Wholemeal bread, also known as whole-wheat bread, has been a staple of the American diet since precolonial times. Whole-wheat flour, milled from the entire wheat kernel, is lower in gluten than all-purpose flour and results in a denser, heavier loaf. Homemade whole-wheat bread is high in fiber and complex carbohydrates for energy, and contains no preservatives or high-fructose corn syrup like many commercial brands. Leave plenty of time for the loaves to rise for the fluffiest, best-tasting bread. This heritage method makes hearty slices for sandwiches, toast and more.
Step 1
Test the water's temperature with your hand: it should feel warm but not hot. Add the warm water, yeast, salt, oil and honey to the bowl of the stand mixer. Stir with the rubber spatula or a whisk to combine the ingredients.
Step 2
Let the yeast proof until the mixture appears creamy and tiny bubbles dot the surface, about five minutes. It will elicit a rich, beer-like aroma.
Step 3
Add a cup of whole-wheat flour and stir to combine the ingredients. Attach the bread hook to the mixer, lower the mixing head, and turn it on "Low" speed. Continue adding flour gradually until the dough is formed around the hook. The dough will be slightly more moist that regular bread dough.
Step 4
Turn off the mixer and let the dough rest for 10 minutes in the bowl.
Step 5
Turn the dough onto a floured work surface. Knead the dough until it's smooth and satiny, about 10 minutes, then form it into a ball. Spray the large clean bowl with olive oil and place the dough inside, turning it to coat the surface with oil.
Step 6
Cover the bowl with plastic wrap and let the dough rise in a draft-free area until it's doubled in size, about 90 minutes to two hours.
Step 7
Punch the dough down to remove large air bubbles. Split the dough gently into four equal portions, shaping them into loaves. Spray the four loaf pans with olive oil and place one loaf in each pan. Cover the pans loosely with plastic wrap and let the dough rise again until it has doubled in size, about 45 minutes.
Step 8
Preheat the oven to 450 degrees Fahrenheit. Place the loaves in the hot oven and reduce the temperature to 350 degrees. Toss a small cupful of water into the oven, avoiding the hot light bulb, to create steam. Close the oven door quickly.
Step 9
Bake the loaves for 45 to 60 minutes, or until they sound hollow when tapped. Remove the loaves from the pans and cool them on a wire rack.
Tips and Warnings
- Let the loaves cool completely before slicing them.
- Keep yeast fresh by storing it in the refrigerator. Old or stale yeast yields heavy, tasteless loaves.
Things You'll Need
- 4 cups warm water
- 2 packages dry yeast
- 1 tbsp. salt
- 1/4 cup vegetable oil
- 1/2 cup honey
- Stand mixer
- Rubber spatula
- Bread-hook attachment
- 8 cups whole-wheat flour
- Large bowl
- Olive-oil spray
- Plastic wrap
- 4 loaf pans
- Wire rack
References
- "The New York Times Heritage Cookbook;" Jean Hewitt; 1972
- "The Essential Vegetarian Cookbook;" Diana Shaw; 1997
- Wheat Foods Council: Types of Wheat Flour, an Easy-to-Reference Guide for Home Bakers
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