Ingredients
- 1-1/2 cups lukewarm water
- 2 tablespoons honey
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 3 cups whole wheat flour
- 1 tablespoon olive oil
Directions
- In a small bowl, combine the water, honey, yeast, and salt. Stir to combine and let sit for 5 minutes.
- In a large bowl, whisk together the whole wheat flour and olive oil until combined.
- Pour the yeast mixture into the large bowl and use a wooden spoon to stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
- Form the dough into a ball and place in a greased bowl. Cover the bowl with a damp towel or plastic wrap and let rise for 45-60 minutes, or until the dough has doubled in size.
- Turn the dough out onto a lightly floured surface and punch down to deflate.
- Form the dough into a loaf shape and place in a greased 9x5-inch loaf pan.
- Cover the pan and let rise for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- Uncover the pan and bake the loaf for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Interesting Facts
- Whole wheat bread is a healthier alternative to white bread because it contains more fiber, vitamins, and minerals.
- Whole wheat bread can be made without any added sugar.
- Whole wheat bread can last up to 5 days when stored at room temperature.
