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
100% WHOLE GRAIN WHEAT BREAD
If you like fluffy brown bread this is it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won't stand up you need more flour. The total amount of flour is usually about 6 1/2 to 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneading is bye bye.
Provided by dbsnova
Categories Yeast Breads
Time 3h15m
Yield 2 Loaves, 24 serving(s)
Number Of Ingredients 7
Steps:
- Place the first five ingredients in the bowl and mix.
- Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
- Add: 4 Cups of 100% Whole Grain Wheat Flour.
- Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
- When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.
- Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
- Mix the dough again just enough to knock it down at least close to the original size.
- Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it's self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
- When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.
Nutrition Facts : Calories 176.4, Fat 4, SaturatedFat 0.6, Sodium 293.6, Carbohydrate 32.5, Fiber 4.3, Sugar 4.9, Protein 5.4
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 - 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
HEARTY WHOLE WHEAT BREAD
I came to this recipe by playing with different proportions of ingredients from other recipes. I have found this recipe to be consistently good, with a hearty but not too-heavy texture. It slices beautifully, and is wonderful made as dinner rolls or bread sticks, too. If you use active dry yeast instead of instant (rapid rise) yeast, then you will need to proof your yeast in a little bit of the water before adding it in to the mixture. The cooking time reflects baking and rising time too. The prep time is the actual mixing and kneading time.
Provided by Susiecat too
Categories Healthy
Time 2h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve the salt in the water.
- Add the honey and canola oil, mix well to completely dissolve.
- Add the eggs and mix well.
- Add 1-2 cups of the bread flour, mix until good and sloppy.
- Add the yeast, and mix well.
- Add the remainder of the bread flour, mixing well.
- Add in the wheat germ and then the whole wheat flour, a cup at a time, until difficult to mix with a spoon.
- Turn dough out onto a floured surface (use any remaining whole wheat flour for your surface) and continue to mix and knead until all the flour is incorporated.
- Knead for 10-15 minutes, until dough is uniformly smooth, and bounces back at you when you press it. The firmness resembles a nerf ball, and the surface at this point should be tacky (like a post-it note) but not sticky enough to adhere to your hands.
- Pour a little bit of oil in your empty bowl, and coat all sides. Put the dough in the bowl and turn to coat with the oil.
- Cover the bowl (with a large plate, or with plastic wrap) and set it in a warm spot to rise until doubled in size, for approximately 60-90 minutes. If you used instant yeast the rising time will be shorter than for active dry yeast.
- Punch down dough and remove from bowl to floured surface.
- Knead briefly to incorporate oil.
- Form into two loaves, or into 24 dinner rolls or bread sticks.
- Put bread back in your warm spot, covered with plastic wrap, to rise again, another 45-60 minutes.
- Preheat oven to 375°F.
- Bake loaves for 30 minutes, rolls or bread sticks for 10-12 minutes, until golden on the crust.
- Cool on racks.
- Freezes well.
WINKLER HONEY WHEAT BREAD
Steps:
- In a large bowl, combine warm water, brown sugar, and honey. Sprinkle in yeast and wait until mixture bubbles. Stir in milk, salt, cumin, shortening, and egg. Add white flour and stir. Gradually add whole-wheat flour until dough is easy to handle. (Whole wheat bread rises better if it's not too dry.)
- Turn dough onto a lightly floured board and knead until smooth and elastic. Place in oiled bowl, turn oiled side of dough up and let rise in a warm place until doubled in size, about 1 hour.
- Punch dough down and flatten into a round. Roll lightly and place in a greased round loaf pan. Oil top of loaf lightly. Let rise until doubled.
- Preheat oven to 375 degrees F. Bake until golden brown and loaf sounds hollow when tapped, about 40 to 45 minutes. Cool on wire rack.
