EASY WHOLE WHEAT BREAD
A really easy,soft bread. I like it best when it is warmed up. This recipe makes either one big loaf or two regular sized loaves. If your mixer does not have a dough hook then a strong arm works just as well.
Provided by seayak
Categories Yeast Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Grease one or two loaf pans.
- In a large mixing bowl combine 1 1/2 cups flour, sugar, salt, and yeast.
- Heat the oil, milk, and water to 100-110 degrees.
- Add the warmed ingredients and egg to the bowl and blend at low speed until everything is evenly moistened. Beat 3 minutes more at medium speed. Using a dough hook stir in 2 1/2 - 3 cups flour.
- If you choose to make 2 loaves, divide the dough and let it rise in the greased pans,otherwise leave it in the bowl to rise and put the dough in the greased pan when your oven is preheated.
- Cover with plastic wrap or towel and place in a warm place (80-85 degrees), or put the covered dough on a rack over a pan of very hot water in the oven. The dough should double in about one hour.
- Preheat oven to 375 degrees.
- Bake for 30- 40 minutes. Remove it from the pans and cool on a baker's rack.
WHOLE WHEAT BREAD
Provided by Food Network
Time 1h16m
Yield 1 loaf (10 slices)
Number Of Ingredients 7
Steps:
- 1. Combine yeast, honey, and 1¼ cups (300 ml) warm water and set aside to proof, about 5 minutes.
- 2. When starting with whole kernel wheat: Place wheat, and if desired, salt into the Vitamix Dry Grains Container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Grind wheat for 1 minute. (Do not over process) Stop the machine and allow the flour to cool for a few minutes.
- 3. When starting with whole wheat flour: Place flour and, if desired, salt into the Vitamix Dry Grains or Standard Container and secure lid.
- 4. Select Variable 1.
- 5. Turn machine on and slowly increase speed to Variable 6. Blend until a hole forms in the center of the mixture, about 5 seconds. Turn machine off and remove the lid.
- 6. Pour oil, lemon juice, and yeast mixture into the hole in the flour. Secure the lid.
- 7. To mix the dough, turn the machine on High for 1 second. Stop the machine. Remove lid.
- 8. While the dough rests, lightly coat a loaf pan with vegetable cooking spray or shortening.
- 9. To knead dough, two steps are required: Step 1: Use a nylon spatula to scrape the sides of the container. Pull the dough away from the container sides and into the center of the mixture. Step 2: With the switch on High, quickly turn the machine on and off five times.
- 10. Repeat the above two-step process five times, or until the dough binds together in a soft elastic mixture.
- 11. To remove the dough from the container, turn the machine on and off five times (to lift the dough up and away from the blades). Invert the container over the prepared pan and let the dough fall into the pan. Use a wet nylon spatula to remove any remaining dough.
- 12. Use a wet (or oiled) nylon spatula to shape the loaf. Allow the dough to rise until the top of it reaches the top of the pan, about 15 to 20 minutes.
- 13. Bake at 350°F for 35 minutes. Makes one loaf.
WHOLE WHEAT BREAD
I'm 12 years old and make this bread with my mother, who got the recipe from her mother. I usually make the dough, and my mom bakes it.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 168 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
BASIC WHOLE WHEAT BREAD
A simple, easy whole wheat bread recipe posted on request. I got it from "Breadtime", by Susan Jane Cheney (a great resource for bread bakers!)
Provided by pollen
Categories Yeast Breads
Time 4h50m
Yield 2 loaves
Number Of Ingredients 5
Steps:
- Proof yeast in half a cup of the water, with about a teaspoon of flour- let it sit, covered, until it becomes bubbly& active.
- Combine the rest of the water with the yeast/water in a large bowl, and gradually add about half of the flour.
- Stir the mixture about 100 times in the same direction, until it is well-mixed and strands are beginning to form.
- Stir in the salt and oil.
- Add the remaining flour half a cup at a time, stirring well, until it is too stiff to stir with a spoon.
