Mini Wheat Bread Loaves
Indulge in the goodness of all-natural, wholesome ingredients with our Mini Wheat Bread Loaves recipe. These small, whole-grain loaves are not only a treat for your taste buds but also a healthier choice. Crafted to perfection, these loaves are ideal for both immediate enjoyment and long-term satisfaction. Savor some now, and with their exceptional taste and freshness, save some for those delightful moments later on.
This recipe creates six small loaves that are great with soups and stews. Slice it up or pull off a chunk and add some butter and you will be in bread heaven.
Ingredients
For this easy bread recipe, you need the following ingredients:
1 ¼ cups warm water
¼ cup honey
1 package of rapid-rise yeast
2 tablespoons olive oil
2 cups bread flour
1 cup whole wheat flour
¾ cup oatmeal
1 ½ teaspoon salt
How To Make Mini Whole Wheat Loaves
For the water, I usually measure it in a glass measuring cup and then microwave on HIGH for 40 seconds.
To make this recipe, begin by combining the water, honey, and yeast. Because I like to simplify things, I just add the honey and yeast to the water in my glass measuring cup. Let this sit for 5 to 10 minutes so that the yeast can bloom.
Next, place the bread flour, whole wheat flour, oatmeal, and salt in the bowl of a mixer. Briefly whisk or stir to mix the ingredients.
Add the wet ingredients (the yeast mixture and olive oil) to the dry. Using a dough attachment, turn the mixer on low and mix until the wet ingredients are incorporated into the dry. Increase the speed to medium and knead the dough until it becomes smooth and elastic.
If it is too dry, add 1 tablespoon of water and beat some more. If the dough is too “tacky,” add 1 to 2 tablespoons of additional flour.
Remove the dough from the mixer bowl and spray the bowl with non-stick spray. Replace the dough, spritz the dough with non-stick spray, and cover the bowl with plastic wrap. Place it in a warm environment and allow it to rise for 1 hour or until doubled.
I typically will heat my oven to about 150 degrees Fahrenheit and then turn my oven off to create a warm, draft-free environment conducive for the bread to rise.
Once the dough has risen, divide it in half and then divide each half into thirds.
This is the easiest way to try to get uniform sizes. (You could use a scale and weigh the dough if you prefer.)
Roll each portion into a log 4 to 5 inches long. Place them on a baking stone or cookie sheet lined with parchment paper or Silpat. Cut two 1/2-inch slices on the tops of each loaf. Place the baking stone or sheet in the oven and allow the loaves to rise for 30 to 45 minutes.
After they have risen and while the loaves are still in the oven, turn on the oven to 350 degrees Fahrenheit. Bake the loaves for 18-20 minutes or until golden brown and cooked thoroughly. Remove them from the oven and remove to a wire rack to cool.
How To Store Homemade Bread
Storing homemade bread properly is crucial to maintain its freshness, flavor, and texture. Follow these steps to keep your bread as fresh as possible:
1. Cool Completely: Allow your freshly baked bread to cool completely on a wire rack before storing it. This helps prevent moisture from getting trapped inside the bread, which can lead to sogginess or mold growth.
2. Wrap It Well: Once the bread has cooled, wrap it tightly in a clean, dry kitchen towel or a layer of wax paper. This will help protect the bread’s crust and prevent it from becoming overly crisp.
3. Use a Bread Box: If you have a bread box, it’s an excellent storage option. Bread boxes are designed to provide just the right level of airflow to keep bread fresh. Place your wrapped bread inside the bread box, and make sure it’s closed securely.
4. Freeze for Long-Term Storage: If you don’t plan to consume the bread within a few days, freezing is an excellent option. Wrap the whole loaf in plastic wrap or aluminum foil, and place it in an airtight freezer bag. Label with the date to keep track of freshness. Frozen bread can be thawed at room temperature.
5. Avoid Refrigeration: It’s best not to refrigerate homemade bread, as the cold temperature can cause it to become stale more quickly. The exception is if your bread has a high moisture content and you live in a very humid environment; in such cases, refrigeration can help delay mold growth.
