Tabitha's Homemade Wheat Bread

Tabitha's Homemade Wheat Bread

3 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    2 h 20 m
TABBIE
Recipe by  TABBIE

“This whole wheat bread has a really good taste depending on your flour. I think King Arthur® is the best! This bread has cocoa and coffee in it. It can be made by hand, or use your bread machine's dough setting to knead and rise, then bake it in the oven. If you are not feeling bold you can leave out the cocoa and coffee and add some nuts. Have fun! Form into a freehand loaf or place into a greased loaf pan.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x5-inch loaf

Directions

  1. Combine yeast, honey, butter, salt, warm water, instant coffee, and cocoa powder in a mixing bowl. Gradually beat in 3 cups flour. Mix with your hands until ingredients form into a ball; transfer it to a floured work surface. Knead in additional 1/2 cup of flour if the dough is too sticky to work with. Knead the dough until it is smooth and elastic, about 15 minutes.
  2. Place the dough in an oiled bowl and cover it with plastic wrap and a kitchen towel. Let rise in a warm place until doubled in bulk, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough into a rectangle, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Shape the dough into a freeform loaf and place onto a parchment-lined baking sheet.
  3. Cover the dough with a floured kitchen towel and allow it to rise again until doubled, about 30 minutes.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Remove the towel. Use a serrated knife to score the loaf, cutting three slashes on the top or as desired.
  6. Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 30 minutes. Remove the bread from the loaf pan and cool on a wire rack.

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Reviews (3)

Rate This Recipe
Marianne
10

Marianne

This is a very good recipe for a simple whole wheat bread. I did follow the recipe completely and did the kneading by hand since I didn't feel like trying my Kitchenaid for such a small batch. The espresso and the cocoa were not discernible to my taste, but I'm sure they added depth of flavor to this bread. I wonder, though, about the cooking temperature. The outside got quite dark in the 20 minutes I baked it, but the inside was still not quite done. I'm not sure covering it would be the answer. I'll make this again and turn down the heat to 375 and give that a try. It was good toasted this morning with a slather of butter and a little extra honey! Thanks, Tabitha!

NOLLEEZ
5

NOLLEEZ

I will admit, that I was skeptical about the addition of coffee and cocoa. However, after trying the recipe I have to say that this one is a keeper! This makes a moist, dense and flavourful loaf that is great for toasting. I could not detect a coffee/chocolate taste at all. I look forward to making this again. Re: Temperature. Everyone's oven is different. If you think 400 is too high, lower the temp. My oven runs a tad on the cooler side so I baked this at 375 for 30 mins (checking after 15). It was perfect.

bansidhewail
4

bansidhewail

This was pretty simple and came out great! I don't care for hard crust on bread, so I was pleased with how nice and chewy this turned out.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 201 cal
  • 10%
  • Fat
  • 2.3 g
  • 4%
  • Carbs
  • 41.9 g
  • 14%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

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