Soft Whole Wheat Bread 100 Wholemeal Bread Food

WHOLE WHEAT BREAD MACHINE RECIPE

Steps:

• Whisk together the flour, sugar, and salt in a small bowl.
• Place the ingredients into the pan of a 1 ½ to 2-pound bread machine in the order recommended by the manufacturer.
• Select the program for basic white bread. Press Start. When the cycle completes, remove the pan from the machine.
• Remove the bread from the pan, sometimes this requires a shake to get the bread out of the pan. Set the loaf on a wire rack to cool.
• Store, in a bread box, bread bag or well wrapped on the counter for 4 days, or freeze for up to 3 months.

SOFT WHOLE WHEAT BREAD | 100% WHOLEMEAL BREAD

Steps:

• Sieve the flour with salt or just mix the flour with the salt.
• Add the 1 tsp instant yeast and just lightly mix. You can even mix the instant yeast granules with ½ cup water and sugar in a separate bowl as shown in the video. Then add this mixture to the wheat flour. Sometimes instant yeast granules do not dissolve completely in the dough and thus you can dissolve them separately in water.
• Then add sugar, oil (or oil or butter) and curd.
• First just mix everything lightly and then slowly adding water in intervals knead to a smooth, soft dough.
• Add more water if required. The dough should be slightly sticky.
• Brush some water all over the dough and keep in a deep wide bowl covered with a lid or kitchen towel for 30-35 minutes.
• Remove and then lightly punch & knead the dough again.
• Make a log of the dough and seam the edges.
• Place it in a greased loaf pan for 40-45 minutes.
• Cover and let it rise.
• Preheat the oven at 220 degrees c for atleast 20 minutes.
• Once the bread has risen in the loaf pan, keep in the oven and bake at 220 degrees celsius for 22 to 25 minutes or until the bread sounds hollow when tapped.
• If the wheat bread begins to brown from the top, then cover with butter paper or aluminium foil.
• When whole wheat bread is still lightly hot, remove from the loaf pan and keep it on a wired tray to cool.
• Warm 1 or 1.25 cups of water.
• Add 1 tbsp sugar and dry active yeast.
• Stir and let the yeast activate.
• This usually takes about 10 to 12 minutes.
• Sieve both the flour with salt.
• Add the proofed yeast mixture, ghee/butter/oil and yogurt.
• Mix all the ingredients first.
• Then begin to knead the dough. Add more water if required. The dough should be slightly sticky.
• Continue to knead, till you get a smooth dough which when stretched doesn't tear.
• Rub or brush water all over the dough and keep in a covered bowl to leaven for 1.5 to 2 hours.
• After 1.5 to 2 hours, remove the dough and punch and deflate it lightly.
• Roll a single log of the dough. Tuck the edges down on both sides of the bread loaf.
• Place the bread in a greased loaf pan (9×5 inches) with the tucked edges facing downwards.
• Cover the loaf pan and let the dough leaven for 40 minutes to 1 hour.
• Preheat the oven at 220 degrees c for at least 20 minutes.
• Once the bread has risen in the loaf pan, give a 2 to 5 mm cross or slits on the bread and lightly brush with milk.
• Then keep in the oven and bake bread at 220 degrees celsius for 22 to 25 minutes or until the bread sounds hollow when tapped.

SOFT WHOLE WHEAT BREAD

Steps:

• Place the warm water in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
• Add the honey and butter.
• Blend in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.
• Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.
• Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
• Place dough in large greased bowl and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
• Lightly mist a 9x5-inch loaf pan with non-stick spray.
• Punch down the dough and shape it into a loaf.
• Place in prepared pan, cover loosely with greased plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.
• Preheat the oven to 350°F.
• Uncover dough, and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.

