Marti’S Whole Wheat Bread
Description
This artisan-style whole wheat bread delivers a comforting, home-baked experience with every slice. Enriched with yogurt, honey, and vegetable oil, the dough yields an exceptionally moist and tender crumb that stays fresh longer than standard lean doughs. The addition of high-gluten flour ensures great structure without sacrificing the wholesome flavor of whole grains. Perfect for morning toast, sandwich bases, or alongside hearty soups, this recipe is a reliable staple for any kitchen. It offers a satisfying chew and a subtle sweetness that pairs beautifully with both savory and sweet spreads. Simple to mix and bake, it brings rustic charm and robust nutrition to your daily meals.Ingredients
Directions
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In a large mixing bowl or stand mixer bowl equipped with a dough hook, combine the warm water, yeast, honey, vegetable oil, and yogurt.
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Add 9 cups of the whole wheat flour, the high gluten flour, Vitamin C, and salt to the wet ingredients.
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Mix on low speed until the ingredients are incorporated and a shaggy dough forms.
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Gradually add the remaining whole wheat flour, one cup at a time, mixing until the dough pulls away from the sides of the bowl and forms a cohesive ball.
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Increase mixer speed to medium and knead the dough for 10 minutes until smooth and elastic.
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Preheat your oven to 200F (93C) to create a warm, draft-free environment for rising.
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Lightly oil your hands and divide the dough into two equal portions.
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Shape each portion into a loaf and place them into greased and floured bread pans.
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Place the pans in the preheated 200F (93C) oven, leaving space between them for air circulation.
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Turn off the oven and let the bread rise inside until it has almost doubled in size, approximately 60 to 90 minutes.
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Once risen, turn the oven heat to 350F (175C) and bake for 30 to 35 minutes, until the crust is golden brown and the bread sounds hollow when tapped.
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Immediately remove the loaves from the pans and place them on wire racks to cool completely.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 2620.8kcal
- % Daily Value *
- Total Fat 7.2g12%
- Saturated Fat 1.4g7%
- Cholesterol 0.0mg0%
- Sodium 14.4mg1%
- Total Carbohydrate 547.2g183%
- Dietary Fiber 19.4g78%
- Sugars 2.2g
- Protein 72.0g144%
* 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
Store cooled bread in a plastic bag or airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Slice before freezing for easy toasting.
You can substitute plain yogurt with buttermilk or kefir for a tangier flavor. If you prefer a lighter texture, replace up to 4 cups of whole wheat flour with all-purpose flour.
The amount of flour needed may vary depending on the humidity and the brand of flour. Add flour slowly to avoid a dry loaf. The dough should be tacky but not sticky. If it's too sticky, add more flour; if too dry, add a tablespoon of water.
Ensure water is warm (120-130F) but not hot, as water that is too hot will kill the yeast.
