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.
100% WHOLE WHEAT BREAD RECIPE
100% whole wheat bread recipe. All Whole wheat flour sandwich Bread. 100 percent wheat flour bread. Easy, soft, moist, not dense. Dairy-free Vegan
Provided by Vegan Richa
Categories Bread
Time 2h45m
Number Of Ingredients 11
Steps:
- Mix the ingredients under Sponge in a bowl. Mix for 2 to 3 minutes until a smooth batter and you can feel the gluten forming. It will start to get a bit stringy
- Let the bowl sit for 1 hour in a warm place. (Use a large bowl as the sponge will triple)
- In a stand mixer, add the sponge. Mix the salt into the 2 cups flour and add the flour to the stand mixer. Start kneading. Add in the oil, cumin, lemon juice and water and continue to knead for 5 minutes. Let the dough rest for 5 minutes. Check the dough to see if it needs more flour or water (it should be soft and smooth. not stiff and not sticky). Add more water if needed. .
- Knead for another 5 to 8 minutes. The dough should not break immediately when a small portion is pulled out. (I knead at setting 2 on my kitchen aid). You can let the dough rest for 15-20 minutes at this point.
- Shape the dough into a fat 9 by 5 rectangle. Fold in the 5 inch side. then roll the longer side like a jelly roll. Seal by pinching. Roll the log a little to even it out in thickness. Place in the parchment lined or well greased bread pan (9 by 5 inch). Spray water on top. Sprinkle sesame seeds or oats. Spray water again. Cover with a towel and let rise for 50 minutes to an hour or until it doubles or the bread domes over the pan edge. (You want to give the bread enough time to rise and get airy. the time depends on the ambient temperature.)Spray water, then spray oil on the top.
- Pre-heat the oven to 350 degrees F / 180ºc. Bake the bread for 40 minutes.
- Remove the bread pan from the oven and brush oil or vegan butter on top. Remove the bread from the pan after 5 to 10 minutes. Let it cool completely before slicing with a serrated knife.
- Store in a bread container on the counter for upto 2 days or refrigerate for upto a week.
Nutrition Facts : Calories 158 kcal, Carbohydrate 24 g, Protein 4 g, Fat 5 g, Sodium 196 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
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 - HOW TO MAKE WITH TANGZHONG METHOD
The biggest challenge of making whole wheat bread is to get the soft, and fluffy texture with good volume.I want to share with you how do we make our whole wheat loaf in our cafe, by using the TangZhong method similar to the Japanese milk buns.This method may not be the textbook way, but I hope you will find it interesting! Best of all, it works very well.
Provided by KP Kwan
Categories Recipes
Time 3h35m
Number Of Ingredients 9
Steps:
- Measure the white flour in a small pot.
- Add cold water and place over low heat and heat it until the starch turns semi-translucent and thicken.
- Remove from heat. Let it cools before adding to the dough.
- Scale the water and the flour required into the mixing bowl.
- Mix gently to autolyze at room temperature for two hours. (Note: I found using only water and flour to autolyze yields a better result, so this step is different from what is shown in the video which aI made earlier.)
- After two hours, combine the water/flour with tangzhong, sugar, salt, and yeast, and butter.
- Use the food processor to blend it for one minute.
- Let it ferment at room temperature until it doubles its size.
- Divide the dough to the desired amount for each loaf. Rest for fifteen minutes.
- Roll out the dough and then shape it into loaves or buns.
- Let it rise at room temperature until it doubles its size.
- Brush the loaf with egg wash or water before baking.
- Bake the bread at 175°C/350°F.for thirty-five minutes or until the top turns golden brown.
Nutrition Facts : Calories 1132 calories, Carbohydrate 217 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 16 grams fat, Fiber 15 grams fiber, Protein 32 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 2 loaves, Sodium 2053 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
WHOLE WHEAT BREAD 100%
A long fermentation gives the yeast a chance to produce its own flavors and convert the starch to sugar. By refrigerating the dough overnight, you can make excellent 100% whole wheat bread. Yeasts perform differently at low temperatures. The dough is mixed the day before and refrigerated. The acids and enzymes produced by the yeast at lower temperatures temper the harshness of the whole wheat and develop wonderfully complex bread flavors. It's no more work than other recipes; you just mix the dough the day before.
