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 SANDWICH BREAD RECIPE BY TASTY
Here's what you need: warm water, honey, active dry yeast, whole wheat flour, all-purpose flour, oil, salt
Provided by Joey Firoben
Categories Breakfast
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed.
- NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread.
- Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers.
- NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides.
- On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball.
- Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour.
- Allow the dough to proof until it has doubled in size. Save the plastic wrap or towel as you'll be using it again.
- Transfer the proofed dough to a lightly floured surface and press the dough - don't stretch - into a 7x7-inch (18x18 cm) square.
- Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough.
- Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan.
- Transfer the dough to a greased loaf pan and cover with with the same plastic wrap or towel used before.
- Let the dough rise for 1 hour, until it has poofed over the edge of the loaf pan about 1½ inches (4 cm).
- Preheat the oven to 375°F (190°C).
- Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust.
- Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing.
- Store in an airtight container or bag. The bread can be stored in freezer up to 6 months.
- Enjoy!
Nutrition Facts : Calories 145 calories, Carbohydrate 26 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, Sugar 0 grams
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.
50% WHOLE WHEAT SANDWICH BREAD
Provided by Rose Levy Beranbaum
Categories Bread Mixer Side Bake Back to School Healthy Honey Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one (8-by 4 1/2- by 4 3/4-inch) loaf
Number Of Ingredients 9
Steps:
- Make dough starter (sponge):
- In bowl of stand mixer fitted with whisk attachment, whisk together water, honey, whole-wheat flour, and 1/2 teaspoon yeast until very smooth, about 3 minutes.
- In medium bowl, whisk together "Better for Bread" flour, milk powder, and remaining 3/4 teaspoon yeast. Sprinkle mixture over whole-wheat flour mixture (sponge) in bowl of mixer to form blanket on top of sponge. Cover bowl tightly with plastic wrap and let stand at least 1 hour, preferably up to 4 hours. (Starter can be made ahead and refrigerated, tightly covered with plastic wrap, overnight. There is no need to bring starter to room temperature before proceeding.)
- Mix dough:
- Attach dough hook to stand mixer and mix starter on low (#2 on Kitchen Aid) until rough dough forms, about 1 minute. Scrape down sides of bowl, then cover tightly with plastic wrap and let dough rest 20 minutes. Add vegetable oil and mix on low until incorporated, about 30 seconds. Add salt and mix on low until dough is smooth, sticky enough to cling to fingers, and pulls away completely from bowl, about 7 minutes. If dough is not sticky, using spray bottle, spray with small amount of water and briefly knead by hand just until sticky.
- First Rise:
- Using vegetable oil or nonstick vegetable-oil spray, lightly oil 3-quart or larger bowl (or dough-rising container). Transfer dough to bowl and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover container tightly with plastic wrap and let dough rise in warm place (75°F to 80°F, see Chef's Notes) until doubled in size, 1 to 1 1/2 hours.
- Using oiled dough scraper or spatula, transfer dough to lightly oiled work surface.
- Gently stretch bottom of dough and fold up to center, then repeat with left side, right side, and top. Round dough package then transfer to bowl, smooth side up, and lightly oil or spray top of dough. Using tape, mark outside of bowl to approximately double current height of dough. Cover bowl tightly with plastic wrap and let dough rise in warm place until doubled in size and depression holds when pressed gently with fingertip, about 1 hour.
- Shaping dough and final rise:
- Transfer dough, smooth side down, to lightly floured work surface and press gently to flatten to about 1/2-inch thickness. (Dough will still be slightly sticky but use only as much flour on work surface as absolutely necessary to prevent sticking.) Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray. Cover dough with oiled plastic wrap and let rest 20 minutes.
- Lightly coat loaf pan with vegetable oil or nonstick vegetable-oil spray. Using fingertips, dimple dough all over to eliminate air bubbles, then shape into rectangle about twice size of loaf pan. Fold right-hand-side of rectangle over to just past center, then fold left-hand-side over to meet right-hand-side. Roll down top edge of dough, using thumbs to push dough down and away from you. Continue rolling until you reach bottom then use thumbs to press and seal bottom edge. Transfer dough to prepared pan (dough should fill pan to 1/2 inch from top). Lightly coat sheet of plastic wrap with vegetable oil or nonstick vegetable-oil spray and gently cover pan with oiled wrap.