- Turn out onto a lightly floured board and knead for about 20 minutes, adding flour as nescessary to keep the dough from sticking to the board.
- The dough should be springy and nice to work with.
- When it has been sufficiently kneaded, cover it with a damp cloth for about 10 minutes and wash and grease the bowl lightly.
- After it has rested, knead the dough a few more times (it should feel really nice by now!) and place it in the bowl, covered with the damp cloth, a plastic bag, and maybe a plate.
- Let the dough rise until it springs back when you stick your finger in it, and it is about twice the size as it was before (this takes about 2 hours; longer or shorter depending on the room temperature- I prefer a longer (cooler) rise, because it allows the flavour to develop more... but sometimes you just don't have time for that sort of thing).
- Deflate the dough by punching or kneading it a few times, and let it rise again- this time, it should take about half the amount of time as it did before.
- When the dough has risen twice, deflate it again and cover it with the damp cloth again for about 10 minutes (to let the gluten relax, apparently.. it makes it easier to manage if you do this), then divide it into and shape it into loaves, buns, etc.
- Let the shaped dough rise on a baking sheet or in a loaf-pan for about an hour maybe- it will rise a bit more in the oven.
- Slash the top of the bread if you want, so that it doesn't bust open in the oven.
- Bake at 400º for 20 minutes, and then turn the oven down to 350º and bake for 20-30 minutes longer, until the loaf is a lovely brown and sounds hollow when you thump it on the bottom.
- (Buns and smaller loaves take a shorter time).
- Try to let the loaf cool (out side of the loaf pan, or it will get a bit soggy) before you tear into it.
WHOLE WHEAT FLATBREAD
Kind of like a chapati, a flat pita, or a whole wheat tortilla. It is thin, perfect for scooping up dips or rolling into wraps. You could probably make these on a grill, too, and they would be lovely. These turn out to be around 6- or 7-inch diameter breads, more or less. If you want larger breads (think burrito-sized) then cut these into 8-10 pieces instead of 12.
Provided by Susiecat too
Categories Breads
Time 20m
Yield 6-12 serving(s)
Number Of Ingredients 5
Steps:
- Mix flours together.
- Mix salt into water to dissolve.
- Add water and oil to flour, mix well.
- Knead briefly on floured surface, let rest 10-15 minutes.
- Cut into 12 equal parts.
- Roll each flat, do not stack them.
- Cook on ungreased griddle, a few minutes on each side until golden brown.
- Optional - brush with melted butter or olive oil immediately after removing from griddle.
EASY WHOLE WHEAT BREAD
An easy basic recipe for whole wheat bread that is great for sandwiches and for toasting!
Provided by Petal
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.
- After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 9.6 g, Fat 2.5 g, Fiber 1.3 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 198.2 mg, Sugar 2.1 g
HOMEMADE WHOLE WHEAT BREAD
"I make this bread so often I have the recipe memorized. My kids love it for an after-school snack, but it's great with soup, stew and more." Nancy Brown - Dahinda, Illinois
Provided by Taste of Home
Time 45m
Yield 1 loaf (16 slices).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add the brown sugar, butter, salt, whole wheat flour and 1 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 1 hour. , Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 1 hour., Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 129 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 125mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
HOMEMADE WHOLE WHEAT BREAD
This basic recipe for Whole Wheat Bread has a brilliant technique that allows you to get two gorgeous and delicious loaves on the table in just over an hour... start to finish! With only 6 ingredients there's no excuse not to make this fast, nutritious, homemade whole wheat bread.
Provided by Stephanie Olson
Categories Bread
Time 1h5m
Number Of Ingredients 7
Steps:
- Mix the flours, yeast, sugar, salt, water, and olive oil in a large mixing bowl with a sturdy spoon until a shaggy dough forms, then knead until the dough comes together and becomes smooth, about 4 minutes by hand or machine.
- Form a smooth dough ball. Return the dough to the bowl, cover with a clean tea towel, and let it rise in a warm place for 15-25 minutes.
