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
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.
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
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.
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.
WHOLEMEAL BREAD RECIPE
This is a delicious Wholemeal Bread Recipe fabulously oaty and malty. Freshly baked it is sure to convert even the most stalwart of white bread eaters. Toasted the next day brings it to yet another level of crunchy goodness.
Provided by Apply To Face Blog
Categories Breads
Time 2h40m
Number Of Ingredients 7
Steps:
- Put 100 grams white bread flour, 400 grams wholemeal bread flour, 10 grams fine sea salt, 3 tsp sugar and 2 x 7 grams dried yeast packets into your large mixing bowl keeping the yeast and salt separate as the salt may kill the yeast.
- Tip the 50 grams melted butter into the flour mix followed by the 350 mls warm water and mix using a dough hook or cutlery knife until a dough forms. Knead by hand or using your dough hook until the dough is semi stretchy and soft. This takes about 8/ 9 mins on a medium speed in my free standing mixer.
- Cover in an oiled bowl and leave somewhere warm to rise until doubled in size.That can take an hour to hour and a half to do so.
- Tip out the dough and knock back before rolling, pulling the dough into a big sausage shape with the seam underneath. Place into your oiled loaf tin and cover with oiled clingfilm until it has risen 2 cm above the rim. Again put it somewhere nice and warm. Usually about 30/40 mins. Preheat your oven to 190 C/375 F/Gas Mark 5
- Uncover and slash the bread carefully with a very sharp knife 3 times.
- Bake for about 30 mins and deeply brown all over. Cool on a wire rack.
- Apply to Madb.tch Mahooley's Face.
Nutrition Facts : Calories 354 kcal, Carbohydrate 62 g, Protein 10 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 710 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
WHOLEMEAL BREAD
The original recipe had called for a mixture of plain flour and whole-meal flour (half and half), but I don't bother with the plain flour, nonetheless, both turn out beautifully with a crunchy crust, packed with flavour. Choice is yours...
Provided by AaliyahsAaronsMum
Categories Yeast Breads
Time 3h50m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- You will need a 2 lb loaf tin, well buttered.
- Seive the flour, salt, sugar and yeast in a large bowl and pour in the hand-hot water with the melted butter.
- Mix with your hands to form a dough, then scrape it out of the bowl on to a work surface.
- Knead for 10-15 minutes, adding more water if necessary (the dough should be very soft -it is better to have too much water than too little).
- Transfer the dough into a greased bowl, cover it with a clean, damp tea towel and leave to rise in a warm place ideally for two hours.
- Next, roll the dough into a long sausage, about twice as long as the tin, flatten it with your knuckles into a long strip and fold it into three.
- Fit the dough in the buttered tin, with the fold beneath, pressing in on the edges so that you will have a nice rounded top.
- Sprinkle the surface with a generous dusting of flour, then cover the tin with a damp, clean tea towel and leave to rise in a warm place for further 30-40 minutes.
- Meanwhile, pre-heat the oven to gas mark 6/200C/400°F.
- After the second-rising, bake in the centre shelf of the oven for 40 minutes, until the loaf sounds hollow when removed from the tin and tapped on the bottom.
- Return the bread back into the oven, but this time without the tin, upside down for a further 5-10 minutes to crisp the base and the sides.
- Cool the bread on a wire rack.
Nutrition Facts : Calories 569, Fat 8.9, SaturatedFat 4.3, Cholesterol 16, Sodium 634.3, Carbohydrate 110.3, Fiber 18.5, Sugar 1.7, Protein 21
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
EASY WHOLEMEAL BREAD
Small loaf made using dough hook in food mixer.
Provided by carmhunt
Time 50m
Yield Makes 1 loaf
Number Of Ingredients 0
Steps:
- Melt butter and mix with warm water.
- To the flour add yeast, sugar and salt. Pour over the liquid and start the food mixer on lowest setting. Mix for 6-10 minutes.
- Form the dough into a ball and leave in covered oiled bowl to double in size, approx 1 hr.
- Punch air out of dough and reform into a ball. Cove and leave to prove on baking sheet til double again. Approx 1 hr.
