Easiest Whole Wheat Bread

Total Time
1hr 25mins
Prep 50 mins
Cook 35 mins

Lets just say that if I can make this anyone can! A delicious soft wheat bread that even my kids enjoy. I got this recipe from a food storage class that I attended. The sample that I tasted gave me hope that I can make a delicious wheat bread too. Lemon juice in the recipe gives the bread a light and fine texture and gluten provides elasticity and strength and helps to retain moisture. This is an adapted recipe by a lady by the name of Jamie Rasmussen.*If you can use wheat flour that comes from "Soft White Wheat" instead of "Hard Red Wheat" the results will be a lighter color bread and an even more tender crumb.

Ingredients Nutrition

Directions

  1. Mix together the first three ingredients in mixer with dough hook.
  2. Add water all at once and mix for one minute; cover and let rest for 10 minutes.
  3. Add salt, oil honey or sugar and lemon juice and beat for one minute or until combined.
  4. Add last flour, 1 cup at a time beating between each cup.
  5. Beat for 6 to 10 minutes until dough pulls away from the sides of the bowl.
  6. This makes a very soft dough.
  7. Preheat oven for 1 minute to lukewarm and turn off.
  8. Turn dough out onto oiled surface; divide and shape into loaves and place in oiled bread pans.
  9. Let rise in warm oven 10-15 minutes or until dough reaches top of pan (for some reason this about a half hour for me).
  10. Do not remove bread from oven; turn oven to 350 and bake for 30 to 35 minutes.
  11. Remove from pans and cool on racks.
Most Helpful

5 5

This bread is very good. Very moist & a bit chewy. I sprayed my loaves w/ water & sprinkled them w/ oats, & sunflower seeds before baking. Thanks for the post.

5 5

This is my go-to bread recipe. My family loves it and we don't buy bread anymore. Thanks!

5 5

Given that I've now made this bread on a weekly basis for the last six months, it's about time I rate it! This is by far the tastiest and most fail-proof whole wheat bread I've ever tried. It's incredibly light and fluffy. Slight changes: I use 1.33 units for one 9x5 pan, I use 1/4 cup of vital wheat gluten, and I let it rise for 30 mins. in a bowl before I transfer it to the loaf pan, where I let it rise another 30 before baking. Thanks Ridgely!