- Let dough rise in warm place until highest point is about 1 1/2 inches above sides of pan and depression very slowly fills in when pressed gently with fingertip, about 1 hour. Using razor or thin sharp knife, make 1/2 inch deep lengthwise slash along top of bread.
- Bake bread:
- While dough is rising, position rack near bottom of oven and top with baking stone or heavy baking sheet. Set aluminum-foil-lined cast-iron pan or heavy rimmed baking pan on floor of oven and preheat oven to 450°F for 1 hour.
- Using spray bottle, spray top of dough with water. Quickly transfer bread to hot baking stone (see Chef's Notes) and add 1/2 cup ice cubes to pan beneath.
- Bake bread, rotating pan 180 degrees halfway through, until top is golden brown and skewer inserted in middle comes out clean (instant read thermometer inserted into center will register about 205°F), 40 to 50 minutes. Transfer bread from pan to rack to cool completely. Serve warm or at room temperature.
- Chef's Notes:
- •Dough rises best around 75ºF to 80ºF. If your house is on the cold side, you can set a container of very hot tap water near the rising dough and cover the dough and the hot water with a large plastic container or bowl-you will need to reheat the water every 30 to 40 minutes. Alternatively you can place the dough (and the small container of very hot water) in a microwave oven (not turned on!) or a standard oven without a pilot light, but with the oven light turned on to provide gentle heat. •If you want to make this bread over a 2-day period, you can refrigerate it overnight after the first rise. Once it has doubled in size (first rise), gently press the dough down in the bowl, then cover with plastic wrap that has been lightly coated with vegetable oil or nonstick vegetable-oil spray and refrigerate. The next day, bring the dough to room temperature at least 1 hour before shaping and baking the loaf. Keep in mind that the time in the refrigerator replaces the second rise so there is no need for a second rise. •For proper texture, it's important for the bread to get a blast of heat as soon as it goes into the oven. For this reason, the oven needs to be preheated for a full hour, and it's important not to let too much heat escape when you put the bread in. When transferring the dough to the oven to bake, be sure to shut the door quickly.
- THE DOUGH PERCENTAGE
- flour: 100% water: 70.6% yeast: 0.8% salt: 1.8% oil: 5.5%
ORGANIC WHOLE WHEAT SANDWICH BREAD WITH OATS AND PECANS
Mildly sweet and slightly crunchy, our version of whole wheat oatmeal bread is great for tuna sandwiches. Cut in thick slices, it's perfect for French toast. Shape it into rolls for a dinner party or a family picnic. For variety, add one and a half cups (seven and a half ounces) of golden raisins to the dough and shape half of it into twists; crusty and delicious, they're good for breakfast-on-the-go and afternoon snacks. This versatile bread is sure to become one of your favorites.
Provided by Food Network
Time 7h20m
Number Of Ingredients 14
Steps:
- Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast. Let stand for about 3 minutes.
- Whisk the whole wheat flour, unbleached flour, oats, and salt together in a medium bowl.
- Add the sponge starter, cool water, honey, molasses, and oil to the yeast mixture. Mix with your fingers for 1 to 2 minutes, just long enough to break up the sponge (the mixture should look milky and be slightly foamy). Add the flour mixture to the bowl and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Don't be concerned if the dough feels very sticky at this point.
- Lightly flour a work surface. Remove the dough from the bowl and knead it for 6 to 8 minutes, until it becomes compact and elastic. It should be very moist but not mushy. If it feels too stiff to knead, add water 1 tablespoon at a time until you have a soft, malleable dough. If it's sloppy wet and impossible to knead, add another 1/4 to 1/3 cup (1 1/4 to 1 2/3 ounces) of whole wheat flour. Shape the dough into a loose ball and let it rest, covered with plastic wrap, on the lightly floured work surface for 20 minutes. (This rest period is the autolyse.)
- Flatten the dough and stretch it gently into a rectangle about an inch thick. Spread the pecans and raisins evenly over the dough. Fold the whole mass into an envelope and knead and fold it gently until the nuts are well distributed, about 2 to 3 minutes. If the dough resists, let it rest for 5 minutes and then continue kneading. Some of the nuts may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened.
- Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose nuts. Turn the dough to coat the top with oil, and cover the bowl tightly with plastic wrap. Let the dough rise at room temperature (75 to 77 degrees F) until it has doubled in volume, about 2 1/2 to 3 hours. (You can also refrigerate this dough overnight and shape it and bake it the next day: Let it rise for 1 hour at room temperature, or until it looks slightly puffy but not doubled, before refrigerating. The next day, let it rise for 2 hours at room temperature before shaping it.)
- When the dough has doubled, loosen it from the bowl with lightly floured hands and gently pour it onto a floured work surface. Press any loose pecans into the dough and divide it into 2 equal pieces. Shape each piece into a log. Spread the oats for topping on a flat plate or baking sheet. Use a pastry brush or a plant sprayer to lightly moisten the top of each log with water, then roll the tops of the loaves in the oats. Place each loaf seam side down in an oiled 9 by 5-inch loaf pan. Cover them with plastic wrap and allow to rise for about 2 hours, or until they have doubled in size (a finger pressed into the dough will leave an indentation).
- Thirty minutes before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone.
- When the loaves have doubled, place the pans on the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door. After 1 minute, using a plant sprayer, mist the loaves quickly 6 to 8 times then shut the oven door. Repeat the misting procedure 1 minute later.
- Bake for 15 minutes, then reduce the oven temperature to 375 degrees F and bake for 20 to 25 minutes longer, until the loaves sound slightly hollow when tipped out of the pan and tapped on the bottom. The sides and bottom of the loaf should feel firm and slightly crusty. If the tops are browned but the sides are still somewhat soft, place the loaves directly on the stone to bake for 5 to 10 minutes longer. Transfer the loaves from the pans to a rack and allow to cool completely before slicing.
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.
Nutrition Facts : Calories 175 kcal, Carbohydrate 33 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 3 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CLASSIC 100% WHOLE WHEAT SANDWICH BREAD
No all-purpose flour here. This soft sandwich bread comes from 100% whole wheat.
Provided by JenniBee
Time 5h
Number Of Ingredients 7
Steps:
- In the bowl of a standing mixer, combine warm water, yeast, and sugar. Stir until grains dissolve and let sit for 10 to 15 minutes until puffy.
- In a mixing bowl, whisk together flour and salt (and vital wheat gluten). Add flour mixture to standing mixer. Add your butter and egg soon after. Mix on low with a dough hook until dough pulls away from and cleans the sides.
- Turn dough out onto lightly greased surface and shape into a round. Transfer to lightly greased container. Cover and let rise until double, about 1 1/2 hours.
- Turn dough out onto lightly greased surface and punch down dough. Shape into a sandwich loaf and transfer to a lightly greased 9"x 5" bread pan. Cover and let rise until the dough reaches above the edges of the pan.
- Preheat oven to 350° Fahrenheit (176° Celsius).
- Bake for 20 minutes. Remove loaf and tent with aluminum foil.
- Bake for another 20 to 25 minutes. Bottom will sound hollow when thumped. Internal temperature will read 200° Fahrenheit (93° Celsius).
- Turn out onto a wire cooling rack and let cool completely before slicing and serving.
Nutrition Facts : Calories 190 kcal, ServingSize 1 serving
WHOLE-WHEAT SANDWICH BREAD(ATK)
You can hand-knead the dough, but it's easy to add too much flour during the kneading stage. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days. To freeze the bread for up to 1 month, wrap it with an additional layer of aluminum foil. There is a 8-24 soak/rise time.
Provided by Coppercloud
Categories Yeast Breads
Time 4h10m
Yield 2 loafs, 15 serving(s)
Number Of Ingredients 12
Steps:
- For the Biga: Combine 2 cups bread flour, 1 cup water, and 1/2 teaspoon yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (70 degrees) overnight (at least 8 hours and up to 24 hours).
- For the Soaker: Combine 3 cups whole-wheat flour, 1/2 cup wheat germ, and 2 cup milk in large bowl and stir with wooden spoon until shaggy mass forms, about 1 minute. Turn out dough onto lightly floured work surface and knead until smooth, 2 to 3 minutes. Return soaker to bowl, cover tightly with plastic wrap, and refrigerate overnight (at least 8 hours and up to 24 hours).
