Soft, delicate White Whole Wheat Bread has the texture of bread made from refined flour, with the fiber and vitamins of a 100% whole grain loaf.
You’ve heard the recommendations: for better health, make at least 50% of your grains whole.
But as much as you want to sub in those hearty, nutty whole grain foods for yourself and your kids, you really miss the pillowy softness of enriched flour.
If this is true for you, don’t sweat it. First of all, you’re conscious about whole grains and you’re trying them, which is a great start!
Plus, the more you eat whole grain foods, the more you develop a taste and even a preference for them. (A hearty Chili Mac and Cheese just begs for the robust texture of whole wheat pasta.)
So keep up the great work. And while your tastes are adjusting, venture into the world of white whole wheat flour. White… whole wheat… flour? Sounds counter-intuitive, I know. But there are good reasons to keep this whole grain in your stash of baking supplies.
What’s the Difference Between White Whole Wheat and Regular Whole Wheat?
To clear up any confusion, white whole wheat flour is 100% whole grain flour. The reason it’s light in color is just that the type of wheat plant it’s harvested from has different characteristics than “regular” whole wheat.
To be specific, typical whole wheat flour on the shelves at your grocery store is made from “hard red winter wheat.” That’s the kind that’s darker brown, nutty, and slightly coarse. White whole wheat flour is typically made from “hard white winter wheat” and it’s usually much lighter in color and finer in texture.
This light color and texture is what makes white whole wheat flour perfect for baking when you want good nutrition AND a delicate texture from bread, muffins, cupcakes, and more.
How to Make White Whole Wheat Bread
Homemade bread is not nearly as fussy as it’s reputation suggests, and White Whole Wheat Bread is no exception.
Start by mixing your dry ingredients in a large bowl. Then gently heat the liquid ingredients before combining them with the dry ones. The warm temperature helps activate the yeast so your loaf can rise properly.
You can use a stand-mixer to mix the dough, but if you don’t have one, your hands will work just fine. Think of it as 10-minute arm workout. Why not?
You’ll know when the bread is ready to rest and rise when it feels stretchy and elastic in your hands.
Form it into a loaf and drop it into a greased pan. Let it rise for an hour or until it nearly doubles in size. Then pop it into the oven!
Smell that? That’s homemade bread baking in your kitchen. Amazing.
- 4 cup white whole wheat flour
- 1 packet yeast, active dry
- 3 tablespoon sugar
- 2 teaspoon salt
- 1 1/2 cup water
- 1/2 cup milk
- 2 tablespoon butter, salted
- Grease a loaf pan (9″X5″) and set aside.
- Add 2 cup flour, yeast, sugar and salt in mixing bowl. Heat water, milk and butter until warm; 120 degrees F. Pour into flour mixture. Mix at medium for 2 minutes; scrape bowl and mix for 30 seconds more. Add 2 cups flour, mix on high for 2 minutes; scrape bowl and mix for 30 seconds more.
- Mix until a soft dough forms. Pour out onto a floured surface and knead until smooth; 8-10 minutes. Roll into a loaf and place into the greased pan. Cover and allow to rise in a warm place for an hour or until doubled in size.
- Preheat oven to 375 degrees F. Bake for 25-30 minutes.
- Place pan onto a wire rack to cool before slicing.