Provided by luvmybge
Categories Yeast Breads
Time P1DT1h
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Place about three cups of the 5-6 cups of whole wheat flour in the bowl of your stand-type mixer. Add the yeast. Carefully measure 2 cups room temperature (80 degrees) water. The water should feel cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.
- Add the salt, egg, sugar, and butter and continue mixing. Add most of the remaining flour and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
- Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days.
- On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.
- Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf. Lay the loaf gently in a well-greased loaf pan (5x9-inch) and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F. Once the dough has doubled (the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. The interior of the loaves should register at least 185 degrees F when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting.
100 % WHOLE WHEAT BREAD
Abbey of Our Lady of the Holy Trinity. For years the monks made and sold their special brand of whole wheat bread. In recent years it became necessary to discontinue this industry. However, the monk who for many years was the baker has developed a recipe for home owners to bake their own whole wheat bread from the 2-grain cereal now produced at the monastery
Provided by spacholl
Categories Yeast Breads
Time 2h40m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, heat milk not to boiling.
- Remove from heat and add sugar, salt and 1/4 cup butter, stir until blended.
- Cool to lukewarm.
- Sprinkle yeast over water in large bowl.
- Stir to dissolve yeast- stir in lukewarm milk mixture.
- Add 4 cups whole wheat flour, beat vigorously with wooden spoon until smooth.
- Gradually add remainder of whole wheat flour.
- Mix in last of it with hands until dough is stiff Turn dough out onto lightly floured surface.
- Knead dough for about 5 minutes until dough is smooth and has some elasticity.
- Place in greased large bowl.
- Turn dough so greased side is up.
- Cover with towel; let rise in warm place (85F is good), until it doubles in size, about an hour.
- Turn dough again on floured surface.
- Divide into halves.
- Cover about 10 minutes.
- Cut each of the two halves into two pieces.
- Roll each piece into about a 12 inch strip.
- Twist two strips together.
- Repeat the process.
- Roll into a ball to fit into a 9x5x2-3/4 greased pan.
- Mold evenly into pan.
- Repeat process with remaining two pieces.
- Brush tops of two loaves with a little butter, margarine or oil.
- Let the two loaves rise in a warm place until dough rises to tops of pans- about an hour.
- Preheat oven 400F.
- Bake in middle of oven for 35- 40 minutes.
- Turn out pans onto racks, brush top with melted butter.
- Makes 2 loaves.
Nutrition Facts : Calories 227.2, Fat 6.2, SaturatedFat 3.3, Cholesterol 14.1, Sodium 398.7, Carbohydrate 38.7, Fiber 5.3, Sugar 2.9, Protein 7.5
100% WHOLE WHEAT BREAD-LOW FAT AND GOOD!
This recipe yields 3 hearty loaves of bread Here is what I love about this recipe. It's simple, uses few ingredients and you have great results every time. Don't be afraid of making this bread! This is my own take on a recipe my sister-in-law shared with me. I played around with using different ingredients and have found that for a heartier loaf (perfect as a side to a homey soup) you can add oats. Also, ground flaxseed makes a healthy addition of Omega-3 fatty acids, as well as an extra dose of fiber. This bread is not too dense, but comes out soft enough for sandwiches and freezes extremely well. It makes awesome toast for any toast lovers too!
Provided by Liv2taste
Categories Yeast Breads
Time 40m
Yield 3 loaves
Number Of Ingredients 8
Steps:
- Combine yeast and warm water and let sit for about 5-10 minutes. Add a pinch of sugar to hurry it along.
- Mix egg, salt, honey, water and applesauce in large bowl.
- Stir in 1-2 cups of flour until smooth.
- Add in foamy yeast mixture.
- Gradually add the rest of the flour, stirring with a wooden spoon until it becomes too difficult, and then begin to knead with both hands.
- Turn dough out onto floured counter-top and knead until dough become elastic and smooth, form into a ball.
- Grease large bowl and put dough in it, turning to coat it.
- Cover with a damp towel, leaving it on counter to rise, or cover and refrigerate to bake later.
- When well-risen (double its bulk-about 1 1/2 to 2 hours) turn out on counter, punch dough down and divide into three pieces. Roll each out into a long rectangle and roll up
- Place each roll up piece of dough into a greased bread pan and let rise for 45-60 minutes.
- Bake in oven at 350°F for exactly 30 minutes. Enjoy!
