How Is Whole Wheat Bread Made?

How Is Whole Wheat Bread Made?

Whole wheat bread is made by grinding the entire wheat kernel – including the bran, germ, and endosperm – into flour, and then using this flour, along with water, yeast, and sometimes other ingredients, to create a loaf that’s nutritionally superior to white bread due to its higher fiber, vitamin, and mineral content, offering a heartier texture and earthier flavor.

Understanding Whole Wheat Bread

Whole wheat bread stands apart from its white bread counterpart primarily due to the type of flour used. While white bread utilizes only the endosperm (the starchy part of the wheat kernel), whole wheat bread includes the entire kernel, providing a richer source of nutrients.

The Nutritional Benefits

The inclusion of the bran and germ contributes significantly to the nutritional profile of whole wheat bread. The bran is packed with fiber, which aids in digestion and helps regulate blood sugar levels. The germ is a source of vitamins, minerals, and healthy fats.

Here’s a quick comparison:

NutrientWhite Bread (per slice)Whole Wheat Bread (per slice)
Calories7570
Fiber< 1 gram2-3 grams
Protein2 grams3 grams
IronLowModerate

The Whole Wheat Bread Making Process

The process of making whole wheat bread, while sharing similarities with white bread production, requires a slightly different approach due to the properties of whole wheat flour. The presence of bran can interfere with gluten development, requiring adjustments in hydration and kneading techniques.

The core steps are as follows:

  • Milling: The entire wheat kernel is ground into flour. This flour is the foundation of whole wheat bread.
  • Mixing: The flour is combined with water, yeast, and other ingredients (such as salt, oil, or sweeteners) in a mixer.
  • Kneading: This crucial step develops the gluten, creating the structure that holds the bread together. Whole wheat flour often requires longer kneading than white flour.
  • First Proof (Bulk Fermentation): The dough is allowed to rise in a warm place, allowing the yeast to ferment and produce carbon dioxide, which gives the bread its airy texture.
  • Shaping: The dough is divided and shaped into loaves or other desired forms.
  • Second Proof (Final Proof): The shaped dough is allowed to rise again, further developing its volume and texture.
  • Baking: The dough is baked in a preheated oven until golden brown and cooked through.
  • Cooling: The bread is cooled on a wire rack to prevent sogginess.

Common Mistakes and How to Avoid Them

Several factors can impact the success of your whole wheat bread.

  • Using old or stale flour: Whole wheat flour has a shorter shelf life than white flour due to the presence of oils in the germ. Always check the expiration date and store flour in an airtight container in a cool, dark place.
  • Insufficient kneading: The bran in whole wheat flour can interfere with gluten development. Knead the dough longer than you would for white bread.
  • Over-proofing: Over-proofing can result in a collapsed loaf. Keep a close eye on the dough during both proofing stages. It should be noticeably larger but still spring back slightly when touched.
  • Baking at the wrong temperature: Baking at too high a temperature can result in a crust that is too dark while the inside is still doughy. Use an oven thermometer to ensure your oven is accurately calibrated.

The Impact of Wheat Variety

The variety of wheat used can significantly influence the characteristics of the flour and, consequently, the bread. Hard red wheat, for example, is known for its high gluten content, making it suitable for breads. Soft white wheat, on the other hand, has a lower gluten content and is better suited for pastries. Experimenting with different wheat varieties can help you achieve different flavor profiles and textures.

Alternatives to 100% Whole Wheat

Many bakers use a blend of whole wheat and white flour to create bread that has the benefits of whole wheat but a lighter texture. This can be a good option for those who find 100% whole wheat bread too dense or heavy. Start by substituting 25% of the white flour with whole wheat flour and adjust the ratio to your liking.

The Role of Additives

Some commercial whole wheat breads contain additives to improve texture, shelf life, or flavor. These additives can include dough conditioners, enzymes, and preservatives. While some additives are harmless, it’s always a good idea to read the ingredient list carefully and choose breads with minimal additives.


Frequently Asked Questions (FAQs)

What’s the difference between “whole wheat” and “wheat” bread?

“Whole wheat” bread must be made with flour that contains all parts of the wheat kernel. “Wheat” bread, on the other hand, may contain some whole wheat flour but is often primarily made with refined white flour. Therefore, always look for the word “whole” on the label.

Does whole wheat bread have more calories than white bread?

Typically, whole wheat bread has slightly fewer calories than white bread per slice. However, the difference is usually minimal, and the main benefit of whole wheat bread is its higher fiber and nutrient content.

Can I make whole wheat bread in a bread machine?

Yes, many bread machines have settings specifically designed for whole wheat bread. Be sure to follow the machine’s instructions carefully, as whole wheat flour may require adjustments to the liquid and yeast amounts.

Why is my whole wheat bread so dense?

Dense whole wheat bread is often a result of insufficient kneading, using too much whole wheat flour, or over-proofing. Ensure you are kneading the dough adequately to develop the gluten, consider using a blend of whole wheat and white flour, and monitor the dough closely during the proofing stages.

How can I make my whole wheat bread softer?

To make softer whole wheat bread, try adding a small amount of oil or honey to the dough. Also, consider using the “soaker” method, where you combine some of the flour and water in advance and let it sit for several hours before mixing in the remaining ingredients. This allows the flour to hydrate more fully.

What is the best type of yeast to use for whole wheat bread?

Both active dry yeast and instant (or rapid-rise) yeast can be used for whole wheat bread. Instant yeast can be added directly to the dry ingredients, while active dry yeast needs to be proofed in warm water first.

How long does whole wheat bread last?

Homemade whole wheat bread typically lasts for 3-4 days at room temperature when stored in an airtight container. It can also be frozen for longer storage.

Can I use sprouted wheat flour to make bread?

Yes, sprouted wheat flour can be used to make bread. It has a slightly sweeter flavor and may be easier to digest. However, sprouted wheat flour can also be lower in gluten, so you may need to adjust the recipe accordingly.

What temperature should I bake whole wheat bread at?

Generally, whole wheat bread is baked at a temperature between 350°F (175°C) and 375°F (190°C). The exact temperature may vary depending on the recipe and the size of the loaf.

How do I know when my whole wheat bread is done baking?

The best way to tell if whole wheat bread is done baking is to use a thermometer. The internal temperature should reach 190°F (88°C) to 200°F (93°C). You can also tap the bottom of the loaf; it should sound hollow.

Is whole wheat bread gluten-free?

No, whole wheat bread is not gluten-free. Gluten is a protein found in wheat, rye, and barley. People with celiac disease or gluten sensitivity should avoid whole wheat bread.

Where can I buy high-quality whole wheat flour?

High-quality whole wheat flour can be found at many grocery stores, health food stores, and online retailers. Look for flour that is finely ground and has a fresh, nutty aroma. Some brands also offer stone-ground whole wheat flour, which is considered to be of higher quality.

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