Low Calorie Whole Wheat Bread Recipes

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.

WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY

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!

LOW CALORIE WHOLE WHEAT BREAD

Steps:

• Dissolve the yeast in a small amount of water or, if you are using dry yeast, bloom the yeast as the package instructs.
• Using the 1 or 2 setting on your stand mixer with the dough hook attachment in place, add the water and yeast to the bowl of your mixer.
• Add the rest of the ingredients.
• Once the dough is formed to a smooth dough, turn it out onto your work surface.
• Place the dough into an oiled bowl and cover and place in a warm draft free location.
• When the dough has doubled in size, punch the dough down by pushing your fist into the center of the dough.
• Let it rise again and take it out of the bowl. Separate into 3 1-pound loaves. You can place the loaves into loaf pans if you like.
• Let the bread proof until doubled in size again. Putting them in an oven that has not been turned on is a good place for this.
• Take the proofed loaves out of the oven and preheat the oven to 400 degrees Fahrenheit.
• I like to egg wash the bread and then slash it, but you can skip the wash if you like.
• Bake until golden brown.

100% WHOLE WHEAT BREAD-LOW FAT AND GOOD!

Steps:

• Combine yeast and warm water and let sit for about 5-10 minutes. Add a pinch of sugar to hurry it along.
• Mix egg, salt, honey, water and applesauce in large bowl.
• Stir in 1-2 cups of flour until smooth.
• Add in foamy yeast mixture.
• Gradually add the rest of the flour, stirring with a wooden spoon until it becomes too difficult, and then begin to knead with both hands.
• Turn dough out onto floured counter-top and knead until dough become elastic and smooth, form into a ball.
• Grease large bowl and put dough in it, turning to coat it.
• Cover with a damp towel, leaving it on counter to rise, or cover and refrigerate to bake later.
• When well-risen (double its bulk-about 1 1/2 to 2 hours) turn out on counter, punch dough down and divide into three pieces. Roll each out into a long rectangle and roll up
• Place each roll up piece of dough into a greased bread pan and let rise for 45-60 minutes.
• Bake in oven at 350°F for exactly 30 minutes. Enjoy!
• Freeze warm bread i bread bags to lock in moistness. May freeze extra loaves for up to 2 months. A family of four can easily eat two loaves in a week and half, leaving you to give one away, without freezing any. Enjoy!