Pillsbury Whole Wheat Bread Recipes

WHOLE WHEAT BREAD

Steps:

• In small bowl, dissolve yeast in warm water. In large bowl, mix brown sugar, butter, salt and hot water; cool 5 minutes.
• To cooled brown sugar mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour and the dissolved yeast. With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
• On floured work surface, knead in remaining 1/2 to 1 cup all-purpose flour until dough is smooth and elastic, 10 to 15 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 30 to 45 minutes or until light and doubled in size.
• Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured work surface, roll out each half of dough with rolling pin into 18x8-inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; press each end with side of hand to seal. Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place 30 to 45 minutes or until light and doubled in size.
• Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans; place on wire racks. Cool completely, about 1 hour.

PILLSBURY WHOLE WHEAT BREAD

Steps:

• In small bowl, dissolve yeast in warm water. In large bowl, mix honey, butter, salt and hot water; cool 5 minutes.
• To cooled honey mixture, beat in 3 cups of the whole wheat flour with electric mixer (I use a whisk just fine) on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat four and the dissolved yeast. With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
• On floured work surface, knead in remaining 1/2 to 1 cup all-purpose flour until dough is smooth and elastic, 10 to 15 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80F to 85F) 30 to 45 minutes or until light and doubled in size.
• Generously grease 2 (8x4 or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured work surface, roll out each half of dough and with rolling pin into 18x8 inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. (I don't do all this stuff---I just knead it!) Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place about 30 to 45 minutes or until light and doubled in size.
• Heat oven to 375 degrees (F). Uncover dough; bake 30 minutes. Reduce oven temperature to 350 degrees (F); bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans; place on wire racks. Cool completely, about one hour.
• Makes 2 loaves (I always double it, and I have some smaller pans, so the picture has a lot of loaves in it!)

HONEY-WHOLE WHEAT BREAD

Steps:

• In large bowl, dissolve yeast in 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water and 3 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.
• With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
• On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
• Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
• Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

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 SODA BREAD

Steps:

• 1. Heat oven to 375°F. Grease cookie sheet. In large bowl, combine flour, baking soda and salt mix well.2. In small bowl, combine buttermilk, honey and egg blend well. Add to flour mixture stir gently just until dry ingredients are moistened. (Dough will be sticky.) Shape dough into flat 7-inch round loaf on greased cookie sheet.3. Bake at 375°F. for 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet cool on wire rack for 15 minutes. Serve warm or cool.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 100 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 20 mg 7% * Sodium: 220 mg 9% * Total Carbohydrate: 18 g 6% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 4 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Starch or 1 CarbohydrateSee Cook's Note: Quick Loaf Tips

SPEEDY WHOLE WHEAT BREAD

Steps:

• 1. In large bowl, combine 2 cups all-purpose flour, 3 tablespoons sesame seed, salt and yeast mix well. In small saucepan, heat water, honey and margarine until very warm (120 to 130°F.). Add warm liquid to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in whole wheat flour and an additional 1/4 to 1/2 cup all-purpose flour until dough pulls cleanly away from sides of bowl.2. On floured surface, knead in 1/4 to 1/2 cup all-purpose flour until dough is smooth and elastic, 5 to 8 minutes. Place dough in greased bowl cover loosely with greased plastic wrap and cloth towel. Place bowl in pan of warm water (about 95°F.) let rise 15 minutes.3. Grease large cookie sheet or 15x10x1-inch baking pan. Punch down dough several times to remove all air bubbles. Divide dough in half shape into round balls. Place 3 inches apart on greased cookie sheet.4. With sharp knife, make three 1/8-inch-deep slashes on top of each loaf. Carefully brush loaves with egg white sprinkle with sesame seed. Cover let rise in warm place until light and doubled in size, about 15 minutes.5. Heat oven to 375°F. Uncover dough. Bake 25 to 35 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet cool on wire racks for 1 hour or until completely cooled.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 110 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 150 mg 6% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 1/2 Starch or 1 1/2 CarbohydrateSee Cook's Note: Yeast Tip, Cook's Note: Yeast Breads, and Cook's Note: Yeast: The Proof is in the Bubbles

FAVORITE BAKE-OFF BANANA WHEAT QUICK BREAD

Steps:

• Heat oven to 350.
• Grease and flour bottom only of 9X5 or 8X4 inch loaf pan.
• In large bowl, combine all ingredients except raisins; beat 3 minutes at medium speed.
• Fold in raisins.
• Pour batter into greased and floured pan.
• Bake at 350 for 55 to 65 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes; remove from pan.
• Cool on wire rack.
• Wrap tightly and store in refrigerator.