Easiest Whole Wheat Bread Recipes

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WHOLE WHEAT BREAD



Whole Wheat Bread image

I'm 12 years old and make this bread with my mother, who got the recipe from her mother. I usually make the dough, and my mom bakes it.

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 slices each).

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
3 cups warm water (110° to 115°), divided
3/4 cup canola oil
1/4 cup sugar
1/4 cup molasses
1 tablespoon salt
7 to 7-1/2 cups all-purpose flour
3 cups whole wheat flour

Steps:

  • In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 168 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

BASIC WHOLE WHEAT BREAD



Basic Whole Wheat Bread image

A simple, easy whole wheat bread recipe posted on request. I got it from "Breadtime", by Susan Jane Cheney (a great resource for bread bakers!)

Provided by pollen

Categories     Yeast Breads

Time 4h50m

Yield 2 loaves

Number Of Ingredients 5

3 cups water, lukewarm (100-115ºF)
3/4 teaspoon dry yeast
7 1/2-8 cups whole wheat flour
2 1/2 teaspoons salt
2 tablespoons oil

Steps:

  • Proof yeast in half a cup of the water, with about a teaspoon of flour- let it sit, covered, until it becomes bubbly& active.
  • Combine the rest of the water with the yeast/water in a large bowl, and gradually add about half of the flour.
  • Stir the mixture about 100 times in the same direction, until it is well-mixed and strands are beginning to form.
  • Stir in the salt and oil.
  • Add the remaining flour half a cup at a time, stirring well, until it is too stiff to stir with a spoon.
  • Turn out onto a lightly floured board and knead for about 20 minutes, adding flour as nescessary to keep the dough from sticking to the board.
  • The dough should be springy and nice to work with.
  • When it has been sufficiently kneaded, cover it with a damp cloth for about 10 minutes and wash and grease the bowl lightly.
  • After it has rested, knead the dough a few more times (it should feel really nice by now!) and place it in the bowl, covered with the damp cloth, a plastic bag, and maybe a plate.
  • Let the dough rise until it springs back when you stick your finger in it, and it is about twice the size as it was before (this takes about 2 hours; longer or shorter depending on the room temperature- I prefer a longer (cooler) rise, because it allows the flavour to develop more... but sometimes you just don't have time for that sort of thing).
  • Deflate the dough by punching or kneading it a few times, and let it rise again- this time, it should take about half the amount of time as it did before.
  • When the dough has risen twice, deflate it again and cover it with the damp cloth again for about 10 minutes (to let the gluten relax, apparently.. it makes it easier to manage if you do this), then divide it into and shape it into loaves, buns, etc.
  • Let the shaped dough rise on a baking sheet or in a loaf-pan for about an hour maybe- it will rise a bit more in the oven.
  • Slash the top of the bread if you want, so that it doesn't bust open in the oven.
  • Bake at 400º for 20 minutes, and then turn the oven down to 350º and bake for 20-30 minutes longer, until the loaf is a lovely brown and sounds hollow when you thump it on the bottom.
  • (Buns and smaller loaves take a shorter time).
  • Try to let the loaf cool (out side of the loaf pan, or it will get a bit soggy) before you tear into it.

HOMEMADE WHOLE WHEAT BREAD



Homemade Whole Wheat Bread image

"I make this bread so often I have the recipe memorized. My kids love it for an after-school snack, but it's great with soup, stew and more." Nancy Brown - Dahinda, Illinois

Provided by Taste of Home

Time 45m

Yield 1 loaf (16 slices).

Number Of Ingredients 7

1-1/8 teaspoons active dry yeast
1-1/4 cups warm water (110° to 115°)
1/4 cup packed brown sugar
2 tablespoons reduced-fat butter, melted
3/4 teaspoon salt
1-1/2 cups whole wheat flour
2 to 2-1/2 cups all-purpose flour

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.

Nutrition Facts : Calories 129 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 125mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

EASY WHOLE WHEAT BREAD RECIPE BY TASTY



Easy Whole Wheat Bread Recipe by Tasty image

Here's what you need: whole wheat flour, flour, yeast, salt, water, olive oil, butter

Provided by Olivia Abramowitz

Yield 12 servings

Number Of Ingredients 7

2 ½ cups whole wheat flour
2 ½ cups flour
1 tablespoon yeast
1 tablespoon salt
2 ½ cups water, 100 F
olive oil, for cooking
butter, optional

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.

