CLASSIC WHOLE WHEAT BREAD
A tasty, nourishing whole wheat bread that's easy to make.
Provided by CHEWLY
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 1h20m
Yield 15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 20.7 g, Cholesterol 12.7 mg, Fat 1.7 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 0.3 g, Sodium 162.5 mg, Sugar 2 g
WHOLE WHEAT BREAD
Provided by Food Network
Time 1h16m
Yield 1 loaf (10 slices)
Number Of Ingredients 7
Steps:
- 1. Combine yeast, honey, and 1¼ cups (300 ml) warm water and set aside to proof, about 5 minutes.
- 2. When starting with whole kernel wheat: Place wheat, and if desired, salt into the Vitamix Dry Grains Container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Grind wheat for 1 minute. (Do not over process) Stop the machine and allow the flour to cool for a few minutes.
- 3. When starting with whole wheat flour: Place flour and, if desired, salt into the Vitamix Dry Grains or Standard Container and secure lid.
- 4. Select Variable 1.
- 5. Turn machine on and slowly increase speed to Variable 6. Blend until a hole forms in the center of the mixture, about 5 seconds. Turn machine off and remove the lid.
- 6. Pour oil, lemon juice, and yeast mixture into the hole in the flour. Secure the lid.
- 7. To mix the dough, turn the machine on High for 1 second. Stop the machine. Remove lid.
- 8. While the dough rests, lightly coat a loaf pan with vegetable cooking spray or shortening.
- 9. To knead dough, two steps are required: Step 1: Use a nylon spatula to scrape the sides of the container. Pull the dough away from the container sides and into the center of the mixture. Step 2: With the switch on High, quickly turn the machine on and off five times.
- 10. Repeat the above two-step process five times, or until the dough binds together in a soft elastic mixture.
- 11. To remove the dough from the container, turn the machine on and off five times (to lift the dough up and away from the blades). Invert the container over the prepared pan and let the dough fall into the pan. Use a wet nylon spatula to remove any remaining dough.
- 12. Use a wet (or oiled) nylon spatula to shape the loaf. Allow the dough to rise until the top of it reaches the top of the pan, about 15 to 20 minutes.
- 13. Bake at 350°F for 35 minutes. Makes one loaf.
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
CLASSIC 100% WHOLE WHEAT BREAD
Make and share this Classic 100% Whole Wheat Bread recipe from Food.com.
Provided by theAmateurPastryChef
Categories Yeast Breads
Time 2h50m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 6
Steps:
- Mixing: I.
- 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 greased surface, oil your hands, 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 programmed for "dough" or "manual.")
- 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 60 minutes, 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 1 hour, or until it's crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
- Baking:
- Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes.
- 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 the bread in a plastic bag at room temperature.
Nutrition Facts : Calories 137.5, Fat 4.1, SaturatedFat 0.6, Sodium 183.3, Carbohydrate 23.5, Fiber 3, Sugar 4.5, Protein 3.7
100 % WHOLE WHEAT BREAD
Abbey of Our Lady of the Holy Trinity. For years the monks made and sold their special brand of whole wheat bread. In recent years it became necessary to discontinue this industry. However, the monk who for many years was the baker has developed a recipe for home owners to bake their own whole wheat bread from the 2-grain cereal now produced at the monastery
Provided by spacholl
Categories Yeast Breads
Time 2h40m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, heat milk not to boiling.
- Remove from heat and add sugar, salt and 1/4 cup butter, stir until blended.
- Cool to lukewarm.
- Sprinkle yeast over water in large bowl.
- Stir to dissolve yeast- stir in lukewarm milk mixture.
- Add 4 cups whole wheat flour, beat vigorously with wooden spoon until smooth.
- Gradually add remainder of whole wheat flour.
- Mix in last of it with hands until dough is stiff Turn dough out onto lightly floured surface.
- Knead dough for about 5 minutes until dough is smooth and has some elasticity.
- Place in greased large bowl.
- Turn dough so greased side is up.
- Cover with towel; let rise in warm place (85F is good), until it doubles in size, about an hour.
- Turn dough again on floured surface.