- Preheat oven to 180 fan with empty baking try in the bottom. Dust bread with flour and lightly cut a cross with very sharp knife. When putting bread in the oven add 1 cup boiling water to the hot baking tray in the bottom of the oven to create steam. Bake for 35-40 mins.
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WHOLEMEAL BREAD RECIPE: FOLLOW THESE 3 SIMPLE STEPS ...
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4.8/5 (4)Total Time 3 hrs 25 minsCategory Side DishCalories 194 per serving
EASY WHOLE WHEAT BREAD RECIPE ANYONE CAN MAKE
From foodstoragemoms.com
Cuisine AmericanEstimated Reading Time 5 minsCategory BreadTotal Time 1 hr 30 mins
- Start adding the ingredients in the order shown above with one exception into your mixing bowl…start with 7 cups of flour and slowly add more flour until the dough pulls away from the sides of the bowl. I use a Bosch Mixer. I grew up making bread without a mixer..it can be done by hand. I grew up letting my bread rise twice so I still do that. Old habits are hard to break! I mix it for 10 minutes in my Bosch. Cover with greased plastic wrap until it doubles in size. Punch down and form dough into eight one-pound loaves or less if your bread pans are larger. I let the dough rise one more time with greased plastic wrap. Bake the bread at 350 degrees for 27-30 minutes. If your pans are larger you will bake your bread longer. You will love making whole wheat bread, I promise!!
NO-FAIL WHOLEMEAL BROWN BREAD - HAPPY KITCHEN
From happykitchen.rocks
4.8/5 (12)Total Time 3 hrsCategory BreadCalories 271 per serving
- Soak the grains of your choice overnight. It can be pure wheat berries or a combo of wheat berries and any (or all) of the following grains: rye, spelt, millet, oat berries, barley, buckwheat and quinoa.
- Combine slightly warm almond milk with apple cider vinegar, maple syrup (or another liquid sweetener of your choice) and fresh yeast. Leave for 10 minutes to activate the yeast.
- Cover with cloth and let rest for about 1 hour or until doubles in size (see notes). Once your dough has doubled in size, add the cooked grains (make sure there is no extra liquid in them) and transfer into a 12 inch rectangular loaf pan greased with olive oil. Cover and let rest for 30 more minutes. Preheat the oven to 220 °C or 430 °F.
- Bake the wholemeal bread for 20 minutes, then lower the temperature to 190 °C or 370 °F and bake for about 40 more minutes. Check the readiness by inserting a toothpick in the middle of the loaf. The bread is ready when it comes out dry. Enjoy!
EASY NO-FAIL WHOLE WHEAT BREAD - LOVING IT VEGAN
From lovingitvegan.com
Ratings 329Calories 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.
EASY WHOLEMEAL BREAD RECIPE (NO KNEAD ... - JO'S KITCHEN ...
From joskitchenlarder.com
5/5 (49)Total Time 2 hrs 25 minsCategory Bread, Breakfast, LunchCalories 117 per serving
- Make a well in the centre of your dry mix and pour in warm water and mix it in with a spoon until combined. You’ll have pretty sticky dough and that’s how it should be.
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CLASSIC WHOLEMEAL BREAD LOAF RECIPE | BAKING MAD
From bakingmad.com
5/5 (123)Total Time 3 hrsServings 1
- MIX. Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.
- KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
- RISE. Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.
- SHAPE. Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and lift into a lightly oiled 900g/2lb loaf tin.
- PROVE. Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).
- BAKE. Lift the tin onto the middle oven shelf and bake for 35-40 minutes, until you can lift the bread loaf from the tin and when you tap the base it sounds hollow.
CLASSIC 100% WHOLE WHEAT BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (652)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 WHOLEMEAL SODA BREAD - EASY PEASY FOODIE
From easypeasyfoodie.com
5/5 (10)Total Time 40 minsCategory BreadCalories 170 per serving
- Preheat your oven to 220C / 200C / gas mark 7 / 425F. Dust a baking tray (I actually use a pizza tray) with a little plain flour.
- Keep stirring until the ingredients come together as a dough, then squidge together to form a ball.
- Place the ball of dough on your baking tray and cut a deep cross in the centre. This is really important as it helps the centre of the bread to cook properly – so cut nice and deep, almost to the bottom.
