ALL WHOLE-WHEAT SANDWICH BREAD
The dough will be somewhat stiff. So to get it into the pan, first pat and coax it into a rectangle shape a little smaller than the pan, smoothing out the cracks and holes as you work. Then transfer the rectangle to the pan and use the back of your hand to gently press the dough into the pan.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, lunch, sandwiches
Time 3h
Yield 1 large loaf
Number Of Ingredients 8
Steps:
- Put the whole wheat flour and vital gluten in a food processor, add the salt and yeast, and process for 5 seconds. With the machine running, add the sweetener, the oil or butter, and most of the milk through the feed tube (you'll need a little less milk if you're using a liquid sweetener). Process for about 30 seconds, then remove the cover. The dough should be in a well-defined, barely sticky, easy-to-handle ball. If it's too dry, add milk 1 tablespoon at a time and process for 5 or 10 seconds after each addition. If too wet, which is unlikely, add a tablespoon or two of flour and process briefly.
- Use a little more of the oil to grease a large bowl. Shape the dough into a rough ball, place it in the bowl, and cover with plastic wrap or a damp towel. Let rise for at least 2 hours, until nearly doubled in bulk. Deflate the ball and shape it once again into a ball; let rest on a lightly floured surface for about 15 minutes, covered.
- Using only enough white flour to keep the dough from sticking to your hands or the work surface, flatten it into a rectangle as described in the headnote; let it rest for a few minutes. Use the remaining oil or butter to grease an 8 1/2 by 4 1/2-inch loaf pan. Place the loaf in the pan, flattening the top of it with the back of your hand. Cover and let rest for 1 hour, or until the top of the dough is nearly level with the top of the pan.
- Heat the oven to 350 degrees. Brush the top of the loaf lightly with water, then put in the oven. Bake for about 45 minutes, or until the bottom of the loaf sounds hollow when you tap it (it will fall easily from the loaf pan) or the internal temperature reads about 210 degrees. Remove the loaf from the pan and cool on a wire rack.
100% WHOLE WHEAT SANDWICH BREAD RECIPE
Make this 100 percent whole wheat bread in your food processor, for a wonderfully light and chewy loaf.
Provided by Stella Parks
Categories Breakfast and Brunch Sandwiches Yeast Bread Bread
Time 8h
Number Of Ingredients 7
Steps:
- For the Autolyse: In large bowl, combine whole wheat flour with first addition of water. Stir until water is absorbed; then knead briefly against the sides of the bowl until no floury bits remain. Cover and set aside for 2 hours 30 minutes to hydrate flour.
- For the Dough: Transfer hydrated dough to a 14-cup food processor fitted with the regular metal blade (not the dough blade), along with brown sugar, salt, and instant dry yeast. Process until dough is silky smooth, and a small piece can be stretched into a thin sheet without tearing, about 75 seconds. The exact timing will vary with the power and capacity of a given machine. For smaller machines, the reduced capacity and power will necessitate dividing dough in half to process in stages.
- Once gluten is well developed, drizzle in the remaining water and oil while the processor is running, and continue mixing only until smooth. At this stage, the dough will feel sticky, wet, and elastic.
- First Rise: Transfer dough to large, lightly greased bowl (it's fine to reuse bowl from autolyse, no need to wash). Cover and proof until puffy, light, and roughly doubled in bulk, about 2 hours at 70°F (21°C). In a chilly kitchen, the dough will need more time to rise, and in a warmer kitchen, it will move faster.
- Shaping the Loaf: Turn soft dough out onto clean surface lightly dusted with whole wheat flour. Pat dough into 7-inch square, and form into tight log, sealing dough together with heel of your hand. Nestle into lightly greased 1-pound loaf pan, seam side down; cover loosely as before.
- Second Rise: Let dough proof until puffy, light, and risen about 2 1/2 inches above rim of pan at very center. To test dough, poke it gently with a flour-dusted fingertip; when dough is ready, it will retain a shallow impression that springs back after a minute. If dough is firm and springs back right away, continue proofing until dough retains a shallow impression. This will take about 75 minutes at around 70°F (21°C). Again, timing of the process will vary based on environmental conditions. Near the end of this period, adjust oven rack to lower-middle position and preheat oven to 350°F (177°C).
- Baking the Loaf: After the second rise, uncover dough and bake until well risen, golden brown, and hollow sounding when thumped; about 45 minutes, or to an internal temperature of approximately 200°F (93°C). Immediately turn loaf out onto a wire rack, and cool completely before slicing, at least 90 minutes. Slice with a sharp serrated knife. The loaf will keep up to a week at room temperature in a bread box or paper bag.
