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whole wheat bread loaf

Wholewheat bread loaf

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Course: Breakfast, Brunch, Tea Time
Cuisine: Medium
Prep Time: 30 minutes
Cook Time: 20 minutes
Proofing time: 1 hour 20 minutes
Total Time: 2 hours 10 minutes
Servings: 500 g bread - 1 pan 22x11cm
Author: Lorena Salinas from Cravings Journal

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

** If you're using dry or fresh yeast you need to first dissolve it in the lukewarm water along with the sugar and let it rest for 10min. If you don't see any foam forming on the water surface that means the yeast is dead and you need to discard it. After this time you can add it with the rest of the ingredients for kneading.
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