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What an irresistible aroma spreads in the kitchen when baking this whole wheat bread! Then, when you have tasted a piece of it, you will also be enchanted by its spicy taste. With its crispy crust and moist crumb, whole wheat bread tastes heavenly delicious.
It is very easy to make with four ingredients and little yeast. A detailed whole wheat bread recipe with exact quantities and step-by-step instructions can be found here at the bottom.
Enhance with nuts and seeds
You can refine the yeast dough for the whole wheat bread with different chopped nuts, with kernels or seeds, depending on your preferences. For example, mix in sunflower seeds. Or add some oatmeal to the dough.
Just note that some seeds might absorb a lot of liquid. In this case, you will probably need less flour for the dough.
Little yeast – long rising time
For this whole wheat bread recipe you need very little yeast. I prepared the dough with 3 g fresh yeast. Left alone for a longer period of time, it can still rise very well with the small amount of yeast.
The long time the bread also develops its full aroma and gets more flavor. Such bread is also well tolerated and more suitable for people with digestive problems.
Rising time depends on room temperature
I simply let the yeast dough for whole wheat bread rise in the kitchen. Depending on the room temperature, the rising time can vary. For example, my dough took 8 hours to rise.
If your kitchen is a bit colder, the yeast dough may need to rise a bit longer, about 10 hours. If it’s fairly warm in the room, it might rise faster, perhaps in 7 hours.
If the dough has rested enough, it needs to more than double in quantity. Also, fermentation bubbles will then form throughout the yeast dough. You can see the bubbles very well if you let the dough rise in a large glass bowl.
However, you cannot let the yeast dough rise “indefinitely”. Because it can also “overripe” in the process. As soon as you see that the dough starts to collapse slightly, it is the last time to process it.
Let the dough rise in the refrigerator
Instead of room temperature, you can let the yeast dough for whole wheat bread rise in the refrigerator. Then it needs more time to mature. You should give it about 24 hours in the refrigerator to rise. The last two hours you let the dough rest at room temperature, so that it can warm up before baking.
Dry yeast instead of fresh yeast
I made the dough for my whole wheat bread with fresh yeast. You can use dry yeast just as well. But then you need a smaller amount of it. Instead of 3 g fresh yeast you use 1 g dry yeast for the recipe below. Otherwise, the preparation of the dough is the same as with fresh yeast.
Use a baking pan
I simply baked the whole wheat bread on a baking sheet. However, you can also use a heat-resistant baking pan that can withstand high temperatures for this. Then let it heat up in the oven while you preheat it, and then carefully transfer the dough to the hot baking pan.
A cast iron pot, for example, is great for baking the bread. You can also bake it in a suitable loaf pan. Note that depending on your baking pan, the baking time given here in the recipe may vary.
For breakfast, lunch or as a snack
You can enjoy the homemade whole wheat bread for breakfast. Serve it with different spreads or toppings. For example, it tastes delicious with the carrot lox or vegan tuna sandwich spread.
The topped whole wheat bread is also perfect as a snack in between meals. You can conveniently take it with you on the go, including to work, university or hiking. You can also pack it for your children at school.
A piece of freshly baked whole wheat bread tastes just as delicious with a warm soup, a warm main course or with a salad. So you can serve it for lunch or dinner.
This whole wheat bread is
- with crispy crust,
- with moist and soft crumb,
- very tasty,
- easy to make with 4 ingredients,
- ideal with spreads, bread toppings or with soups.
Whole wheat bread recipe with 4 ingredients
For the whole wheat bread recipe that you will find here below, you need only four ingredients. These are whole wheat flour, water, yeast and salt.
The recipe is very simple. You knead all the ingredients into a soft dough. When it has risen, you shape it into bread and bake it. That’s it.
However, you must allow enough time for the dough to rise. Because it needs about 10 hours to ripen. In this time you can devote yourself to other tasks and of course you don’t have to stand in the kitchen all the time.
How to make whole wheat bread: tips and tricks
- The amount of flour given in the recipe may vary. Add flour in batches until you get a soft, sticky dough. It should not be dry, but also not too mushy.
- Adjust the amount of salt to taste.
- You can use dry yeast instead of fresh yeast. For the recipe below you will need 1 g of it.
- Depending on how warm it is in your kitchen, the dough may need a little more or less time to rise. It should have increased in volume significantly. In addition, fermentation bubbles should have formed throughout the dough.
- If you want to bake the bread in a baking pan, heat it while preheating the oven and then carefully transfer the dough to the hot baking pan.
- In order for the whole wheat bread to get a crispy crust, you should bake it in a preheated oven at a high temperature.
Have you made whole wheat bread according to this recipe? I’m looking forward to your results, your star rating and your comment here below on how it turned out and tasted.
Looking for more bread recipes? Try some more:
- How to make baguette: best recipe for French white bread sticks
- How to make baton “Nareznoy” – recipe for Soviet oval white bread
- How to make naan bread vegan: recipe for Indian flatbread
- Russian flatbread vegan – recipe with 4 ingredients
- How to make kebab bread – vegan recipe for Turkish pita bread
Whole wheat bread
- approx. 620 g whole wheat flour
- 460 ml water cold
- 3 g fresh yeast
- 15 g salt
- water for the work surface
- whole wheat flour for the work surface
- Dissolve fresh yeast in cold water.
- Add salt and flour in portions and knead into a soft sticky dough. Knead the dough for about 5 - 7 minutes.
- Put the dough on a work surface moistened with cold water and spread it out into a square with your hands, moistening your hands with water as you go. Fold each side of the square in turn toward the center, return the resulting packet to the mixing bowl with the folded sides facing down, and let it rise, covered, at room temperature for about 8 hours. The dough should have more than doubled in volume and formed fermentation bubbles during this time.
- Then return the dough to a work surface moistened with water, spread it out, fold it several times, and let it rise in the mixing bowl, covered, at room temperature for another 2 hours.
- Preheat the oven together with the baking tray to 240 °C top and bottom heat.
- Now form the dough into a ball on a floured work surface and roll it in flour. Carefully place the dough ball on the hot baking tray with the end facing upwards and bake the bread at 240 °C for the first 15 minutes, then cover it with baking paper, switch the oven to 210 °C and bake it for another 25 minutes.
- The amount of flour indicated may vary. Add flour in portions only until you get a soft sticky dough. It should not be dry, but not too mushy either.
- Depending on how warm it is in the kitchen, the dough may take a little more or less time to rise.
- Note the detailed tips and tricks for making the whole wheat bread at the top of the post.