Whole Wheat Bread (Bread Machine)
I am not a huge fan of whole wheat bread but this one doesnt taste like your typical whole wheat bread. This makes a 2 pound loaf. I use King Arthur Flour (all-purpose) in my machine -- not bread flour -- and it comes out perfect for all the doughs I make. I guessed on baking time since it is different depending on how you bake it.
I am not a huge fan of whole wheat bread but this one doesnt taste like your typical whole wheat bread. This makes a 2 pound loaf. I use King Arthur Flour (all-purpose) in my machine -- not bread flour -- and it comes out perfect for all the doughs I make. I guessed on baking time since it is different depending on how you bake it.
- Carbohydrate 31.990149364446 g
- Cholesterol 4.54192708095695 mg
- Fat 2.33229185810534 g
- Fiber 2.49331590733416 g
- Protein 5.88901339537473 g
- Saturated Fat 1.0935996124669 g
- Serving Size 1 1 slice (68g)
- Sodium 16.3973287921073 mg
- Sugar 29.4968334571118 g
- Trans Fat 0.369615561775586 g
- Calories 171 calories
Step-by-step
- Add ingredients to your machine in the order the manufacturer suggests ~ with mine I start with liquids and end with yeast.
- Select whole grain cycle if you have one or the basic white bread cycle.
- I usually just make the dough in the machine (on the dough cycle), put it in a greased 9x5 bread pan, and bake at 350º until the loaf sounds hollow when tapped.
My Unexpected Love Affair with Whole Wheat Bread
I'll be honest, I've never been a huge fan of whole wheat bread. The dense texture, that slightly bitter aftertaste... it just wasn't my thing. I preferred the soft, fluffy lightness of white bread. But then, something changed. Maybe it was a growing awareness of the nutritional benefits, or perhaps a desire to incorporate more whole grains into my diet. Whatever the reason, I decided to give whole wheat bread another try, and I'm so glad I did! This recipe, using my trusty bread machine, has completely changed my perspective.
This recipe isn't just about making bread; it's about embracing a healthier lifestyle without sacrificing flavor. I've perfected a method that produces a loaf that’s surprisingly light and moist, without the typical whole wheat heaviness. It's a perfect blend of wholesome goodness and satisfying taste, a testament to the fact that healthy eating doesn’t have to be a compromise.
The key, I discovered, lies in the balance of ingredients. I use a combination of whole wheat flour and all-purpose flour—the all-purpose helps keep the texture light and airy, preventing that dense, gummy consistency that often plagues whole wheat loaves. And, as a self-proclaimed bread machine enthusiast (I own a King Arthur Flour brand – a perfect addition to any housewife’s kitchen tools!), the machine does all the hard work. I simply add the ingredients, press a button, and voilà! A perfectly risen, golden-brown loaf emerges, ready to be sliced and enjoyed.
Making this bread has become a regular part of my routine, a comforting ritual that starts my day. The aroma alone is enough to make my kitchen feel warm and inviting. The slightly sweet taste of the honey complements the earthiness of the whole wheat flour beautifully. This recipe isn't just about making bread; it's about creating a sense of home and well-being. It's a simple pleasure that elevates even the most mundane day.
I often find myself sharing this loaf with friends and family, watching their faces light up with surprise as they take their first bite. "This doesn't taste like whole wheat bread!" is the common refrain, a comment that fills me with immense satisfaction. The recipe has become a conversation starter, a point of connection with others, a way to share a small piece of my everyday life. And that, my friends, is far more rewarding than any commercially baked loaf could ever be. It's a testament to the simple joys of home baking and the transformative power of a well-loved recipe.
Beyond its deliciousness, this bread is remarkably versatile. It's perfect for toast, sandwiches, or simply enjoyed on its own with a smear of butter or your favorite spread. I often use it to make French toast, and believe me, the results are amazing. The rich flavor and satisfying texture make it a breakfast treat that's hard to resist. This whole wheat bread is much more than just a staple; it's a delicious and healthy addition to my daily diet, and I'm confident it will become a treasured addition to yours as well.
So, I urge you, give this recipe a try. It’s simple to follow, requires minimal effort, and the rewards are well worth it. You’ll find yourself surprised and delighted by how delicious and easy it is to make truly wholesome bread at home.
