This hearty whole wheat bread is a Mediterranean-inspired classic that brings warmth and comfort to any table. Made with rich whole wheat flour, sweet honey, and a touch of olive oil, it offers a deep, nutty flavor profile with a tender crumb and a beautifully crisp crust. The use of scalded milk ensures the dough remains soft and pliable, while the honey adds a subtle sweetness that complements savory meals perfectly. Ideal for sandwich lovers or as a side dish for soups and salads, this bread pairs wonderfully with olive oil dips or butter. It is simple to make with pantry staples, yet yields bakery-quality results. Enjoy it fresh from the oven for the best texture, or slice and toast leftovers for a delightful breakfast treat.
Whole Wheat Bread (Kh
Description
This hearty whole wheat bread is a Mediterranean-inspired classic that brings warmth and comfort to any table. Made with rich whole wheat flour, sweet honey, and a touch of olive oil, it offers a deep, nutty flavor profile with a tender crumb and a beautifully crisp crust. The use of scalded milk ensures the dough remains soft and pliable, while the honey adds a subtle sweetness that complements savory meals perfectly. Ideal for sandwich lovers or as a side dish for soups and salads, this bread pairs wonderfully with olive oil dips or butter. It is simple to make with pantry staples, yet yields bakery-quality results. Enjoy it fresh from the oven for the best texture, or slice and toast leftovers for a delightful breakfast treat.Ingredients
Directions
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Dissolve yeast in warm water in a bowl, stirring until fully dissolved.
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Add cooled scalded milk, honey, olive oil, and salt to the yeast mixture.
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Stir with a wooden spoon until well blended.
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Stir in 4 cups of whole wheat flour, one cup at a time.
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Beat the mixture until the dough is smooth and elastic.
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Mix in an additional cup of flour.
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Sprinkle half of another cup of flour onto a work surface.
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Turn the stiff dough out onto the floured board.
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Knead the dough, adding more flour to the board as needed, until it no longer sticks.
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Continue kneading for about 8 minutes until the dough is smooth and not sticky.
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Place the dough into a greased bowl that is about three times the size of the dough.
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Turn the dough once to lightly grease the surface.
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Cover the bowl with a towel and let rise in a warm place for about 2 hours, or until doubled in bulk.
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Test the dough by inserting a finger about 1/2 inch deep; if the indentation remains, the dough is ready.
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Punch the dough down to release air bubbles and shape it into a smooth ball.
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Let the dough rise again in a warm place for about 30 minutes.
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Divide the dough into two equal portions.
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Form each portion into a smooth oval loaf.
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Let the shaped loaves stand covered for 15 minutes.
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Place the loaves seam side down in two greased 9x5x3-inch loaf pans.
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Cover with a towel and let rise in a warm place until almost doubled in bulk, about 1 hour.
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Bake at 375F (191&# 194;°C) for about 30 minutes, or until the crust is medium brown.
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Turn the loaves out of the pans immediately onto wire racks.
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Allow the bread to cool completely on the wire racks before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the water and milk are at the correct temperature (105F for active dry yeast, 95F for compressed yeast) to activate the yeast without killing it.
The dough will be very stiff; this is normal for whole wheat bread. Do not add excessive flour during kneading, or the bread may become dense.
If the dough does not double in bulk after 2 hours, let it rise longer in a slightly warmer environment.
For a softer crust, wrap the cooled loaves in plastic wrap or store in an airtight container.
This bread freezes well. Slice before freezing and thaw slices as needed.
