Crusty Whole Wheat Bread
Crusty Whole Wheat Bread
Ingredients
For the Bread Dough
- 1 1/2 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 3 1/2 cups whole wheat flour, plus more for dusting
- 1 1/2 teaspoons salt
For Baking
- as needed cornmeal, for dusting baking sheet
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and honey. Let it sit for 5-10 minutes until foamy.
⏱️ 10 min
- 2
Add the whole wheat flour and salt to the yeast mixture. Mix with a wooden spoon or dough whisk until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. Add small amounts of flour if the dough is too sticky.
⏱️ 10 min
- 4
Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
⏱️ 75 min
- 5
Preheat your oven to 400°F (200°C). Lightly dust a baking sheet with cornmeal.
⏱️ 5 min•🌡️ 400
- 6
Punch down the risen dough and shape it into your desired loaf shape (round or oblong). Place the shaped dough on the prepared baking sheet.
⏱️ 5 min
- 7
Bake for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
⏱️ 30 min•🌡️ 400
- 8
Let the bread cool completely on a wire rack before slicing and serving.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Crusty Whole Wheat Bread
Ingredients
For the Bread Dough
- 1 1/2 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 3 1/2 cups whole wheat flour, plus more for dusting
- 1 1/2 teaspoons salt
For Baking
- as needed cornmeal, for dusting baking sheet
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and honey. Let it sit for 5-10 minutes until foamy.
⏱️ 10 min - 2
Add the whole wheat flour and salt to the yeast mixture. Mix with a wooden spoon or dough whisk until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. Add small amounts of flour if the dough is too sticky.
⏱️ 10 min - 4
Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
⏱️ 75 min - 5
Preheat your oven to 400°F (200°C). Lightly dust a baking sheet with cornmeal.
⏱️ 5 min•🌡️ 400 - 6
Punch down the risen dough and shape it into your desired loaf shape (round or oblong). Place the shaped dough on the prepared baking sheet.
⏱️ 5 min - 7
Bake for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
⏱️ 30 min•🌡️ 400 - 8
Let the bread cool completely on a wire rack before slicing and serving.
⏱️ 60 min