Fluffy Whole Wheat Bread Recipes

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MOIST, LIGHT, & FLUFFY WHOLE WHEAT BREAD



Moist, Light, & Fluffy Whole Wheat Bread image

After trying Kim's (my sister-in-law) moist wheat bread, I HAD to have the recipe! It was delish! You HAVE to follow this recipe to a "T" if you want it to be moist, light, & fluffy... Don't substitute or skip any of the ingredients. I had to order the SAF yeast and Dough Enhancer from www.beprepared.com (which took a few days to get delivered, but it was worth it). The vital wheat gluten is VITAL! This is the best whole wheat bread I've ever eaten - even better than specialty bread store's bread!

Provided by Sweet Chef Shelly

Categories     Yeast Breads

Time 40m

Yield 3 loaves, 48 serving(s)

Number Of Ingredients 9

8 -9 cups whole wheat flour (divided)
1 1/2 tablespoons saf instant yeast
1 1/2 tablespoons dough enhancer
3 tablespoons vital wheat gluten
1 tablespoon salt
3 cups warm water (114* - 116*)
1/2 cup vegetable oil (I use light-tasting olive oil)
1/2 cup honey
1 tablespoon liquid lecithin (found at health food stores)

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.

SOFT AND FLUFFY WHOLE WHEAT BREAD



Soft and Fluffy Whole Wheat Bread image

Make and share this Soft and Fluffy Whole Wheat Bread recipe from Food.com.

Provided by Jen in Victoria

Categories     Breads

Time 2h53m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 8

1 cup lukewarm water
2 tablespoons lukewarm water
2 tablespoons butter
3 tablespoons honey
1 cup flour
2 cups whole wheat flour
1 teaspoon salt
2 teaspoons yeast

Steps:

  • Combine all ingredients in a breadmaker, or use a stand mixer until a soft and springy dough forms.
  • Cover and let rise for 1 hour.
  • Shape and place in greased loaf pan.
  • Cover and let rise another hour.
  • Bake in preheated 375 degree oven for 38 minutes. Makes one 1.5 lb loaf.

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

WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY



Whole Wheat Sandwich Bread Recipe by Tasty image

Here's what you need: warm water, honey, active dry yeast, whole wheat flour, all-purpose flour, oil, salt

Provided by Joey Firoben

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 7

1 ¼ cups warm water
1 ½ teaspoons honey, or sugar
1 ½ teaspoons active dry yeast
2 cups whole wheat flour
1 ⅓ cups all-purpose flour
2 tablespoons oil
1 ½ teaspoons salt

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!

Nutrition Facts : Calories 145 calories, Carbohydrate 26 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, Sugar 0 grams

FLUFFY WHOLE-WHEAT BREAD



FLUFFY WHOLE-WHEAT BREAD image

Categories     Bread     Bake     High Fiber

Yield 1 loaf

Number Of Ingredients 10

2 cups white flour
2 1/2 cups whole wheat flour
2 tsp salt
5 tsp active dry yeast
1 3/4 cups lukewarm water
2-3 TBS honey
3 TBS canola oil
1/2 cup wheat germ, rolled oats or oat bran
sesame seeds (optional)
milk, for glazing

Steps:

  • 1. Combine the flour and salt in a bowl and place in a low oven for about 15 minutes (150-170 degrees) 2. Meanwhile, combine the yeast with 3/4 cup of the water in a small bowl and leave to dissolve for at least 15 minutes. 3. Make a well in the center of the flour. Pour in the yeast mixture, the remaining water, honey, oil, and wheat germ (or oats/oat bran). With a wooden spoon, stir from the center until smooth. The dough should be fairly moist and sticky. 4. Remove the dough and use your hands to form into a loaf shape. You may need to knead it a couple times on a lightly floured surface to get it into shape. If not, place directly into an oiled loaf pan. 5. Cover the dough with a plastic bag and leave in a warm place to rise for 1hr 15 mins to 1hr30 mins. Dough will be about 1 inch above pan. 6. Preheat over to 390. 7. Brush surface of dough with milk and sprinkle sesame seeds evenly over the top. 8. Bake for 29 minutes on center rack of oven. 9. When finished the bottom of pan sounds hollow when tapped. Cool on a rack.

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HOW TO MAKE WHOLE WHEAT BREAD FLUFFY (10 SIMPLE TIPS)

From bakingkneads.com
  • Kneading. The way you knead your dough as well as the amount of time you spend doing it can greatly affect how fluffy your whole wheat bread turns out.
  • Water. When it comes to any bread, the amount of water plays a huge role in the finished, baked product. Since water vapor is a leavening gas, it is important that there is enough of it in your dough.
  • Rising Time. The rising time of your dough is a huge factor in how inflated your bread ends up. The amount of time the dough needs to rise really just depends on how much yeast you used in it.
  • Fats. Fats of all kinds, such as butter or vegetable oil, coat the gluten structure in your dough and hinder its rising ability. Thus, if it’s possible to do so, try to wait to add any fats to the dough until right before you knead it, so toward the end of the mixing stage of preparation.
  • Precise Measurements. Basically, with any recipe for a baked good, it is important to use precise measurements. This is especially the case with bread.
  • Bread Flour. There is flour specifically designed for baking bread, which you should certainly consider using in your recipe. This variety of flour has more protein in it than the regular kind, which helps to increase the amount of leavening gases.
  • Moisture in Oven. Just as putting enough water in your dough is extremely important for fluffy bread, so is having enough moisture in your oven. There are a couple ways to make sure that you have sufficient moisture.
  • Cool Loaf. One trick for light, fluffy bread that is often overlooked is letting your loaf sit with enough cool air around it right after you remove it from the oven.
  • Active Yeast. A mistake that a lot of people make when baking bread is using expired yeast. Those people who do not often bake bread are affected the most by this, since they end up keeping yeast in their cupboards for months before using it again.
  • Scoring. To prevent your loaf from rupturing, it is a necessary step to cut into the top of it before putting it in the oven for baking. However, if you make your cuts too far into the loaf, or if you make too many cuts, it can result in a dense loaf of whole wheat bread, which is exactly what you are trying to avoid.


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