Whole Wheat Bread Ii Recipes

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THE VERY BEST WHOLE WHEAT BREAD



The Very BEST Whole Wheat Bread image

The Very BEST Whole Wheat Bread is a homemade, 100% whole wheat bread that stays soft and fresh for days!

Provided by Samantha Skaggs

Categories     Bread

Time 1h30m

Number Of Ingredients 9

3 1/2 cups white whole wheat flour
1/3 cup vital wheat gluten
4 teaspoons instant dry yeast ("quick rise" or "rapid rise")
2 1/2 cups very warm water (120°F to 130°F)
1 tablespoon salt
1/3 cup coconut oil (melted and cooled (OR vegetable oil))
1/3 cup honey
4 teaspoons lemon juice
2 1/2 cups white whole wheat flour

Steps:

  • In the bowl of a stand mixer fitted with a dough hook, mix together 3 1/2 cups white whole wheat flour, vital wheat gluten, and quick-rise yeast until well combined.
  • Add the water and mix for one minute, scraping down bowl halfway through. Cover the bowl with a clean kitchen towel and allow to rest for 10 minutes.
  • Uncover the bowl and add the salt, oil, honey, and lemon juice. Beat for 1 minute.
  • Add the remaining 2 1/2 cups of flour, one cup at a time, mixing well between each cup. Knead the dough in the mixer (still using the dough hook) until the dough pulls away from the sides of the bowl and feels smooth rather than sticky. This usually takes 10 to 15 minutes, but if your dough pulls away and loses its stickiness sooner, it could take as little as 5 minutes.
  • Grease two nonstick bread pans measuring 8 1/2" x 4 1/2" x 2 1/2" to 9" x 5" x 3" each (or grease two regular bread pans and then line them with parchment paper). Preheat the oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute.
  • Turn the dough onto a greased surface. Evenly divide it into two loaves. Form and place the dough into the prepared bread pans, gently pressing it into the corners.
  • Place the pans in the warm oven and allow them to rise for 20 to 40 minutes, until the dough is nicely domed above the tops of the pans. Without removing the pans from the oven, turn on the oven to 350°F and set the timer for 30 minutes. The bread is done when the tops are golden brown and the internal temperature reaches 190°F to 200°F on an instant-read thermometer. Once the loaves are baked, immediately remove the hot bread from the pans to cool on a rack.

Nutrition Facts : Calories 153 kcal, Carbohydrate 26 g, Protein 6 g, Fat 4 g, SaturatedFat 3 g, Sodium 294 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY



Whole Wheat Sandwich Bread Recipe by Tasty image

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

1 ¼ cups warm water
1 ½ teaspoons honey, or sugar
1 ½ teaspoons active dry yeast
2 cups whole wheat flour
1 ⅓ cups all-purpose flour
2 tablespoons oil
1 ½ teaspoons salt

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

HONEY WHEAT BREAD II



Honey Wheat Bread II image

Everybody loves this never fail recipe! It is lovely served with any meal.

Provided by Meghan Monahan

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 2h

Yield 24

Number Of Ingredients 7

2 cups warm water (110 degrees F/45 degrees C)
2 cups whole wheat flour
1 tablespoon active dry yeast
1 teaspoon salt
⅓ cup honey
⅓ cup vegetable oil
5 cups all-purpose flour

Steps:

  • Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
  • Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
  • Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

Nutrition Facts : Calories 171.5 calories, Carbohydrate 31.2 g, Fat 3.5 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 98.4 mg, Sugar 4 g

SEVEN GRAIN BREAD II



Seven Grain Bread II image

A delicious and wholesome bread. I buy the 7-grain cereal in the bulk section of the supermarket.

