Air-Fried Whole Wheat Bread: Quick, Easy, Delicious!

Making whole wheat bread in an air fryer is an easy and efficient process that yields delicious, healthy results. This method is perfect for those short on time or without a traditional oven. The compact space and rapid air circulation of an air fryer ensure the bread cooks evenly, resulting in a nicely browned crust and a soft, fluffy interior. This whole wheat bread recipe is a great option for health-conscious individuals who want to enjoy their bread without sacrificing flavour.

Choosing the right flour

Type of Flour

The type of flour you choose will impact the flavour, texture, and nutritional profile of your bread. For a truly whole wheat bread, opt for whole wheat flour, which includes the entire grain of wheat: the bran, germ, and endosperm. This type of flour lends a dense, nutty flavour and a hearty texture to your bread while boosting its fibre, vitamin, and mineral content.

However, keep in mind that whole wheat flour yields a denser and heavier loaf compared to white flour. If you prefer a lighter texture, consider using a combination of whole wheat and white flour. Alternatively, you can add vital wheat gluten to improve the texture of 100% whole wheat bread.

Flour Quality

Opting for high-quality, freshly milled whole wheat flour will enhance the flavour and nutritional value of your bread. Whole wheat flour made from hard wheat varieties tends to be higher in protein, which can improve the rise of your bread.

Hydration

Whole wheat flour absorbs more water than white flour, so it's crucial to ensure your dough is adequately hydrated. The dough should feel slightly tacky but not overly sticky. Adjust the amount of water as needed to get the right consistency.

Sifting

Sifting your whole wheat flour before use is not necessary, but it can help aerate the flour, making it easier to incorporate into the dough. Some bakers also prefer sifting to remove larger bran particles, although this is a matter of personal preference.

Preparing the dough

Firstly, gather your ingredients. The exact measurements may vary depending on the recipe, but the essential ingredients for the dough are whole wheat flour, warm water, active dry yeast, salt, and optionally, some form of fat like butter or olive oil. You can also add other ingredients like sugar, herbs, or seeds to enhance the flavour and texture of your bread.

Now, let's get started with the dough-making process:

• In a large mixing bowl, combine the flour, yeast, and any other dry ingredients like salt, sugar, or seeds. Mix them together well.
• Pour in the warm water gradually. Mix it with the dry ingredients until a dough starts to form. You may use a spatula, a wooden spoon, or even your hands for this step. The dough should be soft and slightly sticky. If it's too dry, add a little more water.
• You can also add any fat, such as butter or olive oil, at this stage. Mix it into the dough until well combined.
• Once you have a shaggy dough, it's time to knead it. You can do this by hand on a floured surface, or you can use a stand mixer with a dough hook attachment. Knead the dough for about 5-10 minutes, or until it becomes smooth and elastic. This step is important to develop the gluten in the flour, which gives the bread its structure and chewiness.
• After kneading, form the dough into a ball. Place the dough ball into a well-oiled bowl and cover it with plastic wrap or a clean kitchen towel.
• Let the dough rise. Place the covered bowl in a warm, draft-free area and let the dough rise until it doubles in size. This usually takes about 1-2 hours, but the time may vary depending on the temperature and humidity of your environment.
• Once the dough has doubled in size, it's ready to be shaped and baked. However, if you want to add any mix-ins like nuts, seeds, or dried fruit, this is the stage to do so. Gently knead your desired mix-ins into the dough, being careful not to over-knead it.

Remember, the key to successful dough preparation is patience and attention to detail. Take your time, follow the recipe, and don't be afraid to get your hands dirty!

Rising the dough

Firstly, prepare your dough by mixing the dry ingredients, including whole wheat flour, yeast, and salt, in a large mixing bowl. You can also add optional ingredients like herbs, seeds, or spices at this stage to enhance the flavour and texture of your bread. Gradually add warm water to the dry ingredients and mix until a soft dough forms. You may need to adjust the amount of water slightly depending on the absorption of your flour.

Once you have a soft dough, it's time to knead it. Kneading helps develop the gluten in the dough, giving your bread a chewy and elastic texture. Knead the dough for around 5-10 minutes, or until it becomes smooth and elastic. You can do this by hand on a floured surface, or using a stand mixer with a dough hook attachment.

After kneading, form the dough into a ball and place it into a well-oiled bowl. This will prevent the dough from sticking as it rises. Cover the bowl with plastic wrap or a clean kitchen towel.

Now, find a warm place in your kitchen to let the dough rise. This process is called proofing, and it's essential to give your bread a light and airy texture. The ideal temperature for proofing is between 24°C and 29°C (75°F and 85°F). Let the dough rise until it has doubled in size, which should take around 1-2 hours.

If you're using a smaller air fryer, you may need to divide the dough into two portions before letting it rise. This will ensure that your bread doesn't overflow the basket during baking.

