100% WHOLE WHEAT PEANUT BUTTER AND JELLY BREAD
I wanted a 100% whole wheat bread that tasted good with peanut butter and jelly sandwiches and that has a decent rise. This one not only tastes good, it rises more than than white-bread-flour recipe I used to make. It is also soft and freezes well. I make my bread on Sunday, then make and freeze my sandwiches for the week. Each day I take one out of the freezer and Friday's is just as good as the one on Monday. You can use any flavor jelly.
Provided by dalemcginnis
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Place water, peanut butter, jelly, brown sugar, salt, baking soda, baking powder, gluten, 3 1/3 cups plus 1 tablespoon whole wheat flour, and yeast, respectively, in the pan of a bread machine. Select 1 1/2 Pound Loaf, Medium Crust, Wheat cycle, and press Start.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 38.6 g, Fat 6.1 g, Fiber 4.9 g, Protein 8.7 g, SaturatedFat 1.2 g, Sodium 258.5 mg, Sugar 11.3 g
WHOLE WHEAT PEANUT SESAME BREAD (ABM)
Make and share this Whole Wheat Peanut Sesame Bread (Abm) recipe from Food.com.
Provided by Outta Here
Categories Yeast Breads
Time 4h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place ingredients in bread machine pan in order recommended by manufacturer.
- Use medium crust setting.
Nutrition Facts : Calories 206.6, Fat 7.6, SaturatedFat 2.2, Cholesterol 4.8, Sodium 344.6, Carbohydrate 29.9, Fiber 5.4, Sugar 1.3, Protein 8
WHOLE WHEAT PEANUT BUTTER BREAD
Nice healther bread.Great for kids,adults like it too. Try it toasted with your favorite jam or jelly.
Provided by Katha
Categories Quick Breads
Time 1h
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease a 9 x 5 inch loaf pan.
- In a large mixing bowl,sift together flour, sugar,& baking powder.
- Blend in the peanut butter& oil.
- Add egg& milk.
- Mix well.
- Pour into prepared pan.
- Bake at 350 degrees for 50 minutes,or until a toothpick inserted into center of loaf comes out clean.
- Serve warm or cooled.
- Freezes well.
Nutrition Facts : Calories 149.6, Fat 7.7, SaturatedFat 1.5, Cholesterol 10.8, Sodium 107, Carbohydrate 16.5, Fiber 2.4, Sugar 4.6, Protein 5.9
WHEAT GERM SESAME BREAD
A nice light, airy bread. Make in a ABM but I just used the dough setting and finished it in the oven.
Provided by ChrisF
Categories Yeast Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Add ingredients following manufractures recommaditions.
- can be baked in the machine.
- or use dough setting.
- remove and form into loaf.
- place in oiled bread pan.
- rise until doubled.
- bake in 375 degree oven for 30 minutes.
Nutrition Facts : Calories 2116.2, Fat 60.3, SaturatedFat 9.1, Cholesterol 186, Sodium 2420.6, Carbohydrate 346.2, Fiber 25.8, Sugar 53.1, Protein 58
SESAME WHEAT BREAD
Make and share this Sesame Wheat Bread recipe from Food.com.
Provided by jak9173
Categories Yeast Breads
Time 50m
Yield 32 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, dissolve yeast in water.
- Add milk, honey, shortening, salt, egg, sesame seeds, whole wheat flour, and 1 1/2 cups flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough.
- Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down.
- Turn onto a lightly floured surface; divide in half.
- Shape into loaves.
- Place into two greased 9-inch x 5-inch x 3-inch loaf pans. Brush with butter or margarine, sprinkle with sesame seeds. Cove and let rise until doubled, about 45 minutes. Bake at 350 for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 122.8, Fat 3.2, SaturatedFat 1.1, Cholesterol 9.6, Sodium 230.5, Carbohydrate 21, Fiber 1.7, Sugar 4.4, Protein 3.4
SESAME WHOLE WHEAT BREAD
Make and share this Sesame Whole Wheat Bread recipe from Food.com.
Provided by chia2160
Categories Yeast Breads
Time 4h10m
Yield 2 pound loaf
Number Of Ingredients 10
Steps:
- add all ingredients in this order.
- cook on"whole wheat" cycle.
Nutrition Facts : Calories 1326.4, Fat 33, SaturatedFat 10.4, Cholesterol 32, Sodium 1885, Carbohydrate 229, Fiber 23.7, Sugar 39.9, Protein 38.4
100% WHOLE WHEAT BREAD (ABM)
I wanted 100% which is light and fluffy so I started tinkering away and this is the recipe I got. I really love it and it's easy-peasy, lemon-sqeasy as my kids would say. As a result, I've retired my 50-50 bread. Hopefully s
Provided by Chef Mommy 6
Categories Yeast Breads
Time 3h40m
Yield 12 slices, 1 serving(s)
Number Of Ingredients 8
Steps:
- Microwave buttermilk for 30secs to a minute so it's lukewarm.
- Add all ingredients to breadmachine in the order listed.
- Select 1.5 lbs loaf
- NOTE: Due to difference in moisture content of flour you may want to watch bread mixture to ensure the right consistency. If the mixture is too dry add one tablespoon of buttermilk and a time & if it's too wet add a tablespoon of flour at a time. Make sure the buttermilk or flour is completely incorporated before adjusting again.
Nutrition Facts : Calories 2154.8, Fat 56.1, SaturatedFat 13.3, Cholesterol 381.8, Sodium 2711, Carbohydrate 366.6, Fiber 44, Sugar 83.3, Protein 76.1
WALNUT WHOLE WHEAT BREAD
This 100% whole wheat bread, moist and tender, has the nutty taste of both the wheat itself, and walnuts. It's great for sandwiches, or try it toasted and spread with jam at breakfast -- delicious!. From King Arthur Flour, Prep time includes rising time.
Provided by Annacia
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- The recipe directions are written for instant yeast; to use active dry yeast, dissolve it in the water first. Also, be aware that your rising times will be longer.
- Mixing 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 floured or lightly greased surface, 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 set to the dough or manual cycle). 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 1 to 2 hours, 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 90 minutes, until it's domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
- Bake the bread in a preheated 350°F oven for about 35 to 40 minutes, until it's light golden brown. 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 bread in a plastic bag at room temperature.
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