Provided by Pat

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h

Yield 8

Number Of Ingredients 10

1 ⅓ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
3 tablespoons dry milk powder
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons salt
1 egg
1 cup whole wheat flour
2 ½ cups bread flour
¾ cup 7-grain cereal

Steps:

  • Place ingredients in the bread machine pan in the order suggested by the manufacturer.
  • Select Whole Wheat Bread cycle, and Start.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 50.6 g, Cholesterol 23.8 mg, Fat 5.2 g, Fiber 3.5 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 629.4 mg, Sugar 6 g

100 % WHOLE WHEAT BREAD



100 % whole wheat bread image

Abbey of Our Lady of the Holy Trinity. For years the monks made and sold their special brand of whole wheat bread. In recent years it became necessary to discontinue this industry. However, the monk who for many years was the baker has developed a recipe for home owners to bake their own whole wheat bread from the 2-grain cereal now produced at the monastery

Provided by spacholl

Categories     Yeast Breads

Time 2h40m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 9

2 cups milk
1/4 cup light brown sugar
1 tablespoon salt
1/4 cup butter
1 cup warm water (105 to 115F)
2 packages active dry yeast
8 cups unsifted whole wheat flour
all purpose white flour
3 tablespoons butter, melted

Steps:

  • In saucepan, heat milk not to boiling.
  • Remove from heat and add sugar, salt and 1/4 cup butter, stir until blended.
  • Cool to lukewarm.
  • Sprinkle yeast over water in large bowl.
  • Stir to dissolve yeast- stir in lukewarm milk mixture.
  • Add 4 cups whole wheat flour, beat vigorously with wooden spoon until smooth.
  • Gradually add remainder of whole wheat flour.
  • Mix in last of it with hands until dough is stiff Turn dough out onto lightly floured surface.
  • Knead dough for about 5 minutes until dough is smooth and has some elasticity.
  • Place in greased large bowl.
  • Turn dough so greased side is up.
  • Cover with towel; let rise in warm place (85F is good), until it doubles in size, about an hour.
  • Turn dough again on floured surface.
  • Divide into halves.
  • Cover about 10 minutes.
  • Cut each of the two halves into two pieces.
  • Roll each piece into about a 12 inch strip.
  • Twist two strips together.
  • Repeat the process.
  • Roll into a ball to fit into a 9x5x2-3/4 greased pan.
  • Mold evenly into pan.
  • Repeat process with remaining two pieces.
  • Brush tops of two loaves with a little butter, margarine or oil.
  • Let the two loaves rise in a warm place until dough rises to tops of pans- about an hour.
  • Preheat oven 400F.
  • Bake in middle of oven for 35- 40 minutes.
  • Turn out pans onto racks, brush top with melted butter.
  • Makes 2 loaves.

Nutrition Facts : Calories 227.2, Fat 6.2, SaturatedFat 3.3, Cholesterol 14.1, Sodium 398.7, Carbohydrate 38.7, Fiber 5.3, Sugar 2.9, Protein 7.5

WHOLE-WHEAT BREAD



Whole-Wheat Bread image

Categories     Bread     Sandwich     Bake     Spring     Chill

Yield makes two 1-pound loaves

Number Of Ingredients 15

Saoker
1 cup (4.25 ounces) coarse whole-wheat flour or other coarsely ground whole grains (oats, corn, barley, rye)
3/4 cup (6 ounces) water, at room temperature
Whole-Wheat Poolish
1 1/2 cups (6.75 ounces) high-protein whole-wheat flour
1/4 teaspoon (.028 ounce) instant yeast
3/4 cup (6 ounces) water, at room temperature
Dough
2 cups (9 ounces) high-protein whole-wheat flour
1 1/3 teaspoons (.33 ounce) salt
1 teaspoon (.11 ounce) instant yeast
2 tablespoons (1.5 ounces) honey
1 tablespoon (.5 ounce) vegetable oil (optional)
1 large (1.65 ounces) egg, slightly beaten (optional)
2 tablespoons sesame seeds, poppy seeds, quick oats, or wheat bran for garnish (optional)

Steps:

