Light And Healthy 100 Whole Wheat Bread Food

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HEALTHY WHOLE WHEAT BREAD



Healthy Whole Wheat Bread image

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

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons applesauce
2 tablespoons agave nectar
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 tablespoon ground flax seed (optional)
2 teaspoons active dry yeast

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

100% WHOLE WHEAT BREAD-LOW FAT AND GOOD!



100% Whole Wheat Bread-Low Fat and Good! image

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

1 cup water (Warm)
2 tablespoons yeast
1 egg
1 1/2 teaspoons salt
1/3 cup honey
2 cups water
1/4 cup applesauce (plain)
7 -8 cups whole wheat flour

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!

100% WHOLE WHEAT BREAD, PLAIN AND SIMPLE (NO-KNEAD)



100% Whole Wheat Bread, Plain and Simple (No-Knead) image

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

7 cups whole wheat flour (31.5 oz or 910 grams)
1 1/2 tablespoons yeast (.56 oz or 15 grams)
1 tablespoon kosher salt (or 2 t fine table salt)
1/4 cup vital wheat gluten (1 3/8 oz or 35 grams)
3 3/4 cups warm water (30 oz or 844 grams)

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.

LIGHT WHOLE WHEAT BREAD (BREAD MACHINE)



Light Whole Wheat Bread (Bread Machine) image

This bread recipe was in a booklet I got with my bread machine (made by Salton). The booklet is called "Healthy Bread Recipes." I modified the original recipe to produce this bread. It's very tasty! This is for a 2 pound loaf of bread.

Provided by aceofkittens

Categories     Breads

Time 3h40m

Yield 1 loaf, 18-20 serving(s)

Number Of Ingredients 9

1 3/4 cups warm water
1 tablespoon canola oil
3 tablespoons grade b maple syrup
1/2 teaspoon salt
2 1/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1/3 cup rolled oats
1/3 cup gluten
2 teaspoons active dry yeast

Steps:

  • Combine ingredients in the breadmaker using the order required by the particular breadmaker.
  • Use "Whole Wheat" setting.

Nutrition Facts : Calories 105.1, Fat 1.3, SaturatedFat 0.1, Sodium 66.6, Carbohydrate 20.9, Fiber 2.3, Sugar 2.1, Protein 3.4

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