- Divide the dough in half and form into two tight dough balls or loaf shapes. You can place the balls or loaves directly on a rimmed baking sheet or in standard-size loaf pans. Press down slightly to flatten them, then dust a teaspoon of flour over each loaf, rubbing with your hands to distribute the flour. Slash the tops of the loaves three times.
- Place the loaves on the middle rack of a cold oven with a pan of hot tap water on the rack below it. Close the oven, set the heat at 400 degrees, and set the timer for 40 minutes. It is imperative that you start this in a cold oven!
- After 40 minutes, remove the bread from the oven and transfer the baking sheet to a cooling rack. Cool the bread completely before removing from the pan and slicing.
Nutrition Facts : ServingSize 1/6 loaf, Calories 101 calories, Sugar 5 g, Sodium 291 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 13 g, Fiber 2 g, Protein 2 g
HONEY WHEAT BREAD
This honey wheat bread recipe creates exceptionally soft and tender loaves, thanks to a touch of milk and olive oil. Lightly sweetened with honey (or molasses), each slice is slightly nutty and supremely comforting, like only homemade bread can be.
Provided by Rebecca Blackwell
Categories All Bread Recipes
Time 2h40m
Number Of Ingredients 9
Steps:
- Add the water, milk, and honey to the bowl of a standing mixer, and stir to combine. Sprinkle the yeast over the top of the liquid and stir briefly. Let the mixture stand for 5 minutes, until the yeast is activated and looks creamy. Stir in the olive oil.
- Put the oats in a food processor or spice grinder and process to a fine powder. Add the ground oats to the mixing bowl along with the whole wheat flour and 1 cup of the all-purpose flour.
- Fit the mixer with the dough hook and begin mixing the dough on low (speed level 2 or 3 on a KitchenAid mixer) to bring the dough together. As the dough beats, slowly add only enough of the remaining all-purpose flour to bring the dough together into a soft dough. The dough should clean the sides of the bowl, but still stick to the bottom. (*See note.) This will take about 7-8 minutes.
- With the mixer continuing to knead the dough (keep it on low speed), slowly sprinkle in the salt. Once the salt is incorporated, let the mixer continue to knead the dough for another 3 minutes, until the dough is elastic, smooth and soft. Your total knead time should be about 10 minutes.
- Spray a bowl large enough to hold double the amount of dough with non-stick spray, or coat it with a bit of melted butter. Remove the dough from the mixing bowl, shape it into a ball, and plop it down into the greased bowl. Spray a sheet of plastic wrap with non-stick spray, or brush it with a bit of melted butter, and use it to cover the bowl.
- Let the dough rest at room temperature until it has doubled in size. Depending on the temperature of the room, this will take between 60 and 90 minutes. (*See notes below about controling the temperature of the dough as it rises.)
- Spray two 8 & 1/2 by 4 & 1/2 inch loaf pans with non-stick spray, or coat with a bit of melted butter. Dump the dough out onto a clean work surface and divide into two pieces. Lift one piece of dough and form it into a ball by using your thumbs to gently stretching the outside of the dough into a ball, pinching the dough together at the bottom. Bring the opposite sides together and pinch together at the bottom. Lay the ball of dough on your work surface, and roll it back and forth a few times to create an oblong ball. Lay the dough, seam side down, into one of the loaf pans. Repeat with the other half of dough.
- Spray two sheets of plastic wrap with non-stick spray, or brush them with a bit of melted butter and loosely cover each loaf.
- Allow the loaves to rise at room temperature until they double in size again, rising over the tops of the pans, 45 minutes - 1 1/2 hours.
- While the loaves rise, preheat your oven to 375 degrees F (190 degrees C). When the loaves are fully risen, bake for 35-40 minutes, until they are golden brown and an instant read thermometer plunged into the center of one of the loaves registers between 190 - 200 degrees.
- Remove from the oven and use a dish towel to grip the top of each loaf to lift it from the pan onto a wire rack. Allow to cool completely.