Nutrition Facts : Calories 187 calories, Carbohydrate 35 grams, Fat 3 grams, Fiber 3 grams, Protein 5 grams, Sugar 0 grams

EASY WHOLE WHEAT BREAD



Easy Whole Wheat Bread image

An easy basic recipe for whole wheat bread that is great for sandwiches and for toasting!

Provided by Petal

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h10m

Yield 12

Number Of Ingredients 8

¾ cup warm water (110 degrees F/45 degrees C)
1 tablespoon powdered egg substitute
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
1 cup bread flour
1 cup whole wheat flour
1 teaspoon rapid rise yeast

Steps:

  • Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.
  • After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.

Nutrition Facts : Calories 64.6 calories, Carbohydrate 9.6 g, Fat 2.5 g, Fiber 1.3 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 198.2 mg, Sugar 2.1 g

CLASSIC WHOLE WHEAT BREAD



Classic Whole Wheat Bread image

A tasty, nourishing whole wheat bread that's easy to make.

Provided by CHEWLY

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 1h20m

Yield 15

Number Of Ingredients 9

2 tablespoons white sugar
1 tablespoon active dry yeast
¾ cup warm water
¼ cup milk
1 tablespoon vegetable oil
1 cup whole wheat flour
2 cups all-purpose flour
1 teaspoon salt
1 egg, beaten

Steps:

  • In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 20.7 g, Cholesterol 12.7 mg, Fat 1.7 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 0.3 g, Sodium 162.5 mg, Sugar 2 g

EASIEST WHOLE WHEAT BREAD



Easiest Whole Wheat Bread image

Lets just say that if I can make this anyone can! A delicious soft wheat bread that even my kids enjoy. I got this recipe from a food storage class that I attended. The sample that I tasted gave me hope that I can make a delicious wheat bread too. Lemon juice in the recipe gives the bread a light and fine texture and gluten provides elasticity and strength and helps to retain moisture. This is an adapted recipe by a lady by the name of Jamie Rasmussen.*If you can use wheat flour that comes from "Soft White Wheat" instead of "Hard Red Wheat" the results will be a lighter color bread and an even more tender crumb.

Provided by lisar

Categories     Yeast Breads

Time 1h25m

Yield 2 8x4 loaves

Number Of Ingredients 9

3 1/2 cups whole wheat flour
1/3 cup gluten flour
1 1/4 tablespoons instant yeast
2 1/2 cups steaming hot tap water (120° to 130°)
1 tablespoon salt
1/3 cup oil
1/3 cup honey or 1/2 cup sugar
1 1/4 tablespoons bottled lemon juice
2 1/2 cups whole wheat flour

Steps:

  • Mix together the first three ingredients in mixer with dough hook.
  • Add water all at once and mix for one minute; cover and let rest for 10 minutes.
  • Add salt, oil honey or sugar and lemon juice and beat for one minute or until combined.
  • Add last flour, 1 cup at a time beating between each cup.
  • Beat for 6 to 10 minutes until dough pulls away from the sides of the bowl.
  • This makes a very soft dough.
  • Preheat oven for 1 minute to lukewarm and turn off.
  • Turn dough out onto oiled surface; divide and shape into loaves and place in oiled bread pans.
  • Let rise in warm oven 10-15 minutes or until dough reaches top of pan (for some reason this about a half hour for me).
  • Do not remove bread from oven; turn oven to 350 and bake for 30 to 35 minutes.
  • Remove from pans and cool on racks.

EASY 100% WHOLE WHEAT BREAD



Easy 100% Whole Wheat Bread image

This is a foolproof, beginner 100% whole wheat bread, easy to make with a stand mixer like a Kitchenaid®.

Provided by Mme Rocha

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h50m

Yield 12

Number Of Ingredients 6

1 ¾ cups warm water
2 tablespoons honey
¾ teaspoon active dry yeast
3 ½ cups whole wheat flour, or more as needed, divided
1 tablespoon olive oil
1 teaspoon sea salt

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.

Nutrition Facts : Calories 140 calories, Carbohydrate 28.4 g, Fat 1.8 g, Fiber 4.3 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 149.7 mg, Sugar 3 g

SIMPLE WHOLE WHEAT BREAD



Simple Whole Wheat Bread image

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

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
⅓ cup honey
5 cups bread flour
3 tablespoons butter, melted
⅓ cup honey
1 tablespoon salt
3 ½ cups whole wheat flour
2 tablespoons butter, melted

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

NO-KNEAD WHOLE WHEAT BREAD



No-Knead Whole Wheat Bread image

This simple recipe requires no kneading, so you can mix this up with less fuss. It still has that great fresh-from-the-oven flavor your family is sure to appreciate! -Barbara Ann Gross, APO, New York

Provided by Taste of Home

Time 45m

Yield 1 loaf.

