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
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.
PERFECT WHOLE WHEAT BREAD
This whole wheat bread recipe makes perfect sandwiches and toast, and it has a rich, complex flavor.
Provided by Judy
Categories Bread and Pizza
Time 2h45m
Number Of Ingredients 11
Steps:
- Dissolve the yeast and sugar in the warm water. Let stand for 15 minutes until foamy.
- While the yeast is working, whisk together the melted butter, light brown sugar, egg, milk, and salt. Make sure everything is dissolved and thoroughly combined. With the dough hook attachment, turn the mixer on low, and add the whole wheat flour to the milk mixture one cup at a time.
- Now add the foamy yeast liquid to the dough, keeping the mixer on low speed until you get a well combined wet dough mixture (see the photo). This process will take a few minutes. Now it's time to add the all-purpose flour, ½ cup at a time, with the mixer still at low speed. Added on 4/12/2018: Change to adding 1 tablespoon at a time with the last 1/2 cup of all-purpose flour until the dough "lifts" away from the sides of the mixing bowl, because you might not need all 3 cups of all-purpose flour in the drier months.
- If the dough is still wet, add one tablespoon of flour at a time, until the dough "lifts" from the sides of the mixing bowl. Try not to add too much flour, though. The dough should be soft without sticking to your hands or the mixing bowl. Once the dough ball is formed, knead the dough for another 5 to 7 minutes. The additional kneading helps generate more gluten, and gluten is what gives the bread its signature texture!
- Cover the dough with a clean kitchen towel, and let it proof at room temperature for 1 hour, or until it doubles in size.
- While the dough is proofing, grease two loaf pans with butter, and set them aside. I usually just rub a cold stick of butter along the sides and bottoms of the pans.
- Once the dough is done with the first hour of proofing, punch it down, and put it back in the mixer. Mix the dough on low speed for 3 to 5 minutes to get rid of any air bubbles. Divide the dough in half. Shape each half into a loaf, and place into each of your greased loaf pans.
- Cover the loaves once again with your clean kitchen towel, and let them proof for another 30 minutes at room temperature, until almost doubled in size. (The dough will continue to rise during baking as well.)
- While the dough is proofing, place a rack in the center of the oven and preheat to 375°F. Before putting the loaves in the oven, quickly brush the tops with oil. Bake for 30-35 minutes. If the color of the bread gets too dark, tent the loaves with aluminum foil.
- After baking, carefully take the loaves out of the baking pan, and let them cool on a rack. If not, hot steam will moisten the crust, which you don't want! Once the bread is completely cooled, store them in zip-top bags.
Nutrition Facts : Calories 152 kcal, Carbohydrate 26 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 220 mg, Fiber 2 g, Sugar 4 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
PERFECT WHOLE WHEAT BREAD
This comes from Betty Crocker's Best Bread Machiine Cookbook. I finally found the perfect recipe for whole wheat bread made in my machine but baked in the oven.I use Barley Malt instead of honey.
Provided by Sageca
Categories Yeast Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Measure ingredients and follow your bread Machine instructions.
- I use Becel intead of butter.
- Select Dough cycle.
- When your machine is first kneading check to make sure you have enough water.
- Remove from machine and shape into 2 loaves.
- Bake in a preheated 400*oven for 10 minutes.
- Lower heat to 350* and bake another 20 minutes.
- After baking remove from pan and let cool on wire rack.
- I keep one out and freeze the other one.
- Tip:.
- Innisfree gave this wonderful suggestion for rising bread and it WORKS!
- In microwave, heat up 1 cup of water to boiling and let it boil for about a minute. Carefully remove cup of boiling water and place bowl of dough in the microwave. No need to cover dough as the microwave stays moist like a proofing box.
- I leave the cup of water in the microwave and place my loaves in the microwave and in no time you have it ready for the oven.
- Good luck!
Nutrition Facts : Calories 1070.8, Fat 18.6, SaturatedFat 9.4, Cholesterol 38, Sodium 2457.6, Carbohydrate 207.3, Fiber 33.3, Sugar 27.9, Protein 37.7
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
More about "perfect whole wheat bread food"
KEN FORKISH'S OVERNIGHT 40% WHOLE WHEAT BREAD
From food52.com
SOFT WHOLE WHEAT BREAD- PERFECT FOR SANDWICHES
From bakingamoment.com
CULTURES FOR HEALTH WHOLE WHEAT SOURDOUGH STARTER - AMAZON.COM
From amazon.com
Reviews 483
PERFECT WHOLE WHEAT BREAD - PINTEREST.CA
From pinterest.ca
GRANDMA’S PERFECT WHOLE WHEAT BREAD | GRAIN MILL WAGON
From grainmillwagon.com
PERFECT 100% WHOLE WHEAT AVOCADO BREAD | CAMILA MADE
From camilamade.com
PERFECT WHOLE WHEAT BREAD | RECIPE | WHEAT BREAD RECIPE, WHEAT …
From pinterest.ca
HOW TO MAKE WHOLE WHEAT BREAD - TASTE OF HOME
From tasteofhome.com
FRESHLY MILLED WHOLE WHEAT SOURDOUGH | THE PERFECT LOAF
From theperfectloaf.com
PERFECT WHOLE WHEAT BREAD RECIPE - FOOD.COM
From food.com
BEST WHOLE WHEAT BREAD - EASY HOMEMADE BREAD RECIPE
From kristineskitchenblog.com
7 BEST WHOLE WHEAT BREADS TO BUY IN 2022 [TASTE TEST] - SPORKED
From sporked.com
PERFECT HOMEMADE WHOLE WHEAT BREAD - FEELS LIKE HOME™
From feelslikehomeblog.com
BASIC WHOLE WHEAT BREAD - ROGERS FOODS
From rogersfoods.com
THE PERFECT WHOLE WHEAT SOURDOUGH BREAD | FULL MASTERCLASS
From youtube.com
WHOLE WHEAT SOURDOUGH - THE PERFECT LOAF
From theperfectloaf.com
IS WHITE BREAD A PLANT BASED FOOD – TRIOPLANTBASED
From trioplantbased.com
HOW TO MAKE 100% WHOLE WHEAT BREAD - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love