Baking With Whole Wheat Flour Recipes
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
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BAKING WITH WHOLE WHEAT FLOUR (6 PRACTICAL TIPS TO FOOL YOUR GUESTS)
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- Hydrate the Batter. After you mix in the whole wheat flour into your batter, it is a good idea to let it sit and rest for at least 10 to 15 minutes.
- Add More Liquid. In addition to letting the batter rest and hydrate, you should also consider adding a little more liquid to your batter. Once your batter has rested and the whole wheat flour has absorbed some of the moisture from the batter, check and see if it is thicker than normal.
- Use a Little Less. Rather than adding more liquid to a recipe, you can also opt to use a little less flour when replacing all purpose white flour with whole wheat flour.
- Half and Half. When replacing white flour for whole wheat, you may want to only replace half of the white flour in order to get a baked good with a perfect texture.
- Check the Date. As we talked about before, whole wheat flours still have the bran and germ attached to the wheat berry. While these two parts are what makes whole wheat so healthy, they are also prone to spoilage.
- Soften the Taste. Some people are not whole wheat flour fans because of the nutty, rich taste it adds to baked goods. Some even call the taste bitter.
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