Homemade Whole Wheat Bread with Honey and Olive Oil
Equipment
- Mixing bowls One large for mixing and rising, and one small for activating the yeast.
- Wooden spoon or silicone spatula For mixing if you're going no-knead.
- Loaf pan (9x5 inch) Ideal for a classic whole wheat bread loaf shape. If you don’t have one, a cast iron skillet or even a baking sheet can work for a more artisan-style round loaf.
- Kitchen towel or plastic wrap To cover the dough while rising.
- Oven Preheated to 375°F.
Ingredients
Dry Ingredients
- 3 ½ cups whole wheat flour sifted
- 2 ¼ teaspoons active dry yeast one packet
- 1 ½ teaspoons salt
Wet Ingredients
- 1 ½ cups warm water about 110°F
- ¼ cup honey raw honey preferred for richer flavor
- ¼ cup extra virgin olive oil
Optional Add-ins
- 2 tablespoons ground flaxseed or chia seeds for extra fiber
- Rolled oats or sunflower seeds for topping
Instructions
Activate the Yeast
- In a small bowl, combine the warm water and honey. Stir until the honey dissolves. Sprinkle the yeast on top and let it sit for about 10 minutes until it gets frothy. This step ensures your yeast is alive and ready to rise.
Mix the Dough
- In a large mixing bowl, whisk together the whole wheat flour and salt. Make a well in the center and pour in the frothy yeast mixture and olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms. If the dough feels too dry, add a tablespoon of water at a time. Conversely, if it’s too wet, sprinkle in a bit more flour.
First Rise
- Cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 60–75 minutes, or until doubled in size.
Shape the Dough
- Lightly flour a surface and turn the dough out. Shape it into a log for a loaf pan or a round boule if you’re going for a whole wheat artisan bread vibe. Gently place it in your greased pan or on a parchment-lined baking sheet.
Second Rise
- Cover again and let it rise for another 30–40 minutes, until puffy and slightly risen above the pan.
Bake
- Preheat your oven to 375°F. Before baking, you can brush the top with olive oil and sprinkle with rolled oats or seeds for added texture. Bake for 35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
Cool and Slice
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This is crucial to prevent a gummy interior.