100 Whole Wheat Bread Non Dense Heavy White Bread Texture Recipes

100% WHOLE WHEAT BREAD

Steps:

• In a small saucepan, heat the water, butter, and molasses over medium heat until butter is melted. Remove from heat and let cool for a few minutes (to 120-130 degrees F).
• In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour, the salt, and yeast. Add the liquids and mix on low until moistened.
• Continue to mix on low and add the remaining flour 1/4 cup at a time until dough is firm (you might need a little more or less than 4 total cups). Knead with the mixer for 3-5 minutes or by hand for 5-8 minutes until dough is smooth and elastic.
• Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, 1 hour. Punch down the dough, and let sit for 10 minutes.
• On a lightly floured surface, roll dough out into a rough rectangle about 10 inches wide and 12 inches long. Roll up dough and into a greased 9x5-inch loaf pan.
• Cover with plastic wrap and let rise again until doubled again, 30 minutes.
• Bake at 375 degrees F for 30-40 minutes, until loaf is golden brown. Let cool in pan 10 minutes, then transfer to a wire rack to let cool completely.

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!

CLASSIC 100% WHOLE WHEAT BREAD

Steps:

• Mixing: I.
• 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 greased surface, oil your hands, 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 programmed for "dough" or "manual.")
• 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 60 minutes, 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 1 hour, or until it's crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
• Baking:
• Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes.
• 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 the bread in a plastic bag at room temperature.

100% WHOLE WHEAT BREAD (BREAD MACHINE)

Steps:

• Follow directions for your machine for a 2-pound loaf of whole wheat bread.
• Instructions for my machine are: Add all ingredients in the order listed. (I combine the water and powdered milk and heat them in microwave on high for 30 seconds before putting in baking pan and then add the remaining ingredients.).
• Insert the baking pan into the oven chamber and lock the pan.
• Select Whole Wheat setting and 2 pound loaf.
• Press start.
• When the baking is finished, I like to put the loaf in a large zip lock bag and seal it. Then place on wire rack to cool completely before slicing.

100% WHOLE WHEAT BREAD FOR BREAD MACHINE

Steps:

• Put all ingredients in bread pan in the order listed. Program for basic white and start.

100% WHOLE WHEAT BREAD (ABM)

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.

GOOD 100% WHOLE WHEAT BREAD

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select Whole Wheat or Basic Bread setting. Press Start.

100 PERCENT WHOLE WHEAT BREAD

Steps:

• Pour warm water and honey into a large bowl, and stir to dissolve the honey. Sprinkle the yeast over the top of the liquid, and let stand until the yeast bubbles and forms a creamy layer, about 10 minutes.
• In a bowl, stir together the whole wheat flour, gluten, flax seeds, flax meal, rolled oats, sesame seeds, quinoa, sunflower seeds, and salt until the seeds are dispersed evenly. Pour the flour mixture into the yeast mixture, add the coconut oil, and mix everything together. Scoop the dough out onto a well-floured surface, and knead until smooth and springy, about 15 minutes. Allow dough to rest for 15 minutes, then knead for another 10 minutes.
• Form the dough into a ball, place in an oiled bowl, and turn the dough over several times to coat with oil. Cover and let rise in a warm place until doubled, 30 to 45 minutes.
• Grease 2 9x5-inch loaf pans. Punch down the dough, and cut into 2 pieces. Form each piece into a loaf, place into the loaf pans, seam sides down, and cover the pans with plastic wrap. Let rise until doubled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Let cool in pans about 10 minutes before turning out to finish cooling on racks.