The first time I attempted real homemade bread was with my 7-Ingredient Muesli Bread recipe. I was so thrilled with how it turned out I decided to try it again, only this time with whole grains. Mmmm, I love me some whole grains.
In my original recipe I let the dough rise TWO hours in the fridge. But for this loaf, I was impatient and only let it rise ONE hour in a warm spot. It still puffed up just fine. The only difference was it didn’t hold its “loaf” shape as much and kind of spread out, but I was totally OK with that. It still tasted great.
To add more whole grain goodness I kneaded in rolled oats and millet after the first proof. I LOVED the result – the little grains and oats made me feel extra good about all this extra bread I’ve been consuming (wink).
This bread requires just 7 ingredients.
Unbleached all-purpose flour
That’s it. And it’s virtually foolproof. Just mix, let rise, knead in the grains, proof once more, and bake! The result is a beautiful, grainy loaf that’s tender on the inside and crusty on the outside – just how it should be.
I hope you enjoy this bread! We’ve been enjoying it toasted with butter and jam for breakfast. It would also make lovely sandwich bread.
NOTE: But be sure to check back Tuesday for a NEW french toast recipe featuring this bread! Trust me, it’s worth holding on to the majority of this loaf for. Stay tuned!
Easy Homemade Wheat Bread
- 2 cups whole wheat flour
- 1 1/4 cups unbleached all-purpose flour
- 1/2 tsp salt
- 1 packet instant yeast (1 packet yields ~3/4 Tbsp)
- 1 1/2 cups warm water
- 1/4 cup millet
- 1/4 cup rolled oats
Combine warm water (like bath water, or about 110 degrees F / 43 C) with yeast in a large mixing bowl and let set for 5 minutes to get foamy. Then add salt and flours and stir with a wooden spoon. The result will be a sticky, rough dough.
Lift the dough out of the bowl and lightly grease the bowl with nonstick spray or olive oil. Cover with plastic wrap and let rise in the refrigerator for two hours or in a warm place for 1 hour.
Once doubled in size, lightly sprinkle the dough with flour and transfer to a generously floured work surface. Knead a few times adding flour as needed and then add oats and millet in batches. Knead until until grains are incorporated and the dough is no longer sticky.
Place on a lightly greased baking sheet. Sift a light coating of flour over the top to help keep the dough moist. Let rest for 45-60 minutes.
Preheat oven to 450 degrees F (232 C) and place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready (amount as original recipe is written // adjust if altering batch size).
When ready to bake, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.
Place bread in oven and carefully pour hot water into the shallow pan on the rack beneath. Close oven door quickly.
Bake the bread for 25 to 35 minutes or until golden brown and crusty.
Remove the bread from the oven and cool on a rack. Once fully cooled, store leftovers in a plastic bag at room temp.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 10 slices)
- Calories: 177
- Fat: 0.8g
- Sodium: 118mg
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g