  • The day before making the bread, make the soaker and the poolish. For the soaker, mix together the coarse whole-wheat flour and the water in a bowl, cover the bowl with plastic wrap, and leave it at room temperature until the next day. For the poolish, mix together the whole-wheat flour and yeast, then stir in the water to make a thick paste. Stir only until all the flour is hydrated, then cover the bowl with plastic wrap and allow to ferment at room temperature for 2 to 4 hours, or until it just begins to bubble. Then put it in the refrigerator overnight.
  • The next day remove the poolish from the refrigerator 1 hour before making the dough to take off the chill. In a mixing bowl (or in the bowl of an electric mixer), stir together the whole-wheat flour, salt, and yeast. Then add the poolish and the soaker, as well as the honey, oil, and egg. Stir with a large metal spoon (or mix on low speed for about 1 minute with the paddle attachment) until the dough forms a ball, adding more water or flour if needed.
  • Sprinkle whole-wheat flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Add flour if necessary and knead until the dough forms a firm, supple dough. This will take 10 to 15 minutes by hand, slightly less by machine. The dough should be tacky but not sticky. It should pass the windowpane test (page 58) and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
  • Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
  • Divide the dough into 2 equal pieces (they should weigh about 18 ounces each). Shape them into sandwich loaves, as shown on page 81. Lightly oil two 8 1/2 by 4 1/2-inch loaf pans and place the loaves in the pans. Mist the tops with spray oil and loosely cover with plastic wrap.
  • Proof at room temperature for about 90 minutes, or until the dough nearly doubles in size and is cresting above the lip of the pans.
  • Preheat the oven to 350°F with the oven rack in the middle of the oven. Just before baking, you may choose to garnish the loaves by misting the tops with water and sprinkling on sesame seeds.
  • Bake the loaves for about 30 minutes, then rotate them 180 degrees, if necessary, for even baking. Continue baking for 15 to 30 minutes longer. The finished bread should register between 185° and 190°F at the center and should sound hollow when thumped on the bottom. The loaves should be golden brown all around and firm on the sides as well as on the top and bottom. If they are soft and squishy on the sides, return them to the pans and continue baking until done.
  • When the loaves have finished baking, remove them immediately from the pans and cool on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
  • BREAD PROFILE
  • Enriched, standard dough; indirect method; commercial yeast
  • DAYS TO MAKE: 2
  • Day 1: 2 to 4 hours soaker and poolish
  • Day 2: 1 hour to de-chill poolish; 15 minutes mixing; 3 1/2 hours fermentation, shaping, and proofing; 45 to 60 minutes baking
  • Commentary
  • Coarse flour weighs slightly less per cup than regular grind flour because it doesn't pack as tightly and contains more air. This explains why the coarse flour is only 4.25 ounces, while the regular whole-wheat flour used in the rest of the formula weighs 4.5 ounces per cup.
  • The bread will develop a more open crumb if the flour is high in protein. The strongest flour comes from hard spring wheat, which can often be found at natural food markets that offer a variety of flours (see also Resources, page 291). You may also substitute regular whole-wheat flour from the supermarket.
  • The use of oil and/or egg is offered as an option to tenderize the bread. If you use either of them, you will need to add additional flour during the final mixing. Let the dough determine how much flour to add, as you knead it to a firm, slightly tacky consistency. Another way to tenderize the dough is to use milk or buttermilk instead of water when making the poolish.
  • BAKER'S PERCENTAGE FORMULA
  • Whole-Wheat Bread %
  • (Soaker)
  • Whole-wheat flour: 100%
  • Water: 141%
  • Total: 241%
  • WHOLE-WHEAT POOLISH
  • Whole-wheat flour: 100%
  • Instant yeast: .41%
  • Water: 88.9%
  • Total: 189.3%
  • (Dough)
  • Soaker: 114%
  • Whole-wheat poolish: 142%
  • Whole-wheat flour: 100%
  • Salt: 3.7%
  • Instant yeast: 1.2%
  • Honey: 16.7%
  • Vegetable oil: 5.6%
  • Egg: 18.3%
  • Total: 401.5%

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Whole Wheat Bread Pudding (Recipe) trend hvmag.com. Whole Wheat Bread Pudding Serves 8-12 Whole wheat bread, about a half pound 4 eggs, plus 2 egg yolks 2 cups half-and-half or milk, or a mix 1 cup maple syrup 1½ tsp vanilla extract 1/8 tsp salt About 1 cup loosely packed raisins 1/3 cup packed brown sugar 1 tsp cinnamon 2 Tbsp butter, melted Heat oven to 350°F.
From recipeshappy.com


SOFT WHOLE WHEAT BREAD - BAKING A MOMENT
2019-01-24 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.
From bakingamoment.com


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