EASY WHOLEMEAL BREAD ROLL RECIPE - BAKING MAD
From bakingmad.com
4/5 (17)Total Time 1 hr 25 minsServings 10
- Put flour and salt into a large bowl, stir in the sugar and yeast, then rub in the butter. Add enough water to form a soft dough.
- Separate the dough into 8-10 balls, or have fun with different shapes or alternatively leave the loaf whole. Place the rolls on a baking tray, cover and leave in a warm place until the dough has risen and doubled in size, around 35-45 minutes.
- Preheat the oven to 230°C (210°C fan, gas mark 8). Brush the surface of the rolls with beaten egg then sprinkle on your chosen topping or leave plain.
- Bake the rolls for 15 minutes, then reduce the oven temperature to 200°C (180°C fan, gas mark 6) for 10 minutes until the rolls are risen and golden brown and sound hollow when tapped underneath.
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 BREAD - A COUPLE COOKS
From acouplecooks.com
5/5 (1)Category BreadAuthor Pauline ClarkeCalories 135 per serving
- In a small saucepan, melt the butter over low heat. Once melted, remove from the heat and stir in the milk so it is just warm.
- In a large bowl, combine the melted butter and milk with the maple syrup, warm water, and yeast and mix with a wooden spoon or dough whisk until just combined. In a separate bowl, stir together whole wheat flour, all purpose flour, oats and kosher salt. Add the flours and oats to the bowl and stir with the spoon until just combined. Turn the dough out onto a clean, lightly floured countertop and form the dough into a ball.
- Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 5 to 6 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
- Place the dough ball in a clean bowl and cover with a clean dish towel. Allow the dough to stand in a warm place (proof) until it rises to double in size, about 40 minutes to an 1 hour.
BEST WHOLE WHEAT BREAD - EASY HOMEMADE BREAD RECIPE
From kristineskitchenblog.com
5/5 (17)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 WHOLEMEAL SODA BREAD - NO YEAST REQUIRED - FOODLE CLUB
From foodleclub.com
5/5 (1)Total Time 50 minsCategory Baking, Side DishCalories 340 per serving
- Place the 2 flours, bicarbonate of soda, baking powder and salt into a mixing bowl, and mix lightly to combine
- Add the buttermilk and stir with a wooden spoon or spatula until it stars to come together into a ball.
- Tip out onto a floured boad and knead gently then form into a circular shape. Press down to flatten slightly.
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EASY 4 INGREDIENT WHOLE WHEAT ARTISAN BREAD (WITH STEP-BY ...
From theconscientiouseater.com
4.6/5 (41)Total Time 12 hrs 55 minsCategory BreadsCalories 137 per serving
- Pour in the room temperature water and stir until a uniform dough comes together. You may need to use your hands. Form the dough into a rough ball and place it in the bottom of the same bowl you made the dough in. Cover the bowl with plastic wrap and let it sit on the counter for 12-18 hours. I usually make the dough in the evening and let it rise overnight while I sleep.
- A little bit before you are ready to bake the dough, preheat your oven to 475F/250C and place a dutch oven** inside the oven to preheat as well. Once the oven has preheated and the dutch oven is hot, carefully remove the pot from the oven and take the lid off.
- Using floured hands, remove the risen dough from the bowl and form it back into a rough ball. Place it on some baking paper and drop it into your hot dutch oven. Cover the dutch oven with the lid and place it into the oven.
EASY WHOLE WHEAT BREAD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 432Calories 169 per servingCategory Bread
- Combine warm water (like bath water, or 110 degrees F / 43 C), yeast, maple syrup (or other sweetener), salt, flaxseed meal, and flours in a large mixing bowl and stir. The result will be a sticky, rough dough. If using a stand mixer, beat at medium speed for about a minute. Otherwise just use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands. Add flour until the dough is no longer sticking to the sides - about 3 3/4 cups total (amount as original recipe is written // adjust if altering batch size).
- Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature and 2 hours in the fridge. Alternatively, if you only have 2 hours, let rise at room temperature and skip the fridge (though a longer rise is best).
- Use fingers to create a small hole in the dough and pour in sunflower seeds and oats. Transfer dough to a lightly floured work surface and knead about 20 turns or until elastic. Form into a loaf-like shape.