- Once cool, the loaves can be wrapped in plastic and stored for 2-3 days at room temperature. For longer storage, wrap the bread airtight and freeze for up to 1 month. Thaw at room temperature, still wrapped.
Nutrition Facts : Calories 239 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 slice, Sodium 364 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SOFT WHOLE WHEAT BREAD
Steps:
- Place the warm water in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
- Add the honey and butter.
- Blend in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.
- Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.
- Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
- Place dough in large greased bowl and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
- Lightly mist a 9x5-inch loaf pan with non-stick spray.
- Punch down the dough and shape it into a loaf.
- Place in prepared pan, cover loosely with greased plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.
- Preheat the oven to 350°F.
- Uncover dough, and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.
Nutrition Facts : Calories 175 kcal, Carbohydrate 33 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 3 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
100% WHOLE WHEAT BREAD, PLAIN AND SIMPLE (NO-KNEAD)
This is the 100 percent whole wheat bread from the cookbook "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. It makes enough for four 1-pound loaves. If you are familiar with the book, you know that the principle is to make a big batch of dough, then grab off pieces each day (or so) to bake hot and fresh. They also say whole grain spelt can be substituted. In addition, they offer more recipes, photos, videos, etc. at www.healthybreadinfive.com. I would just like to mention that the cookbook is great for the wealth of background information and a huge variety of recipes. It's great to read, so even if you find the recipes you like online, if you have even a little interest in bread making, you will enjoy the book immensely!
Provided by Wish I Could Cook
Categories For Large Groups
Time 3h30m
Yield 4 1-pound loaves, 24 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together the flour, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
- Add the water and mix without kneading, using a spoon. (You might need to use wet hands to get the last bit of flour to incorporate.).
- Cover, not airtight, and allow the dough to rest at room temperature until is 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 it in a lidded (not airtight) container and use over the next 10 days.
- On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece. Dust the piece with 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 the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet if you don't have a pizza peel.
- Thirty minutes before baking time, preheat oven to 450F (230C). Place a baking stone on the middle rack. Place an empty metal broiler tray on another rack.
- Just before baking, use a pastry brush to paint the top with water. Sprinkle with your favorite seed mixture. Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife.
- Slide the loaf directly onto the hot stone. (Or place the silicone mat or cookie sheet on the stone.) Pour one cup hot tap water into the broiler tray and quickly close the oven door.
- Bake for 30-35 minutes, until richly browned and firm. If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time.
- Allow the bread to cool on a rack before slicing and eating.
- Variation: Honey whole wheat sandwich bread.
- Add 1/2 cup honey and decrease the water by 1/2 cup. Bake a 2-pound (900 g) piece of dough in a loaf pan at 350F (180C) for 50-60 minutes.
BEST HOMEMADE ONE HOUR WHOLE WHEAT BREAD
Best Homemade One Hour Whole Wheat Bread. This recipe will become a staple in your home at no time at all.
Provided by Melissa Stadler, Modern Honey
Categories Bread
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to warm about 200 degrees.
- Place warm water in large mixing bowl. Add yeast and stir. Stir in honey and let proof (start to form a creamy foam) for 5 minutes.
- Add oil, flour, and salt. Begin by adding 7 cups of flour. Start to mix using the dough hook. Add remaining 1/2 cup of flour until dough pulls away from sides of mixing bowl. Using Bosch or Kitchenaid, knead for 10 minutes at medium-high speed. If you don't own a stand mixer, you can knead by hand.
- Place a little oil on hands and shape into two bread loaves. Spray loaf pans with non-stick cooking spray. Put pans in a warm oven to let rise until double -- about 20 minutes.
- Once bread has raised, turn oven to 350 degrees. Leave bread in oven and set timer for 25 minutes.
- Check bread to see if it is golden brown. Once bread is done, remove from oven and spread butter all over warm loaves. Let cool for several minutes before removing from pan.
- Spread butter and jam or honey on warm bread.
