This recipe is prepared in the same way as for Homemade White Bread, except here half of the all purpose flour is replaced with whole wheat flour, for a more wholesome alternative. It is also denser and sturdier than the white bread loaf, thanks to the whole wheat flour, which doesn't allow for as much rising during baking. But some folks prefer their bread this way, and it certainly does hold up well in sandwiches, when other bread might become too soggy.
- 250 grams all purpose flour
- 250 grams whole wheat flour
- 7 grams dry yeast
- 10 grams sea salt
- 2 tablespoons olive oil
- 320 milliliters water
- Use same preparation steps as the recipe for white bread.
- This whole wheat recipe will not rise as much as the white bread and it will be thicker.