in India)
325 ml of tepid Water
25 g of Dry Active Yeast
75 g of plain Yoghurt, at room temperature
2 tablespoons of granulated Sugar
1 tablespoon of Salt
10 g of Whole Wheat Flour, for dusting
(Vegan Substitute for Yoghurt) 1 teaspoon Non-Fruit Vinegar
(Vegan Substitute for Yoghurt) 50 ml of cold Water

Cooking Method:


1. Prepare some water to be lukewarm, about 40 to 45 C. Mix hot and room temperature water together to get about 325 ml of tepid water.

2. Add the granules of one pack of Active Dry Yeast to the water along with the sugar and let it rest for about 5 minutes until dissolves completely and turns milky and foamy at the top. You can stir it all together with a spoon to help it along.

3. While it's bubbling, in a large mixing bowl, measure in 500 grams of Whole Wheat flour or Atta, as it's called, and add some salt.

4. Get ready with a hook attachment on your mixer or with a fork.

5. Make a little well in the center of the flour and pour in the yeast mixture as you use your fork or mixer to keep integrating the flour in with the yeast.

6. Now, once all the yeast mixture is somewhat mixed into the flour and it looks like lumpy wet sand, add in the plain yoghurt or curd and continue mixing.

7. When you feel the time is right, turn the mixing bowl over onto a clean counter that has been sprinkled with some flour.

8. For the next 10 to 15 minutes, knead the dough as thoroughly as you can making sure to pull, punch, and stretch it out over and over again until the dough becomes elastic. This means that when you press down on it, it tries to retain its original shape.

9. Dust a large bowl (I just use the same mixing bowl) with flour and put in the large dough ball in there. Cover it with a clean moist kitchen towel or plastic wrap.

10. Place the dough in a warm place to rise.

11. In the meantime, place a parchment paper or flour your loaf tin. I use two because I don't have a large enough loaf tin.

12. After about an hour when it almost doubles in size, punch the dough down and knead it again on the counter. You won't need to use any more flour to dust because it should hold it all together.

13. Knead for about 2 minutes and into a shape that will go into your loaf tin. It should be about half the volume of the tin.

14. Cover the loaf tin with a moist kitchen towel or plastic wrap and put it back in the warm place to proof for another hour until it doubles in size again.

15. Preheat your convection oven to 180 C or 350 F and place a rack that is second from the bottom, somewhere in the middle of the oven.

16. Remove the plastic wrap or kitchen towel and place it in the oven.

17. Optionally, you can use an egg wash for a dark crust.

18. Bake for about 40 to 45 minutes at 180 Celsius or until it sounds hollow when tapped.

19. Once it's done, take it out of the oven and turn it over onto a wire rack to cool for about an hour.

20. Makes two amazing loaves of Whole Wheat Bread, that's about 20 thick slices of homemade goodness!

21. Yenjai!


Ray, out! Peace! P.S. I forgot to take a picture of the bread loaf freshly baked. Pout - I'll add it in later. xoxo