Wholewheatapricotnutbread Recipes

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100% WHOLE WHEAT BREAD WITH NUTS AND SEEDS



100% Whole Wheat Bread with Nuts and Seeds image

This whole wheat bread is packed with fiber and healthy goodness! It's delicious for breakfast or thinly sliced for sandwiches.

Provided by Rachel (littlechefbigappetite)

Categories     Bread

Time 1h40m

Number Of Ingredients 9

4 cups Whole Wheat Flour ((16 ounces))
1/4 cup sunflower seeds, chopped ((1.25 ounces))
1/4 cup walnuts, chopped ((1 ounce))
2 Tablespoons flaxseed ((optional))
3 Tablespoons olive oil ((1.25 ounces))
5 Tablespoons honey or maple syrup ((3.75 ounces))
1 1/2 teaspoons salt
2 1/2 teaspoons instant rapid rise yeast
1 1/3 cups lukewarm water

Steps:

  • In a medium bowl combine all ingredients. Mix until you have a fairly shaggy dough. Let it rest for 20 minutes, covered. Then, knead the dough until it is fairly smooth. Allow the dough to rise, covered, for two hours, until it is nearly doubled in bulk.
  • Gently deflate the dough (I just pressed down on it with my fingertips about ten times). Shape it into a log and place it into a lightly greased 8 1/2" x 4 1/2" bread pan. Cover the pan with a clear shower cap (or lightly greased plastic wrap) and let it rise for another 2 hours, until the dough has crowned 1" to 2" over the rim of the bread pan.
  • Bake the bread in a preheated 350 degree oven for 40 minutes. (Mine was done at about 35 minutes, so make sure not to over bake). Place a piece of aluminum foil over the top of the pan for the final 20 minutes of baking to make sure the top crust doesn't burn.

WHOLE-WHEAT CORNBREAD



Whole-Wheat Cornbread image

Provided by Food Network Kitchen

Time 30m

Yield 7 Slices

Number Of Ingredients 0

Steps:

  • Preheat a 10-inch cast-iron skillet in a 425 degrees F oven. Whisk 3/4 cup each cornmeal and whole-wheat flour, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a bowl. Separately, whisk 1 3/4 cups buttermilk, 2 eggs, 1 tablespoon melted butter and 2 tablespoons honey. Mix the dry ingredients into the wet ingredients. Coat the hot skillet with cooking spray and add the batter. Bake until golden, 18 to 20 minutes.
  • Per Slice: Calories: 157; Total Fat: 4 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 26 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 66 milligrams; Sodium: 342 milligrams

Nutrition Facts : Calories 157 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 342 milligrams, Carbohydrate 26 grams, Fiber 2.5 grams, Protein 6 grams, Sugar 7 grams

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

WHOLE WHEAT APRICOT NUT BREAD



Whole Wheat Apricot Nut Bread image

This was modified (slightly) from How it all Vegan! Whole wheat flour makes it slightly less moist that usual, so if you don't care about the fiber, you might want to just use all-purpose. If you like apricots, this is really yummy.

Provided by Alex Tisdale

Categories     Quick Breads

Time 1h

Yield 1 loaf

Number Of Ingredients 13

1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon powdered ginger
1 cup dried apricot (soaked in water or juice)
2/3 cup honey or 2/3 cup other artificial sweetener
4 tablespoons applesauce
1 cup orange juice
1 teaspoon vinegar
1 teaspoon vanilla
1/2 cup almonds, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, sift together flour, baking soda, baking powder, salt, and ginger.
  • Stir in apricots, applesauce, maple syrup, juice, vanilla, vinegar, and nuts.
  • Mix together until"just mixed".
  • Spoon batter into oiled loaf pan and bake for 50 minutes.

Nutrition Facts : Calories 2312.9, Fat 41.6, SaturatedFat 3.6, Sodium 4607.6, Carbohydrate 460.4, Fiber 34.5, Sugar 222.6, Protein 49.7

IRISH WHOLE WHEAT SODA BREAD



Irish Whole Wheat Soda Bread image

An Irish must-have every March 17th for St. Patrick's Day!

