There is nothing like homemade bread especially when it's heart-healthy like this brown bread. Perfect for your breakfast toast, sandwiches, or simply with a smear of butter and jam. Give kids a healthier alternative and watch them grown stronger.
The smell of bread at home is the most inviting when you have guests especially if you make it homemade. This whole wheat bread is a very easy recipe. It never goes to waste because you can use it to make toast, for your sandwiches and if you have stale bread, pulse it in the food processor for fresh bread crumbs.
The smell of bread at home is the most inviting when you have guests especially if you make it homemade. This whole wheat bread is a very easy recipe. It never goes to waste because you can use it to make toast, for your sandwiches and if you have stale bread, pulse it in the food processor for fresh bread crumbs.
Equipment /Tools
- Mixing bowl
- Spatula
- Baking tray
- Oven
Ingredients
- 2 ¼ teaspoon (7 g) Instant dry yeast (or 21 g fresh yeast)
- 1½ cup (300 ml) Water warm (110F)
- 1 tablespoon Honey or sugar
- 3 cups (360 g) Whole wheat flour
- 2 cup (250 g) All-Purpose Flour maida
- 5 tbsp (70 g) Butter soft
- 1 tablespoon Salt
- ½ cup AP Flour for kneading
Egg wash
- ½ Egg
- 2 tablespoon Water
Instructions
Proof the yeast
- Combine warm water, honey, and yeast in a bowl. Use a whisk to combine. Tip - the water must be barely warm, close to room temperature. If it's hot, it will kill the yeast and your bread won't rise)
- Set it aside for 5 minutes - until foamy. Tip (if it does not become foamy either the water was too hod so the yeast died or the yeast as expired - either start over or buy new yeast)
Knead the dough
- In a bowl combine both the flours and salt.
- Make a hollow in the center and pour the yeast mixture in
- Starting from the center out, bring the flour and yeast together.
- Use no more than ¼ cup extra flour if necessary. The dough must be soft and sticky
- Continue to knead on a lightly floured surface - the dough will become less sticky as you continue to knead - Knead for 3 minutes
- Then add the soft butter and knead for another 2 to 3 minutes. Now the dough will be soft, smooth and elastic with a slight stickiness.
Let the dough rise
- Place the dough in an oiled bowl and cover with a damp kitchen cloth.
- Leave to rise for one hour or until double in volume. Tip- You can also let the dough rise in the fridge overnight. Next day remove and let come to room temperature first.
Form the loaf (7 x 4 loaf pan)
- Transfer the dough to a lightly floured surface. Spread the dough into a rectangle (approximately to the length of the light pan)
- Roll the dough from one end to the other -like a jelly roll. Pinch the seams at the end.
- Place the rolled dough into the greased loaf pan seam side under
Proof the loaf
- Cover with a pan with a clean damp kitchen cloth - let proof for 30 to 45 minutes or until almost double in volume.
Bake the bread
- Preheat the oven at 200 C/ 390 F
- Prepare eggwash - combine half egg with 2 tablespoon water.
- Brush the top of the bread with egg wash and sprinkle with sesame seeds
- Use a sharp knife and cut some slashed on the top of the bread (this will allow steam to ascape)
- Place the loaf in the oven on the middle rack. Bake for about 20to 25 minutes or until the top is golden and the bottom sounds hollow.
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Nutrition Information
Calories: 163kcal | Carbohydrates: 26g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 565mg | Potassium: 128mg | Fiber: 4g | Sugar: 2g | Vitamin A: 125IU | Calcium: 21mg | Iron: 1mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? I'd love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov
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Dorelle Augustine
I've made this recipe twice now. Gets better with practice. Love that there are no preservatives. The bread tastes so good. I found that I needed to use more than 310ml of water. The dough was kind of hard, so I added about 100ml more of warm water to get it to that sticky consistency. It worked and baked beautifully.
Veena Azmanov
Happy you enjoyed this bread, Dorelle. Thank you for the feedback.