- For the Dough: Tear soaker apart into 1-inch pieces and place in bowl of stand mixer fitted with dough hook. Add biga, honey, salt, yeast, butter, and oil. Mix on low speed until cohesive mass starts to form, about 2 minutes. Increase speed to medium and knead until dough is smooth and elastic, 8 to 10 minutes. Turn out dough onto lightly floured counter and knead 1 minute. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature 45 minutes.
- Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover and allow to rise at room -temperature until doubled in volume, about 45 minutes.
- Adjust oven racks to middle and lowest positions, place baking stone on middle rack, and heat oven to 400 degrees. Spray two 81/2 by 41/2-inch loaf pans with nonstick cooking spray. Transfer dough to well-floured counter and divide into 2 pieces. Working with 1 ball of dough at a time, pat each into 8 by 17-inch rectangle. With short side facing you, roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Place loaf seam side down in prepared loaf pan, pressing gently into corners. Repeat with second ball of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan).
- Place empty loaf pan or other heatproof pan on bottom oven rack and bring 2 cups water to boil on stovetop. Using sharp serrated knife or single-edge razor blade, make one ¼-inch-deep slash lengthwise down center of each loaf. Pour boiling water into empty loaf pan in oven and set loaves on baking stone. Reduce oven temperature to 350 degrees. Bake until crust is dark brown and internal temperature registers 200 degrees on instant-read thermometer, 40 to 50 minutes, rotating loaves 180 degrees and side to side halfway through baking.
- Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pans, return to rack, and cool to room temperature, about 2 hours.
Nutrition Facts : Calories 255.5, Fat 8.8, SaturatedFat 4, Cholesterol 15.5, Sodium 637.6, Carbohydrate 38.9, Fiber 4, Sugar 6.4, Protein 7.6
WHITE WHOLE WHEAT HOMEMADE SANDWICH BREAD
Simple homemade sandwich bread made with white whole wheat, perfect for sandwiches and toast for the whole family.
Provided by Mikayla M
Categories bread Breakfast Lunch Pantry Staple
Time 2h55m
Number Of Ingredients 7
Steps:
- Microwave milk to between 95°F and 110°F. Add in yeast and 1 Tbs of sugar, stir and let sit until yeast is foamy and bubbled on top. About 5 minutes.
- Meanwhile, melt butter and set aside. Measure white whole wheat flour and 5 ounces (about 1 cup) of bread flour into a bowl of a stand mixer* with the salt and remainder of sugar.
- When yeast/milk mixture is ready, add it to the flour mixture with the melted butter. Fit stand mixer with a dough hook and turn on to medium speed until dough comes together in a sticky shaggy dough.
- Begin adding remainder of bread flour 1 to 2 tablespoons at a time until dough pulls away from sides of bowl.
- Lightly flour a clean work surface and your hands, and turn dough out onto surface. Begin kneading by pushing down and out with the palms of your hands. Rotate and fold and repeat. The dough will become less sticky as you knead, simply flour board and hands if dough sticks too much to handle, but do not over flour.
- Knead until dough is smooth and elastic, but slightly tacky. Grease a large bowl with a little bit of butter (or oil) and form dough into a ball. Place in bowl, rotate it to coat all sides with grease, and cover with plastic wrap. Rise until doubled, 45 mins to 1 hour.
- Get loaf pan ready by a lightly floured work surface. Turn dough out onto surface and gently press into a rectangle the same length as your loaf pan, and about 6 inches wide. Try to keep the dough even thickness.
- Roll dough up from the long edge, keeping it tight. Place dough into the loaf pan and cover with plastic wrap. Let rise until peeking up over the edge of the pan, about 45 minutes to 1 hour.
- After 35 minutes, preheat oven to 350°F. Check dough at 45 minutes, dough should fill out the pan, and when gently touched have a bit of resistance, but not feel dense. If needed let rise longer. When ready, brush top of loaf with reserved milk.
- Place in oven on middle rack and bake for 35 minutes.
- Remove from oven, and carefully remove from loaf pan immediately onto a cooling rack. Allow to cool completely before slicing or storing.