- Place seam-side down in a lightly greased loaf pan or baking sheet and sift a light coating of flour over the top to help keep the dough moist. Loosely cover with plastic wrap and let rest for 45-60 minutes.
WHOLEMEAL SPELT BREAD – EASY HOMEMADE (RECIPE) - FOOD ...
From food-lifestyle-facts.de
5/5 (2)Total Time 6 hrs 35 minsCategory Breakfast, SnackCalories 2051 per serving
- For the scald or the mother dough, you take the 200 g spelt flour and pour the boiling water over it in a bowl. You let it knead slowly to medium-fast for about 9 minutes.
- For the main dough, mix the wholemeal spelt flour with the water, salt, and yeast and add your scald. Knead for another 5 minutes.
- At the end of the resting time, you can preheat your oven to 240 degrees and place a baking-proof container or a small baking pan in the oven.
EASY SLOW-COOKER WHOLEMEAL BREAD - THE SLIMMING FOODIE ...
From theslimmingfoodie.com
Servings 1Estimated Reading Time 6 mins
- Weigh the wholemeal flour into a large bowl, add the dry yeast, sugar and salt, and mix together
- Slowly pour in the warm water and combine it all into a dough. Add it a bit at a time so you don't make the dough too sticky. I use a knife to bring all of the ingredients together initially and start to form the dough.
- Once your dough has come together, bring it out onto a floured worksurface and knead it for 10 minutes. I use the palms of my hands to push down, and keep turning it.
IS WHOLEMEAL BREAD GOOD FOR YOU? - NEW HEALTH ADVISOR
From newhealthadvisor.org
Estimated Reading Time 5 mins
- Healthy Bowels. You get loads of bran fiber when you select bread made with 100% whole grain wheat. The bran improves your bowel movement by adding bulk to your stools and making them soft enough to pass through your intestines with ease.
- Lower Risk of Weight Gain. Is wholemeal bread good for you if you want lose weight? Yes, including wholemeal bread in your diet helps you lose weight and works to maintain a healthy weight.
- Better Mental Health. The presence of the wheat germ in the whole-wheat kernel makes wholemeal bread a highly nutritious food option. It contains magnesium, zinc, iron, phosphorus, vitamin E, and B-vitamins.
- Improved Metabolism. Including saturated and trans-fats in your diet lowers your risk of cardiovascular diseases, whereas omega-3 fatty acids lower inflammation in the body.
- Reduced Chronic Inflammation. Is wholemeal bread good for you in fighting inflammation? Yes, regular consumption of wholemeal bread provides you with beatine that prevents chronic inflammation.
- Regulation of Bile Acids. By regulating bile acids, fiber present in whole wheat lowers your risk of developing gallstones. Fiber lowers the secretion of bile acids and ensures smooth passage of food through intestines.
- Lower Risk of Coronary Diseases. Whole wheat is packed with a type of phytonutrient called plant lignans. The responsive flora in your intestines converts these lignans into mammalian lignans that lower your risk of breast and other hormone-dependent cancers.
- Improved Cardiovascular System. Regular consumption of wholemeal bread offers amazing benefits to postmenopausal women. You can include whole grain cereal in your diet to lower your risk of developing cardiovascular problems.
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
NO KNEAD WHOLEMEAL BREAD RECIPE | DELICIOUS EVERYDAY
From deliciouseveryday.com
4.6/5 (14)Total Time 27 minsCategory BreadCalories 355 per serving
- Combine the flour and salt in a large bowl, as well as the dry instant yeast, if using, and stir to combine.
- If using fresh yeast, crumble into a small bowl and remove 2 tablespoons of the water and mix with the yeast until dissolved. Pour the yeast mixture back into the remaining water and combine with the olive oil and brown rice syrup. Mix to combine before pouring into the flour.
- Using a wooden spoon, or an electric mixer fitted with a paddle attachment, mix the dough for 1 minute, until well combined. Then leave to rest for 5 minutes to allow the flour to fully hydrate.
- Mix the dough again, for another minute. You will find the dough will still be very sticky, but should be a little less sticky than before. Grab a large bowl and lightly grease with olive oil and place the dough into the bowl. Cover with cling film and leave for 10 minutes.
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