- Freeze warm bread i bread bags to lock in moistness. May freeze extra loaves for up to 2 months. A family of four can easily eat two loaves in a week and half, leaving you to give one away, without freezing any. Enjoy!
GOOD 100% WHOLE WHEAT BREAD
Make and share this Good 100% Whole Wheat Bread recipe from Food.com.
Provided by LikeItLoveIt
Categories Breads
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select Whole Wheat or Basic Bread setting.
- Press Start.
Nutrition Facts : Calories 125.3, Fat 2, SaturatedFat 0.3, Cholesterol 0.2, Sodium 314.6, Carbohydrate 24, Fiber 3.8, Sugar 2.2, Protein 4.7
GOOD 100% WHOLE WHEAT BREAD
Some wheat bread recipes are hard to make, but this isn't one of them, thanks to the use of your bread machine.
Provided by Anonymous
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h5m
Yield 12
Number Of Ingredients 7
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select Whole Wheat or Basic Bread setting. Press Start.
Nutrition Facts : Calories 124.4 calories, Carbohydrate 24 g, Cholesterol 0.2 mg, Fat 1.9 g, Fiber 3.8 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 313.6 mg, Sugar 2.2 g
CLASSIC 100% WHOLE WHEAT BREAD
Make and share this Classic 100% Whole Wheat Bread recipe from Food.com.
Provided by theAmateurPastryChef
Categories Yeast Breads
Time 2h50m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 6
Steps:
- Mixing: I.
- In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
- Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.")
- Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
- Shaping:
- Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
- Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
- Baking:
- Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes.
- Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf).
- Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.
Nutrition Facts : Calories 137.5, Fat 4.1, SaturatedFat 0.6, Sodium 183.3, Carbohydrate 23.5, Fiber 3, Sugar 4.5, Protein 3.7
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
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- Mix the dry ingredients in a bowl and add the water (best if the water is at room temperature or slightly warmer to help the yeast grow).
- Mix in a stand mixer (or by hand, if you're a good kneader, I'm not, so I use a KitchenAid with dough hook for these harder to knead breads). I tend to mix for 15 minutes at speed 1-2. It should have become noticeably more flexible.
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- Mix the 1/4 cup water with the honey and yeast and let sit at least 5 minutes. I did the rest of my mixing a little differently than the original recipe(you can decide what works best for you) and added a tablespoon of lemon juice, 2 cups of water along with the flax seed and a couple cups of flour. Then I continued to mix in flour till a very sticky dough formed, about 5+ cups. I then let it rest for about 15-20 minutes.
- When I came back I added the very soft butter, salt and any add ins like seeds or oats(I've read that letting the dough sit without salt or any add ins that would rip the gluten can help to strengthen it, although I'm not 100% sure). I mixed it very well by hand with a spoon and then slowly started adding more flour till I could turn it out to knead it, about 6 cups total flour added.
- Then I lightly dusted my surface, turned out the dough and lightly dusted it as well. Then I set to kneading, quickly folding over the dough towards yourself and then pushing it forward with your palms. The power should come from your whole body though, not just your arms as you'll get tired very quickly. Kneading should almost be a whole body movement. I'm pretty sure however you knead is good enough but if you're not sure, you can always find plenty of videos on how to knead. In any case, I kneaded for about 10-12 minutes and then I covered and let it rest for a few minutes while I washed out my bowl and washed the dried dough bits off my hands. Then I went back and kneaded some more. You should be able to look at the underside of the loaf and see no tears in the smooth layer of gluten, if you do, keep kneading. The dough should look white with flecks of bran in it and it should be able to stretch without ripping. Check out the original recipe for a great picture of what it should lo
- Then cover and leave the dough in a large oiled bowl to rise, this should take between 1 and two hours. Depending on how warm the area where the bread is. I usually prefer to keep my dough cool so this makes the rising time longer. Make sure to let it rise as much as it will rise because this will stretch the gluten and strengthen it too. You can test it by poking the dough about 1" into the dough. If a hole where your finger was remains, it's done rising. Lightly grease or butter two loaf pans. Turn out the dough and knead a few times to get the air out. Divide in two and shape. I found it easiest to shape these by using a kneading motion in just one area and not moving the dough around, except to flip it and repeat on the other side, but do whatever works for you. You want to have a very smooth top to the dough. Once they're formed, cover and let them rise about an hour or until they're just over an inch above the top of the pan.
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