- Store in a plastic bag in a cool cupboard for up to 5 days. When slicing use a sharp serrated knife.
Nutrition Facts : Calories 153 kcal, Carbohydrate 28 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 310 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
WHITE WHOLE WHEAT SANDWICH BREAD
This bread makes great sandwich bread or toast and my kids have no idea that it isn't just "White Bread"! I usually make the dough in the bread machine and bake it in the oven. It is light enough to slice thinly, if you can wait to eat it and cut cool!
Provided by Chef Joyous
Categories Yeast Breads
Time 3h5m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 10
Steps:
- Add ingredients in the order listed to your bread machine, use dough cycle.
- Reshape in loaf form in a loaf pan sprayed with olive oil spray.
- Let bread rise again, by covering with a damp cotten cloth in a warm place.
- Bake at 375 for 33 minutes.
- Remove from pan when hot and rub crust with a cold stick of butter.
- Bake in a greased pan at 375 degrees for 33 minutes.
100% WHOLE WHEAT SANDWICH BREAD RECIPE
Make this 100 percent whole wheat bread in your food processor, for a wonderfully light and chewy loaf.
Provided by Stella Parks
Categories Breakfast and Brunch Sandwiches Yeast Bread Bread
Time 8h
Number Of Ingredients 7
Steps:
- For the Autolyse: In large bowl, combine whole wheat flour with first addition of water. Stir until water is absorbed; then knead briefly against the sides of the bowl until no floury bits remain. Cover and set aside for 2 hours 30 minutes to hydrate flour.
- For the Dough: Transfer hydrated dough to a 14-cup food processor fitted with the regular metal blade (not the dough blade), along with brown sugar, salt, and instant dry yeast. Process until dough is silky smooth, and a small piece can be stretched into a thin sheet without tearing, about 75 seconds. The exact timing will vary with the power and capacity of a given machine. For smaller machines, the reduced capacity and power will necessitate dividing dough in half to process in stages.
- Once gluten is well developed, drizzle in the remaining water and oil while the processor is running, and continue mixing only until smooth. At this stage, the dough will feel sticky, wet, and elastic.
- First Rise: Transfer dough to large, lightly greased bowl (it's fine to reuse bowl from autolyse, no need to wash). Cover and proof until puffy, light, and roughly doubled in bulk, about 2 hours at 70°F (21°C). In a chilly kitchen, the dough will need more time to rise, and in a warmer kitchen, it will move faster.
- Shaping the Loaf: Turn soft dough out onto clean surface lightly dusted with whole wheat flour. Pat dough into 7-inch square, and form into tight log, sealing dough together with heel of your hand. Nestle into lightly greased 1-pound loaf pan, seam side down; cover loosely as before.
- Second Rise: Let dough proof until puffy, light, and risen about 2 1/2 inches above rim of pan at very center. To test dough, poke it gently with a flour-dusted fingertip; when dough is ready, it will retain a shallow impression that springs back after a minute. If dough is firm and springs back right away, continue proofing until dough retains a shallow impression. This will take about 75 minutes at around 70°F (21°C). Again, timing of the process will vary based on environmental conditions. Near the end of this period, adjust oven rack to lower-middle position and preheat oven to 350°F (177°C).
- Baking the Loaf: After the second rise, uncover dough and bake until well risen, golden brown, and hollow sounding when thumped; about 45 minutes, or to an internal temperature of approximately 200°F (93°C). Immediately turn loaf out onto a wire rack, and cool completely before slicing, at least 90 minutes. Slice with a sharp serrated knife. The loaf will keep up to a week at room temperature in a bread box or paper bag.
Nutrition Facts : Calories 159 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 359 mg, Sugar 4 g, Fat 3 g, ServingSize One 8-inch loaf, UnsaturatedFat 0 g
More about "whole wheat sandwich bread food"
WHOLE-WHEAT SANDWICH BREAD RECIPE - BROWN EYED BAKER
From browneyedbaker.com
4.6/5 (11)Total Time 1 hr 20 minsCategory BreadCalories 236 per serving
- 1. Prepare the Biga: Combine the bread flour, water and yeast in a large bowl and stir with a wooden spoon until a uniform mass forms and no dry flour remains, about 1 minute. Cover the bowl tightly with plastic wrap and let stand at room temperature overnight (at least 8 hours and up to 24 hours).
