This wholesome Whole Wheat Bread is packed with nutrition, perfect for sandwiches or toast. With a blend of whole wheat and bread flour, it’s light, fluffy, and has a rich, nutty flavor. Using a mix of olive oil and milk gives it a tender crumb, while the egg adds richness. This recipe is simple, requiring just a few basic ingredients, and delivers bakery-style bread in the comfort of your home.

Preparation Time:

Prep time: 15 minutes
Rising time: 1.5-2 hours
Bake time: 30-35 minutes
Total time: 2.5-3 hours
Ingredients:

2 cups (240-260g) whole wheat flour
1/2 cup (60-65g) bread flour or all-purpose flour
2 teaspoons (7g) instant yeast (or active dry yeast)
2 tablespoons sugar (or honey)
1 teaspoon salt
1 cup (240mL) milk, heated (120-130°F for instant yeast, 110-120°F for active dry yeast)
2 tablespoons (30mL) olive oil
1 egg
About 1/4 cup additional bread flour (for kneading)
Instructions:
Step 1: Prepare the Dough

Mix dry ingredients: In a large bowl, combine whole wheat flour, bread flour, yeast, sugar, and salt.
Heat the milk: Warm the milk to the appropriate temperature based on your yeast.
Combine wet ingredients: Add the warmed milk, olive oil, and egg to the flour mixture. Stir until a sticky dough forms.
Step 2: Form the Dough

Stir and knead: Add more bread flour (about 1/4 cup) if necessary, and knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Step 3: Let the Dough Rise

First rise: Place the dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
Step 4: Shape and Second Rise

Shape the dough: Punch down the dough and shape it into a loaf by rolling it into a log.
Second rise: Place the dough into a greased loaf pan and let it rise again for 30-45 minutes, until it rises just above the top of the pan.
Step 5: Bake the Bread

Preheat oven to 350°F (175°C).
Bake: Bake for 30-35 minutes until golden and hollow-sounding when tapped.
Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving Suggestions:

Toast slices and serve with butter, jam, or honey.
Make sandwiches with fresh vegetables, meats, or cheese.
Serve with soups or stews for a hearty meal.
Use as a base for French toast or bread pudding.
Cooking Tips:

Ensure the milk is the correct temperature for the yeast to activate properly.
Knead the dough thoroughly for a smooth, elastic texture.
Let the bread cool fully before slicing to avoid squishing the loaf.
Nutritional Benefits:

Rich in fiber from whole wheat flour.
Provides energy through complex carbohydrates.
Olive oil adds healthy fats.
Egg contributes to protein and essential vitamins.
Dietary Information:

Vegetarian: Suitable for vegetarians as no meat products are used.
Nut-Free: Safe for those with nut allergies.
Dairy-Free Option: Substitute milk with plant-based milk and use egg substitutes for a dairy-free version.
Nutritional Facts (Per Slice):

Calories: 150
Carbohydrates: 25g
Protein: 5g
Fat: 4g
Fiber: 3g
Storage:
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze the bread, tightly wrapped, for up to 3 months.

Why You’ll Love This Recipe:

Read more on next page

This wholesome Whole Wheat Bread is packed with nutrition, perfect for sandwiches or toast. With a blend of whole wheat and bread flour, it’s light, fluffy, and has a rich, nutty flavor. Using a mix of olive oil and milk gives it a tender crumb, while the egg adds richness. This recipe is simple, requiring just a few basic ingredients, and delivers bakery-style bread in the comfort of your home.

Preparation Time:

Prep time: 15 minutes
Rising time: 1.5-2 hours
Bake time: 30-35 minutes
Total time: 2.5-3 hours
Ingredients:

2 cups (240-260g) whole wheat flour
1/2 cup (60-65g) bread flour or all-purpose flour
2 teaspoons (7g) instant yeast (or active dry yeast)
2 tablespoons sugar (or honey)
1 teaspoon salt
1 cup (240mL) milk, heated (120-130°F for instant yeast, 110-120°F for active dry yeast)
2 tablespoons (30mL) olive oil
1 egg
About 1/4 cup additional bread flour (for kneading)
Instructions:
Step 1: Prepare the Dough

Mix dry ingredients: In a large bowl, combine whole wheat flour, bread flour, yeast, sugar, and salt.
Heat the milk: Warm the milk to the appropriate temperature based on your yeast.
Combine wet ingredients: Add the warmed milk, olive oil, and egg to the flour mixture. Stir until a sticky dough forms.
Step 2: Form the Dough

Stir and knead: Add more bread flour (about 1/4 cup) if necessary, and knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Step 3: Let the Dough Rise

First rise: Place the dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
Step 4: Shape and Second Rise

Shape the dough: Punch down the dough and shape it into a loaf by rolling it into a log.
Second rise: Place the dough into a greased loaf pan and let it rise again for 30-45 minutes, until it rises just above the top of the pan.
Step 5: Bake the Bread

Preheat oven to 350°F (175°C).
Bake: Bake for 30-35 minutes until golden and hollow-sounding when tapped.
Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving Suggestions:

Toast slices and serve with butter, jam, or honey.
Make sandwiches with fresh vegetables, meats, or cheese.
Serve with soups or stews for a hearty meal.
Use as a base for French toast or bread pudding.
Cooking Tips:

Ensure the milk is the correct temperature for the yeast to activate properly.
Knead the dough thoroughly for a smooth, elastic texture.
Let the bread cool fully before slicing to avoid squishing the loaf.
Nutritional Benefits:

Rich in fiber from whole wheat flour.
Provides energy through complex carbohydrates.
Olive oil adds healthy fats.
Egg contributes to protein and essential vitamins.
Dietary Information:

Vegetarian: Suitable for vegetarians as no meat products are used.
Nut-Free: Safe for those with nut allergies.
Dairy-Free Option: Substitute milk with plant-based milk and use egg substitutes for a dairy-free version.
Nutritional Facts (Per Slice):

Calories: 150
Carbohydrates: 25g
Protein: 5g
Fat: 4g
Fiber: 3g
Storage:
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze the bread, tightly wrapped, for up to 3 months.

Why You’ll Love This Recipe:

Read more on next page