SOFT 100% WHOLE WHEAT BREAD

Steps:

• To prepare the dough:.
• (Hand method) Combine all ingredients and mix until you have a shaggy dough. The dough will seem wet. Let the dough rest, covered, for 20 minutes, then knead until smooth and elastic, about 10 minutes. Allow dough to rise, covered, for 1-2 hours or until puffy and nearly doubled in bulk.
• (Mixer method) In bowl of a stand mixer fitted with the dough hook, combine all ingredients and mix them until you have a shaggy dough. The dough will seem wet. Let the dough rest for 20 minutes, then knead by machine until fairly smooth, about 5-10 minutes. Allow dough to rise, covered, for 1-2 hours or until puffy and nearly doubled in bulk.
• (Bread machine method) Place all ingredients in bread machine and set to dough cycle.
• To shape loaves:.
• After the dough has risen, gently deflate, shape into a log, and place in a lightly greased 9x5 bread pan or 2 small pans. Cover with towel or lightly greased plastic wrap and allow to rise in warm place for about 30 mins to 1 hour, until its crowned about 2 inches over the rim of the pan. Preheat oven to 350 about halfway through the rising time.
• To bake the loaves:.
• If desired, brush top of loaf with milk or egg white and sprinkle with oatmeal, poppy seeds, etc. Bake bread in preheated 350 oven for 45 minutes or until it turns a deep brown and sounds hollow when tapped on the bottom.

SOFT AND FLUFFY WHOLE WHEAT BREAD

Steps:

• Combine all ingredients in a breadmaker, or use a stand mixer until a soft and springy dough forms.
• Cover and let rise for 1 hour.
• Shape and place in greased loaf pan.
• Cover and let rise another hour.
• Bake in preheated 375 degree oven for 38 minutes. Makes one 1.5 lb loaf.

100% WHOLE WHEAT BREAD (NON-DENSE/HEAVY, WHITE BREAD TEXTURE)

Steps:

• The Sponge: In your bread mixing bowl put the yeast, 3/4 cup water, and the cup of whole wheat flour, mix until combined then cover with plastic wrap and a towel and let it sit for 45 minutes to an hour in a warm place. It should be bubbly.
• The Dough: Add the 2 cups water, 2 cups whole wheat flour, dry milk, wheat gluten, salt, sugar and oil. Mix until combined.
• Here's where you learn how to make bread. Start to add your remaining flour. I add one cup at a time but you can do it by the half a cup. 2 cups might be enough but it could go up to 4 cups. Fully incorporate the flour you add before adding more.
• Whole wheat bread will still be a little sticky and a little stiff, carefully judge when you think you have enough. Once you make bread enough you'll know when it's enough flour. You can always add more flour when you're kneading.
• Kneading: By hand, 20 to 30 minutes. In a mixer, 10 minutes. I suggest the bread mixer. The first time I made this I did it by hand. Because whole wheat is heavier I could only last about 2 minutes. I baked it but this was not a light textured bread. The second time I did it for 10 in my mixer... wow what a difference.
• Rising: Once your dough is kneaded your going to coat it all over in a little oil and stick it in a bowl that will let it rise at least one and a half times it's size. Now you're going to cover it with plastic wrap and a towel, put it in a warm place and let it rise for 45 minutes to an hour. It should have risen over double it's size.
• During this rising time you want to spray or butter two bread pans. I use Pyrex 9"x5".
• Shaping, Last Rise, and Baking: When your dough is ready dump it out and push the bubbles out of it. Divide it as equal as you can. Flatten each piece out to a rectangle about the size of the pan then roll it up tight and pinch the seams together tucking the ends inches Turn over and put in the pan seam side down.
• Put the loaves in a warm place and cover with a towel, let them rise from 30 minutes to an hour. You want your loaves to be at least 2 inches over the top of the pan, nice and high, they won't rise anymore in the oven. Preheat your oven to 375 degrees. Bake for 15 minutes then lower the heat to 350 and cook for another 20 minutes. They will be a deep brown.
• Take them out and remove them from their pans and cool on a cooling rack. Enjoy!

SOFT WHOLE WHEAT BREAD MACHINE RECIPE

Steps:

• Pour warm water into bread machine pan with agave/honey and yeast. Let rest until froth forms (~8 minutes).
• Mix dry ingredients separately. Addition of cinnamon is added for its natural preservative nature and not for taste. More shakes will add a different taste to the bread.
• After froth forms add dry ingredients to bread machine and set on basic (white bread) setting on light crust.