🍞 Whole wheat bread (slice)

Name: Whole wheat bread (slice)
Total time: 180 min
Yield: 12
Cuisine: Worldwide
Ingredients: 500 g whole wheat flour; 350 ml lukewarm water; 7 g dried yeast; 10 g salt; 1 tsp sugar (optional, to start the yeast); 1 tbsp vegetable oil for the tin

Origin: Worldwide

86kcal

per serving · 35 g

247kcal

per 100 g

4 gProtein12 g / 100 g

1 gFat3.5 g / 100 g

14 gCarbs41 g / 100 g

A slice of whole wheat bread is cut from a loaf made with flour milled from the entire wheat grain, bran and germ included. Compared with white bread it is darker, denser and slightly nutty in taste, with a soft crumb and a firm crust. It is eaten toasted for breakfast, used for sandwiches or served alongside soups and salads.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: whole wheat flour

Not keto41 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

whole wheat flourwateryeastsalt

Recipe

12 servings180 min

Ingredients

500 g whole wheat flour
350 ml lukewarm water
7 g dried yeast
10 g salt
1 tsp sugar (optional, to start the yeast)
1 tbsp vegetable oil for the tin

Method

Dissolve the yeast and sugar in the lukewarm water and leave for 10 minutes until foamy.
Mix the flour and salt, pour in the yeast water and knead for 10 minutes into a soft, slightly sticky dough.
Cover and let rise for about 1 hour until doubled.
Shape into a loaf, place in an oiled 1 kg loaf tin and let rise for another 40 minutes.
Bake at 210 °C for 35 minutes until the loaf sounds hollow when tapped underneath.
Cool completely on a rack before slicing into about 12 slices.

How to make it lighter

Calories depend on slice thickness: cut thin slices of about 25–30 g rather than thick ones.
Choose lean toppings such as tomato, cucumber, herbs or grilled chicken instead of oily spreads.
An open sandwich with one slice instead of two halves the bread in the meal.

History

Bread from coarsely milled whole grain was the everyday loaf for most of history, long before roller mills made refined white flour cheap in the 19th century. Today whole wheat sandwich loaves are sold in bakeries and supermarkets around the world.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →