Soft Whole Wheat Bread (Using Hard White Wheat Berries)
Introduction
This Soft Whole Wheat Bread is light, fluffy, and packed with wholesome flavor.
Compare with traditional whole wheat bread, it has a mild, slightly sweet taste — perfect for sandwiches, toast, or breakfast rolls.
Ingredients
| Ingredient | Amount |
|---|---|
| Hard white wheat berries (to grind) | 3 cups (makes ~4½ cups flour) |
| Warm water (about 43°C / 110°F) | 1½ cups |
| Active dry yeast | 2¼ teaspoons (1 packet) |
| Honey or maple syrup | 3 tablespoons |
| Olive oil or butter | 3 tablespoons |
| Salt | 1½ teaspoons |
| Optional | 1 tablespoon vital wheat gluten (for extra softness) |
Instructions
-
Grind the wheat berries:
Use a grain mill to grind the hard white wheat berries into fine whole wheat flour. -
Activate the yeast:
Combine warm water, honey, and yeast. Sit for 5–10 minutes until foamy. -
Mix the dough:
In another bowl, combine freshly ground flour, salt, and oil. Add the yeast mixture and stir until a dough forms. -
Knead:
Knead for about 8–10 minutes (by hand or with a mixer) until the gluten is activated. -
First rise:
Place the dough in a greased bowl, cover, and let rise for 60–90 minutes, until doubled in size. -
Shape and second rise:
Punch down the dough, shape into a loaf, and place in a greased 9x5-inch pan. Let rise for another 30–45 minutes. -
Bake:
Preheat the oven to 375°F (190°C). Bake for 30–35 minutes until golden brown and hollow-sounding when tapped. -
Cool and serve:
Cool on a wire rack for at least 30 minutes before slicing.
Serving Suggestions
-
Spread with butter and honey for a rustic breakfast
-
Use for sandwiches — soft yet hearty
-
Toast and top with avocado, eggs, or nut butter
💡 Tips
-
Freshly milled flour can gives the best flavor and nutrients.
-
For extra softness, you can replace ¼ cup water with warm milk.
-
Store at room temperature for up to 3 days, or freeze slices for longer storage.
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