Foolproof Wheat Bread 6 Loaves Recipes

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.

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.

FOOLPROOF WHEAT BREAD

Steps:

• Sprinkle yeast into 1/2 cup warm water, let stand 10-15 minute (you can add 1 tsp sugar to help it work faster.
• combine hot water and 7 cups whole-wheat flour in mixer. Mix on low speed until well blended.
• Add salt, oil, and honey. Continue to mix until well blended.
• Add 1 more cup wheat flour and potato flakes or oatmeal. Add yeast mixture. (Can also use instant yeast without water). Blend thoroughly. -The oatmeal or potato flakes are to make a moister bread and can be omitted if you want.
• Add 3-4 cups white flour and knead on low speed for 6 minutes (add enough flour that the dough leaves the side of the bowl but is still a little sticky - the consistency of cookie dough.).
• -If using white wheat, there is no need to use white flour. If using red wheat, then definitely use the white flour for a lighter bread. I usually knead on low for 10 minutes.
• oil hands and mold into 4 loaves on oiled counter.
• Place in oiled pans (pam works too) and let rise just to the top of the pans. (if it rises too much it will create an air bubble underneath the crust).
• Bake at 350 for 35-40. -I tend to only bake for 30-35 minutes. Also, if you put a pan of water underneath your baking bread the bottoms will not burn.
• Remove from pans to cool.
• brush tops with butter.

FOOLPROOF WHEAT BREAD (6 LOAVES)

Steps:

• Sprinkle yeast into 1/2 cup warm water, let stand 10-15 minutes. (Add 1 tsp sugar to help it work faster.
• Combine hot water and 10 cups whole wheat flour in mixer. Mix on low speed until well blended.
• Add salt, oil, and honey. Continue to mix until well blended.
• Add 2 more cups of wheat flour and oatmeal and/or potato flakes, blend thoroughly.
• Add yeast mixture.
• Add 6 cups white flour. Knead on low speed for 6 minutes. Add enough flour that the dough leaves the side of the bowl but is still a little sticky - the consistency of cookie dough.
• Oil hands and mold into 6 loaves on oiled counter. Place in oiled pans and let rise just to the top of the pans.
• Bake and 350 for 35-40 minutes Remove from pans to cool.
• Brush tops with butter.
• Notes: Sugar or molasses may be used instead of honey.
• Only let rise to tops of pans, it will rise more in the oven when baking. If it rises too much it will create an air bubble between the bread and the crust.
• Use smaller size pans, the bigger ones will not work as well.

MAKE 6 LOAVES OF WHOLE WHEAT BREAD IN ONE HOUR!

Steps:

• If grinding your own wheat, begin there (I use a hard white winter wheat, but red wheat is good too. Grinding the wheat using a NutriMill only takes about 4 minutes and it only has one ingredient: wheat!).
• With dough hook in place on your Bosch mixer, place water, dough enhancer, gluten, oil, honey, yeast, and 6 cups flour in the bowl. On the Bosch mixer, flip the switch over to "M" to incorporate.
• Add another 7-8 cups of flour and salt and turn the speed on the mixer to "1".
• Continue adding flour 1/2 cup at a time until dough cleans the edges of the bowl (takes just a minute or two).
• Continue kneading dough on speed "2" for another 6-8 minutes.
• Oil your hands and lightly oil a spot on a clean surface. Divide the dough into six equal portions and shape into loaves.
• Put loaves into greased pans and let rise until double in size (about 20 minutes).
• Bake at 350 degrees for 30-40 minutes (internal temperature should be about 195 degrees and the outside will be nice and golden).