Nutrition Facts : Calories 159 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 359 mg, Sugar 4 g, Fat 3 g, ServingSize One 8-inch loaf, UnsaturatedFat 0 g
WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY
Here's what you need: warm water, honey, active dry yeast, whole wheat flour, all-purpose flour, oil, salt
Provided by Joey Firoben
Categories Breakfast
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed.
- NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread.
- Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers.
- NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides.
- On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball.
- Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour.
- Allow the dough to proof until it has doubled in size. Save the plastic wrap or towel as you'll be using it again.
- Transfer the proofed dough to a lightly floured surface and press the dough - don't stretch - into a 7x7-inch (18x18 cm) square.
- Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough.
- Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan.
- Transfer the dough to a greased loaf pan and cover with with the same plastic wrap or towel used before.
- Let the dough rise for 1 hour, until it has poofed over the edge of the loaf pan about 1½ inches (4 cm).
- Preheat the oven to 375°F (190°C).
- Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust.
- Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing.
- Store in an airtight container or bag. The bread can be stored in freezer up to 6 months.
- Enjoy!
Nutrition Facts : Calories 145 calories, Carbohydrate 26 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, Sugar 0 grams
EASY 100% WHOLE WHEAT BREAD
This is a foolproof, beginner 100% whole wheat bread, easy to make with a stand mixer like a Kitchenaid®.
Provided by Mme Rocha
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h50m
Yield 12
Number Of Ingredients 6
Steps:
- Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
- Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
- Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
- Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
- Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
- Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.
Nutrition Facts : Calories 140 calories, Carbohydrate 28.4 g, Fat 1.8 g, Fiber 4.3 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 149.7 mg, Sugar 3 g
SIMPLE WHOLE WHEAT BREAD
Simply a great-tasting and easy-to-make whole wheat bread.
Provided by Nita Crabb
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h
Yield 36
Number Of Ingredients 9
Steps:
- In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
- Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
- Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 25.9 g, Cholesterol 4.2 mg, Fat 2.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 207.1 mg, Sugar 5.3 g
WHOLE WHEAT SANDWICH BREAD (ARTISAN NO-KNEAD)
From "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg & Zoe Francois. Makes 3 1-1/2 pound loaves. The recipe is easily doubled or halved.
Provided by ceilmary
Categories Breads
Time 2h50m
Yield 3 1-1/2 pound loaves
Number Of Ingredients 10
Steps:
- Mix yeast, salt, honey and butter with the lukewarm water in a 5 quart bowl, or a lidded (not airtight) food container.
- Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachement), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight), and allow to rest a room temperature until the dough rises and collapses (or flattens on top); approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days.
- On baking day, lightly grease a 9x4x3 nonstick loaf pan with a neutral-tasting oil. Dust the surface of the refrigerated dough with flour and cut off a 1-1/2 pound (canteloupe sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom and all four sides, rotating the ball a quarter-turn as you go. Form an elongated oval and place it in the prepared pan. Allow to rest for 1 hour and 40 minutes (or just 40 minutes if you are using fresh, unrefrigerated dough).
- Twenty minutes before baking time, preheat the oven to 400F, with an empty broiler tray on any other shelf that won't interfere with the rising bread.
- Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake for about 50 minutes, or until deeply browned and firm.
- Allow to cool before slicing or eating.
Nutrition Facts : Calories 1169.8, Fat 22.6, SaturatedFat 10.9, Cholesterol 40.7, Sodium 3127.1, Carbohydrate 213.7, Fiber 23.3, Sugar 24.1, Protein 39.3
QUICK AND EASY WHOLE WHEAT SANDWICH BREAD
This recipe is from the book, Artisan Bread in Five Minutes A Day. It is a good all-purpose whole wheat bread with sandwich making potential. It is recommended that you use a baking stone.
Provided by Member 610488
Categories Yeast Breads
Time 55m
Yield 4 1 lb loaves
Number Of Ingredients 6
Steps:
- Mix the yeast and salt with the water in a 5 qt bowl or a lidded (not airtight) food storage container.
- Mix in the remaining dry ingredients without kneading, using a spoon, a 14 cup capacity food processor [with dough attachment], Danish dough whisk, or a heavy duty stand mixer [with dough hook]. If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used after initial rise though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days or divide into 4 1-lb portions and freeze in an airtight container for no more than 3 weeks. Thaw 24 hours before usage.