- 2. Prepare the Soaker: Combine the whole-wheat flour, wheat germ and milk in a large bowl and stir with wooden spoon until a shaggy mass forms, about 1 minute. Turn out the dough onto a lightly floured work surface and knead until smooth, 2 to 3 minutes. Return soaker to the bowl, cover tightly with plastic wrap, and refrigerate overnight (at least 8 hours and up to 24 hours).
- 3. Prepare the Dough: Tear the soaker into 1-inch pieces and place in the bowl of a stand mixer fitted with the dough hook.
- Add the biga, honey, salt, yeast, butter and oil. Mix on low speed until a cohesive mass starts to form, about 2 minutes. Increase speed to medium and knead until the dough is smooth and elastic, 8 to 10 minutes. Turn out dough onto lightly floured counter and knead for 1 minute. The dough will be very soft and slack. Transfer the dough to a large clean, lightly greased bowl. Cover tightly with plastic wrap and allow to rise at room temperature for 45 minutes.
100% WHOLE WHEAT FOOD PROCESSOR SANDWICH BREAD - THE ...
From thebakingwizard.com
5/5 (7)Estimated Reading Time 3 mins
- Scrape the bowl and process 15 seconds more. With the work bowl covered, leave the dough alone for 1 hour. It will more than double in bulk.
SANDWICH BREAD (100% WHOLE WHEAT FLOUR & VEGAN)
From vegrecipesofindia.com
5/5 (6)Total Time 2 hrs 35 minsCategory BreakfastCalories 128 per serving
- Add ½ teaspoon instant yeast & & 1 tablespoon sugar in 1 cup warm water. Stir and mix very well.
- Bake the loaf in a preheated oven at 200 degrees celsius with only bottom heating element on. The preheating time is 20 minutes. Keep the loaf in center rack.
HONEY WHOLE WHEAT SANDWICH BREAD RECIPE FOR BREAD …
From 100daysofrealfood.com
4.6/5 (98)Total Time 5 hrs 5 minsCategory Breakfast, Lunch, Snacks & AppetizersCalories 190 per serving
- Layer the dry ingredients into the bread pan, according to manufacturer's instructions (check the user manual for this).
- Make a well and place the wet ingredients on top of the dry ingredients. My particular bread machine (this one is similar) has a separate area for yeast; please consult your bread machine's instruction manual for yeast placement as this is very important!
- Select the whole wheat option on your bread machine and press start. My machine takes 5 hours to make a whole wheat sandwich loaf.
100% WHOLE WHEAT SANDWICH BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (172)Total Time 4 hrsServings 18Calories 140 per serving
EASY, SOFT 100% WHOLE WHEAT SANDWICH BREAD TUTORIAL - …
From anoregoncottage.com
4.7/5 (140)Total Time 2 hrsCategory BreadCalories 110 per serving
100% WHOLE WHEAT SANDWICH BREAD | FOOD DOODLES
From fooddoodles.com
Reviews 40Estimated Reading Time 10 mins
HOW TO MAKE WHOLE WHEAT SANDWICH BREAD | KITCHN
From thekitchn.com
ROBINHOOD | WHOLE WHEAT BREAD
From robinhood.ca
WHOLE WHEAT SANDWICH BREAD RECIPE - CHEF LINDSEY FARR
From cheflindseyfarr.com
Category BreadTotal Time 5 hrs
- In the bowl of a stand mixer add the warm water and sprinkle the yeast on top and allow to sit until bubbly, approximately 10 minutes.
- Add all the remaining ingredients to the bowl (yes all!) and mix to incorporate with the PADDLE attachment. I find the paddle is more efficient at incorporating that the hook into most home stand mixers. Once the ingredients are mixed and the flour has been hydrated, switch to the hook attachment and mix on medium until a smooth dough forms. Use the windowpane test to tell if the dough is ready to proof.WINDOWPANE TEST: take a golf ball-sized portion of the dough from the mixer and gently start to pull the dough apart. I like to think of it as a square and gently pull on two sides, then rotate and repeat. If the dough tears instantly, it is definitely not ready. If it allows you to pull it thin enough to see light through it, then it is ready. There are different degrees of gluten development but with this dough, we want to develop gluten while maintaining as many nutrients and properties of the whole wheat flour. The longer you mix, the more heat is generated and the more of these pro
- Place the dough in a lightly oiled bowl, cover with plastic wrap and then place in a warm spot. Allow to bulk proof until it is doubled, approximately an hour depending on the warmth of your place.
