Learn how to make the softest whole wheat bread with this Guyanese plait bread recipe. Made with simple ingredients, in less than 2 hours, this easy recipe will make you a baker!
Homemade Whole Wheat Bread
I love oven fresh bread but I don’t bake bread often. I mostly make homemade bread when I make pepperpot, once or twice a year. So when one of my subscribers asked (back in 2014) for a plait bread recipe and wanted a whole wheat version, I was super excited to get in the kitchen.
I’ve made Guyanese plait bread before, the classic version, and a gluten-free plait bread too.
- Homemade Whole Wheat Bread
- Why You’ll Love This Whole Wheat Plait Bread Recipe
- Ingredients for Whole Wheat Bread
- How to Make Whole Wheat Plait Bread
- Step-by-Step Video Instructions for Whole Wheat Bread Recipe
- Storage
- Tips for the Best Whole Wheat Bread
- Recipe Variations
- Frequently Asked Questions
- Guyanese Whole Wheat Plait Bread
Why You’ll Love This Whole Wheat Plait Bread Recipe
- Great for Beginners: If you’re new to baking bread, this is a great recipe to get you started! It’s made with simple ingredients, easy techniques, and no fancy equipment!
- Healthier Alternative to White Bread: Whole wheat bread is generally considered healthier than white bread because it retains the bran and germ, which contain fiber, vitamins, and minerals. This bread improves digestive health and offers more health benefits compared to the refined flour used in white bread.
- Best Tasting Whole Wheat Bread: Whole wheat gets a bad rep as dry and tasteless but this bread is slightly nutty with a subtle sweetness and it’s incredibly soft and chewy.
Ingredients for Whole Wheat Bread
This recipe is made with simple, wholesome ingredients that you probably already have.
- Brown sugar: This activates the yeast and sweetens the dough.
- Dry active yeast: Make sure the packet isn’t expired.
- Warm water: Ensure the water is warm enough to activate the yeast (about 110°F – 115°F). Use an instant-read thermometer for accuracy.
- Whole milk and butter: Dairy adds moisture to the bread and ensures it browns when baked.
- Whole wheat flour: This is heartier than all-purpose flour.
- Salt: Bread tastes flat without salt.
- Oil: Use this for oiling the bowl.
See recipe card for quantities.
How to Make Whole Wheat Plait Bread
Activate Yeast
Start by mixing 1 tablespoon of brown sugar, yeast, and water in a small bowl until the sugar dissolves. Give it a few minutes to let the yeast work its magic (about 5 minutes).
Add Warm Milk & Butter
Now, grab a measuring cup and combine warm milk, melted butter and remaining brown sugar. Stir to combine and dissolve the sugar. Then add the yeast.
Combine Wet Ingredients & Dry Ingredients
In a big mixing bowl, sift together the flour, and the salt. Make a little well in the center, pour in the sweetened buttery milk and yeast mixture, and knead everything together to create a soft dough.
Knead Whole Wheat Dough
Transfer your dough to a floured surface and knead for 5 to 10 minutes with the base of your hand. Shape it into a nice, tight ball, then toss it into a greased bowl. Cover it up with a damp paper towel and let it chill until the dough doubles in size (usually about 1 hour).
Second Rise
Once your dough has doubled in size, divide it into 3 equal pieces. Roll each piece into a strip and braid them together. Pop that beautiful plaited dough into a greased loaf pan, cover it with a damp paper towel, and let it sit until it doubles in size again.
Bake Whole Wheat Bread
When your dough is ready for the oven, give it a gentle brush with some water and bake it at 350 degrees Fahrenheit for 30 to 40 minutes. Once it’s a glorious golden brown, take it out, brush the top with butter, and let it cool outside of the pan. Finally, enjoy your freshly baked whole wheat plait bread!
Step-by-Step Video Instructions for Whole Wheat Bread Recipe
For this recipe, I made a video tutorial. There is no audio, so don’t adjust your volume. 🙂
Storage
Wrap the load with plastic wrap and it will last at room temperature for up to 3 days.
Tips for the Best Whole Wheat Bread
- Do not use hot water. If the water is scalding, it will kill the yeast and the dough won’t rise.
- If the dough gets dry while kneading, add 2 tablespoons of water.
- Just before baking, brush the plait bread with room-temperature water. This keeps the bread moist so it doesn’t get too crusty in the oven.
- Immediately brush the bread with butter when it’s done. This adds moisture and flavor.
- Wait until the bready has cooled before slicing. I know it’s tempting!
Recipe Variations
- Honey: Sweeten the bread and add more flavor by using this natural sweetener.
