Whole Wheat Bread

Ingredients

• 1 tsp neutral oil – for greasing bowl
• 1 tsp neutral oil – for greasing pan
• 1.5 cups water – warm (105–115°F)
• 2 tbsp honey
• 3.5 cups whole wheat flour
• 2.25 tsp instant yeast
• 2 tsp fine salt
• 2 tbsp neutral oil

Instructions

1. Lightly grease a large bowl with 1 tsp neutral oil (for greasing bowl); set aside.
2. Grease a 9×5-inch loaf pan with 1 tsp neutral oil (for greasing pan); set aside.
3. In a large mixing bowl, whisk the warm water and honey until dissolved. Stir in 3 cups of the whole wheat flour (reserve the remaining 0.5 cup) until a shaggy dough forms. Cover and let rest 20 minutes to hydrate the flour.
4. Sprinkle the instant yeast and fine salt over the dough, add the reserved flour and 2 tbsp neutral oil, then mix to combine. Knead by hand on a lightly oiled surface or with a mixer on medium-low until smooth, elastic, and slightly tacky, 8–10 minutes; the dough should clear the sides of the bowl but cling lightly to the bottom.
5. Place the dough in the prepared greased bowl and turn once to coat. Cover and let rise at warm room temperature until doubled in size, 60–90 minutes.
6. Gently deflate the dough, pat into a rectangle, and roll into a tight 8-inch log, sealing the seam. Place seam-side down in the prepared loaf pan, tucking the ends under if needed.
7. Cover and let rise until the center crowns about 1 inch above the pan rim and a fingertip dent springs back slowly, 45–75 minutes.
8. Meanwhile, preheat the oven to 375°F (190°C) at least 20 minutes before baking.
9. Bake the loaf until deeply browned and the bottom sounds hollow when unmolded and tapped, or an instant-read thermometer inserted in the center registers 195–200°F, 35–40 minutes.
10. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely, 1–2 hours, before slicing.