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Whole Wheat Bread Dough Recipe
Once you've mastered white bread, try baking with whole wheat flour. Whole wheat bread has a heartier texture, a slightly nutty flavor, and introduces kids to baking with whole grains.
Ingredients
Proof the Yeast
- 1 tablespoon active dry yeast
- 1/4 cup warm water
- Pinch of sugar
For the Dough
- 2 cups warm water
- 1/4 cup vegetable oil
- 1 tablespoon salt
- 1/3 cup honey or brown sugar
- 1 cup all-purpose flour
- 3-4 cups whole wheat flour
Directions
- Combine the yeast, warm water, and a pinch of sugar in a measuring cup. Let stand until foamy, about 5-10 minutes.
- Meanwhile, stir together the warm water, oil, salt, honey (or brown sugar), and white flour in a large mixing bowl.
- Add the proofed yeast mixture.
- Gradually mix in the whole wheat flour until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- Place the dough into a lightly oiled bowl, cover, and allow it to rise until doubled in size.
- Divide the dough in half and shape into two loaves or several rolls.
- Cover and let rise again for 20-30 minutes.
- Bake at 350 F for about 30 minutes, or until the loaves sound hollow when tapped. Rolls and breadsticks will bake more quickly.
Whole Wheat Baking Tip
Whole wheat flour absorbs more liquid than white flour, so the dough may feel firmer. If it becomes too dry while mixing, add a teaspoon or two of warm water until the dough feels soft and easy to knead.
Whole Grain Learning
This recipe is a wonderful opportunity to teach children about whole grains, fiber, and the nutritional differences between whole wheat and white flour. Compare the color, texture, and flavor of each loaf after baking.
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