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.
Nutrition Facts : Calories 175 kcal, Carbohydrate 33 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 3 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
WHOLE WHEAT BREAD - HOW TO MAKE WITH TANGZHONG METHOD
The biggest challenge of making whole wheat bread is to get the soft, and fluffy texture with good volume.I want to share with you how do we make our whole wheat loaf in our cafe, by using the TangZhong method similar to the Japanese milk buns.This method may not be the textbook way, but I hope you will find it interesting! Best of all, it works very well.
Provided by KP Kwan
Categories Recipes
Time 3h35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1132 calories, Carbohydrate 217 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 16 grams fat, Fiber 15 grams fiber, Protein 32 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 2 loaves, Sodium 2053 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
EASY 100% WHOLE WHEAT BREAD
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
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
SOFT PARTIALLY WHOLE-WHEAT BREAD
The original recipe comes from "What's For Supper?" by the Rockypoint, WY Happy Hour Club. I've made it a few times now and always change it a bit based on what I have on hand but it is always very moist and soft. This does seem to be a somewhat wet dough, which keeps it a moist bread. The recipe says to use a stand mixer with dough hooks, which is what I have used. I use bread flour for the white flour. I've added milled flax and wheat germ to boost the nutritional value and added tons of flavor (IMOP).
Provided by Alyssa in Leavenwor
Categories Yeast Breads
Time 2h55m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Dissolve honey in lukewarm water in bowl of stand mixer.
- Then add yeast and let stand for 10 minutes.
- Next, add remaining ingredients to the yeast mixture, about a cup at a time.
- Using dough hook, knead for 10-15 minutes. (I don't knead for more than 10 minutes.).
- Place in a well greased bowl, turn once to bring greased side up.
- Cover loosely and let rise in warm place, until doubled in size, about 1 hour.
- Turn out onto lightly floured board and divide in half.
- Shape into loaves or rolls, place in/on pan and let rise about 45 minutes in a warm place.
- Bake at 375 for 25-35 minutes.
- After removing from oven, butter the crust to keep it soft.
- Makes 2 loaves or about 3 dozen rolls.
Nutrition Facts : Calories 2098.6, Fat 45.2, SaturatedFat 11.1, Cholesterol 124, Sodium 3664.5, Carbohydrate 369.6, Fiber 27.3, Sugar 48.6, Protein 63.1
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- In the evening before baking, mix together 3 cups of whole wheat flour, 1/4 cup whey or other acid (optional), and 2 cups of water. Some people find the bread is easier to digest if the flour is soaked with an acid. Cover and let the dough sit at room temperature overnight. (I use this silicone lid, but you could also use plastic wrap or a warm kitchen towel.)
- In the morning, stir together the yeast, 1 tablespoon of honey, and 1/4 cup warm water (105-115 degrees). Let the mixture get very bubbly. It should take 20 to 30 minutes. If your yeast mixture doesn’t look like the photo above, your bread won’t rise properly.
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- If the dough is quite sticky, add a little more flour. It should be well hydrated, but not too sticky to handle. You may need to add as much as another cup of flour. If it seems dry, add a bit more water.
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