Soft Whole Wheat Bread 100 Wholemeal Bread Recipes

SOFT WHOLE WHEAT BREAD | 100% WHOLEMEAL BREAD

Steps:

• Sieve the flour with salt or just mix the flour with the salt.
• Add the 1 tsp instant yeast and just lightly mix. You can even mix the instant yeast granules with ½ cup water and sugar in a separate bowl as shown in the video. Then add this mixture to the wheat flour. Sometimes instant yeast granules do not dissolve completely in the dough and thus you can dissolve them separately in water.
• Then add sugar, oil (or oil or butter) and curd.
• First just mix everything lightly and then slowly adding water in intervals knead to a smooth, soft dough.
• Add more water if required. The dough should be slightly sticky.
• Brush some water all over the dough and keep in a deep wide bowl covered with a lid or kitchen towel for 30-35 minutes.
• Remove and then lightly punch & knead the dough again.
• Make a log of the dough and seam the edges.
• Place it in a greased loaf pan for 40-45 minutes.
• Cover and let it rise.
• Preheat the oven at 220 degrees c for atleast 20 minutes.
• Once the bread has risen in the loaf pan, keep in the oven and bake at 220 degrees celsius for 22 to 25 minutes or until the bread sounds hollow when tapped.
• If the wheat bread begins to brown from the top, then cover with butter paper or aluminium foil.
• When whole wheat bread is still lightly hot, remove from the loaf pan and keep it on a wired tray to cool.
• Warm 1 or 1.25 cups of water.
• Add 1 tbsp sugar and dry active yeast.
• Stir and let the yeast activate.
• This usually takes about 10 to 12 minutes.
• Sieve both the flour with salt.
• Add the proofed yeast mixture, ghee/butter/oil and yogurt.
• Mix all the ingredients first.
• Then begin to knead the dough. Add more water if required. The dough should be slightly sticky.
• Continue to knead, till you get a smooth dough which when stretched doesn't tear.
• Rub or brush water all over the dough and keep in a covered bowl to leaven for 1.5 to 2 hours.
• After 1.5 to 2 hours, remove the dough and punch and deflate it lightly.
• Roll a single log of the dough. Tuck the edges down on both sides of the bread loaf.
• Place the bread in a greased loaf pan (9×5 inches) with the tucked edges facing downwards.
• Cover the loaf pan and let the dough leaven for 40 minutes to 1 hour.
• Preheat the oven at 220 degrees c for at least 20 minutes.
• Once the bread has risen in the loaf pan, give a 2 to 5 mm cross or slits on the bread and lightly brush with milk.
• Then keep in the oven and bake bread at 220 degrees celsius for 22 to 25 minutes or until the bread sounds hollow when tapped.

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.

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.