Whole Wheat Bread Recipe – Easy Homemade Olive Oil Loaf

Last Updated on 4 months by Neha Deshmukh

Whole Wheat Bread Recipe – Easy Homemade Olive Oil Loaf

Hey everyone! There’s just something so satisfying about the smell of freshly baked bread wafting through the house, isn’t there? I remember the first time I tried making bread from scratch – it felt a little daunting, but the reward was absolutely worth it. This whole wheat bread recipe is one I’ve perfected over the years, and it’s become a staple in my kitchen. It’s wonderfully soft, subtly sweet, and has a lovely, rustic flavour thanks to the olive oil. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average whole wheat bread. It’s a beautiful balance of wholesome goodness and delicious flavour. It’s perfect for sandwiches, toast, or just enjoying with a smear of butter. Plus, making your own bread is incredibly therapeutic! You control the ingredients, and honestly, it tastes a million times better than anything store-bought. This recipe is designed to be approachable, even if you’re new to bread making.

Ingredients

Here’s what you’ll need to create this lovely loaf:

• 2 cups whole wheat flour (about 250g)
• 0.5 cup bread flour (about 60g)
• 1-1.25 cups warm water (240-300ml)
• 1 tablespoon olive oil (15ml)
• 1 teaspoon salt (5g)
• 1 tablespoon sugar (12g)
• 0.5 tablespoon instant yeast (about 3g)
• 1 small egg

Ingredient Notes

Let’s talk ingredients! Using both whole wheat and bread flour is key. Whole wheat gives you that lovely nutty flavour and added fibre, while bread flour provides the structure and chewiness you want in a good loaf.

Instant yeast is super convenient – you can add it directly to the flour without proofing. If you only have active dry yeast, you’ll need to proof it in warm water with a little sugar for about 5-10 minutes until foamy before adding it to the other ingredients.

And don’t skimp on the olive oil! A good quality extra virgin olive oil really shines through in the flavour. I love using a fruity, robust olive oil for this recipe. It adds a beautiful depth that you just won’t get with other oils.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in the bowl of your stand mixer, combine the whole wheat flour, bread flour, salt, sugar, egg, and instant yeast. Give it a quick whisk to distribute everything evenly.
2. Add the olive oil and start mixing on low speed with the flat beater attachment.
3. Now, gradually pour in the warm water, mixing until a shaggy dough starts to form. Switch to the dough hook and knead for 7-8 minutes on medium speed (or about 15 minutes if you’re kneading by hand!). The dough should become smooth and elastic.
4. Once kneaded, lightly coat a clean bowl with a little olive oil. Place the dough in the bowl, turning to coat it with the oil. This prevents it from drying out.
5. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Gently punch down the risen dough to release the air. Knead it briefly for a minute or two, then shape it into a loaf. Place the loaf in a greased 9×5 inch loaf pan.
7. Cover the loaf pan again and let the dough rise for another 20 minutes. While it’s rising, preheat your oven to 375°F (190°C).
8. Bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
9. Let the bread cool completely on a wire rack before slicing. You can brush the top with a little melted butter or olive oil for extra flavour and shine, if you like!

Expert Tips

Want to make sure your bread turns out perfectly? Here are a few tips:

• The Rise: A warm, draft-free spot is crucial for a good rise. I often turn on my oven to the lowest setting for a few minutes, then turn it off and place the dough inside.
• Kneading: Don’t be afraid to really work the dough! Proper kneading develops the gluten, which gives the bread its structure. If the dough is too sticky, add a little flour, one tablespoon at a time.
• Checking for Doneness: The hollow sound when you tap the bottom is a good indicator, but you can also use a thermometer. The internal temperature should be around 200-210°F (93-99°C).

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Substitute the egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water. Let it sit for 5 minutes to thicken before adding to the dough.
• Gluten-Free Adaptation: Use a high-quality gluten-free flour blend designed for bread making. You may need to adjust the amount of liquid.
• Spice Level: Add 2-3 tablespoons of seeds (sunflower, pumpkin, sesame) or chopped herbs (rosemary, thyme) to the dough for extra flavour and texture. My friend, Priya, loves adding a tablespoon of nigella seeds – it gives it a beautiful flavour!
• Festival Adaptations: For Diwali or Christmas, shape the dough into a braid or a wreath before baking.

Serving Suggestions

This bread is delicious on its own, but it’s even better with…

• A simple spread of butter and jam.
• A hearty bowl of dal or curry.
• Grilled cheese sandwiches.
• French toast!

Storage Instructions

To keep your homemade bread fresh:

• Let it cool completely before storing.
• Wrap it tightly in plastic wrap or place it in an airtight container.
• Store at room temperature for up to 3 days, or in the freezer for up to 2 months.

FAQs

Let’s answer some common questions:

• What is the best way to store homemade bread to keep it fresh? Wrapping it tightly is key! You can also slice it and freeze individual portions for easy toast.
• Can I substitute the bread flour with all whole wheat flour? You can, but the bread will be denser and less chewy.
• How can I tell if the dough has risen enough? It should have doubled in size and feel light and airy. Gently poke it with your finger – if the indentation slowly springs back, it’s ready.
• What if I don’t have a stand mixer – can I knead by hand? Absolutely! It will take a little more effort, but it’s totally doable. Just knead on a lightly floured surface for about 15 minutes.
• Can this dough be used to make rolls or other shapes? Yes! You can divide the dough into smaller portions and shape them into rolls, braids, or even pizza dough.