6. Use within a Week: Homemade bread is typically best when consumed within the first few days. If stored properly, it can remain fresh for up to a week at room temperature. Beyond that, freezing is your best option for long-term storage.
Mini Wheat Bread Loaves
Ingredients
- 1 ¼ cups warm water
- ¼ cup honey
- 2 tablespoons olive oil
- 1 package rapid rise yeast
- 2 cups bread flour
- 1 cup whole wheat flour
- ¾ cup oatmeal
- 1 ½ teaspoons salt
Instructions
- Combine the water, honey, and yeast and let this sit for 5 to 10 minutes so that the yeast can bloom.
- Place the bread flour, whole wheat flour, oatmeal, and salt in the bowl of a mixer. Briefly whisk or stir to mix the ingredients.
- Add the wet ingredients (the yeast mixture and olive oil) to the dry. Using a dough attachment, turn the mixer on low and mix until the wet ingredients are incorporated into the dry. Increase the speed to medium and knead the dough until it becomes smooth and elastic.
- Remove the dough from the mixer bowl and spray the bowl with non-stick spray. Replace the dough, spritz the dough with non-stick spray, and cover the bowl with plastic wrap. Place it in a warm environment and allow it to rise for 1 hour or until doubled.
- After the dough has risen, divide it into 6 balls. Roll each portion into a log 4 to 5 inches long. Place them on a baking stone or cookie sheet lined with parchment paper or Silpat. Cut two 1/2-inch slices on the tops of each loaf. Place the baking stone or sheet in the oven and allow the loaves to rise for 30 to 45 minutes.
- After they have risen and while the loaves are still in the oven, turn on the oven to 350 degrees Fahrenheit. Bake the loaves for 18-20 minutes or until golden brown and cooked thoroughly. Remove them from the oven and remove to a wire rack to cool.
Nutrition
Bread Machine Directions For Making Mini Whole Wheat Loaves
You can use a bread machine to make the dough for these delicious whole-wheat loaves.
- Place ingredients in the bread machine in order according to the manufacturer’s instructions and run the dough cycle.
- Upon completion of the cycle, place the dough on a floured surface. Knead in a small amount of flour until the dough is no longer tacky.
- Divide dough into sixths and roll or pat out by hand into small rectangles. Roll each rectangle into a small log.
- Place on a baking stone and lightly spray with non-stick spray. Allow them to rise in a warm place for 30-45 minutes.
- Bake at 350 degrees for 18-20 minutes or until done. Allow them to cool before serving.
“[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.”
― M.F.K. Fisher, The Art of Eating: 50th Anniversary Edition
Recipes that pair well with Mini Whole Wheat Loaves:
Don’t feel like making bread from scratch but still want fresh-baked bread? Don’t miss the post about Wildgrain, a subscription for frozen artisanal bread that you bake at home.
Very nice! the rolls turned out wonderful, followed the oven recipe as written.
What size are the loaves?
Divide the dough in half, and then divide each half into thirds. Take each third and roll it into a small log. The size will vary.
Hi Saundra,
I made a fresh batch of loaves and updated my post. I wanted to let you know that loaves that I made were 4 to 5-inches long. I hope that helps!
I also changed the directions to make it possible for those without a bread machine to make them. (Bread machine directions are still available at the bottom of the post.)
Take care and happy baking!
Lynda
That looks so good!!
This is the second time I’ve seen you use that Wondermill. I have to get one. Thanks for the recipe.
Oh neat! I’ve heard of grain mills but never really knew what they were for. It’s cool to see bread made from start to finish like that.
These are great! I like the idea of individual servings.
Lynda, these little loaves are so lovely- and I like all the healthy ingredients: honey, olive oil, whole wheat flour, and oats! I know your kitchen smelled heavenly.
Thanks for the review of the Wonder Mill- that would certainly come in handy- I’ll have to check out their website.
Love, Joy
The WHOLE house smelled delicious! 🙂