Baked Whole Wheat Bread Recipes

WHOLE WHEAT BREAD RECIPE

Steps:

• Heat the milk in the microwave until it is steaming, about 1 minute on high heat, although this will depend on your microwave.
• Stir in the molasses, salt, and butter. Continue stirring until the butter is melted.
• Transfer the milk mixture to the bowl of a stand mixer, and add the water, whole wheat flour, all purpose flour, and yeast.
• Mix with the dough hook (or a wooden spoon in a bowl if mixing by hand) until everything comes together.
• After mixing for a minute or so, the dough should come together and clear the sides and bottom of the bowl.
• If it is too wet and sticky to clear the bottom of the bowl, add a little more flour, a couple tablespoons at a time, until the dough clears the bottom of the bowl. It should be soft and slightly tacky to the touch, but not overly sticky.
• If the dough is really dry and the flour is not completely mixing in, add a bit more water, a tablespoon at a time, until the dough comes together into a smooth ball.
• Knead the dough with the dough hook on low speed for 7-8 minutes (10-12 by hand) until it is smooth and elastic.
• Move the dough to a lightly oiled bowl, turning it to coat, and cover it tightly with plastic wrap.
• Allow it to rise until doubled, about 60-90 minutes.
• Punch down the dough and turn it out onto a lightly oiled surface.
• Divide it into two pieces and shape each piece into a loaf.
• Place each loaf into an oiled 8x4 inch bread pan and cover lightly with plastic wrap (make sure the ends aren't trapped, you don't want it to stop the bread from rising).
• Allow the loaves to rise for 45 minutes to 1 hour, or until they have almost doubled.
• Preheat the oven to 400 degrees F.
• Bake the loaves for 28-32 minutes, until golden brown.
• Turn the loaves out onto a wire rack immediately, rub the tops of the loaves with butter if desired (this makes the crust a bit softer), and cool completely before slicing.

EASY 100% WHOLE WHEAT BREAD

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.

WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY

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!

HOMEMADE WHOLE WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the brown sugar, butter, salt, whole wheat flour and 1 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 1 hour. , Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 1 hour., Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

EASY WHOLE WHEAT BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F.
• Mix together the flour, salt and yeast in a bowl. Add the water and mix until just barely combined.
• Place the dough on a floured surface and knead for 10 minutes.
• Transfer the dough in a clean bowl and cover it with a tea towel. Let it rise in a cool spot for 2-3 hours
• Once the dough has risen, split it into two even loaves
• Coat a baking sheet with olive oil and then add the two loaves.
• Cook the dough in the oven for 15-30 minutes, or until it sounds hollow when you tap the bottom of the loaves
• Slice and top with jam or butter. Enjoy.

BAKED WHOLE WHEAT BREAD

Steps:

• 1. Place _chapati_flour (or whole wheat mixed with all-purpose flour) in a bowl. Add water, pouring it fast at first, to moisten the flour enough that it adheres into a mass; then slowly, little by little, until the dough is formed and can be kneaded.
• 2. Place the dough on the work surface and knead for 10-15 minutes, or mix and knead the dough in the food processor. This will be a very soft and pliable dough, quite sticky to the touch. Put the dough back in the bowl, cover with a moist towel or a sheet of plastic, and let it rest, preferably in a warm place, for at least 1/2 hour. (The dough may be made a day ahead and refrigerated, tightly sealed in foil. Remove from the refrigerator about 30 minutes before you are ready to roll it.)
• Rolling the Bread
• 3. Put the flour for dusting in a plate or a shallow bowl and keep it close to the work surface where you are rolling the dough. Knead the dough again for a minute, and divide it into 2 equal portions. Using your hands, roll each into a rope, cut into 12 equal parts, and roll the small pieces into smooth balls (or pinch off small pieces of dough from the rope, and roll them into 1-inch balls). Dust the balls lightly with flour to prevent their sticking to each other, and put them back in the bowl. Keep the bowl covered loosely, with a damp towel or a sheet of plastic wrap to prevent the dough's drying out.
• 4. Start heating the griddle or frying pan over medium heat. Working one at a time, pick up a ball and place it on the dusting flour. Press the ball lightly but firmly, both to flatten it into a round pillow and simultaneously to coat the underside with flour. Turn and repeat, to coat the other side with flour. Pick up the patty with your fingers, shake it gently to release any excess flour, and place it on the work surface.
• 5. Roll the patty into a very thin 8-9-inch circle, pressing and stretching with the rolling pin with a brisk back-and-forth motion, going from edge to edge to keep it circular. Dust the dough from time to time to prevent its sticking to the work surface or rolling pin. Those of you familiar with Mexican or Chinese cooking techniques will notice that the rolling of this bread is very similar to the rolling of the Mexican wheat flour tortilla or the Chinese pancakes that traditionally accompany Roast Peking Duck or "Moo Shu" dishes. (Bear in mind that this method of rolling is altogether different from the familiar technique used for pies, tarts, and quiches. There you position the rolling pin in the center and roll the dough away or twoard you, thus spreading and not stretching the dough.)
• Baking the Bread:
• 6. Lift the bread gently, place it on the hot griddle, and bake until the side in contact with the griddle is cooked and several tiny brown spots appear. Flip the bread, using a pair of unserated tongs, and bake the other side the same way. (Generally, when the griddle temperature is right, the first side of the bread will take about 20-30 seconds and the second side 8-10 seconds. But if it is too hot, the bread will brown too fast and burn before cooking.; if it is not hot enough, it will take too long to brown, by which time the bread will become dry, tough, and leathery. Therefore it is essential to check and keep the griddle at the right temperature at all times.)
• Take the bread out, and if desired, brush with clarified butter or shortening. Place it in a covered dish, preferably lined with a kitchen towel. Repeat with the rest of the dough the same way. As the breads are baked, pile them one on top of the other in the dish. (The dish is lined because as more and more breads are piled in the dish, the steam from the breads begins to condense and accumulate at the bottom, which could cause the bottom few breads to be soft. The towel absorbs the moisture, preventing such a disaster.)
• Chapati goes well with just about all dishes. It is usually served when a light meal is intended. It is also a good choice when the main dish is rich with butter, cream, and nuts. Since there is no fat or oil in the bread, it provides the needed balance against rich dishes.

SIMPLE WHOLE WHEAT BREAD

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.

BASIC, LIGHT & EASY WHOLE WHEAT BREAD

Steps:

• Put the ingredients in your ABM in the order your manufacturer recommends.
• Dont use the rapid rise cycle on your machine as a longer, slower rise helps develop the flavor.
• I use this for rolls or for loaves.
• Enjoy.

PERFECT WHOLE WHEAT BREAD

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!