- Remove the dough from the bowl and divide it in half. This will make two loaves weighing 500g each.
EASY WHOLE WHEAT SOURDOUGH SANDWICH BREAD - HEARTBEET KITCHEN
From heartbeetkitchen.com
5/5 (14)Category SourdoughCuisine AmericanTotal Time 14 hrs 50 mins
- Around 8:30pm: In the bowl of a stand mixer, add starter, honey, milk, and water. Whisk with fork to combine. Then add whole wheat flour, bread flour, and ap flour. Attach dough hook and mix on speed 3 of a Kitchenaid until no dry bits appear, about 30 seconds. Let dough rest for 45 minutes, with cloth covering the mixer.
- Add salt and turn mixer on low, speed 2 of Kitchenaid. Add a chunk of butter and once you can no longer see it, add the next, until all butter is in dough. Then turn to speed 4 on Kitchenaid mixer (medium) and mix for 7 minutes. Remove bowl from the mixer, cover with a plastic bag, and let rise overnight in a cool spot, between 65-68 degrees F.
- Around 7:30am, your dough should have increased in size by about 50%. It will have rounded edges and have puffed up, but still look a bit dense. It will not have bubbles or big jiggly like regular sourdough. Dust your countertop with flour and place dough onto it, and let rest for 10 minutes.
- Gently press it into a square-ish shape, popping any bubbles you may see coming through surface. Fold one of the sides inwards about 1/3 of total length of dough. Then begin rolling that side up, until the loaf resembles a log. Use your hands to tuck ends of log in, and gently pull the log towards you to create a bit of tension and seal the seam.
NO KNEAD WHOLE WHEAT SANDWICH BREAD - MARY'S NEST
From marysnest.com
Reviews 7Total Time 3 hrsCategory Breads
- Whisk together in a large bowl both flours, salt, and yeast. (If using a dry sugar, add it in now as well.)
- Cover dough with a plastic wrap or a towel dusted with flour (so the dough will not stick to the towel), place the bowl of dough in a warm place (see Baker's Tip immediately following), and allow the dough to rise for 1 1/2 hours if using instant yeast or 1 3/4 hours if using active yeast.
BEST WHOLE WHEAT BREAD - EASY HOMEMADE BREAD RECIPE
From kristineskitchenblog.com
5/5 (16)Total Time 2 hrs 40 minsCategory BreadCalories 153 per serving
- Combine the water and milk in a microwave-safe liquid measuring cup or bowl. Warm the milk and water to 105-115° F. (If you do not have a microwave, you can warm them in a pan on the stove.)
- Pour the milk and water into the bowl of a stand mixer.* Add the honey and yeast and stir to combine. Let stand for 5 to 10 minutes, until the yeast starts to foam or bubble. If nothing happens after 10 minutes, your yeast may be dead and you should start over with new yeast.
- Add the flour, salt and butter to the bowl. Mix using the paddle attachment until everything is combined.
- Switch to the dough hook. Knead the dough on low speed for about 8 minutes. The dough should feel slightly sticky when you touch it, but a lot of dough shouldn't stick to your finger. If the dough is very sticky, add more flour, 1 to 2 tablespoons at a time. As the dough kneads, stop the mixer every few minutes, as needed, and use a spatula to scrape the dough away from the sides of the bowl. After kneading, the dough will be a little sticky and very soft. It won't hold its shape tightly in a ball, but should hold together when you transfer it to an oiled bowl using your hands or a spatula.
HOMEMADE WHOLE WHEAT BREAD FOR SANDWICHES (NO MACHINE ...
From biggerbolderbaking.com
4.9/5 (122)Total Time 4 hrsCategory Lunch
- In a large bowl add all of the dry ingredients (everything from white flour — yeast) and mix with a wooden spoon until combined.
