Brown Bread Recipefluffy Whole Wheat Bread

THE VERY BEST WHOLE WHEAT BREAD

Steps:

• In the bowl of a stand mixer fitted with a dough hook, mix together 3 1/2 cups white whole wheat flour, vital wheat gluten, and quick-rise yeast until well combined.
• Add the water and mix for one minute, scraping down bowl halfway through. Cover the bowl with a clean kitchen towel and allow to rest for 10 minutes.
• Uncover the bowl and add the salt, oil, honey, and lemon juice. Beat for 1 minute.
• Add the remaining 2 1/2 cups of flour, one cup at a time, mixing well between each cup. Knead the dough in the mixer (still using the dough hook) until the dough pulls away from the sides of the bowl and feels smooth rather than sticky. This usually takes 10 to 15 minutes, but if your dough pulls away and loses its stickiness sooner, it could take as little as 5 minutes.
• Grease two nonstick bread pans measuring 8 1/2" x 4 1/2" x 2 1/2" to 9" x 5" x 3" each (or grease two regular bread pans and then line them with parchment paper). Preheat the oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute.
• Turn the dough onto a greased surface. Evenly divide it into two loaves. Form and place the dough into the prepared bread pans, gently pressing it into the corners.
• Place the pans in the warm oven and allow them to rise for 20 to 40 minutes, until the dough is nicely domed above the tops of the pans. Without removing the pans from the oven, turn on the oven to 350°F and set the timer for 30 minutes. The bread is done when the tops are golden brown and the internal temperature reaches 190°F to 200°F on an instant-read thermometer. Once the loaves are baked, immediately remove the hot bread from the pans to cool on a rack.

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.

BROWN BREAD RECIPE/FLUFFY WHOLE WHEAT BREAD RECIPE

Steps:

• Into a bowl, pour in the lukewarm water.Water which is not cold nor hot; but just slightly warm.Add the honey,yeast,salt,and stir everything together until everything get dissolved in water.If you are using active dry yeast, use 1 and 1/ 4tsp and make sure it dissolved in water completely before adding the flour.Now add the softened butter and the whole wheat flour into this.Combine everything together to form a shaggy mass of dough.Transfer the dough onto a clean work surface.Knead the dough for 10-12 minutes until we get a soft and elastic dough.
• Take a clean bowl and pour in some oil and then place the dough inside it and lightly coat it with some oil.Cover the bowl with a plastic film and let the dough sit and rise for 60-90 minutes.This proofing time may vary according to the room temperature.If our place is warm then it will rise faster and if it is cold it will rise slowly.Wait for until it gets doubled in size.
• Degas the dough and then flatten it into a rectangle with a width very similar to that of the width of bread tin.Roll the dough into the shape of a log and place it onto a well greased baking tin.Cover the top loosely with a greased plastic film.We need to wrap the plastic film loosely as it will rise above the rim.As we grease the plastic film, we can make sure it will not stick to the dough while we take it away.
• Proof the dough for 45 minutes or until it rises well.When the dough reaches 3/4 height of baking tin, start preheating your oven to 350F.
• After 45 minutes, the dough has risen and now it is ready to go into the oven.Bake @ 350 F for 32-35 minutes.At around 25 minutes of baking you may need to tent the top of bread with aluminum foil to prevent any chance of top of bread, getting over browned.I have used this Pullman tin to bake this homemade whole wheat sandwich bread.This pan gives tall medium sized sandwich bread.Size :7.5 length x 4 breadth x 4.2 height (inches);19.5 x 10 x 11 in cm
• 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.

MOIST, LIGHT, & FLUFFY WHOLE WHEAT BREAD

Steps:

• In a medium-sized bowl, put 4 cups of the flour, the yeast, the dough enhancer, the vital wheat gluten, and the salt.
• In the mixer bowl (I mix mine in a Bosch mixer), put water, oil, honey, and lecithin.
• Add the dry ingredients from the bowl to the liquid in the mixer bowl.
• Beat with wire attachment until it forms a smooth batter. (About 3 minutes.)
• Place the dough hook on the mixer.
• Gradually add more flour and mix until it forms a soft dough. Continue mixing for about 10 minutes to knead the dough.
• Remove the dough from the bowl and form it into 3 loaves.
• Place in PAM-sprayed bread pans and spray the top of the loaves with PAM and allow to rise for about one hour.
• Preheat your oven to 350* and Bake for 20-25 minutes or until golden brown.
• ** If you don't use all white-wheat flour, cut down on the baking time as it will brown more quickly. **You can use red wheat flour, but it is slightly heavier. I prefer using all white wheat flour or 1/2 white wheat and 1/2 red wheat flour, but any flour will work.