Classic Rustic Whole Wheat Bread
This Classic Rustic Whole Wheat Bread recipe is an easy and versatile way to fill your kitchen with the smell of freshly baked bread. Simple enough for beginners, this dough can be shaped into various forms, whether you prefer Italian loaves or long French baguettes. With a blend of whole wheat and all-purpose flour, this bread not only has a hearty texture but also offers added nutrition. Perfect for sandwiches, toasting, or simply enjoying with your favorite spread, this recipe yields multiple servings, making it great for gatherings or meal prep. Plus, the method encourages multiple rises to develop flavor and texture, giving you a truly artisanal loaf without the fuss of advanced techniques.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Warm Water
3 cups (warmed to about 110°F)
Sugar
1 tablespoon (granulated)
Active Dry Yeast
1 tablespoon (active)
Salt
1 tablespoon (heaping)
All-Purpose or Bread Flour
7 cups (divided (4 cups for initial mix, 3 cups for mixing))
Instructions
1
In a large mixing bowl, combine warm water (about 110°F), sugar, and active dry yeast. Let this mixture sit for about 5-10 minutes, or until it becomes foamy, indicating that the yeast is active.
2
Once the yeast is proofed, add 4 cups of flour to the bowl and mix until well combined. Allow this mixture to rest for 15 minutes; this helps to activate the gluten.
3
Using a stand mixer with a dough hook, gradually incorporate the remaining flour into the dough mixture, 1 cup at a time, until the dough forms a smooth ball that pulls away from the sides of the bowl. This should total about 7 cups of flour.
4
Knead the dough either by hand or using the mixer for about 5-10 minutes, or until it becomes smooth and elastic.
5
Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm area until it doubles in size, approximately 1 hour.
6
After the first rise, punch down the dough to release the air. Let it rise again for another hour until doubled.
7
Divide the dough into portions (you can make 3 Italian-style loaves or about 5 long French loaves). Shape the dough as desired.
8
Let the formed loaves rise for a final time for 30-45 minutes. Preheat the oven to 400°F (200°C).
9
Before baking, use a sharp knife to make slashes on the tops of the loaves; this will help the bread expand while baking.
10
Bake in the preheated oven for about 30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this bread recipe?
The recipe is for Classic Rustic Whole Wheat Bread.
How much water is required for this recipe?
The recipe requires 3 cups of warm water.
What should the temperature of the water be?
The water should be warmed to approximately 110°F.
What type of yeast is used in this recipe?
This recipe uses 1 tablespoon of active dry yeast.
How long should the yeast mixture sit to proof?
The yeast mixture should sit for about 5-10 minutes until it becomes foamy.
How much sugar is included in the bread?
One tablespoon of granulated sugar is used.
How many cups of flour are used in total?
The recipe uses approximately 7 cups of flour in total.
Why is the flour added in stages?
Four cups are added initially and allowed to rest to help activate gluten before the remaining 3 cups are incorporated.
How long should the initial flour and yeast mixture rest?
The initial mixture should rest for 15 minutes.
What is the recommended amount of salt?
The recipe calls for 1 heaping tablespoon of salt.
Can I use a stand mixer for this recipe?
Yes, a stand mixer with a dough hook is recommended for incorporating flour and kneading.
How long should I knead the dough?
You should knead the dough for about 5-10 minutes until it becomes smooth and elastic.
What is the duration of the first rise?
The dough should rise in a warm area for approximately 1 hour or until it doubles in size.
Is there a second rise required?
Yes, after punching down the dough, it needs a second rise of another hour until it doubles again.
How many Italian-style loaves does this recipe make?
You can divide the dough to make 3 Italian-style loaves.
How many French-style loaves can be made?
The recipe can yield about 5 long French-style loaves.
How long is the final rise after shaping?
The formed loaves should rise for a final 30-45 minutes.
What oven temperature is needed for baking?
The oven should be preheated to 400°F (200°C).
What should I do to the loaves right before putting them in the oven?
Use a sharp knife to make slashes on the tops of the loaves to help them expand while baking.
How long does the bread need to bake?
The bread should bake for about 30 minutes.
How can I tell if the bread is finished baking?
The loaves are done when they are golden brown and sound hollow when tapped on the bottom.
Is this recipe suitable for beginners?
Yes, it is described as simple enough for beginners to achieve artisanal results.
What kind of flour is best for this bread?
You can use either All-Purpose or Bread flour for this recipe.
What are some recommended uses for this bread?
It is perfect for sandwiches, toasting, or enjoying with your favorite spread.
Does this recipe include whole wheat flour?
Yes, according to the description, it uses a blend of whole wheat and all-purpose flour for a hearty texture.
What tags are associated with this recipe?
Tags include bread, yeast bread, whole wheat, italian bread, french bread, homemade, baking, easy recipe, and artisan bread.
How many ingredients are in this recipe?
There are 5 main ingredients: water, sugar, yeast, salt, and flour.
Should the bowl be greased for the rising process?
Yes, the dough should be placed in a greased bowl to rise.
What is the texture of the bread?
The bread has a hearty texture with a rustic, artisanal feel.
How do you activate the gluten in the dough?
Gluten is activated by allowing the initial flour and yeast mixture to rest for 15 minutes and then kneading the dough for 5-10 minutes.