Clean Whole-Wheat Bread

If you thought baking your own bread was too difficult, this light and easy recipe will make a convert of you. Eric Pater, our Success Story champ and chef at City Cafe in Rochester, Minnesota, created this recipe you can store in your arsenal for years to come.
Bread_article

Photo: iStockphoto

By Lindsey Knudsen

Serves: 9
Makes: approximately 18 slices

INGREDIENTS:

  • 3 cups whole-wheat flour
  • 2 tsp yeast
  • 1 tsp kosher salt
  • 2 tbsp honey
  • 2 tbsp olive oil

INSTRUCTIONS:

  1. Mix 1 3/4 cup warm water, flour and yeast in a small bowl. Let rise until mixture doubles in size, approximately 30 minutes.
  2. Combine remaining ingredients with dough and knead by hand or with bread maker until dough is sticky. Add additional warm water if needed. If kneading by hand, let rise for 30 minutes, knead again and let rise for 30 minutes. If using a bread maker, let rise once, then put it in standard bread loaf pan to rise for an additional 30 minutes until dough fills out loaf pan.
  3. Bake at 350°F for 40 minutes. Slice to desired width and serve.

Nutrients per 2 5/8-inch slices: Calories: 160, Total fat: 3.5 g, Sat. fat: 0.5 g, Carbs: 30 g, Fiber: 5 g, Sugars: 14 g, Protein: 3 g, Sodium: 55 mg, Cholesterol: 0 mg

  • natalie sharp

    what do i substitute for honey?

    • Arsanna Snow

      Most natural sweeteners will work. You usually need a sugar to help activate yeast.

  • Mary B

    I have a bread machine. I am glad to see the recipe and directions but when using bread machine…what should I do? And I mean for the complete process mixing, kneading and baking.

  • Stephanie Smith

    If you are needing by hand, do you let the dough rise in the bread pan too? I just baked it and now I’m afraid maybe I should have let it rise some more.

    • Beverly Morris Thomas

      Mackenzie, I did add more flour. It was almost like cake batter. While trying to hand knead it, I probably added at least another cup of flour, possibly more, and it was still impossibly sticky and gooey. As for the machine, I checked it periodically throughout the kneading process. It never pulled away from the sides of the pan like other bread dough does. After the first rise and the second kneading, there was a two-inch-high rim of sticky dough around the top portion of the pan. I don’t think it ever developed much, if any, gluten.

      I have, however, found another recipe that works marvelously, so I think I will stick with that one. Thanks for the reply and suggestions! :)

  • Beverly Morris Thomas

    I tried this today — twice. The first time I tried to knead it by hand. Way too sticky. I gave up. Tried it again in my bread machine. Took it out after the second knead. When I took the bread machine pan out of the machine, the dough started running out of the paddle hole. What am I doing wrong??

    • Mackenzie Durocher

      If the dough is too sticky it is completely fine to add a little more flour to the dough or use the flour to dust your hands so the dough is much more manageable. As for your bread machine, it probably over-kneaded it. When you knead dough you are developing the gluten strands in the wheat so that the dough holds itself together, however, if you over-knead, these strands of gluten tear apart and separate, turning your dough back into poorly mixed ingredients.
      I’d advise trying again, but adding a little more flour and kneading by hand.

  • lucysmommy1 .

    hmm think i made it wrong is it 1 & 3/4 of water or just 3/4?

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