- May freeze bread or eat within 2 days.
Nutrition Facts : Calories 184 kcal, Carbohydrate 34 g, Protein 5 g, Fat 4 g, Sodium 293 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
EASY WHOLE WHEAT BREAD
Easy whole wheat bread recipe that is oil and sugar free. It only takes 2 hours to make from start to finish, 4 ingredients, and can be enjoyed as toast, dipped in soup, used for sandwiches, crostinis, and more.
Provided by Spartan Life
Time 2h5m
Yield 3 people
Number Of Ingredients 7
Steps:
- In a large bowl mix together the flour, yeast and salt. Then pour in the warm water and knead with your hands until a dough forms (the dough will be sticky, which is ok)
- Cover the bowl with a kitchen towel and let it rest in a draft free spot for 1 hour
- After 1 hour preheat your oven to 400 F and line a round baking dish* with parchment paper
- Rub some flour between your hands and transfer your dough to the round baking dish. Shake the dish so the dough settles into the space of the dish evenly, or pat it gently with your hands to fill it
- Let the dough rest for another 30 minutes
- Score the dough with a knife (criss-cross shape in center) and sprinkle it with your toppings (rolled oats, salt, etc.)
- Bake for 35-40 minutes or until the crust is a deep golden brown
WHOLE WHEAT BREAD RECIPE
This whole wheat bread recipe makes two loaves of perfectly soft and fluffy homemade brown bread. It's an easy bread recipe you will make again and again!
Provided by Bake.Eat.Repeat.
Categories Breads
Time 2h45m
Number Of Ingredients 8
Steps:
- Heat the milk in the microwave until it is steaming, about 1 minute on high heat, although this will depend on your microwave.
- Stir in the molasses, salt, and butter. Continue stirring until the butter is melted.
- Transfer the milk mixture to the bowl of a stand mixer, and add the water, whole wheat flour, all purpose flour, and yeast.
- Mix with the dough hook (or a wooden spoon in a bowl if mixing by hand) until everything comes together.
- After mixing for a minute or so, the dough should come together and clear the sides and bottom of the bowl.
- If it is too wet and sticky to clear the bottom of the bowl, add a little more flour, a couple tablespoons at a time, until the dough clears the bottom of the bowl. It should be soft and slightly tacky to the touch, but not overly sticky.
- If the dough is really dry and the flour is not completely mixing in, add a bit more water, a tablespoon at a time, until the dough comes together into a smooth ball.
- Knead the dough with the dough hook on low speed for 7-8 minutes (10-12 by hand) until it is smooth and elastic.
- Move the dough to a lightly oiled bowl, turning it to coat, and cover it tightly with plastic wrap.
- Allow it to rise until doubled, about 60-90 minutes.
- Punch down the dough and turn it out onto a lightly oiled surface.
- Divide it into two pieces and shape each piece into a loaf.
- Place each loaf into an oiled 8x4 inch bread pan and cover lightly with plastic wrap (make sure the ends aren't trapped, you don't want it to stop the bread from rising).
- Allow the loaves to rise for 45 minutes to 1 hour, or until they have almost doubled.
- Preheat the oven to 400 degrees F.
- Bake the loaves for 28-32 minutes, until golden brown.
- Turn the loaves out onto a wire rack immediately, rub the tops of the loaves with butter if desired (this makes the crust a bit softer), and cool completely before slicing.
Nutrition Facts : Calories 86 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 152 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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
SIMPLE WHOLE WHEAT BREAD
PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. Make sure the egg and oil are at room temperature and be sure to aerate your flour before measuring. No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns. (This recipe also works with all white flour) - Jenny Jones
Time 1h30m
Yield One loaf
Number Of Ingredients 9
Steps:
- Place flours, yeast, sugar & salt in a large mixing bowl.
- Stir in milk, followed by oil and egg.
- Beat on high for 2 minutes.
- On low speed add about 1/4 cup bread flour until dough forms a mass.
- Place dough on floured surface and knead 50 turns.