WHOLE WHEAT BREAD
I discovered this fantastic bread recipe by Jean Sutherland and I thought I would share with everyone. This is not a bread machine recipe! Zaar seems to have a lot of machine recipes but not many old-fashioned so I thought this would be a great addition. This bread is a little difficult to make but is perfect for sandwiches and tastes wonderful! Very much worth the work you have to invest. I replace all of the oil with 1/2 cup flax seed meal. It's a nice way to get that very nutritious grain into our diet easily. Plus it adds more flavor.
Provided by Cynna
Categories Yeast Breads
Time 3h10m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Add 4 1/2 tsp yeast to 3/4 cup water.
- Add 1 cup of whole wheat flour and mix vigorously.
- Cover bowl with plastic and let sit for 45 minutes to proof.
- When sponge is ready, uncover bowl and add the 1 1/2 cups of warm water and 2 cups of whole wheat flour . Stir in very well.
- Now add the 1/2 cup vital wheat gluten, 2 1/2 tablespoons vegetable oil, 1/3 cup honey and 1 tablespoon salt. Mix these in well. Now start adding the remaining flour about 1/2 cup at a time. (I use my KitchenAid for this).
- Knead dough in mixer for 10 minutes or 20-30 minutes by hand. Take a break half-way through if you're hand kneading and let dough rest for 10 minutes.
- Place dough into large greased bowl (preferably not metal) and cover with plastic. Leave the dough to rise in a warm place for 1 to 1 1/2 hours until it doubles in size.
- Punch dough down, divide dough, and reshape into loaves. Place into greased 9x5 bread pans, cover with plastic and allow to rise again.
- Preheat oven to 350°F.
- Make egg wash by whisking egg and water together in small bowl.
- Brush egg wash over tops of loaves and then place in the oven to bake for 40 minutes.
- To test for doneness, pull the loaf out of the pan and tap the bottom with a wooden handle. It should have a hollow sound.
- Cool these for at least an hour before slicing. If you don't wait that long the structure of the bread will not support a knife and will mush down and stay permanently mushed when you're done mangling it. Try to be patient.
Nutrition Facts : Calories 1508.9, Fat 28.3, SaturatedFat 4.5, Cholesterol 93, Sodium 3545.4, Carbohydrate 287.9, Fiber 37.8, Sugar 47.8, Protein 50.5
HEALTHY WHOLE WHEAT BREAD
Everyone loves the smell of homemade bread. I've decided to start making my own bread in my new journey to eat more natural. So many foods have random stuff in them. This is a simple recipe and I use my bread machine to knead the dough
Provided by Aubry177
Categories Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Add ingredients in order they are listed into your bread machine and use dough setting.
- Remove dough from machine once cycle is done form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
- Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
- Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm!
- *If you do not have agave nectar or applesauce, you can use the same amounts of honey and oil, respectively. The above is a healthier alternative.
Nutrition Facts : Calories 1453.4, Fat 6.2, SaturatedFat 1.3, Cholesterol 2.1, Sodium 2373.8, Carbohydrate 310.4, Fiber 29.1, Sugar 27.8, Protein 47.6
WHOLE WHEAT BREAD
These are fluffy and soft. From "Recipes from the Old Mill - Baking With Whole Grains" by Sarah E. Myers and Mary Beth Lind.
Provided by fawn512
Categories Yeast Breads
Time 1h10m
Yield 3 loaves
Number Of Ingredients 7
Steps:
- Combine some of flour, yeast, salt, dough enhancer.
- Combine water, oil, honey. Add to dry. Mix until well distributed. Let rest for 15-20 minutes til double.
- Add the rest of flour. Mix using mixer until (it cleans the sides of bowl). Add more flour, if needed.
- Knead until soft and smooth. About 10-15 minutes.
- On floured surface, shape into 3 (7 1/2" loaf) place in greased loaf. Cover, let rise until double.
- Bake at 350° for 30-35 minutes. I made them in rolls, baked for around 10-15 minutes depending on size.
