I am so pleased to share my go-to whole wheat bread recipe you all today! It is wonderfully soft in the middle with a perfectly crunchy crust. Plus, it’s super filling and barely even tastes like whole wheat bread!😜
Thanks to a contest winner from tasteofhome.com for sharing this multigenerational treat:
The recipe is written to make two loaves, but we never really have the need for two, so we cut the recipe in half. So to save you the math:
- 1 1/8 tsp. active dry yeast
- 1 1/2 c. warm water
- 1/4 c. + 2 TBSP canola (or vegetable) oil
- 2 TBSP sugar
- 2 TBSP molasses
- 1/2 TBSP salt
- 3 1/2 c. all-purpose flour
- 1 1/2 c. whole wheat flour
Rising and baking times are the same.
The only downside is that you can’t make it in the bread machine.😭 (If anyone figures out how please tell me!) But a stand mixer with a dough hook attachment takes A LOT of the work out of it. If you make a lot of bread/dough on a regular basis, I would highly recommend getting one! And it doesn’t have to be a fancy Kitchen Aid— you can pick a good one up on Amazon for about $50!🤑
Try serving this with chow mein casserole—it’s an awesome complement!
Happy bread baking!🥰