A special recipe that relies on high moisture content, sufficient kneading, and precise fermentation. This is what makes whole wheat bread soft and not dry or dense like most attempts.
Ingredients
(Medium 25 x 10 cm loaf pan)
3 cups whole wheat flour (approximately 360–390 g)
1 tablespoon instant yeast (10 g)
1 tablespoon honey or sugar (honey is preferred for better softness)
1 teaspoon salt (6 g)
2 tablespoons olive oil or vegetable oil (30 ml)
1 1/4 to 1 1/2 cups warm water (300–360 ml)
Important: Whole wheat absorbs more water, so the dough must be soft, elastic, and slightly sticky, not dry.
Preparation Method (Step-by-Step Professionally)
1) Activating the Yeast
Mix warm (not hot) water + honey + yeast
Leave for 5-10 minutes until foam appears
If there is no foam → the yeast is inactive
2) Mixing and Kneading the Dough
Add flour + salt + oil
Start kneading for 10-15 minutes (
by hand or with a stand mixer)
Ideal Dough Consistency:
Soft
Pliable
Slightly sticky to the hand (not dry or runny)
If dry → add water one spoonful at a time
If too sticky → lightly dust with flour
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