Wonderfulwholewheatbread Recipes

CLASSIC WHOLE WHEAT BREAD

Steps:

• In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

THE VERY BEST WHOLE WHEAT BREAD

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.

WONDERFUL WHOLE WHEAT BREAD

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.

HOMEMADE WHOLE WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the brown sugar, butter, salt, whole wheat flour and 1 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 1 hour. , Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 1 hour., Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

PRIZE WINNING HONEY WHOLE WHEAT BREAD

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.