Number Of Ingredients 7

1 package (1/4 ounce) quick-rise yeast
1-1/4 cups warm water (110° to 115°)
2 tablespoons honey
2 tablespoons butter, melted
1 teaspoon salt
1-1/2 cup whole wheat flour
1-1/2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Stir in honey; add butter, salt and whole wheat flour. Beat on low speed until well-blended. Stir in all-purpose flour. Cover and let rise in a warm place until doubled, about 30 minutes. Stir 30 strokes with a spoon; pour batter into a greased 8x4-in. loaf pan. Cover and let rise in a warm place until batter reaches edge of pan, about 30 minutes. Bake at 375° for 30-40 minutes. Cool on wire rack.

Nutrition Facts : Calories 103 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 163mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

BASIC, LIGHT & EASY WHOLE WHEAT BREAD



Basic, Light & Easy Whole Wheat Bread image

I foudn this on the net somewhere, and cant remember the site, but I know it wasnt here! If you recognize this, thanks for a keeper!!! This bakes up high and light and makes about a 1 1/2 to 2 lb loaf. I dont bake in my ABM, but I do make the dough in it. Cooking time is approximate

Provided by CookbookCarrie

Categories     Yeast Breads

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 6

3 cups whole wheat flour (the good stuff)
3 tablespoons vital wheat gluten
1 1/2 teaspoons salt
1/4 cup honey
9 -10 ounces warm water
2 1/4 teaspoons yeast (1 packet, I use fleischmans)

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.

Nutrition Facts : Calories 125.4, Fat 0.6, SaturatedFat 0.1, Sodium 293.3, Carbohydrate 27.9, Fiber 3.8, Sugar 5.9, Protein 4.4

VERY BEST 100% WHOLE WHEAT BREAD



Very Best 100% Whole Wheat Bread image

Every time I share it people ask for this recipe! The hands on time is about 35 minutes including cleanup. The time to make start to finish is about 2 1/2 hours. Enjoy! It is very close to Recipe #181106, with the addition of vital wheat gluten and dough enhancer which make it have better texture and cut-ability. I have adapted the other recipe for about 3 years now... but every now and then I get distracted and forget my additions since they aren't written in the recipe... so I'm adding this recipe for that reason. I did a thorough search and this recipe is unique even though close to a couple other recipes.

Provided by Chef TanyaW

Categories     Breads

Time 1h11m

Yield 4 loaves

Number Of Ingredients 9

5 1/3 cups water, warm
1/4 cup yeast, scant
2/3 cup oil, may use coconut, olive, canola, vegetable
2/3 cup honey
1/4 cup molasses, may substitue 3T brown sugar with 1T water
2 1/2 tablespoons salt, I use Real Salt
3 tablespoons dough enhancer
1/3 cup vital wheat gluten
15 cups whole wheat flour, much better if you grind your own wheat

Steps:

  • Mix water, yeast, oil, honey, and molasses.
  • While yeast is proofing (if not instant), grind flour.
  • I start adding 10 cups flour, salt, dough enhancer, and wheat gluten, while yeast is proofing (no wait necessary if using instant yeast). Mix until even consistency.
  • Add remaining flour minus about 2 cups.
  • Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be around 15 cups (I believe it may be less if you are in a lower altitude area). If the dough mixture isn't "cleaning" the sides of the mixer, it is too wet. I sometimes add up to one additional cup -- I think altitude and humidity influence how much is needed, as well as how packed the flour is (if I get my mill full and "packed" the recipe takes less flour -- hence the need to add a l/2 cup at the end of the ingredient addition process.
  • Mix on medium speed 5-7 minutes in Bosch or other heavy duty mixer.
  • Put dough in a greased bowl to rise for 30 minutes (will get about about double in size).
  • Shape loaves and put into 4 greased loaf pans, let rise another 30 minutes (I use a kitchen scale and my loaves are very close to 2 pounds each).
  • Put loaves in preheated 350 degree oven and bake 36 minutes.
  • I let it cool in the pans for about 10 minutes, then 20 minutes on a rack.
  • I wrap in plastic wrap then store in a bread bag. We eat a lot of bread (toast for breakfast, sandwiches for lunch -- family of 6) so I am able to keep a couple of loaves out and a couple in the freezer. It's gone in a week. Enjoy!

