Crusty Wheat Bread Recipe
To make crusty wheat bread recipe, combine whole wheat flour, yeast, salt, and warm water. Knead the dough until smooth, then let it rise until doubled in size. Shape the dough into a loaf, place it in a greased pan, and let it rise again. Bake until golden brown and crusty. Enjoy!
Equipment
- Large mixing bowl
- Wooden spoon or dough whisk
- Measuring Cups & Spoons,
- Clean kitchen towel or plastic wrap
- Baking sheet or Dutch oven
- Parchment paper (optional)
- Cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 cup bread flour
- 1 ½ cups whole wheat flour
- 1 cup rye flour
- ½ cup spelt flakes
- 2 teaspoons salt
- 1 teaspoon additional salt total: 3 tsp salt divided
- 2 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
Instructions
Step 1: Mix the Dough
- In a large mixing bowl, combine all-purpose flour, bread flour, wheat flour, rye flour, and spelt flakes. Add salt, yeast, sugar, honey, vegetable oil, and about 1 ½ cups warm water. Stir until a rough dough forms. If needed, add more water (1 tbsp at a time) until the dough is slightly sticky but manageable.
Step 2: Knead and Rise
- Turn the dough out onto a floured surface and knead for about 8–10 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise in a warm place until doubled in size (about 1 to 1.5 hours).
Step 3: Shape and Second Rise
- Punch down the dough and shape it into a round or oval loaf. Place on a parchment-lined baking sheet or inside a floured proofing basket. Cover and let rise for another 30 minutes until puffy.
Step 4: Bake and Cool
- Preheat your oven to 425°F (220°C). For a crustier finish, place a pan of water on the bottom rack for steam. Bake the bread for 30–35 minutes until golden brown and it sounds hollow when tapped. Let cool on a wire rack for at least 30 minutes before slicing.