Haitian Wheat Bread Recipe

Whole wheat flour: The main ingredient that gives the bread its hearty texture and nutty flavor.

Sugar: Helps to activate the yeast and adds a slight sweetness to the bread.

Salt: Enhances the flavor of the bread.

Olive oil: Adds moisture and richness to the dough.

Warm water: Activates the yeast and helps to form the dough.

Active dry yeast: The leavening agent that makes the bread rise.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten in the whole wheat flour, resulting in a smoother and more elastic dough. If the dough feels too sticky, sprinkle a little more flour on your work surface, but be careful not to add too much, as this can make the bread dense.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutty flavor and nutritional profile, making it a good alternative for whole wheat flour.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the bread, though it may slightly alter the flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar taste, with potentially more minerals.

• olive oil - Substitute with coconut oil: Coconut oil can provide a subtle flavor difference and similar moisture content, though it may impart a slight coconut taste.

• warm water - Substitute with milk: Milk can add richness and a softer texture to the bread, though it may slightly change the flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water before mixing with other ingredients.

• Allow the bread to cool completely on a wire rack before storing. This prevents condensation, which can make the bread soggy.
• Store the bread in a bread box or a paper bag at room temperature for up to 3 days. This helps maintain its crusty exterior while keeping the inside soft.
• For longer storage, wrap the bread tightly in plastic wrap or aluminum foil. Place it in a resealable plastic bag to keep it fresh for up to a week.
• To freeze, slice the bread before wrapping. This allows you to take out only the slices you need without defrosting the entire loaf.
• Wrap each slice or the whole loaf in plastic wrap, then in aluminum foil. This double-layer wrapping prevents freezer burn and preserves the bread's texture.
• Place the wrapped bread in a resealable freezer bag. Label it with the date to keep track of its freshness.
• Store the bread in the freezer for up to 3 months. Beyond this, the quality may start to decline.
• To defrost, remove the desired number of slices and let them thaw at room temperature for about 30 minutes. For a quicker option, use a microwave or toaster.
• For reheating, preheat your oven to 350°F (175°C). Place the bread directly on the oven rack for 10-15 minutes to restore its crusty texture.
• If you prefer a softer bread, wrap it in aluminum foil before reheating. This traps moisture and keeps the bread soft.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the Haitian wheat bread in aluminum foil to prevent it from drying out. Place the wrapped bread on a baking sheet and heat for about 10-15 minutes. This method will give you a warm, slightly crispy crust while keeping the inside soft and moist.

• Microwave Method: Place a slice of Haitian wheat bread on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for about 20-30 seconds. This method is quick and convenient but may not give you the same crispiness as the oven method.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the Haitian wheat bread directly on the rack or on a small baking sheet. Heat for about 5-7 minutes. This method is great for reheating smaller portions and will give you a nice, crispy crust.

• Stovetop Method: Heat a skillet over medium heat. Place the Haitian wheat bread in the skillet and cover it with a lid. Heat for about 2-3 minutes on each side. This method is perfect for reheating slices and will give you a slightly toasted exterior.

• Steaming Method: If you want to retain the moisture in your Haitian wheat bread, you can use a steamer. Place the bread in a steamer basket over boiling water and steam for about 5 minutes. This method keeps the bread soft and moist, perfect for those who prefer a tender texture.

• Mixing bowl: A large bowl used to combine the warm water, sugar, and yeast, and later to mix in the flour, salt, and olive oil.

• Measuring cups: Used to measure out the flour and water accurately.

• Measuring spoons: Used to measure the sugar, salt, olive oil, and yeast precisely.

• Wooden spoon: Useful for stirring the ingredients together to form a dough.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading.

• Damp cloth: Used to cover the dough while it rises, keeping it moist.

• Greased bowl: A bowl lightly coated with oil to prevent the dough from sticking during the rising process.

• Baking sheet: A flat sheet used to place the shaped dough on for baking.

• Oven: Preheated to 375°F (190°C) for baking the bread.

• Wire rack: Used to cool the bread after baking to prevent it from becoming soggy.

Prepare ingredients ahead: Measure and set aside whole wheat flour, sugar, salt, and olive oil before starting.

Use a stand mixer: If available, use a stand mixer with a dough hook to knead the dough, saving you time and effort.

Warm environment: Let the dough rise in a slightly warm oven (turned off) to speed up the rising process.

Preheat oven early: Start preheating your oven while the dough is rising to save time.

Double batch: Make a double batch and freeze one loaf for later use.