Simple and Nutritious Whole Wheat Bread
This no-fuss whole-wheat bread loaf is perfect for beginners, requiring no kneading, shaping, or prior baking experience. Start the recipe in the morning, and you’ll have a warm, freshly baked loaf ready for breakfast in just a few hours. Ensure your yeast is active by watching for it to froth in the molasses-water mixture; if there’s no reaction, the yeast is likely inactive, and you should try again with fresh yeast.
Adding Flavor and Texture
For those who enjoy seeded bread, feel free to incorporate sunflower, poppy, sesame, or a mix of these seeds into the dough, and sprinkle some on top before letting it rise. There’s no need to adjust the recipe if you add these seeds. Unlike many bread recipes that suggest waiting until the loaf cools completely before slicing, this one is best enjoyed warm with a generous spread of Irish butter, as Clare de Boer prefers.
Ingredients
- 4 cups/450 grams whole-wheat flour, preferably stone-ground
- 1 teaspoon kosher salt (like Diamond Crystal) or ½ teaspoon coarse kosher salt
- 1 tablespoon molasses or treacle
- 2½ teaspoons active dry yeast
- 1 teaspoon canola or another neutral oil, for greasing
- 1 tablespoon sesame or poppy seeds or a combination (optional)
Nutritional Information
Per serving (6 servings):
- 285 calories
- 3 grams fat
- 0 grams saturated fat
- 0 grams trans fat
- 1 gram monounsaturated fat
- 2 grams polyunsaturated fat
- 58 grams carbohydrates
- 9 grams dietary fiber
- 3 grams sugars
- 11 grams protein
- 192 milligrams sodium
Note: Nutritional information is an estimate by Edamam based on the ingredients and preparation method and is not a substitute for professional nutritional advice.
Preparation Steps
- Mix Dry Ingredients: Combine the flour and salt in a large bowl.
- Activate the Yeast: In a liquid measuring jug or small bowl, mix the molasses with 5 fluid ounces/150 milliliters of lukewarm water. Add the yeast and let it sit in a warm spot for about 5 minutes, or until it forms a frothy layer.
- Prepare the Pan: Grease a 5-by-8-inch loaf pan with oil and line the bottom and long sides with parchment paper to create a sling for the bread.
- Combine Ingredients: Pour the activated yeast mixture into the flour. Measure 10 fluid ounces/275 milliliters of tepid water into the jug, scraping and stirring any leftover yeast into the water, then pour this into the flour mixture.
- Form the Dough: Combine the flour and liquid using your hand or a spoon. The dough will be too wet to knead. Transfer the dough into the prepared loaf pan. Optionally, sprinkle sesame or poppy seeds on top.
- Let the Dough Rise: Place the pan in a warm spot, like near the stove. Cover the pan with a dishcloth, ensuring it doesn’t touch the dough, and let the dough rise until it reaches the top of the pan, which should take 15 to 25 minutes. During this time, preheat the oven to 450 degrees with a rack in the center.
- Bake the Bread: Once the dough nearly reaches the top of the pan, remove the dishcloth and place the loaf on the center rack in the oven.
- Adjust Temperature and Continue Baking: Bake for 20 minutes, then lower the oven temperature to 400 degrees. Continue baking for an additional 30 minutes or until the top is nicely browned.
- Finish Baking: Remove the pan from the oven and gently take the loaf out of the pan, using a knife around the edges if necessary, and holding the hot loaf with oven mitts or a clean dish towel. Discard the parchment paper, remove any loose seeds, and return the loaf—upside down—to the oven, directly on the center rack. Bake for another 10 minutes, or until the loaf sounds hollow when tapped on the bottom.
- Cool and Serve: Allow the loaf to cool on a rack for 10 minutes before slicing. The loaf can be stored well-wrapped at room temperature for up to 3 days.
Enjoy Your Homemade Bread
This rustic whole wheat bread is not only easy to make but also packed with nutrients and flavor. Enjoy it warm, straight from the oven, with a pat of butter or your favorite spread for a wholesome treat.