Many of you love my classic bread loaf recipe and I wanted to give you the option to make a wholewheat bread loaf, with higher fibre content and as delicious. The crumb is really soft and it’s a very good bread to make if you’ve never made bread before.
Just above this paragraph, you will see a YouTube video where I teach how to make basic white bread. I recommend that you watch it if you’re not familiar with the processes behind using yeast. The recipe for this wholewheat bread loaf is almost the same as this one and the procedure is the same so it will come in handy if you have any doubts. This new recipe uses half wholewheat and half white flour. This is a good proportion to keep the crumb airy and soft. If you use more wholewheat flour than that it will become increasingly denser. This is because wholewheat flour has less gluten percentage than white. Gluten is made up of two proteins that are intertwined and it gives bread and baked good, in general, their structure.
I added sunflower seeds to this bread but it’s optional. You can replace them with other seeds or add more types. Use flax seeds, poppy seeds, sesame seeds, whatever you like. You can also add nuts or dried fruits. It just depends on your creativity and what you like to eat because this dough is very versatile. You could even add turmeric, oregano, paprika, garlic powder, etc. If you like to make bread, I recommend that you go see the bread section here on the blog.
Isn’t toasted bread the best? I just love a classic buttered toast. But of course, sometimes I want something different and I’ll go for poached eggs, scrambles eggs, or top it with avocado. I just love breakfasts and brunches and can never resist the opportunity to organize one. You can definitely check out the breakfast and brunch section on the blog as well!
Ingredients
For the dough
- 190 g all-purpose flour
- 190 g wholewheat flour
- 30 g sugar
- 1 tsp salt
- 11 g instant yeast or 44g of fresh yeast or 22g of active dry yeast. See note for method of use.
- 20 g unsalted butter melted and cooled to room temperature
- 225 ml lukewarm water
- 4 tbsp sunflower seeds, peeled optional
To paint and garnish the bread
- 2 tbsp milk
- rolled oats to garnish optional
Instructions
For the dough
- Put everything in a stand mixer bowl and use the hook accessory to knead it for 15-20min or until it passes a window test. You can also knead by hand. To see it it passes a window test you take a small section of dough and stretch it from the sides gently. If you can see the light on the other side without it breaking then you’ve kneaded enough.
- Put the dough in a clean bowl, cover it with a kitchen cloth and let proof in a warm spot until it doubles its size (40min – 1 hour).
- Roll out the dough on a lightly flour-dusted surface to the length of the pan. Roll it on itself, keeping the length of the pan. Then it goes inside a lightly oiled pan to proof.
- Proof covered by a kitchen towel in a warm spot for another 40min-1 hour or until it doubles in size.
- Paint with the milk garnish with rolled oats (optional)
- Bake in a preheated oven at 180°C/350°F for 45min.
Notes