Nutrition Facts : Calories 2123.3, Fat 48.5, SaturatedFat 6.8, Sodium 4394.9, Carbohydrate 391.1, Fiber 51.5, Sugar 60, Protein 64.5

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From kristineskitchenblog.com


EASY WHOLE WHEAT BREAD | MINIMALIST BAKER RECIPES
2020-11-29 Combine warm water (like bath water, or 110 degrees F / 43 C), yeast, maple syrup (or other sweetener), salt, flaxseed meal, and flours in a large mixing bowl and stir. The result …
From minimalistbaker.com


THE EASIEST WHOLE WHEAT SOURDOUGH BREAD RECIPE - SALINA CHRISTARIA
2020-11-03 In order to make whole wheat sourdough bread the hard way, you first have to make the starter. Using a postal scale, exact amounts of flour and water are weighed and then …
From salinachristaria.com


THE 20 BEST NO-KNEAD BREAD RECIPES - GYPSYPLATE
2022-07-06 Instructions Mix dry ingredients in a large bowl. Add water and mix until you have an even consistency. Cover bowl and rest on counter 3 hours. Place large (mine is 7 quart) dutch …
From gypsyplate.com


WHOLE WHEAT BREAD RECIPE - BAKE. EAT. REPEAT.
2022-01-09 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, …
From bake-eat-repeat.com


EASY WHOLE WHEAT BREAD, 4 INGREDIENTS, OIL AND SUGAR FREE
2017-09-18 Easy whole wheat bread recipe that is oil and sugar free. It only takes 2 hours to make from start to finish, 4 ingredients, and can be enjoyed as toast, dipped in soup, used for …
From spartanlifeblog.com


BEST HOMEMADE ONE HOUR WHOLE WHEAT BREAD - MODERN HONEY
2017-08-21 Heat the oven to 350 degrees and bake until golden on the outside. Remove from oven and spread butter over top of loaves to give moisture and shine. Once you remove the …
From modernhoney.com


EASY WHOLE WHEAT BREAD - READY IN 90 MINUTES - RECIPE FLOW
2015-08-26 Easy Whole Wheat Bread – Ready in 90 Minutes. Jenny Jones shows her easy one-rise recipe for whole wheat bread that’s ready in 90 minutes. “I don’t buy bread any …
From recipeflow.com


SOFT WHOLE WHEAT BREAD - BAKING A MOMENT
2019-01-24 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. …
From bakingamoment.com


THE BEST 100% WHOLE WHEAT BREAD - DOUGH BY DANIELLE
2021-03-24 Form each half of the dough to fit into a loaf pan. Place in a greased, regular size loaf pan. Preheat your oven to 110 degrees F and then turn the oven off. Place the uncovered …
From doughbydanielle.com


EASY WHOLE WHEAT BREAD – A COUPLE COOKS
2020-02-03 Gently press the dough to fill the bottom of the pan. Proof 2: Cover with a clean dish towel and allow to proof for 40 to 50 minutes until the dough doubles in size. Meanwhile, …
From acouplecooks.com


THE VERY BEST WHOLE WHEAT BREAD • FIVEHEARTHOME
2019-09-26 Divide it equally in half and shape it into two loaves. Transfer the loaves to the prepared bread pans, pressing the dough into the corners. Place the pans in the warm oven …
From fivehearthome.com


EASY WHOLE WHEAT ARTISAN BREAD RECIPE - THE CONSCIENTIOUS EATER
2022-06-17 How To Make Whole Wheat Artisan Bread. To make a loaf of artisan bread, you need to first make the dough. How to make the dough. Step 1: In a large bowl whisk together …
From theconscientiouseater.com


EASY WHOLE WHEAT SANDWICH BREAD - THE BUSY BAKER
2020-12-15 Use honey instead of sugar. Mixing in a few tablespoons of honey with the yeast and water can also help keep your whole wheat bread nice and soft. Replace the water with …
From thebusybaker.ca


SIMPLE WHOLE WHEAT SOURDOUGH BREAD MACHINE RECIPE - USING …
Simple, delicious 100% whole wheat sourdough bread, made in a bread machine! I'm looking forward to trying this recipe with an autolyse (pre-soaking of flour...
From youtube.com


21 RUSTIC WHOLE WHEAT BREAD RECIPE - SELECTED RECIPES
How can I make my whole wheat bread rise better? Substitute 1 tablespoon gluten for 1 tablespoon flour in each cup of flour in the whole wheat bread recipe. Dry milk powder …
From selectedrecipe.com


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