90-Minute Whole Wheat Bread

Ingredients

• 2 cups Whole wheat flour (Not whole wheat pastry flour)
• 0.75 cups Bread flour (Divided: 0.5 cup in dough, 0.25 cup for mixing in later; all-purpose flour also works)
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 2 teaspoons Instant yeast (One packet; rapid rise or active dry both work)
• 1 cup Milk (Heated to 120°F (49°C); 1%, 2%, or whole milk all work)
• 1 large Egg (Room temperature)
• 2 tablespoons Olive oil (Any neutral oil works)

Instructions

1. Combine dry ingredients

   In a large mixing bowl, add 2 cups whole wheat flour, 1/2 cup bread (or all-purpose) flour, 2 tablespoons sugar, 1 teaspoon salt, and 2 teaspoons (1 packet) instant yeast. Mix to combine.

   Time: PT3M

2. Add wet ingredients

   Add 1 cup warm milk (120°F/49°C), 1 room temperature egg, and 2 tablespoons olive oil to the bowl.

   Time: PT2M

   Temperature: 120°F

3. Mix dough

   Mix on high speed for 2 minutes with a stand mixer (or by hand vigorously for 3-4 minutes).

   Time: PT2M

4. Add additional flour

   Add 1/4 cup more bread (or all-purpose) flour. Mix on low until the dough forms a shaggy mass.

   Time: PT1M

5. Knead dough

   Transfer dough to a lightly floured work surface. Knead by hand for 50 turns (about 1-2 minutes) until smooth and elastic.

   Time: PT2M

6. Rest dough

   Cover dough with a towel or plastic wrap and let rest for 10 minutes at room temperature.

   Time: PT10M

   Temperature: 25°C

7. Shape dough

   Pat dough gently into a rectangle, then roll up into a log. Tuck in the ends and place seam-side down into an ungreased 9x5 inch loaf pan.

   Time: PT3M

8. Final rise

   Cover loaf pan and let dough rise in a warm spot for 35 minutes, or until the dough is 1 inch above the rim of the pan.

   Time: PT35M

   Temperature: 25-27°C

9. Preheat oven

   While dough is rising, preheat your oven to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

10. Bake bread

    Bake loaf at 375°F (190°C) for 30 minutes. At the 15-minute mark, tent the loaf with scrunched aluminum foil (dull side toward bread) to prevent over-browning.

    Time: PT30M

    Temperature: 375°F

11. Cool and slice

    Remove bread from oven and pan. Cool on a rack for at least 20 minutes before slicing.

    Time: PT10M

12. Cleanup

    Wash mixing bowl, utensils, loaf pan, and clean work surface.

    Time: PT35M

Nutrition Facts

Calories

120

Protein

4g

Carbohydrates

22g

Fat

2g

Fiber

2g

Ingredient Substitutions

• Instead of Bread flour: All-purpose flour
• Instead of Sugar: Honey, Maple syrup
• Instead of Milk: Soy milk, Oat milk
• Instead of Egg: Flax egg (for vegan)
• Instead of Olive oil: Canola oil, Vegetable oil

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Stand mixer (optional)
• Mixing spatula
• Work surface/board
• Loaf pan (9x5 inch)
• Kitchen towel or plastic wrap
• Oven
• Aluminum foil
• Ruler (optional, for measuring rise) (optional)

Critical Steps — Do Not Skip

• Add wet ingredients at correct temperature to avoid killing yeast.
• Knead dough sufficiently for gluten development.
• Do not over-proof during final rise; dough should be just 1 inch above pan.
• Tent loaf with foil halfway through baking to prevent over-browning.

Chef Tips from the Video

• Room temperature ingredients help the dough rise faster.
• If your kitchen is cold, let dough rise in a turned-off oven with the light on.
• Scrunching foil makes it easier to tent the bread without it flying off.
• Use a ruler to check the dough height for a perfect rise.

Troubleshooting

Storage

Refrigerator: Store in an airtight bag or container for up to 5 days.

Freezer: Slice and freeze in a freezer bag for up to 2 months.

Room temperature: Keep in a bread box or airtight bag for up to 3 days.

Make-Ahead Tips

• You can mix and knead the dough ahead, then refrigerate overnight for more flavor. Bring to room temperature before shaping and rising.
• Bread freezes well; slice before freezing for easy toast.