- Nuts: Wheat already has a nutty taste. Enhance that by adding pine nuts or pumpkin seeds. You may need to closely watch the bread to ensure it doesn’t burn.
- Loaf: Don’t want to make a plait? Make a standard loaf of bread by simply rolling the dough into a log.
Frequently Asked Questions
Some whole wheat recipes use more yeast but in my experience, I’ve used just 1 tablespoon of yeast for white bread and whole wheat.
A loaf of whole wheat bread may cost about $2. The cost to make it yourself is roughly half that when the ingredients are accounted for. I say its worth the effort because homemade bread tastes so much better than a loaf from the grocery store.
After the dough rises to double its size, separate it into 3 equal pieces. Roll each piece into a strip. Plait the strips together tightly so that they don’t come undone as they bake. Place plaited dough into a greased loaf pan. Then cover it with a damp paper towel and let it sit again until it doubles in size.
Guyanese Whole Wheat Plait Bread
Equipment
- Mixing Bowls one small, one large
- Loaf Pan
Ingredients
- 1/4 cup warm water about 110 °F
- 1/4 cup brown sugar divided
- 1 tbsp dry active yeast
- 1 cup whole milk warm
- 1/4 cup butter melted
- 3 cups whole wheat flour
- 1/4 teaspoon salt
Instructions
- Combine 1 tablespoon of brown sugar, yeast and water in a small bowl. Mix until sugar dissolves. Let sit until yeast ferments (about 5 minutes).
- In measuring large cup or similar combine the milk, remaining sugar and melted butter. Stirring until the sugar dissolves then add the fermented yeast. Mix together well and set aside.
- Next, shift together the whole wheat flour and salt in In a large mixing bowl. Then, make a well in the center of the dry ingredients and add the milk and yeast mixture. Mix until combines to form a soft dough.
- Then, turn onto a floured surface and continue to knead for 5 to 10 minutes. Shape into a tight ball. Place in a grease bowl, cover with a damp paper towel and let the dough rest until it doubles in size (about 1 hour).
- After the dough doubles in size, separate it into 3 equal pieces. Roll each piece into a log/strips about 12 inches long. Braid (plait) the logs/strips together. Place the braided dough into a greased loaf pan. Cover with a damp paper towel and let sit until doubles in size (about an hour)
- Preheat the oven to 350 °F
- Once the dough doubles, brush with a bit of water and bake for 30 to 40 minutes at 350 °F. When the bread is golden brown, remove from oven and immediately brush top with butter. Remove from pan and let cool completely. before slicing.
Notes
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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Monica Williams Says
My beastie told me about you, and I started following on Instagram. You are best, l love them especially cassava roti, brilliant as I am slowly switching my diet to vegan.
As for the bread, easy recipe and I and my family love it, 2/3 times per week I am baking. I did reduce my salt.
Thank you. Keep up the good work.
Natasha Simon Says
I have tried this three times and just keeps getting better and better. Thank you so much this recipe. My husband thanks you as well:
Nadira Singh Says
Wow!! My bread came out so soft, love it????Great recipe! Thank you for all your wonderful recipes ????
Sandra Says
I have a gas oven. Do you use convection or conventional feature?
Rashema James Says
Bestttt bread I ever made and ate!!! Very simple recipe as welllll. Thank you
Thorla Says
Thank you so much Althea for this wholewheat bread recepie. I used to live in East Ruimveldt, Georgetown, Guyana so hey neighbour. Lol. While I love my white flour bread, my husband would only use whole wheat, so thank you so much for sharing. I will definitely try it out.
Althea Brown Says
So glad you liked it and hey neighbor!!!
Barbara benn Says
Just wondering if anyone has a recipe for cassava bread.
Althea Brown Says
Google Guyanese Cassava bread recipe. I saw a couple posts for it. If I ever figure out how to make it. I will certainly share!
Althea Brown Says
Oh my goodness. Thank you for pointing that out. It should be 1 teaspoon of salt but now I only use a pinch of salt in my breads so 1/2 or 1/4 teaspoon is just enough. That was a total typo. I’m surprised no one else has pointed that out. So sorry about that. I’ll get that updates ASAP
Amelia07 Says
Great reCipe! The bread turned out really well, except… it was too salty! I think 1tbsp salt is too much for one bread. I’d probably do 2tsp next time. Thabk you for a great base recipe for whole wheat Plaid bread tHough. Will Go great with pepperpot! I made this recipe last year and revised it this year with the less salt and it was good., 10/10! Thanks again!