- Cover and let rest 10 minutes.
- Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan.
- Cover with a towel and let rise in a warm spot until it's one inch taller than the pan, about 35 minutes.
- Meantime, preheat oven to 375° F.
- Bake for 30 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.
- Remove immediately from pan onto a cooling rack. Let it cool at least 10 minutes before slicing.
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
This is my basic go-to bread recipe. It can be changed in a billion ways - the flour switched up, sugar instead of honey, sourdough instead of active yeast starter, whatever. The dough is very flexible and can be shaped however desired, I personally prefer to make rolls, since I like crusty bread.
Provided by StephaniePB
Categories Yeast Breads
Time 5m
Yield 2 loaves, 25 serving(s)
Number Of Ingredients 8
Steps:
- Mix as you usually mix your bread, food processor, bread machine, whatever. If you use a bread machine, use it on the dough cycle (trust me, bread is a million times better when not baked in a machine). I like that this recipe can be left in a bread machine for hours with a timer - set it up in the morning, come home at night to fresh bread dough.
- After initial rise/fall, punch down, and shape. This recipe generally takes about 45 minutes on the second rise to double in size.
- Bake at 425 for 30-40 minutes, misting the oven twice with water at 5 and 15 minutes (make sure you don't spray the light in your oven, it'll break).
Nutrition Facts : Calories 84.2, Fat 2.7, SaturatedFat 0.6, Cholesterol 1.2, Sodium 98.7, Carbohydrate 13.1, Fiber 0.9, Sugar 1.9, Protein 2.2
More about "easy homemade whole wheat bread food"
HOMEMADE WHOLE WHEAT BREAD (NEVER FAILS) - SOMEWHAT SIMPLE
From somewhatsimple.com
4.1/5 (14)Total Time 2 hrs 50 minsCategory BreadCalories 1560 per serving
- Add the warm water to a large bowl or the bowl of a stand mixer. Sprinkle the yeast and sugar over the top, and mix gently to combine. Let sit 5-10 minutes, until bubbly.
- Add 3 cups of whole wheat flour and the vital wheat gluten to the bowl, and mix until combined. Stir in the last cup of whole wheat flour. Add the all purpose flour 1/4 cup at a time, mixing well after each addition, until the dough pulls away from the sides of the bowl. It should still be slightly sticky at the bottom, but it shouldn’t stick to your finger when quickly poked. Knead the dough until it’s smooth and pliable.
- Place the dough in a lightly greased bowl. Cover and let rise in a warm place until doubled, about one hour.
LOW CALORIE WHOLE WHEAT BREAD RECIPE - LOVETOKNOW
From cooking.lovetoknow.com
CLASSIC 100% WHOLE WHEAT BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (650)Total Time 3 hrs 17 minsServings 1Calories 150 per serving
- In a large bowl or the bowl of your stand mixer, combine all of the ingredients and stir just until the dough starts to leave the sides of the bowl. Let it rest for 20 to 30 minutes; this gives the flour a chance to absorb some of the liquid and the bran to soften, making the dough easier to knead. , If kneading by hand, transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. If kneading in a stand mixer, attach the dough hook and knead for 5 to 7 minutes at low speed, until the dough is soft and smooth. Adjust its consistency with additional flour or water, if necessary.
- Transfer the dough to a lightly greased bowl, cover it, and let it rise until puffy though not necessarily doubled in bulk, 1 to 2 hours., Gently deflate the dough, transfer it to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan and cover the pan loosely with lightly greased plastic wrap or a reusable cover. , Let the bread rise for 1 to 2 hours, or until the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
- Uncover the bread, place it in the oven, and bake for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. A digital thermometer inserted into the loaf's center should register at least 190°F., Remove the bread from the oven and turn it out of the pan onto a rack to cool. For a soft, flavorful crust, rub the top of the warm bread with a stick of butter. Cool completely before slicing. , Store the bread, well wrapped, at room temperature for several days; freeze for longer storage.
