100 Whole Wheat Bread Non Dense Heavy White Bread Texture Recipes

Steps:

• The Sponge: In your bread mixing bowl put the yeast, 3/4 cup water, and the cup of whole wheat flour, mix until combined then cover with plastic wrap and a towel and let it sit for 45 minutes to an hour in a warm place. It should be bubbly.
• The Dough: Add the 2 cups water, 2 cups whole wheat flour, dry milk, wheat gluten, salt, sugar and oil. Mix until combined.
• Here's where you learn how to make bread. Start to add your remaining flour. I add one cup at a time but you can do it by the half a cup. 2 cups might be enough but it could go up to 4 cups. Fully incorporate the flour you add before adding more.
• Whole wheat bread will still be a little sticky and a little stiff, carefully judge when you think you have enough. Once you make bread enough you'll know when it's enough flour. You can always add more flour when you're kneading.
• Kneading: By hand, 20 to 30 minutes. In a mixer, 10 minutes. I suggest the bread mixer. The first time I made this I did it by hand. Because whole wheat is heavier I could only last about 2 minutes. I baked it but this was not a light textured bread. The second time I did it for 10 in my mixer... wow what a difference.
• Rising: Once your dough is kneaded your going to coat it all over in a little oil and stick it in a bowl that will let it rise at least one and a half times it's size. Now you're going to cover it with plastic wrap and a towel, put it in a warm place and let it rise for 45 minutes to an hour. It should have risen over double it's size.
• During this rising time you want to spray or butter two bread pans. I use Pyrex 9"x5".
• Shaping, Last Rise, and Baking: When your dough is ready dump it out and push the bubbles out of it. Divide it as equal as you can. Flatten each piece out to a rectangle about the size of the pan then roll it up tight and pinch the seams together tucking the ends inches Turn over and put in the pan seam side down.
• Put the loaves in a warm place and cover with a towel, let them rise from 30 minutes to an hour. You want your loaves to be at least 2 inches over the top of the pan, nice and high, they won't rise anymore in the oven. Preheat your oven to 375 degrees. Bake for 15 minutes then lower the heat to 350 and cook for another 20 minutes. They will be a deep brown.
• Take them out and remove them from their pans and cool on a cooling rack. Enjoy!

Steps:

• Dissolve yeast in 3/4 cup warm water.
• Add 2 2/3 cup warm water, 1/4 cup sugar, salt, butter and 5 cups flour. Mix well.
• Add enough remaining flour to make dough easy to work with.
• Turn dough out onto a lightly floured, cloth covered surface and knead until smooth and elastic.
• Place dough in an oiled bowl, turning dough to coat in oil.
• Let rise, covered with a damp cloth, until doubled. approximately 1 hr.
• Punch down dough and divide in half.
• Roll each half of the dough into a rectangle, 18 x 19 inches.
• Starting at the short end, roll the dough up into a log and pressing down on the ends to seal them, Fold ends under loaf and place roll of dough in bread pan, seam side down.
• :et dough rise until double.
• Heat oven to 425 F.
• Place loaves in oven so that the top of the pan is in the center of the oven.
• Bake 30 - 35 minute Loaves should be golden brown and sound hollow when tapped.