Soft Whole Wheat Bread

Healthy Soft Whole Wheat Bread | ASpicyPerspective.comSoft Whole Wheat Bread is a must-have recipe of awesome sandwiches and toast stacks.

Soft Whole Wheat Bread | ASpicyPerspective.com
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Delayed gratification, I can’t discuss it enough.

A lesson I must learn and re-learn throughout my life, is both wretched and beautiful. To be patient and diligent. To put off little desires now, in order to obtain the grand-prize down the line. The ability to restrain yourself from doing what you want to do now, so you can be who you want to be… Later.

This is the lesson of healthy weight-loss, of educational achievement, or focused parenting.

Supple Soft Whole Wheat Bread | ASpicyPerspective.com

Making fresh bread is certainly a study of this kind of patience.

The preconceived notion that it’s difficult and labor intensive to make bread ,  are just not true. Making bread isn’t hard, and it doesn’t really take a lot of prep-work.

It just takes time, patience, and a good electric mixer.

You need time and patience for your dough to sponge, to rise twice, and to bake. But the reward is truly delicious!

Making Soft Whole Wheat Bread | ASpicyPerspective.com

So, what makes a good sandwich bread?

I like mine a little sweet, a little salty, moist, and easy to cut with a serrated knife.

I also want my bread to be healthy. This means whole-grain in my humble opinion.

Easy Soft Whole Wheat Bread | ASpicyPerspective.com

The trick to making heavy whole-grain flour seem light, is to let the yeast foam (or sponge) with a little flour, then let in rise two more times.

Once in the mixing bowl and once in the loaf pans. This provides and greatest height and biggest pores. (Big pores are a good thing in bread-making.)

After much experimentation, I’ve come up with a Soft Whole Wheat Bread recipe I make two different ways. Sometimes, I make whole-grain wheat bread and sometimes I use half wheat flour and half spelt flour.

Wheat flour produces a bendable bread with a higher dome-top due to its gluten levels. It is also slightly darker in color.

Spelt is in the wheat family, but has a nuttier and sweeter flavor. It also contains more protein than wheat, and the protein in spelt is easier to digest. So when I mix the two flours, the bread has a nuttier flavor and is higher in protein and fiber.

Easy to Make Soft Whole Wheat Bread | ASpicyPerspective.com

But… The top is flatter and the bread is slightly brittle because there is less gluten to create the flexible consistency. This is really a preference matter.

You may have to make this Soft Whole Wheat Bread recipe both ways before you know what you like best.

Tender Soft Whole Wheat Bread | ASpicyPerspective.comThese loaves are the spelt variety. Notice the flat top.

Besides the education in patience, the benefits of making your own bread include: quality control, the ability to manipulate the flavor, and cost. I can buy all organic ingredients and make this bread for half of  what I would pay for organic bread at the bakery.

I like to make Soft Whole Wheat Bread on a day I plan to stick around the house. That way, while I’m waiting on the bread to rise, I can go about my business, and I don’t even mind the wait.

Heavenly Soft Whole Wheat Bread | ASpicyPerspective.com

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7 comments on “Soft Whole Wheat Bread

  1. Anonymousposted March 15, 2010 at 2:22 am Reply

    Sommer! I'm so excited to try this recipe. I make 90'ish % of our bread…but always in the bread machine. I love how in this recipe I can just use my Kitchenaid the entire time….. I'll let you know how it turns out. Yea!!!

    Tiff

  2. jenposted March 30, 2010 at 9:37 am Reply

    Mmmm, I love bread! Sommer, have you ever tried using a pinch of citric acid in you bread? I discovered this last year, and the texture of my bread is amazing now (I use my kitchaid,too). I found the citric acid at a wine making shop. It's my new favorite dough conditioner. :)

  3. Apron Appealposted July 8, 2011 at 8:57 am Reply

    The funny thing about bread is that we exercise patience in preparing it but once it’s out of the oven…all patience is gone. I always end up with wonkey loaves because I cut into it while it’s still PIPING HOT!

  4. Roxanaposted April 9, 2016 at 2:47 pm Reply

    Such wonderful pictures and great advice about being patient.  It applies to so many things!

  5. Nadiaposted April 10, 2016 at 4:51 am Reply

    Being  patient is the worse part. 

  6. Gaby Dalkinposted April 11, 2016 at 12:39 pm Reply

    Even if it is a test of patience, I say this bread is well-worth the wait!

  7. Meganposted May 5, 2016 at 10:45 am Reply

    I cannot wait to try this! I only have one 9 inch pan though so I have to have more patience until I get to the store for another lol I’ve tried SO many wheat bread recipes and they always come out iffy. I make all of our bread and have been making more white (unbleached) because of the wheat not turning out great. 

    Question? Does this bread leave that almost “stingy” taste to it? I’m not sure of anyone else knows what I mean