Provided by mommak

Time 45m

Yield 10

Number Of Ingredients 7

cooking spray
3 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon baking soda
¾ teaspoon baking powder
1 ½ cups buttermilk, or as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet or an 8- or 9-inch cake pan with cooking spray.
  • Sift whole wheat flour, all-purpose flour, salt, baking soda, and baking powder together until well combined. Add enough buttermilk to make a soft dough that's firm enough to hold its shape.
  • Knead on a lightly floured surface until dough is smooth and velvety, 2 to 3 minutes. It will seem very crumbly for a while until everything gets incorporated.
  • Form into a round loaf and place on the prepared cookie sheet. Cut a cross on the top of the loaf with a very sharp, floured knife. (The cross is a characteristic of soda bread.)
  • Bake in the preheated oven until loaf is browned and sounds hollow when you tap on it, 35 to 40 minutes. Remove to a wire cooling rack to cool completely.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 37.5 g, Cholesterol 1.5 mg, Fat 1.1 g, Fiber 4.7 g, Protein 7.4 g, SaturatedFat 0.3 g, Sodium 900.7 mg, Sugar 1.9 g

KING ARTHUR'S WHOLE WHEAT SANDWICH BREAD



King Arthur's Whole Wheat Sandwich Bread image

This soft, moist bread is perfect for toast or sandwiches. AND it's packed with healthy fiber! --from the Baker's Catalogue, Spring 08.

Provided by cook from scratch

Categories     Yeast Breads

Time 3h

Yield 1 loaf

Number Of Ingredients 7

13 ounces lukewarm water (reduce this bread by 2 T if you are making in the summer, when there is more humidity in the air)
2 tablespoons butter or 2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 tablespoons sugar
1/2 cup Baker's Special Dry Milk or 1/2 cup nonfat dry milk powder
3 1/2 cups king arthur white whole wheat flour (can sub 1 c King Arthur High-maize Natural Fiber) or 3 1/2 cups whole wheat flour (can sub 1 c King Arthur High-maize Natural Fiber)
2 teaspoons instant yeast

Steps:

  • Combine all ingredients and mix and knead, by hand, mixer or bread machine until you've made a smooth, fairly stiff (but not dry) dough. Place in a lightly greased bowl, covered and allow to rise for 60 to 90 minutes, until its expanded a bit. It won't have doubled in size, but should feel puffy when you squeeze it.
  • Lightly grease a 9x5 loaf pan. Gently shape the dough into a smooth log, there's no need to punch it down, just stretch and round it to fit in the pan. Place it in the pan, smooth side up, cover the pan and allow it to rise for about 30-45 minutes, till it crowns over the rim by an inch or so. Towards the end of the rising time, preheat the oven to 375°F.
  • Bake the bread for 35 to 40 minutes, until the center registers 190F on an instant-read thermometer. Remove it from the oven, and turn out of the pan onto a rack. Allow the bread to cool completely before slicing.

WALNUT WHOLE WHEAT BREAD



Walnut Whole Wheat Bread image

This 100% whole wheat bread, moist and tender, has the nutty taste of both the wheat itself, and walnuts. It's great for sandwiches, or try it toasted and spread with jam at breakfast -- delicious!. From King Arthur Flour, Prep time includes rising time.

Provided by Annacia

Categories     Yeast Breads

Time 3h5m

Yield 1 loaf

Number Of Ingredients 7

2 teaspoons instant yeast (or 1 packet active dry yeast)
1 1/4-1 1/3 cups water (start with the smaller amount)
1 tablespoon vegetable oil
2 tablespoons brown sugar or 2 tablespoons honey, firmly packed
3 cups whole wheat flour (or White Whole Wheat)
1 1/4 teaspoons salt
3/4 cup toasted walnuts (finely chopped or crushed)

Steps:

  • The recipe directions are written for instant yeast; to use active dry yeast, dissolve it in the water first. Also, be aware that your rising times will be longer.
  • Mixing In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly floured or lightly greased surface, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
  • Shaping Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 90 minutes, until it's domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
  • Bake the bread in a preheated 350°F oven for about 35 to 40 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf.) Remove the bread from the oven, and cool it on a wire rack before slicing. Store bread in a plastic bag at room temperature.

RUSTIC WHOLE WHEAT BREAD



Rustic Whole Wheat Bread image

Much quicker than the usual recipes, these loaves of whole wheat bread can be ready to eat in a little over an hour. Easy, quick and delicious.

Provided by Jan Mowbray

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 1h5m

Yield 24

Number Of Ingredients 7

3 cups all-purpose flour
3 cups whole wheat flour
¼ cup brown sugar
2 tablespoons instant yeast
1 ½ teaspoons salt
3 ½ cups warm water (110 to 120 degrees F)
2 tablespoons vegetable oil

Steps:

  • Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water and oil together in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
  • Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
  • Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from oven to cool completely on a wire rack.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 24.7 g, Fat 1.6 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 148.4 mg, Sugar 1.6 g

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