King Arthur Wheat Bread Recipe
King Arthur Wheat Bread combines whole wheat flour, bread flour, yeast, honey, salt, and water. Mix ingredients to form dough, knead until smooth, and let rise. Shape into a loaf, let it rise again, and bake until golden brown. The result is a hearty, soft, and flavorful bread.
Equipment
- Mixing bowl
- Wooden spoon or dough hook (if using a stand mixer)
- Loaf pan (9 x 5 inches)
- Clean kitchen towel or plastic wrap
- Oven mitts
- Cooling rack
Ingredients
- 3 ¾ cups King Arthur Premium 100% Whole Wheat Flour
- 1 packet active dry yeast or 2 ¼ teaspoons
- 1 ½ teaspoons salt
- 2 tablespoons honey or maple syrup
- 2 tablespoons vegetable oil or melted butter
- 1 ¼ cups warm water about 110°F
- 1 tablespoon vital wheat gluten optional
- ¼ cup nonfat dried milk
Instructions
- Activate yeast: In a bowl, combine warm water, honey, and yeast. Let sit for 5-10 minutes until foamy.
- Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, salt, dried milk, and vital wheat gluten (if using).
- Combine: Add the yeast mixture and oil to the dry ingredients. Stir to form a dough.
- Knead: On a floured surface, knead the dough for about 8-10 minutes, until smooth.
- First rise: Place dough in a lightly greased bowl, cover, and let rise for 1-1.5 hours, until doubled.
- Shape and second rise: Punch down the dough, shape into a loaf, and place in a greased loaf pan. Let rise for 30-45 minutes.
- Bake: Preheat oven to 350°F. Bake for 30-35 minutes, or until the loaf sounds hollow when tapped on the bottom.
- Cool: Remove from the pan and cool on a rack before slicing. Enjoy!
Notes
Storage: To keep your bread fresh, wrap it in a clean kitchen towel or plastic wrap and store it at room temperature for up to 3 days. If you want it to last longer, slice and freeze it for up to 3 months.
Altitude Adjustments: If you live at a high altitude, you may need to make slight adjustments to the liquid amount or rising time. Reduce the yeast slightly to avoid over-proofing.