Low Fat Crusty Whole Wheat Bread Recipes

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100% WHOLE WHEAT BREAD-LOW FAT AND GOOD!



100% Whole Wheat Bread-Low Fat and Good! image

This recipe yields 3 hearty loaves of bread Here is what I love about this recipe. It's simple, uses few ingredients and you have great results every time. Don't be afraid of making this bread! This is my own take on a recipe my sister-in-law shared with me. I played around with using different ingredients and have found that for a heartier loaf (perfect as a side to a homey soup) you can add oats. Also, ground flaxseed makes a healthy addition of Omega-3 fatty acids, as well as an extra dose of fiber. This bread is not too dense, but comes out soft enough for sandwiches and freezes extremely well. It makes awesome toast for any toast lovers too!

Provided by Liv2taste

Categories     Yeast Breads

Time 40m

Yield 3 loaves

Number Of Ingredients 8

1 cup water (Warm)
2 tablespoons yeast
1 egg
1 1/2 teaspoons salt
1/3 cup honey
2 cups water
1/4 cup applesauce (plain)
7 -8 cups whole wheat flour

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!

LOW-FAT CRUSTY WHOLE WHEAT BREAD



Low-Fat Crusty Whole Wheat Bread image

This is from a 1995 book called "The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever" by Madge Rosenberg. Using non fat milk powder, and mince prunes instead of sugar this bread per 1 ounce serving is 71 calories, .3 gm fat, .1 mg Cholesterol, 4% Calories from Fat. This receipe is for a 1 1/2 pound loaf. Cooking time depends on your bread machine.

Provided by jackandfiona

Categories     Breads

Time 4h10m

Yield 1 1/2 pounds

Number Of Ingredients 8

2 1/4 teaspoons dry yeast
2 1/4 cups bread flour
1 cup whole wheat flour, plus
2 tablespoons whole wheat flour
3 tablespoons nonfat dry milk powder
1 1/2 teaspoons salt
3 tablespoons minced prunes (*)
1 1/4 cups water

Steps:

  • Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturers directions.
  • *If the prunes are hard, pour boiling water over them to soften, then drain well.

Nutrition Facts : Calories 1110.6, Fat 4, SaturatedFat 0.7, Cholesterol 3, Sodium 2421.4, Carbohydrate 232.1, Fiber 18.8, Sugar 16.8, Protein 39.9

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

RUSTIC WHOLE WHEAT BREAD



Rustic Whole Wheat Bread image

Much quicker than the usual recipes, these loaves of whole wheat bread can be ready to eat in a little over an hour. Easy, quick and delicious.

Provided by Jan Mowbray

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 1h5m

Yield 24

Number Of Ingredients 7

3 cups all-purpose flour
3 cups whole wheat flour
¼ cup brown sugar
2 tablespoons instant yeast
1 ½ teaspoons salt
3 ½ cups warm water (110 to 120 degrees F)
2 tablespoons vegetable oil

Steps:

  • Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water and oil together in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
  • Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
  • Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from oven to cool completely on a wire rack.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 24.7 g, Fat 1.6 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 148.4 mg, Sugar 1.6 g

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

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.

MAKE 6 LOAVES OF WHOLE WHEAT BREAD IN ONE HOUR!



Make 6 Loaves of Whole Wheat Bread in ONE hour! image

Categories     Side

Yield 6 loaves

Number Of Ingredients 8

14-18 cups whole wheat flour (freshly milled or store bought - I prefer to use half whole wheat flour and half all-purpose flour)
6 cups warm water (about 110 degrees F)
2 Tablespoons dough enhancer*
2 Tablespoons gluten*
2/3 cup vegetable oil (or canola, both work great)
2/3 cup honey
2 Tablespoons SAF yeast (requires no pre-dissolving)
2 Tablespoons salt

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).

Nutrition Facts : Servingsize 1 serving, Calories 8618 kcal, Fat 33 g, SaturatedFat 6 g, Cholesterol 0 mg, Sodium 471 mg, Carbohydrate 1912 g, Sugar 10 g, Protein 310 mg

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15 BREAD RECIPES THAT ARE LOW-CARB AND GLUTEN-FREE
2019-07-23 Focaccia-style flax bread. 8. Simple low-carb bread rolls. 9. Healthy subway. 10. Flaxseed bread with coconut flour. 11. Almond flour bread and French toast.
From healthline.com


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