EASY WHOLE WHEAT BREAD OR WHOLE WHEAT DINNER ... - PIPER COOKS
From pipercooks.com
Cuisine CanadianTotal Time 2 hrs 33 minsCategory BreadCalories 182 per serving
- Mix together the warm water, brown sugar, and oil. Add the salt, yeast, and most of the flour, holding some back to add in if you need it. I usually need all of mine, but flour brands and baking environments are all different so use the amount of flour you need to form a tacky dough.
- Knead the dough on a countertop for about 5 minutes – pushing and pulling and turning the dough until it smooths out. Oil the dough and place in a bowl, top with plastic wrap and a towel and let rise in a warm place, for about an hour or until doubled in size.
- Punch down the dough and flatten it out in a rectangle. Roll the dough tightly, pinching the end into the roll. (See my white bread recipe, linked in the notes, for a step by step photos of this process.)
- Place the formed dough into a bread pan. (To make rolls, divide into 9 and roll into balls. Place them in a 9 x9 pan.) Cover with plastic and a towel and let rise in a warm place for about an hour, or until it rises above the side of the pan.
HOMEMADE WHOLE WHEAT BREAD | 3 INGREDIENT RECIPE - MIND ...
From mindovermunch.com
Estimated Reading Time 5 mins
- In a large bowl combine flour, yeast, and salt. Whisk to integrate. Add 1⅝ cups water and stir until blended. Dough will be shaggy and sticky.
- Cover bowl with plastic wrap. Let dough rest at least 12 hours (preferably about 18 hours) at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself a few times. Cover loosely with plastic wrap and let rest about 15 minutes.
- Generously coat a cotton towel (not terry cloth) with flour. Using just enough flour to keep dough from sticking to your fingers, shape dough into a ball. Put dough seam-side down on towel and dust with more flour.
EASY NO-FAIL WHOLE WHEAT BREAD - LOVING IT VEGAN
From lovingitvegan.com
Ratings 320Calories 116 per servingCategory Appetizer, Side
- Transfer to a greased 9x5 loaf pan. You can also line the bottom with parchment paper if you think there will be any chance of it sticking.
FOOLPROOF WHOLE-WHEAT BREAD RECIPE - REAL SIMPLE
From realsimple.com
4/5 (44)Total Time 2 hrs 20 minsServings 1Calories 108 per serving
- Place the sugar and 1 cup warm tap water (105° to 115° F) in a large bowl; sprinkle with the yeast and let stand until foamy, 4 to 5 minutes. Whisk in 2 tablespoons of the butter.
- Using a wooden spoon, mix in the salt and then the whole-wheat flour. Adding ½ cup at a time, mix in 1½ cups of the all-purpose flour, until dough is soft and just holds together.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding up to ½ cup more all-purpose flour as needed to keep the dough from sticking.
- Butter a large bowl; add the dough and turn to coat. Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour.
WHOLE WHEAT BREAD - A MOUTH WATERING HOMEMADE BREAD
From savoryexperiments.com
4.8/5 (5)Total Time 1 hr 30 minsCategory BreadCalories 2113 per serving
- In the bowl of a stand mixer, combine dry active yeast and brown sugar, mix together with a spoon. Add warm water. Allow to become fragrant and bloom, approximately 10 minutes.
- Cut 1 tablespoon butter into smaller pieces (or just wipe it in different areas using a butter knife) onto bread mixture. Mixture will be dry, this is normal.
- While mixing, slowly add olive oil and salt. Continue to knead for 7-8 minutes. Mixture will be grainy and a little dry, but should hold together (similar to a dry cookie dough). If it needs a small amount of water or a little more flour to achieve the right consistency, add 1 tablespoon at a time.
EASY HONEY WHOLE WHEAT BREAD - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
Ratings 12Calories 1671 per servingCategory Breakfast/Lunch/Dinner
- Combine all the ingredients together in a large bowl except the reserved half Cup of wheat flour. Mix until a wet dough is formed.
