Homemade Rustic Whole Wheat Bread Recipe
Baking delicious Homemade Rustic Whole Wheat Bread has never been easier! This simple vegan recipe uses just 5 pantry staples to create a flavorful, soft, and chewy round loaf, all without a bread machine or Dutch oven, and fills your kitchen with that comforting, homemade smell.
Equipment
- large mixing bowl
- 8-inch round baking pan lined with parchment paper
Ingredients
- 1 + ½ cups lukewarm water
- 3 + ½ cups whole wheat flour
- 2 +¼ teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions
- In a large bowl, mix lukewarm water, instant yeast, salt, and sugar. Let it sit for 5 minutes until frothy—this means the yeast is active.
- Gradually stir in the flour until a shaggy dough forms. Transfer to a floured surface and knead for 5 minutes until smooth and elastic. Form a ball, place it back in the bowl, cover with plastic wrap and a kitchen towel.
- Let the dough rise at room temperature until doubled in size (about 2–3 hours). It should look bubbly and feel soft.
- Punch down the dough, knead for 2 minutes, and shape it into a ball. Place it in a parchment-lined 8-inch round pan, cut an "X" on top, cover, and let rise for 15 minutes.
- Preheat oven to 480°F (250°C). Bake for 15 minutes, then lower the heat to 300°F (150°C) and bake another 35 minutes until firm.
- Remove from the pan, wrap in a clean towel, and cool on a rack or wooden surface for at least 20 minutes before slicing.
Notes
- Once fully cooled, store the bread in a cool, dry place in a paper bag or bread box. It stays fresh for 5–6 days with a great chewy crust.
- For longer storage, slice the loaf and freeze in an airtight container or freezer bag for up to 3 months.
- The water should be slightly warm—not hot—to activate the yeast without killing it.
- Expired or inactive yeast won’t rise well and can leave your loaf dense.
- A soft, slightly tacky dough makes for the best texture—resist the urge to add too much flour when kneading.
- Make sure your oven is fully preheated before baking for an even rise and perfect crust.
- Line your baking pan to prevent sticking and make cleanup easier.
- After baking, wrap the bread in a clean kitchen towel to trap just enough moisture. This keeps the crust chewy while the inside stays soft and tender.
Nutrition
Calories: 153kcalCarbohydrates: 32gProtein: 7gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 237mgPotassium: 178mgFiber: 5gSugar: 0.4gVitamin A: 4IUVitamin C: 0.01mgCalcium: 16mgIron: 2mg
Tried this recipe?Let us know how it was!
