SIMPLE WHOLE WHEAT BREAD
Simply a great-tasting and easy-to-make whole wheat bread.
Provided by Nita Crabb
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 25.9 g, Cholesterol 4.2 mg, Fat 2.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 207.1 mg, Sugar 5.3 g
WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY
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
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
WHOLE WHEAT BREAD
I'm 12 years old and make this bread with my mother, who got the recipe from her mother. I usually make the dough, and my mom bakes it.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 168 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
BASIC WHOLE WHEAT BREAD
A simple, easy whole wheat bread recipe posted on request. I got it from "Breadtime", by Susan Jane Cheney (a great resource for bread bakers!)
Provided by pollen
Categories Yeast Breads
Time 4h50m
Yield 2 loaves
Number Of Ingredients 5
Steps:
- Proof yeast in half a cup of the water, with about a teaspoon of flour- let it sit, covered, until it becomes bubbly& active.
- Combine the rest of the water with the yeast/water in a large bowl, and gradually add about half of the flour.
- Stir the mixture about 100 times in the same direction, until it is well-mixed and strands are beginning to form.
- Stir in the salt and oil.
- Add the remaining flour half a cup at a time, stirring well, until it is too stiff to stir with a spoon.
- Turn out onto a lightly floured board and knead for about 20 minutes, adding flour as nescessary to keep the dough from sticking to the board.
- The dough should be springy and nice to work with.
- When it has been sufficiently kneaded, cover it with a damp cloth for about 10 minutes and wash and grease the bowl lightly.
- After it has rested, knead the dough a few more times (it should feel really nice by now!) and place it in the bowl, covered with the damp cloth, a plastic bag, and maybe a plate.
- Let the dough rise until it springs back when you stick your finger in it, and it is about twice the size as it was before (this takes about 2 hours; longer or shorter depending on the room temperature- I prefer a longer (cooler) rise, because it allows the flavour to develop more... but sometimes you just don't have time for that sort of thing).
- Deflate the dough by punching or kneading it a few times, and let it rise again- this time, it should take about half the amount of time as it did before.
- When the dough has risen twice, deflate it again and cover it with the damp cloth again for about 10 minutes (to let the gluten relax, apparently.. it makes it easier to manage if you do this), then divide it into and shape it into loaves, buns, etc.
- Let the shaped dough rise on a baking sheet or in a loaf-pan for about an hour maybe- it will rise a bit more in the oven.
- Slash the top of the bread if you want, so that it doesn't bust open in the oven.
- Bake at 400º for 20 minutes, and then turn the oven down to 350º and bake for 20-30 minutes longer, until the loaf is a lovely brown and sounds hollow when you thump it on the bottom.
- (Buns and smaller loaves take a shorter time).
- Try to let the loaf cool (out side of the loaf pan, or it will get a bit soggy) before you tear into it.
EASY WHOLE WHEAT BREAD RECIPE BY TASTY
Here's what you need: whole wheat flour, flour, yeast, salt, water, olive oil, butter
Provided by Olivia Abramowitz
Yield 12 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 187 calories, Carbohydrate 35 grams, Fat 3 grams, Fiber 3 grams, Protein 5 grams, Sugar 0 grams
NO-KNEAD WHOLE WHEAT BREAD
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
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.
HIGH RISING WHOLE WHEAT COMMERCIAL YEAST BREAD
These are the lightest, highest rising loaves of whole wheat I have seen. The recipe is a variation of Peter Reinhart's 100% Whole Wheat Sandwich Loaf and consistently produces light loaves of 100% whole wheat flour.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 12h55m
Yield 2 loaves, 30 serving(s)
Number Of Ingredients 10
Steps:
- Make the sponge:.
- Mix all ingredients in a bowl large enough to accomodate the sponge doubling in volume. Mix well.
- Spread the remaining flour over the top of the sponge as a blanket but do not mix into the sponge.
- Cover with plastic wrap and leave at room temperature one hour and then refrigerate overnight or up to 2 days.
- To make the dough:.
- Remove the sponge and let warm for 1 hour. Mix the blanket in to make a very ragged dough.
- Cover and rest for 1 to 2 hours at room temperature to hydrate all the flour.
- In a cup, mix the egg and oil together well using a fork and add to sponge.
- Add the remainder of the ingredients and place in the mixing bowl of a standing mixer.
- Mix on medium-low speed with the dough hook for 8 minutes, adjusting with small amounts of water or flour until a slightly sticky dough is formed. Slightly sticky means that a small amount of dough will stick to a dry finger when poked. The dough should form a ball and clean the sides of the bowl.
- Continue mixing until the dough can be stretched to form a thin film that doesn't easily break.
- Place the dough on a lightly floured surface and form a ball.
- Place in a lightly oiled container and let rise for 40 minutes at 80F or until the volume has doubled. I have a hot water tank in a closet that stays at 80°F I set the dough on the heater.
- Gently divide in half and shape 2 loaves either in a free standing form or 2 oiled loaf pans (8 1/2 x4 1/2 inch).
- Let rise until doubled in volume.
- Preheat oven to 450°F along with a pan on the floor of the oven for water.
- Place the loaves in the oven and add 1 cup of hot water to the pan.
- Drop temperature to 375F and cook for 50 minutes or until loaves are 205F internally or hollow sounding when thumped. Rotate the loaves after 20 minutes in the oven for uniform baking.
- Alternate method: Place the loaf pans in a large roaster pan that has been preheated in the oven to 450F with a tight fitting lid.
Nutrition Facts : Calories 120, Fat 2.9, SaturatedFat 0.6, Cholesterol 8.4, Sodium 164.5, Carbohydrate 21, Fiber 3.2, Sugar 2.8, Protein 4.2
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- In a large bowl or the bowl of your stand mixer, combine all of the ingredients and stir just until the dough starts to leave the sides of the bowl. Let it rest for 20 to 30 minutes; this gives the flour a chance to absorb some of the liquid and the bran to soften, making the dough easier to knead. , If kneading by hand, transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. If kneading in a stand mixer, attach the dough hook and knead for 5 to 7 minutes at low speed, until the dough is soft and smooth. Adjust its consistency with additional flour or water, if necessary.
- Transfer the dough to a lightly greased bowl, cover it, and let it rise until puffy though not necessarily doubled in bulk, 1 to 2 hours., Gently deflate the dough, transfer it to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan and cover the pan loosely with lightly greased plastic wrap or a reusable cover. , Let the bread rise for 1 to 2 hours, or until the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
- Uncover the bread, place it in the oven, and bake for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. A digital thermometer inserted into the loaf's center should register at least 190°F., Remove the bread from the oven and turn it out of the pan onto a rack to cool. For a soft, flavorful crust, rub the top of the warm bread with a stick of butter. Cool completely before slicing. , Store the bread, well wrapped, at room temperature for several days; freeze for longer storage.
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