White Wheat Bread
This fluffy and flavorful white wheat bread is the perfect balance of whole wheat nutrition and classic white bread comfort. It's easy to make with minimal hands-on time and yields two beautiful loaves ready for sandwiches, toasting, or simply enjoying with a pat of butter.
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Loaf pans (2, 8.5x4.5 inch)
- Bread knife
Ingredients
- 3 1/2 cups white whole wheat flour
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons honey OR Sugar 1 ½ tablespoon
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons olive oil OR Canola Oil, Vegetable Oil etc
- 1 1/2 cups lukewarm water 105-115°F
Instructions
- Combine dry ingredients: In the large mixing bowl, whisk together the white whole wheat flour, yeast, and salt.
- Activate yeast: Stir in the honey and olive oil, followed by the lukewarm water. Let the mixture sit for 5-10 minutes until the yeast is foamy and active.
- Knead dough: If using a stand mixer, attach the dough hook and knead the dough on medium speed for 5-7 minutes, or until smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes, adding more flour as needed to prevent sticking.
- First rise: Place the dough in a greased bowl, cover it with the plastic wrap or a damp kitchen towel, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Shape loaves: Punch down the dough and divide it in half. Gently shape each half into a loaf and place them in greased loaf pans. Cover loosely with plastic wrap or a damp towel and let rise for another 45-60 minutes, or until the dough reaches the rim of the pans.
- Preheat oven and bake: Preheat oven to 375°F (190°C). While the oven preheats, brush the tops of the loaves with a little water. Bake for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the bread from the oven and let it cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
You can substitute instant yeast for active dry yeast, but omit the 5-10 minute activating step.
For a sweeter bread, add 1/4 cup more honey.
For a richer flavor, substitute 1 tablespoon of olive oil with melted butter.
Store leftover bread at room temperature for up to 3 days or in the freezer for up to 2 months.