100% Whole Wheat Bread

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. In a large bowl or stand mixer bowl, whisk together the water, whole milk and yeast. Add the 2 cups of whole wheat flour and stir until a thick batter forms. Cover loosely and let it double at room temperature, about 60-90 minutes (up to 2 hours). Do not use a hand mixer for this dough.
2. Add the honey, butter, lemon juice, remaining flour and salt. Mix on medium speed with a dough hook, or by hand with a spatula, for about 3 minutes until the dough pulls away from the bowl. If too wet to knead, add flour 1 tablespoon at a time until workable; it should be soft and slightly sticky.
3. Knead for 8-10 minutes, by mixer or by hand on a lightly floured surface. Add 1 tablespoon flour at a time only if it gets too sticky. When done, the dough should still be a little soft; poke it and it should slowly bounce back.
4. Lightly grease a large bowl, add the dough and turn to coat. Cover and let it rise in a fairly warm spot for 1.5-2 hours, until about doubled.
5. Grease a 9x5-inch loaf pan.
6. Punch down the dough. Roll it on a lightly floured surface into a rectangle about 8x15 inches, then roll it up into an 8-inch log and place it in the pan.
7. Cover and let rise until about 1 inch above the rim of the pan, about 45-60 minutes.
8. Set the oven rack to a lower position and preheat the oven to 350°F (177°C).
9. Optional: just before baking, brush the loaf with beaten egg white and sprinkle with oats.
10. Bake 36-40 minutes until golden brown on top; if browning too fast, loosely tent with foil, usually around the 20-minute mark. The bread is done when it sounds hollow when tapped or the center reads 195-200°F (90-93°C) on an instant-read thermometer.
11. Cool in the pan on a rack for a few minutes, then remove and slice (or cool fully first).

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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