WHOLE WHEAT BREAD | 100% Whole Wheat Soft Bread Recipe

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I use a digital scale. If you are using a digital scale, please make sure that the batteries are full/new. Old batteries cause measurements inaccurate.
WHOLE WHEAT BREAD | 100% Whole Wheat Soft Bread Recipe
Ingredients :
388g ( 3 cups) whole wheat flour (1 cup = 129.60 gram)
30g (2 tbsp full) sugar
7g (2-1/4 tsp) instant dry yeast
1/2 teaspoon salt
250ml (1 cup) warm milk
1 large egg, whisked
50g (3 tbsp full) soft butter
For the methods, please watch the video above. Thank you!
Oven temperature: 180°C (350°F) bake for 30 minutes. An oven may vary.
If your bread gets brown faster, cover with foil and continue baking.
Egg substitutes alternative: for one egg :
• 2 tbsp water + 1/2 tsp oil + 1/2 tsp baking powder + 2 tbsp flour. Stir until combined and mix with other ingredients for the dough.
• Flax seeds: 1 tbsp ground flax seed + 3 tbsp water. Stir and let sit for 15 minutes. (for suitable bread recipe), grain bread.
• 1 tsp baking soda + 1 tbsp white vinegar + 1 tbsp water. Mix into the dough ingredients. (fluffy)
• A half of ripe banana (for suitable flavor)
• A ¼ cup of puree fruits (moist): apple, apricot, prunes, avocado, pumpkin (for baking something where the flavor suitable
Loaf pan in the video: 25 x 11 cm, 5 cm tall. It's a matter of curiosity why I used this loaf pan size for this recipe. As you see in the video that the bread was rise well, but it's not as high as when I use the standard loaf pan for the same measurements.
The shape of the bread depends on the size of the pan. If you use a shorter loaf pan, the bread will rise higher.
My curiosity never ends.
The texture of this 100% whole wheat bread was very soft when it still warm and fluffy when I tear it up. The best to enjoy bread is on the first day of baking. I personally like the bread that is still warm.
Store :
Cool completely before place in a breadbox, plastic bag, paper bag or wrap in foil at room temperature. Properly store will last about 3 - 4 days (if it doesn't finish already)
Store in the refrigerator is not recommended.
Store in the freezer, wrap tightly with foil and place in a freezer bag for 3 months.
Reheat :
Using oven, heat oven at 180°C. Wrap the bread with foil, and place in the oven for about 15 minutes.
On stove top: wrap with foil, use a pot that fit for the bread size, heat at low heat for about 5 minutes less or more with the lid closed, and check if still need more time then put back in the pot (depends on how big your bread is.
Toaster: this for bread that has been sliced before place in the freezer. Just toast the way you like.
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