- On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 lb piece (grapefruit sized). Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Allow to rest and rise on a cornmeal covered pizza peel for 40 minutes.
- Twenty minutes before baking time, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack. Place an empty metal broiler pan on any other shelf that will not interfere with the baking.
- Sprinkle the loaf liberally with flour and slash a cross, scallop or tic-tac-toe pattern into the top of the bread, using a serrated bread knife.
- Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for about 35 minutes, or until deeply browned and firm. Allow to cool before slicing and eating.
Nutrition Facts : Calories 771.5, Fat 3.5, SaturatedFat 0.5, Sodium 2632.4, Carbohydrate 158.3, Fiber 11.5, Sugar 0.6, Protein 27.2
WHITE WHOLE WHEAT SANDWICH BREAD
This bread makes great sandwich bread or toast and my kids have no idea that it isn't just "White Bread"! I usually make the dough in the bread machine and bake it in the oven. It is light enough to slice thinly, if you can wait to eat it and cut cool!
Provided by Chef Joyous
Categories Yeast Breads
Time 3h5m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 10
Steps:
- Add ingredients in the order listed to your bread machine, use dough cycle.
- Reshape in loaf form in a loaf pan sprayed with olive oil spray.
- Let bread rise again, by covering with a damp cotten cloth in a warm place.
- Bake at 375 for 33 minutes.
- Remove from pan when hot and rub crust with a cold stick of butter.
- Bake in a greased pan at 375 degrees for 33 minutes.
WHOLE-WHEAT SANDWICH BREAD(ATK)
You can hand-knead the dough, but it's easy to add too much flour during the kneading stage. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days. To freeze the bread for up to 1 month, wrap it with an additional layer of aluminum foil. There is a 8-24 soak/rise time.
Provided by Coppercloud
Categories Yeast Breads
Time 4h10m
Yield 2 loafs, 15 serving(s)
Number Of Ingredients 12
Steps:
- For the Biga: Combine 2 cups bread flour, 1 cup water, and 1/2 teaspoon yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (70 degrees) overnight (at least 8 hours and up to 24 hours).
- For the Soaker: Combine 3 cups whole-wheat flour, 1/2 cup wheat germ, and 2 cup milk in large bowl and stir with wooden spoon until shaggy mass forms, about 1 minute. Turn out dough onto lightly floured work surface and knead until smooth, 2 to 3 minutes. Return soaker to bowl, cover tightly with plastic wrap, and refrigerate overnight (at least 8 hours and up to 24 hours).
- For the Dough: Tear soaker apart into 1-inch pieces and place in bowl of stand mixer fitted with dough hook. Add biga, honey, salt, yeast, butter, and oil. Mix on low speed until cohesive mass starts to form, about 2 minutes. Increase speed to medium and knead until dough is smooth and elastic, 8 to 10 minutes. Turn out dough onto lightly floured counter and knead 1 minute. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature 45 minutes.
- Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover and allow to rise at room -temperature until doubled in volume, about 45 minutes.
- Adjust oven racks to middle and lowest positions, place baking stone on middle rack, and heat oven to 400 degrees. Spray two 81/2 by 41/2-inch loaf pans with nonstick cooking spray. Transfer dough to well-floured counter and divide into 2 pieces. Working with 1 ball of dough at a time, pat each into 8 by 17-inch rectangle. With short side facing you, roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Place loaf seam side down in prepared loaf pan, pressing gently into corners. Repeat with second ball of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan).
- Place empty loaf pan or other heatproof pan on bottom oven rack and bring 2 cups water to boil on stovetop. Using sharp serrated knife or single-edge razor blade, make one ¼-inch-deep slash lengthwise down center of each loaf. Pour boiling water into empty loaf pan in oven and set loaves on baking stone. Reduce oven temperature to 350 degrees. Bake until crust is dark brown and internal temperature registers 200 degrees on instant-read thermometer, 40 to 50 minutes, rotating loaves 180 degrees and side to side halfway through baking.
- Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pans, return to rack, and cool to room temperature, about 2 hours.