Nutrition Facts : Calories 1508.2, Fat 30.6, SaturatedFat 4.3, Cholesterol 4.1, Sodium 2474.5, Carbohydrate 276.9, Fiber 40.1, Sugar 44, Protein 53.7
SIMPLE WHOLE WHEAT BREAD
Simply a great-tasting and easy-to-make whole wheat bread.
Provided by Allrecipes Member
Categories 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, remaining 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.
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 9x5-inch loaf pans.
- Punch down dough, and divide into 3 loaves. Place in the prepared loaf pans, and allow to rise until dough has topped the pans by one inch.
- Bake in the preheated oven 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
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- Whole Oats. Share on Pinterest. Oats are among the healthiest whole grains you can eat. They’re not only packed with vitamins, minerals and fiber but also naturally gluten-free.
- Whole Wheat. Whole wheat is a popular and incredibly versatile cereal grain. It’s a key ingredient in baked goods, pastas, noodles, couscous, bulgur and semolina.
- Whole-Grain Rye. Rye is a member of the wheat family and has been consumed for centuries. It’s typically more nutritious than wheat and contains more minerals with fewer carbs.
- Buckwheat. Though its name may try to fool you, buckwheat is not related to wheat. It’s a pseudocereal, which means it’s a seed that’s used in a similar way to cereals.
- Bulgur Wheat (Cracked Wheat) Bulgur wheat, commonly known as cracked wheat, is popular in Middle Eastern cuisine. This whole grain is often added to soups, stuffed vegetables and salads such as tabbouleh.
- Millet. Millet is an ancient grain perhaps best known as an ingredient in birdseed. However, it has been a part of human cuisine for thousands of years and is considered a staple ingredient in India, China, Africa, Ethiopia, Nigeria and other parts of the world.
- Whole Barley. Barley is a versatile cereal grain that has been consumed for thousands of years. While it’s not as popular as other whole grains, it’s incredibly healthy.
- Spelt. Spelt is an ancient whole wheat that has been grown for thousands of years. Nutritionally, spelt is similar to modern whole wheat and a rich source of manganese, magnesium, phosphorus, zinc, iron, B vitamins and fiber.
- Quinoa. Quinoa is a South American grain that has been hailed as a superfood. This ancient grain is packed with more vitamins, minerals, protein, healthy fats and fiber than popular grains such as whole wheat, oats and many others.
- Brown Rice. Brown rice is widely recognized as a healthier alternative to white rice. That’s because it’s a whole grain, meaning it contains the entire grain including the bran, germ and endosperm.
14 "HEALTHY" FOODS THAT ARE ACTUALLY BAD FOR YOU - FORBES
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- Wheat Bread. You can add wheat to literally any carbohydrate and label it as a wheat product. These days, you can get Whole Wheat Lucky Charms - do you really think that makes them healthy?
- Dried Fruit. Sure, it's got fiber. It also has tons of added sugar and sulfur to keep it preserved longer. YUM! Since the fruit is dried, it has at least 3 times more calories per volume than its fresh counterpart.
- Trail Mix. If you're not on the trail, skip the trail mix. Packed with salted nuts, sugar covered raisins and even M&M's, even a small handful can contain 300+ calories.
- Flavored Soy Milk. Yes, soy can be a source of protein and potassium. But drinking the vanilla or chocolate flavors adds 10 grams of sugar and 50 calories per cup.
- Fat Free Flavored Yogurt. Say it with me: fat-free foods are NOT health foods! I always say fat doesn't make you fat, sugar makes you fat. Most flavored yogurts pack 15 grams of sugar in 6 oz., and yes, even if they're flavored with fruit they're not healthy.
- Reduced Fat Peanut Butter. One of the biggest benefits of peanuts is that they're full of monounsaturated fats, aka good fats. Take that out of the peanut butter and what do you have left?
