It’s a miracle. I mean a full blown, modern day miracle. I have tried numerous whole wheat bread recipes and have bombed each loaf. They resembled flavorless bricks instead of fluffy, light scrumptious bread. Well, I am a food blogger. KINDA embarrassing if I can’t figure out how to make healthy whole wheat bread. And my friends, I finally did it!
Okay, since I’ve wasted enough ingredients on failed bread attempts for the both of us, I’m going to share what made the difference. First, make sure to let the yeast foam for at least 10 minutes before adding it to the other ingredients. I definitely wasn’t allowing enough time for the yeast to activate.
Second, whole wheat pastry flour. You HAVE to try it. You’ll see this flour is pretty much all my recipes because it’s the miracle flour. It keep all the health benefits of whole wheat but creates the light and fluffy texture we all crave in baked goods.
I transitioned from spreading butter on breads, waffles, pancakes and anything else to spreading on coconut oil instead. We love it. Coconut oil has a slight sweetness and creamy texture just like butter and the health benefits rock. This superfood helps control weight, ease digestion, helps manage Type 2 Diabetes, and slows aging by doing fabulous things to your skin and hair. Your mouth and body will thank you for making this substitution.
This whole wheat bread recipe is perfect. I’ve made is several times… and it’s been a success each time. Really… you have NO idea how big of an accomplishment this is for me.
Easy Whole Wheat Bread
- 2 Tbs instant yeast
- 1/2 cup warm water
- 1/2 cup coconut oil plus 1 Tbs for spreading on top after baking
- 1/2 pure honey
- 2 eggs
- 1 cup hot coconut milk
- 1 Tbs salt
- 4 and 1/2 to 5 cups of whole wheat pastry flour
In a small bowl, combine yeast and warm water. Let mixture sit for at least 10 minutes until yeast foams.
In a mixer, cream together coconut oil, honey, and eggs.
Combine hot coconut milk and salt. Add to mixer.
Add yeast mixture to the rest of the ingredients. Mix only until combined.
Add 4 cups of flour and knead only until all ingredients are combined and dough is elastic and starts to pull from the sides of the mixer. Add additional 1/2 cup up to 1 cup of flour if too sticky.
In a large loaf pan, lightly grease with olive oil cooking spray. Form dough into large ball and place in loaf pan.
Cover with a clean kitchen towel and allow to rise for a couple hours or until doubled in size.
Preheat oven to 350. Bake for 25 to 30 minutes until golden brown. Remove and spread 1 Tbs of coconut oil on top.
Allow to cool for 5 to 10 minutes. Slice and enjoy!
Oh my I can’t wait to try this! I am the exact same way. I want a nice healthy whole wheat bread and most I have tried with ingredients that I want don’t turn out-either too dense or crumbly. Is the coconut milk the kind in the can? I get confused when recipes call for coconut milk-where do you get yours? I haven’t found one that I love all the ingredients. Thanks so much! 🙂
You have no idea HOW excited I am, Marissa. I’ve made it several times and each time is a success! Definitely don’t pass on the whole wheat pastry flour and I use the Silk coconut milk (the half gallon refrigerated next to regular milk in the grocery store).
wow, it looks so delicious. Thanks for sharing and for your hard work.I’ll try this recipe and let you know how sweet it is.
Please do! Thanks for commenting, Misha!