WONDERFUL WHOLE WHEAT BREAD
Here's one that I clipped from Midwest Living many years ago. My family loves it. Estimated time includes mixing, rising, shaping and baking. A labor of love - and great therapy!
Provided by Acerast
Categories Yeast Breads
Time 4h
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine yeast and water; stir to dissolve yeast.
- Stir in the melted butter and salt.
- Add the whole wheat flour and mix well.
- Let stand for 3-5 minutes.
- Stir in the honey.
- Stir in as much unbleached flour as you can.
- Turn dough out onto a floured surface.
- Knead enough remaining flour to make a stiff dough that's smooth and elastic (8-10 minutes).
- Place the dough in a greased bowl.
- Cover; let rise until double in size (1 1/4 hours).
- Punch down dough; let rise again until almost double (about 45 minutes).
- Divide dough; shape into two loaves and place in two 9x5x3-inch loaf pans.
- Cover; let rise until nearly double and center is rounded (45 minutes).
- Bake in a 350F oven for 30 minutes then COVER WITH FOIL if necessary to prevent browning.
- Continue baking for 15 to 20 minutes more or until done.
- Remove from pans and cool on wire racks.
- While warm, you may brush loaves with melted butter.
Nutrition Facts : Calories 1790.3, Fat 29.1, SaturatedFat 15.6, Cholesterol 61, Sodium 3676.4, Carbohydrate 344.7, Fiber 32.3, Sugar 47.7, Protein 51.3
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
TRADITIONAL WHEAT BREAD
When we moved to Seattle, a wonderful lady in our neighborhood, Gloria Rose, took me under wing and shared many fabulous recipes with me. This recipe of her's became a favorite of my family's.-Kelly Jo Yaksich, Bennington, Nebraska
Provided by Taste of Home
Time 1h10m
Yield 3 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine 2 cups bread flour, 1 cup whole wheat flour, yeast and salt. In a small saucepan, heat the water, milk, honey and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir into the remaining whole wheat flour and enough remaining bread flour to form a stiff dough., Turn onto a surface lightly dusted with all-purpose flour; knead until smooth and elastic, about 8-10 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; let rest for 10 minutes. Turn onto a lightly floured surface; divide into thirds. Shape each into a loaf. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 78 calories, Fat 1g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 159mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
EASY 100% WHOLE WHEAT BREAD
This is a foolproof, beginner 100% whole wheat bread, easy to make with a stand mixer like a Kitchenaid®.
Provided by Mme Rocha
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h50m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 140 calories, Carbohydrate 28.4 g, Fat 1.8 g, Fiber 4.3 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 149.7 mg, Sugar 3 g
PRIZE WINNING HONEY WHOLE WHEAT BREAD
Make and share this Prize Winning Honey Whole Wheat Bread recipe from Food.com.
Provided by Alia55
Categories Yeast Breads
Time 3h30m
Yield 4 loaves
Number Of Ingredients 9
Steps:
- In a small bowl, combine lukewarm water and 5 ml honey. Add yeast and let stand 10 minutes.
- In a large bowl, combine milk powder and hot water. Add shortening, salt, and reaming honey. Stir until dissolved and add cold water.
- Stir in yeast mixture with a fork and add to milk mixture.
- Add half the flour and beat with a spoon until smooth. Add remaining flour, gradually mixing thoroughly using just enough flour to prevent stickiness.
- When dough is stiff, turn out on to a floured board and knead until smooth and satiny, about 10 minutes.
- Shape into smooth ball and place in a well greased bowl.
- Cover and let rise in a warm place until doubled. Punch dough down.
- Let rise again, when doubled divide into 4 equal portions.
- Let rise 10 minutes.
- Shape into loaves and place in 4 loaf pans.
- Let rise until doubled.
- Bake in 400F oven for about 15 minutes, then reduce heat to 350F and bake 25-30 minutes until loaves sound hollow when tapped.
Nutrition Facts : Calories 1454, Fat 13.8, SaturatedFat 2.9, Cholesterol 3.2, Sodium 3682.4, Carbohydrate 296.8, Fiber 46.4, Sugar 25, Protein 58.9
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CLASSIC 100% WHOLE WHEAT BREAD - KING ARTHUR BAKING
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4.6/5 (655)Total Time 3 hrs 17 minsServings 1Calories 150 per serving
- 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.
15 WONDERFUL HOMEMADE WHOLE-WHEAT BREAD RECIPES! - ONE …
From onegreenplanet.org
Estimated Reading Time 6 mins
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- Whole Wheat Spelt Bread. Bake your own healthy organic whole wheat spelt bread with minimum ingredients! This Whole Wheat Spelt Bread by Petra Vogel is best eaten fresh.
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- Whole Wheat Beet Swirl Bread. This bread may appear ordinary on the outside, but when you slice into it you will see the beautiful, vibrant red swirl throughout!
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