Nutrition Facts : Calories 255.5, Fat 8.8, SaturatedFat 4, Cholesterol 15.5, Sodium 637.6, Carbohydrate 38.9, Fiber 4, Sugar 6.4, Protein 7.6
More about "all whole wheat sandwich bread food"
SANDWICH BREAD (100% WHOLE WHEAT FLOUR) - DASSANA'S …
From vegrecipesofindia.com
BEAUTIFUL WHOLE WHEAT SANDWICH BREAD - BAREFEET IN …
From barefeetinthekitchen.com
WHOLE-WHEAT SANDWICH BREAD RECIPE - BROWN EYED …
From browneyedbaker.com
HOW TO MAKE 100% WHOLE WHEAT BREAD - SERIOUS EATS
From seriouseats.com
HOW TO MAKE WHOLE WHEAT SANDWICH BREAD | KITCHN
From thekitchn.com
EASY NO-KNEAD WHOLE WHEAT SANDWICH BREAD - CANADIAN …
From canadianliving.com
EVERYDAY 100% WHOLE WHEAT SANDWICH BREAD RECIPE
From epicurious.com
Servings 2Author Condé Nast
HOMEMADE WHOLE WHEAT BREAD FOR SANDWICHES (NO MACHINE)
From biggerbolderbaking.com
WHOLE WHEAT SANDWICH BREAD | EASY BUDGET RECIPES BY ITS YUMMI
From itsyummi.com
CLASSIC 100% WHOLE WHEAT SANDWICH BREAD - BREAD BY THE HOUR
From breadbythehour.com
PETER REINHART'S 100% WHOLE WHEAT SANDWICH LOAF
From thefreshloaf.com
WHOLE WHEAT SANDWICH BREAD - WOOD & SPOON
From thewoodandspoon.com
WHOLE WHEAT SANDWICH BREAD - BOSTON GIRL BAKES
From bostongirlbakes.com
100% WHOLE WHEAT SANDWICH BREAD – ERICA'S RECIPES
From ericasrecipes.com
WHOLE WHEAT SANDWICH BREAD RECIPE - CHEF LINDSEY FARR
From cheflindseyfarr.com
100% WHOLE WHEAT SANDWICH BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
BEST WHOLE WHEAT BREAD - EASY HOMEMADE BREAD RECIPE
From kristineskitchenblog.com
EASY WHOLE WHEAT SANDWICH BREAD - THE BUSY BAKER
From thebusybaker.ca
100% WHOLE WHEAT HOME-GROUND SANDWICH BREAD, ROLLS, AND …
From instructables.com
100% WHOLE WHEAT SANDWICH BREAD - MY COOKING JOURNEY
From mycookingjourney.com
MAGIC MULTIGRAIN WHOLE WHEAT SANDWICH BREAD
From wellplated.com
WHOLE WHEAT SANDWICH BREAD | MADE WITH 100% WHOLE WHEAT FLOUR!
From spicedblog.com
KING ARTHUR'S 100% WHOLE WHEAT SANDWICH BREAD
From kingarthurbaking.com
100% WHOLE WHEAT FOOD PROCESSOR SANDWICH BREAD EXPLAINED
From thebakingwizard.com
SOFT WHOLE WHEAT SANDWICH BREAD — BLESS THIS MESS
From blessthismessplease.com
MY FIRST REAL SANDWICH BREAD, IN WHOLE WHEAT – THE TUMMY TRAIN
From thetummytrain.com
ALL WHOLE-WHEAT SANDWICH BREAD - PLAIN.RECIPES
From plain.recipes
WHOLE WHEAT SANDWICH BREAD | MY KITCHEN ADDICTION
From mykitchenaddiction.com
WHOLE WHEAT SANDWICH BREAD - SAINT GERMAIN BAKERY
From stgermain.co
WHOLE WHEAT SANDWICH BREAD - HALFWAY HOMESTEADERS
From halfwayhomesteaders.com
THIS IS THE BEST WHOLE WHEAT SANDWICH BREAD ON THE MARKET
From huffpost.com
WHOLE WHEAT SANDWICH BREAD - SMELLS LIKE HOME
From smells-like-home.com
100% WHOLE WHEAT SANDWICH BREAD - EASY WHOLESOME
From fooddoodles.com
WHOLE WHEAT SANDWICH BREAD - MAMA, HOW DO YOU MAKE
From mamahowdoyoumake.com
60% WHOLE WHEAT SANDWICH BREAD - ALL FOODS MAGAZINE
From allfoodsmagazine.com
CLASSIC WHITE WHOLE WHEAT SANDWICH BREAD - CRAFTYBAKING
From craftybaking.com
HEALTHY SANDWICH BREAD // CENTRAL MILLING
From centralmilling.com
100% WHOLE WHEAT SANDWICH BREAD - YOURSOURDOUGHSTART.COM
From yoursourdoughstart.com
THE BEST WHOLE WHEAT BREAD FOR TOAST, SANDWICHES, AND SNACKING
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love