- Cover up the dough with a plastic wrap and leave for about 10 to15 minutes, this will allow the wheat grains to soften and you will be able to knead easily.
- Turn the dough over to your work surface and knead for about 5 to 10 minutes or till it becomes smooth. Use the reserved half cup of flour to dust the work surface of the work table during the kneading process to prevent the dough from sticking.
- Gather the dough into a smooth ball and grease a large bowl with a neutral Oil then well to prevent it from drying out. Then leave it to rise for about an hour or till it's doubled in size.
EASY WHOLE WHEAT SANDWICH BREAD {FOR BEGINNERS!} - THE ...
From thebusybaker.ca
Cuisine American, Canadian, WesternTotal Time 2 hrsCategory Baking, BreadCalories 140 per serving
- Add the water, yeast and honey to the bowl of your stand mixer and mix with a fork just until the yeast is moistened and the honey is dissolved. If making by hand, use a large mixing bowl.
- Add the all purpose flour and the whole wheat flour to the bowl of the stand mixer on top of the water and yeast mixture and then add the salt.
- Turn the mixer on low speed and mix until a soft dough forms. If mixing by hand, use a wooden spoon to combine the ingredients until a rough dough forms.
EASY WHOLE WHEAT SOURDOUGH BREAD - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
Reviews 130Calories 112 per servingCategory Breads And Muffins
- Make the STARTER AHEAD (This can take up to a week or more) AND DO NOT USE UNTIL IT IS ACTIVE ENOUGH TO FLOAT A TEASPOON ON A CUP OF WATER. Continue the recipe
- Add the ripe starter to the water and mix thoroughly with a whisk or by hand until the floating cloud of starter is mixed completely into the water
BEST WHOLE WHEAT BREAD - EASY HOMEMADE BREAD RECIPE
From kristineskitchenblog.com
5/5 (16)Total Time 2 hrs 40 minsCategory BreadCalories 153 per serving
- Combine the water and milk in a microwave-safe liquid measuring cup or bowl. Warm the milk and water to 105-115° F. (If you do not have a microwave, you can warm them in a pan on the stove.)
- Pour the milk and water into the bowl of a stand mixer.* Add the honey and yeast and stir to combine. Let stand for 5 to 10 minutes, until the yeast starts to foam or bubble. If nothing happens after 10 minutes, your yeast may be dead and you should start over with new yeast.
- Add the flour, salt and butter to the bowl. Mix using the paddle attachment until everything is combined.
- Switch to the dough hook. Knead the dough on low speed for about 8 minutes. The dough should feel slightly sticky when you touch it, but a lot of dough shouldn't stick to your finger. If the dough is very sticky, add more flour, 1 to 2 tablespoons at a time. As the dough kneads, stop the mixer every few minutes, as needed, and use a spatula to scrape the dough away from the sides of the bowl. After kneading, the dough will be a little sticky and very soft. It won't hold its shape tightly in a ball, but should hold together when you transfer it to an oiled bowl using your hands or a spatula.
EASY WHOLE WHEAT BREAD | MINIMALIST BAKER RECIPES | RECIPE ...
From pinterest.com
4.8/5 (303)Estimated Reading Time 4 minsServings 12Total Time 4 hrs 36 mins
HOMEMADE WHOLE WHEAT BREAD L BAKED BY AN INTROVERT
From bakedbyanintrovert.com
5/5 (2)Total Time 2 hrs 5 minsCategory Yeast BreadCalories 191 per serving
EASY PEASY WHOLE WHEAT BREAD | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
5/5
HOW TO MAKE WHOLE WHEAT BREAD {IT'S SO EASY!} | LIL' LUNA
From lilluna.com
5/5 (3)Total Time 2 hrs 45 minsCategory American, BreadCalories 210 per serving
15 EASY WHOLE WHEAT BREAD RECIPES - OTTAWA MOMMY CLUB
From ottawamommyclub.ca
Reviews 6Estimated Reading Time 6 mins
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