- In a separate jug, stir together the milk, butter and honey. Heat this mix until the butter has melted and the milk is warmed slightly. You can do this in the microwave or on the stovetop
- Add the wet ingredients into the dry and mix with until your dough comes together and forms a ball. I like to do this step with my hands so you can feel what is going on with the dough.
- Place dough onto a well-floured surface and knead the dough with your hands for roughly 8-10 minutes. Alternatively use the dough hook on your electric mixer to knead the dough.
WHOLE WHEAT SANDWICH BREAD - AS EASY AS APPLE PIE
From aseasyasapplepie.com
Ratings 5Category BreadCuisine AmericanTotal Time 50 mins
WHOLE WHEAT SOURDOUGH SANDWICH BREAD - THE PERFECT LOAF
From theperfectloaf.com
Estimated Reading Time 10 mins
PEPPERIDGE FARM WHOLE GRAIN GERMAN DARK WHEAT BREAD
From giantfood.com
Brand Pepperidge FarmAvailability In stock
KING ARTHUR'S 100% WHOLE WHEAT SANDWICH BREAD | KING ...
From kingarthurbaking.com
4.3/5 (111)Calories 150 per servingTotal Time 2 hrs 50 mins
WHOLE WHEAT SANDWICH BREAD WITH OATS AND PECANS - MISSION ...
From mission-food.com
Cuisine AmericanTotal Time 5 hrs 40 minsCategory BreadCalories 203 per serving
100% WHOLE WHEAT SANDWICH BREAD - TEXANERIN BAKING
From texanerin.com
5/5 (4)Estimated Reading Time 6 minsServings 16Total Time 5 hrs 5 mins
100% WHOLE WHEAT FOOD PROCESSOR SANDWICH BREAD EXPLAINED ...
From thebakingwizard.com
Estimated Reading Time 4 mins
EASY WHOLE WHEAT SANDWICH BREAD {FOR BEGINNERS!} - THE ...
From thebusybaker.ca
Cuisine American, Canadian, WesternTotal Time 2 hrsCategory Baking, BreadCalories 140 per serving
WHOLE WHEAT SANDWICH BREAD | EASY BUDGET RECIPES BY ITS YUMMI
From itsyummi.com
Reviews 2Category BreadCuisine AmericanTotal Time 4 hrs
WHOLE-WHEAT SANDWICH BREAD - COOK'S ILLUSTRATED
From cooksillustrated.com
4.5/5 (2)Category Desserts or Baked Goods, Sandwiches, BreadsServings 2
PETER REINHART'S WHOLE WHEAT SANDWICH BREAD | CENTER STAGE ...
From centerstagewellness.com
WHOLE WHEAT SANDWICH BREAD - VEENA AZMANOV
From veenaazmanov.com
EINKORN WHOLE WHEAT SANDWICH BREAD | JOVIAL FOODS
From jovialfoods.com
EASY NO-KNEAD WHOLE WHEAT SANDWICH BREAD - CANADIAN LIVING
From canadianliving.com
ORGANIC WHOLE WHEAT SANDWICH BREAD AT WHOLE FOODS MARKET
From wholefoodsmarket.com
LUNDS & BYERLYS - 100% WHOLE WHEAT SANDWICH BREAD CALORIES ...
From frontend.myfitnesspal.com
DELI STYLE 60% WHOLE WHEAT RESTAURANT STYLE - THIN ...
From androidconfig.myfitnesspal.com
WHOLE WHEAT SANDWICH BREAD RECIPE - RECIPES.NET
From recipes.net
MOMOS, SANDWICH AND MORE: 5 WHOLE WHEAT RECIPES FOR ...
From food.ndtv.com
WHOLE WHEAT SOURDOUGH SANDWICH BREAD RECIPE | FOODTALK
From foodtalkdaily.com
ORGANIC SPROUTED WHOLE WHEAT SANDWICH BREAD, 22 OZ AT ...
From wholefoodsmarket.com
WHOLE-WHEAT SANDWICH BREAD | KCET
From kcet.org
HOW TO MAKE WHEAT BREAD SANDWICH? – GROUPERSANDWICH.COM
From groupersandwich.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