Tabitha's Homemade Wheat Bread Recipe - Allrecipes.com
Tabitha's Homemade Wheat Bread Recipe
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Tabitha's Homemade Wheat Bread

Recipe by  

"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 Edit and Save

Original recipe makes 1 9x5-inch loaf Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 2 hrs 20 mins
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Reviews More Reviews

May 04, 2012

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!

 
Dec 11, 2012

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.

 

8 Ratings

Dec 17, 2012

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.

 
May 20, 2014

This was delicious! To be honest though, it kind of reminded me of the wheat bread that is served before meals at some restaurants. After making the recipe, I realized I may have forgotten the cocoa, but it was still fine. Although, it didn't give a temperature I did the water to about 110 degrees. I then, just put all of the ingredients in the clear bowl of my Kitchen-Aid mixer, blended it for about 10 minutes on speed 2, and then let it get the first rise right in that bowl rubbed with some corn oil. Then, I spread it into a rectangle directly onto the parchment pan I was going to be baking it on. With this method none of it was really a fuss. For the flour I used Gold Medal white (whole wheat). The loaf was a still a nice brown color and had a very nice crispy crust on the bottom. I also let it rise 15 minutes extra the first time and about 30 minutes extra the second. Thanks

 
May 10, 2014

Delicious! I followed the recipe to a "t", with the exception of adding the instant coffee - i didn't feel like going to the store! I also cooked it at 375 degrees, vs. 400 degrees bc I wanted the inside to cook just as thoroughly as the crust. Came out beautiful and delicious!! Perfect crust, perfect inside and the perfect amount of sweetness. Thank you Tabitha!!

 
Apr 27, 2014

Did not have the instance coffee, but still taste great. First bread receipt I have made in more than 30 years!! Thank you! Easy to follow and perfect for a Sunday at home!

 

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Nutrition

  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 2.3 g
  • 4%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 305 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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