During the rising process, the yeast will feed on the sugars in the dough and produce carbon dioxide, causing the dough to expand and become airy. This is why it's crucial to let the dough rise undisturbed in a warm, draft-free environment.

Once the dough has doubled in size, it's ready to be shaped and placed in the air fryer for the second rise. Gently punch down the dough to release the air bubbles, then shape it into a loaf or boule. You can also score the top of the dough with a sharp knife to create a decorative pattern.

Place the shaped dough into a greased air fryer basket or a parchment paper-lined tin within the air fryer. Cover it with plastic wrap or a clean kitchen towel and let it rise for another 30 minutes to an hour, or until it has almost doubled in size again.

The second rise is important because it gives the yeast one more chance to feed and produce carbon dioxide, resulting in an even airier and fluffier texture in your final bread.

After the second rise, your dough is ready to be baked! Simply remove the plastic wrap and proceed with baking your whole wheat bread in the air fryer as per your chosen recipe's instructions.

Remember, the rising time can vary depending on the temperature of your environment, the activity of your yeast, and the type of flour used. Always keep an eye on your dough and let it rise until it has doubled in size, even if it takes a little longer than expected.

Shaping the loaf

Firstly, after kneading the dough, form it into a ball. This step is important as it gives the dough a compact shape that will help it rise evenly. Place the dough ball into a well-oiled bowl. The oil will prevent the dough from sticking and make it easier to handle. Cover the bowl with plastic wrap or a clean kitchen towel. This step helps retain moisture and creates a warm environment for the dough to rise.

Next, find a warm, draft-free spot in your kitchen to let the dough rise. The ideal temperature for proofing is between 20°C and 24°C (70°F and 75°F). The time it takes for the dough to double in size can vary depending on the temperature and humidity of your environment. It typically takes around 1-2 hours. You'll know it's ready when you gently press your finger into the dough, and the indentation remains.

Once the dough has doubled in size, it's time to shape it into a loaf. Gently punch down the dough to remove any air bubbles. Then, transfer the dough to a lightly floured surface. Using your hands or a rolling pin, flatten the dough into a rectangle, roughly shaping it to fit your air fryer basket. Starting from a short side, roll the dough tightly into a log, pinching the seams together as you go. Tuck the ends underneath, and place the loaf, seam-side down, into the greased air fryer basket or a parchment-lined baking tin that fits your air fryer.

Cover the shaped loaf with plastic wrap or a clean kitchen towel. This step is crucial to prevent the dough from drying out and forming a crust too early. Let the dough rise in the air fryer basket or baking tin for about 30 minutes, or until it has almost doubled in size again. This second rise gives the bread its light and airy texture.

Finally, uncover the dough and proceed to bake it in your air fryer following the temperature and timing guidelines provided in your chosen recipe. Remember that the timing may vary depending on your air fryer model, so keep an eye on your loaf to avoid over-browning or burning.

By following these steps, you'll be able to shape and proof your whole wheat loaf perfectly, ensuring a delicious, airy texture and a beautifully browned crust.

Baking the bread

Now that your dough is ready, it's time to bake your whole wheat bread in the air fryer. Here's a step-by-step guide:

• Preheat your air fryer: Set your air fryer to 390°F (200°C). This temperature will ensure your bread cooks evenly and achieves the desired crust and fluffy interior.
• Prepare the air fryer basket: Line the bottom of the air fryer basket with parchment paper. This step is crucial as it prevents the dough from sinking through the holes in the basket and makes it easier to remove the bread once it's baked.
• Shape the dough: Form the dough into a ball and place it on top of the parchment paper in the air fryer basket. If desired, brush the top of the dough with a little water for added moisture.
• Allow for final proofing: Cover the shaped dough with plastic wrap or a clean kitchen towel. Let the dough rise in the air fryer basket for about 30 minutes, or until it has almost doubled in size. This step ensures your bread will have a good rise during baking.
• Bake the bread: Once the dough has risen, remove the plastic wrap or towel. Set your air fryer to 350°F (175°C) and bake the bread for 20-25 minutes, or until it is golden brown and cooked through. The baking time may vary depending on your air fryer model, so keep an eye on it to avoid overcooking.
• Check for doneness: To ensure your bread is fully baked, use an instant-read thermometer to check the internal temperature, which should be around 190°F to 200°F (88°C to 93°C). Alternatively, tap the bottom of the bread; if it sounds hollow, it's done.
• Cool the bread: Remove the bread from the air fryer and let it cool on a wire rack or a cooling rack for at least 15 minutes before slicing. This step is crucial, as it allows the bread to set and prevents it from crumbling when sliced.

Your homemade whole wheat bread is now ready to be enjoyed! Spread some butter, jam, or honey on a slice, or use it to make delicious avocado toast, garlic bread, or French toast. Store any leftover bread in an airtight container or wrap it tightly to keep it fresh.

Frequently asked questions