100% Whole Wheat Bread (Easy Greek Recipe) 🥖
Learn how to make a simple and easy whole wheat bread. This homemade bread recipe requires dry yeast (for ease) but you can also make it with sourdough if you're an experienced baker. It will surely earn a place among your favorite bread recipes.
Servings: 14 servings
Calories: 144kcal
Ingredients
- 4 cups whole wheat flour
- 2 ½ teaspoons active dry yeast
- 1 ¼ cups water warm but not hot
- 2 tablespoons olive oil extra virgin
- 2 tablespoons maple syrup or honey for non vegans
- 1 ½ teaspoon fine salt
- Oat flakes for the surface optional
Instructions
- Add the water, the honey (or maple syrup), the yeast and one tablespoon of the flour to a large bowl and mix to combine.Let the mixture stand for 10-15 minutes until foamy.
- Mix the rest of the flour and the salt in another bowl. Then, add the flour to the yeast mixture and stir with a wooden spoon until the flour absorbs all the liquid.No need to knead the mixture at this point, cover it with a wet towel and leave it in a warm place until tripled in volume.
- Knead the dough until it becomes soft and elastic. You can do this by hand or using a stand mixer using the dough hook. Your aim is to develop the gluten and the dough to be no more sticky.
- Add the olive oil and gently knead some more until combined. At this stage you can also add some chopped walnuts and raisins if you prefer.
- Shape the dough into two small loaves or a large one, and (optionally) brush it with some water and sprinkle over some oat flakes.
- Transfer the bread on a baking sheet lined with parchment paper, cover with a dump towel and let it at room temperature until doubled in size.Preheat your oven to 390°F (200°C).
- Score the surface of the loaf with a sharp knife and bake in the preheated oven for 30-35 minutes for two small loaves or for 50-55 minutes for 1 large loaf.Remove from the oven and let it cool on a rack before you slice it.
Video
Notes
Add-ins: For an utterly delicious bread, you can mix ¾ cups (80 grams) chopped walnuts and ½ cup (80 grams) raisins in the dough just before shaping the loaf.
Slow maturation: You can let the dough rise, and store it in the refrigerator overnight (this will enhance the taste of the bread). The next day, let it come to room temperature, shape the loaves, let them rise and double in volume and bake as instructed.
Better crust: You can throw a few ice cubes or place a small pan with boiling water in a corner of your oven. Alternatively, generously spray the loaves with water before baking. This provides steam which makes the bread more crusty.
Love baking bread? Don't miss this easy Greek barley bread! And if you're short of time, this Greek Yogurt Bread without yeast is a game changer...Â
Nutrition
Calories: 144kcal | Carbohydrates: 27g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 251mg | Potassium: 136mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 0.001mg | Calcium: 16mg | Iron: 1mg
