E02 : Whole Grain Bread

To store your homemade whole grain bread, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container or freezer bag for up to 3 months.

Yes, you can substitute all-purpose flour with whole wheat flour, but keep in mind that it may alter the texture and density of the bread. You might need to adjust the liquid slightly, as whole wheat flour absorbs more moisture. Start with a 1:1 substitution and add a little extra water if the dough feels too dry.

Whole grain bread pairs wonderfully with a variety of toppings. You can enjoy it with creamy spreads like avocado or hummus, or classic options like butter and jam. It also complements savory dishes such as soups, stews, or as a base for sandwiches filled with meats, cheeses, and fresh vegetables.

This whole grain bread recipe contains honey, which is not considered vegan. To make it vegan-friendly, you can substitute honey with maple syrup or agave nectar in equal amounts. Additionally, ensure that the other ingredients you use are free from animal products.

You should knead the dough for about 10 minutes using a dough hook. This helps develop the gluten, which is essential for achieving a good rise and texture in your whole grain bread. If you're kneading by hand, aim for a similar duration until the dough is smooth and elastic.