Whole Wheat Toasting Bread Recipes

PERFECT WHOLE WHEAT BREAD

Steps:

• Dissolve the yeast and sugar in the warm water. Let stand for 15 minutes until foamy.
• While the yeast is working, whisk together the melted butter, light brown sugar, egg, milk, and salt. Make sure everything is dissolved and thoroughly combined. With the dough hook attachment, turn the mixer on low, and add the whole wheat flour to the milk mixture one cup at a time.
• Now add the foamy yeast liquid to the dough, keeping the mixer on low speed until you get a well combined wet dough mixture (see the photo). This process will take a few minutes. Now it's time to add the all-purpose flour, ½ cup at a time, with the mixer still at low speed. Added on 4/12/2018: Change to adding 1 tablespoon at a time with the last 1/2 cup of all-purpose flour until the dough "lifts" away from the sides of the mixing bowl, because you might not need all 3 cups of all-purpose flour in the drier months.
• If the dough is still wet, add one tablespoon of flour at a time, until the dough "lifts" from the sides of the mixing bowl. Try not to add too much flour, though. The dough should be soft without sticking to your hands or the mixing bowl. Once the dough ball is formed, knead the dough for another 5 to 7 minutes. The additional kneading helps generate more gluten, and gluten is what gives the bread its signature texture!
• Cover the dough with a clean kitchen towel, and let it proof at room temperature for 1 hour, or until it doubles in size.
• While the dough is proofing, grease two loaf pans with butter, and set them aside. I usually just rub a cold stick of butter along the sides and bottoms of the pans.
• Once the dough is done with the first hour of proofing, punch it down, and put it back in the mixer. Mix the dough on low speed for 3 to 5 minutes to get rid of any air bubbles. Divide the dough in half. Shape each half into a loaf, and place into each of your greased loaf pans.
• Cover the loaves once again with your clean kitchen towel, and let them proof for another 30 minutes at room temperature, until almost doubled in size. (The dough will continue to rise during baking as well.)
• While the dough is proofing, place a rack in the center of the oven and preheat to 375°F. Before putting the loaves in the oven, quickly brush the tops with oil. Bake for 30-35 minutes. If the color of the bread gets too dark, tent the loaves with aluminum foil.
• After baking, carefully take the loaves out of the baking pan, and let them cool on a rack. If not, hot steam will moisten the crust, which you don't want! Once the bread is completely cooled, store them in zip-top bags.

WHOLE WHEAT TOASTING BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, egg, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Divide into thirds; roll each into a 12-in. rope. Braid ropes; place in a greased 8x4-in. loaf pan. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 25-30 minutes. Remove from pan and brush with melted butter. Cool on a wire rack.

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.

WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY

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!

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.

WHOLE-WHEAT BREAD HAYES

Steps:

• In a small bowl, stir together 1 3/4 cups warm water and yeast, and let stand until foamy, about 5 minutes. In a measuring cup, whisk together remaining 1/4 cup water and molasses.
• In a large bowl, stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well.
• Stir in enough of remaining 3-4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface; knead dough 8 minutes, or until smooth and elastic, and shape into a ball (it may be a bit sticky at this point, but will be easy to handle after rising). (I let my KitchenAid handle the mixing and kneading.).
• Transfer dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place until doubled in bulk (about 1 hour).
• Punch down dough and let rise, covered 45 more minutes.
• Divide dough in half, lightly knead each piece and form into ovals. Transfer loaves to greased loaf pans (8 1/2 X 4 1/2 X 2 inches) and let rise, covered with kitchen towels, 45 minutes.
• During the final rise, preheat oven to 400°F.
• Brush tops of loaves lightly with egg wash and sprinkle with oats (or whatever you choose:) Bake loaves in middle of oven 10 minutes. Reduce heat to 350F and bake loaves 20-25 minutes more, or until golden brown.
• Turn loaves out onto a rack to cool.

NO-KNEAD WHOLE WHEAT SANDWICH BREAD

Steps:

• MIXING AND STORING DOUGH:.
• Whisk together flours, wheat germ, yeast, and salt in large bowl or lidded 5 quart container.
• Stir honey and melted butter into water; then add water, beer, and vinegar to the dry ingredients.
• Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl/ container until shaggy ball forms (use wet hands if needed).
• Cover bowl with plastic wrap and let sit at room temperature until dough rises and collapses (or flatttens on top); 2 - 5 hours.
• Refrigerate in lidded (not airtight) container and allow to preferment for at least one day or up to 5 days.
• ON BAKING DAY:.
• Lightly grease a 9x4x3-inch nonstick loaf pan.
• With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1 1/2 pound, or canteloupe-size, piece of dough. Dust the piece with flour and quickly shape into a ball by gently stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking. The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape. Form an elongated oval and place into the prepared pan.
• Cover loosely with plastic wrap and allow to rest until doubled in size, approximately 2 hours.
• Twenty minutes before baking, preheat oven to 400 degrees, with an empty broiler tray or cast iron skillet on any other shelf that won't interfer with the rising bread.
• Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the hot broiler tray or skillet and quickly close the oven door.
• Bake for 45 - 50 minutes or until golden brown and firm.
• Remove from pan and allow to cool on wire rack before slicing.