- Fruit Cocktail. You may think that anything with fruit in it is healthy for you. But it's how fruit is preserved that can make a huge difference. A cup of fruit cocktail may be around 110 calories, but has 26 grams of sugar.
- Pretzels. While they have 1/10 the fat of potato chips, pretzels have just as much sodium and are nutritionally empty. They're also made with white flour, which spikes your sugar and just makes you hungry soon after.
- Protein Bars. Read. The. Label. Too many protein bars are just processed bricks of artificial ingredients and fillers. Most of them end up being not much more than a candy bar with protein sprinkled in it.
- Frozen Yogurt. No matter what mix-ins you choose there is absolutely no nutritional value in frozen yogurt. You're not doing yourself a service by eating fro-yo instead of ice cream.
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- Oopsie Bread. Oopsie bread is one of the simplest and most popular low-carb breads. It can be made from only eggs, cream cheese and salt, although some recipes add more ingredients.
- Ezekiel Bread. Ezekiel bread is one of the healthiest breads available. It is made with several types of sprouted grains and legumes, including wheat, millet, barley, spelt, soybeans and lentils.
- Corn Tortillas. Tortillas can be made with either wheat or corn. Corn tortillas are gluten-free but high in fiber, making them a great option for people who are sensitive to gluten.
- Rye Bread. Rye bread is made from rye, a type of grain that is related to wheat. It is darker and denser than regular bread, as well as much higher in fiber.
- Lettuce and Leafy Greens. Big-leafed greens like lettuce or romaine lettuce are great substitutions for bread or wraps. You can fill these greens with toppings like meat or veggies.
- Sweet Potatoes and Vegetables. Cooked sweet potato slices make an excellent and tasty substitute for bread buns, especially with burgers. They may also be used in a variety of recipes for grain-free breads and flatbreads.
- Butternut Squash or Sweet Potato Flatbread. There are many recipes online for grain-free bread alternatives. One of these recipes, made with butternut squash or sweet potatoes, is especially mouth-watering.
- Cauliflower Bread or Pizza Crust. Making bread or pizza crusts with a mix of cauliflower and cheese is very popular. To do this, an entire head of cauliflower must be grated and cooked.
- Eggs. Eggs are among the most nutritious foods you can eat. They can be a protein-rich substitute for bread, and can be used in a variety of foods. When eating burgers, fried eggs can replace the bun.
- Sourdough Bread. Sourdough bread is made from fermented grains. The fermentation process reduces the antinutrients in the grains, which increases the availability of nutrients (7, 8, 9).
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- Sprouted whole grain. Sprouted bread is made from whole grains that have started to sprout from exposure to heat and moisture. Sprouting has been shown to increase the amount and availability of certain nutrients (1).
- Sourdough. Sourdough is made through a fermentation process that relies on naturally occurring yeast and bacteria to make the bread rise (8). Fermentation helps reduce the number of phytates, also known as phytic acid, that bind to certain minerals and impair their absorption (9).
- 100% whole wheat. Whole grains keep the entire grain intact, including the germ, endosperm, and bran. The bran, which is the hard, outer layer, is high in fiber (15).
- Oat bread. Oat bread is typically made from a combination of oats, whole-wheat flour, yeast, water, and salt. Since oats are highly nutritious and linked to a number of health benefits, oat bread can be a healthy choice.
- Flax bread. Flax bread, which is made primarily from whole-grain flours and flax seeds, is one of the healthiest breads you can eat. This is because flax seeds are highly nutritious and offer a number of health benefits.
- 100% sprouted rye bread. Rye closely resembles wheat but is usually darker and denser. Traditional rye bread is only made from rye flour and does not contain any wheat flour, whereas most modern rye breads are made from a combination of the two.
- Healthy gluten-free bread. Gluten-free breads are made without glutenous grains like wheat, rye, or barley. They are safe options for people who need to avoid gluten, such as those with celiac disease or gluten sensitivity.
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