100% WHOLEWHEAT BREAD

Start by whisking together the essentials in a large bowl:

3 cups whole wheat flour

2 tbsp sugar

2 tsp instant yeast

2 tbsp milk powder

⅛ tsp salt

This combination forms the foundation of our bread—flavorful, hearty, and perfectly balanced to give the dough structure and body.

Next, pour in:

1 cup water

¼ cup milk

2 tbsp oil

Mix with a wooden spoon or your hands until a rough dough forms. At this stage, it’s rustic and shaggy, but that’s exactly what we want! The ingredients will soon come together into a beautiful, soft dough.

Transfer the dough onto a lightly floured surface or use a stand mixer. Knead for 10–15 minutes until smooth and elastic.

If the dough feels too tight → add 1–2 tablespoons of water

If it’s too sticky → sprinkle a bit more flour

Perform the windowpane test by stretching a small piece of dough. If it stretches without tearing, your gluten is perfectly developed, and you’re ready to move on.

Grease a large bowl with a little oil and place the dough inside. Cover with a cloth and let it rise for 1 hour or until it doubles in size. This is where the yeast works its magic, creating tiny air pockets that make the bread soft and light.

After the first rise, punch down the dough gently to release air. Knead for 2 minutes to redistribute the yeast and ensure an even texture.

Roll the dough into a rough rectangle about ½ inch thick. Starting from one short end, roll it into a log, pinching and locking the seams as you go. Place the loaf into a greased 8×4 inch pan.

Cover the loaf and allow it to rise for another 45 minutes or until doubled. Every kitchen is different, so keep an eye on your dough—visual cues matter more than the clock!

Preheat your oven to 190°C (375°F). Brush the top of the loaf with milk and sprinkle mixed seeds on top. This adds a nutty crunch and gives your bread a gorgeous golden finish.

Bake for 15–20 minutes, until the top is golden brown. Whole wheat breads brown quickly, so cover loosely with foil if needed. No steam or fancy tricks are required—this bread is all about simplicity and wholesome flavor.

Let the bread cool completely on a wire rack before slicing. Cutting too early will make it gummy and dense. Once cooled, it keeps at room temperature for up to a week or can be frozen for later. Slice it and enjoy as sandwiches, toast, or just with butter straight from the oven.