A soft whole wheat bread made with only whole wheat flour! No all-purpose used in this recipe and yet it still yields a light, fluffy bread. I have used it for many things since it works wonderfully with savory foods or as peanut butter toast! The dough can also be used to make dinner rolls (pictured below), hamburger buns (pictured below), cinnamon rolls, and whatever else you use basic bread dough for.
The recipe is next, followed by pictures of the bread making process, rolls, and sandwiches made with the bread.
Keep in mind: I have only ever weighed the ingredients, I have not tried making this loaf with the cup, teaspoon, tablespoon measurements listed below.
Ingredients:
388g (2 3/4 cups) whole wheat flour
30g (2.5 Tbsp.) sugar
7g (2 tsp.) instant dry yeast
1 1/4 tsp. table salt (8 g)
250ml (a little over 1 cup) warm milk
1 large egg, whisked
50g (1/4 cup) soft butter
Directions:
Mix whole wheat flour, sugar, dry yeast, and salt together in a medium size bowl. Add the warm milk and beaten egg and mix with a large metal or wooden spoon until 75% incorporated. Then add softened butter.
Using a stir and fold technique, gently mix the dough together with the spoon for five minutes to incorporate the butter. To clarify this technique, stir, then use the spoon to scoop up a part of the dough and fold it over itself repeatedly. You don’t have to go fast.
Cover the bowl in plastic wrap and a kitchen towel and let rise in a warm place for 1 hour and 30 minutes. I choose to let it rise in the oven with the light on.
Butter a 9 in x 5 inch bread pan.
Take the dough out, it should be foamy and have doubled in size. Scoop it out of the bowl and onto a work surface that’s dusted with whole wheat flour. Use your hands to fold the sides over onto the dough a few times, just to toughen it up a little. Shape it into a ball and use a rolling pin (and more flour for dusting), to flatten it out into a long rectangle about ½ inch thick.
Roll the rectangle up, starting with the skinny edge. When all the way rolled up, pinch the open end closed with your fingers. Use your hands pinch and tuck in the edges of the loaf so they’re facing downward. Place the dough, seam side down, into the bread pan. Alternatively, you can put the dough onto a greased cookie sheet, but it may affect cooking time.
Cover with plastic wrap and kitchen towel and let rise another 40 minutes.
Preheat oven to 355°F.
Bake loaf for 30 minutes, or until it reaches 200°F internal temperature. If it is browning too much on top you can adjust it’s positioning on the oven racks.
Can store at room temperature for 3 days or in freezer up to 3 months.
Makes 1 loaf.
To make rolls instead of a loaf (pictures below): Simply cut the dough into 9-10 pieces. Place a dough piece in your left hand with your index finger and thumb wrapped around the top of it like a hallow. Use the thumb of your right hand to push the dough up, through the hallow, forming a ball. pinch the bottom closed. Place them in a buttered pie pan or 9 inch round baking pan. butter the tops, cover loosely with plastic wrap and let rise 30-45 minutes on a warm place. Bake at 350°F for 20-24 minutes, or until they are golden brown and reach 200°F internally. Brush more butter on them and let them cool for about one hour.
To make hamburger buns (see pictures below): Cut the dough into 6 equal portions. Place a dough piece in your left hand with your index finger and thumb wrapped around the top of it like a hallow. Use the thumb of your right hand to push the dough up, through the hallow, forming a ball. pinch the bottom closed. Place them on a pan that's greased or has parchment paper. Optional: Use egg, milk, or butter to lightly coat the top of each bun and add sesame seeds. cover loosely with plastic wrap and let rise 30-45 minutes on a warm place. Optional: Use egg, milk, or butter to lightly coat the top of each bun and add sesame seeds. Bake at 350°F for 20-24 minutes, or until they are golden brown and reach 200°F internally. Let them cool before cutting.
Bread
Bread: Dough before first rise.
Bread: Dough after first rise (really ballooned up!)
Bread: Loaf before second rise.
Bread: Loaf after second rise and before baking.
Bread: Loaf after baking!
I used the bread loaf to make Croque Monsieur (left) and Croque Madame (right) Sandwiches (Recipe: https://brock280.wixsite.com/mysite/blog/croque-monsieur-and-croque-madame-sandwiches)
Rolls
Rolls: Before second rise.
Rolls: After second rise and before baking.
Rolls: After baking.
Hamburger Buns
Buns before second rise.
Buns after second rise, after brushing with milk and adding sesame seeds, and before baking.
Buns after baking!
Gorgeous!
If you want to try out a recipe with these buns, check out these chicken/turkey burgers: https://brock280.wixsite.com/mysite/blog/chicken-turkey-burgers
This whole wheat bread recipe is from: https://www.youtube.com/watch?v=ahQzLD02Hy4
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