Soft Crust Whole Wheat Bread 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 WHOLE WHEAT BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F.
• Mix together the flour, salt and yeast in a bowl. Add the water and mix until just barely combined.
• Place the dough on a floured surface and knead for 10 minutes.
• Transfer the dough in a clean bowl and cover it with a tea towel. Let it rise in a cool spot for 2-3 hours
• Once the dough has risen, split it into two even loaves
• Coat a baking sheet with olive oil and then add the two loaves.
• Cook the dough in the oven for 15-30 minutes, or until it sounds hollow when you tap the bottom of the loaves
• Slice and top with jam or butter. Enjoy.

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.

CLASSIC WHOLE WHEAT BREAD

Steps:

• In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

SOFT WHOLE WHEAT BREAD

Steps:

• Place the warm water in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
• Add the honey and butter.
• Blend in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.
• Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.
• Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
• Place dough in large greased bowl and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
• Lightly mist a 9x5-inch loaf pan with non-stick spray.
• Punch down the dough and shape it into a loaf.
• Place in prepared pan, cover loosely with greased plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.
• Preheat the oven to 350°F.
• Uncover dough, and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.

WHOLE WHEAT BREAD - HOW TO MAKE WITH TANGZHONG METHOD

Steps:

• Measure the white flour in a small pot.
• Add cold water and place over low heat and heat it until the starch turns semi-translucent and thicken.
• Remove from heat. Let it cools before adding to the dough.
• Scale the water and the flour required into the mixing bowl.
• Mix gently to autolyze at room temperature for two hours. (Note: I found using only water and flour to autolyze yields a better result, so this step is different from what is shown in the video which aI made earlier.)
• After two hours, combine the water/flour with tangzhong, sugar, salt, and yeast, and butter.
• Use the food processor to blend it for one minute.
• Let it ferment at room temperature until it doubles its size.
• Divide the dough to the desired amount for each loaf. Rest for fifteen minutes.
• Roll out the dough and then shape it into loaves or buns.
• Let it rise at room temperature until it doubles its size.
• Brush the loaf with egg wash or water before baking.
• Bake the bread at 175°C/350°F.for thirty-five minutes or until the top turns golden brown.

SOFT CRUST WHOLE WHEAT BREAD

Steps:

• Measure out the first three ingredients into a bowl, set aside.
• Mix in a bowl the water (110-120 degrees), olive oil, honey and yeast.
• Slowly mix in the flour (I use my Kitchen Aid mixer). Dough should be not sticking to the sides of the bowl. I usually end up using 3 1/2 cups of flour. I let my mixer knead the dough for 7-8 minutes. If you knead by hand, knead for 10-12 minutes. Wheat bread needs a longer knead time.
• Place in oiled bowl in warm place, covered by a towel or plastic wrap,for about an hour or until about double in size.
• Punch down, turn out of bowl. I make the dough into a ball and use a serrated knife to cut in half. Shape each half into a rectangular roll and place in loaf pans.
• Cover and let rise about 45 minutes. Bake at 375 degrees for 25-30 minutes. Bread is done when it sounds hollow when tapped.

EASY WHOLE WHEAT BREAD

Steps:

• Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.
• After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.

BASIC, LIGHT & EASY WHOLE WHEAT BREAD

Steps:

• Put the ingredients in your ABM in the order your manufacturer recommends.
• Dont use the rapid rise cycle on your machine as a longer, slower rise helps develop the flavor.
• I use this for rolls or for loaves.
• Enjoy.

SUPER SOFT WHEAT BREAD

Steps:

• Combine warm water, yeast, and sugar and let set for 10-15 minutes. The mixture should turn frothy.
• Add the yeast mixture to bread machine pan.
• Add the rest of the ingredients.
• Bake according to the bread machine instructions.

RUSTIC WHOLE WHEAT BREAD

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.

SOFT AND FLUFFY WHOLE WHEAT BREAD

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.

SOFT 100% WHOLE WHEAT BREAD

Steps:

• To prepare the dough:.
• (Hand method) Combine all ingredients and mix until you have a shaggy dough. The dough will seem wet. Let the dough rest, covered, for 20 minutes, then knead until smooth and elastic, about 10 minutes. Allow dough to rise, covered, for 1-2 hours or until puffy and nearly doubled in bulk.
• (Mixer method) In bowl of a stand mixer fitted with the dough hook, combine all ingredients and mix them until you have a shaggy dough. The dough will seem wet. Let the dough rest for 20 minutes, then knead by machine until fairly smooth, about 5-10 minutes. Allow dough to rise, covered, for 1-2 hours or until puffy and nearly doubled in bulk.
• (Bread machine method) Place all ingredients in bread machine and set to dough cycle.
• To shape loaves:.
• After the dough has risen, gently deflate, shape into a log, and place in a lightly greased 9x5 bread pan or 2 small pans. Cover with towel or lightly greased plastic wrap and allow to rise in warm place for about 30 mins to 1 hour, until its crowned about 2 inches over the rim of the pan. Preheat oven to 350 about halfway through the rising time.
• To bake the loaves:.
• If desired, brush top of loaf with milk or egg white and sprinkle with oatmeal, poppy seeds, etc. Bake bread in preheated 350 oven for 45 minutes or until it turns a deep brown and sounds hollow when tapped on the bottom.