- Divide into halves.
- Cover about 10 minutes.
- Cut each of the two halves into two pieces.
- Roll each piece into about a 12 inch strip.
- Twist two strips together.
- Repeat the process.
- Roll into a ball to fit into a 9x5x2-3/4 greased pan.
- Mold evenly into pan.
- Repeat process with remaining two pieces.
- Brush tops of two loaves with a little butter, margarine or oil.
- Let the two loaves rise in a warm place until dough rises to tops of pans- about an hour.
- Preheat oven 400F.
- Bake in middle of oven for 35- 40 minutes.
- Turn out pans onto racks, brush top with melted butter.
- Makes 2 loaves.
Nutrition Facts : Calories 227.2, Fat 6.2, SaturatedFat 3.3, Cholesterol 14.1, Sodium 398.7, Carbohydrate 38.7, Fiber 5.3, Sugar 2.9, Protein 7.5
More about "classic whole wheat bread recipes"
CLASSIC 100% WHOLE WHEAT BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
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.
CLASSIC WHOLE WHEAT BREAD RECIPE: HOW TO BAKE WHEAT …
From masterclass.com
3.3/5 (43)Category SideCuisine AmericanTotal Time 5 hrs 10 mins
- 1. Mix yeast with warm water to dissolve. Let sit until bubbly. In a large bowl, mix flour and salt, then add warm water, oil, and sweetener, and stir to combine. Add yeast mixture to the dough, and stir. Let dough rest in the bowl, about 30 minutes.
- 2. Knead the dough. Transfer dough to a lightly oiled surface and knead by hand until dough becomes somewhat smooth, about 10 minutes. Alternatively, use a bread machine or the dough hook attachment of a stand mixer or food processor to knead.
- 3. Proof the dough. Transfer dough to a lightly greased large bowl and cover with plastic wrap or a clean kitchen towel. Allow dough to rise in a warm place until puffy, about 2 hours.
- 4. Shape the dough. Lightly grease an 8½-inch loaf pan. Transfer the dough to a lightly greased surface. Roll the dough into an 8-inch log and tuck, seam side down, into the loaf pan. Cover the loaf pan with plastic wrap and let rise until the top has puffed up above the height of the pan, about 2 hours.
ROBIN'S WHOLE WHEAT BREAD RECIPE - FOOD & WINE
From foodandwine.com
FAST & SIMPLE CLASSIC WHOLE WHEAT BREAD RECIPE
From healthyseasonalrecipes.com
ROBINHOOD | 100% WHOLE WHEAT BREAD
From robinhood.ca
PERFECT WHOLE WHEAT BREAD - THE WOKS OF LIFE
From thewoksoflife.com
HOW TO MAKE WHOLE WHEAT SANDWICH BREAD - DELISH
From delish.com
PERFECT WHOLE WHEAT BREAD EVERY TIME! - THE HERITAGE COOK
From theheritagecook.com
EASY WHOLE WHEAT BREAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
KING ARTHUR CLASSIC 100% WHOLE WHEAT BREAD - BLESS THIS MESS
From blessthismessplease.com
CLASSIC 100% WHOLE WHEAT BREAD | THE WHOLE GRAINS COUNCIL
From wholegrainscouncil.org
15 WHOLE WHEAT BREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
ROBINHOOD | WHOLE WHEAT BREAD
From robinhood.ca
CLASSIC 100% WHOLE WHEAT BREAD - SARA LEE BREAD
From saraleebread.com
CLASSIC (WHOLE WHEAT) BREAD STUFFING ⋆ 100 DAYS OF REAL …
From 100daysofrealfood.com
CLASSIC 100% WHOLE WHEAT BREAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
CLASSIC WHOLE WHEAT BREAD NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
THE VERY BEST WHOLE WHEAT BREAD • FIVEHEARTHOME
From fivehearthome.com
SOFT & DELICIOUS WHOLE WHEAT BREAD | BREAD, WHOLE WHEAT BREAD, …
From pinterest.ca
SOFT WHOLE WHEAT BREAD - BAKING A MOMENT
From bakingamoment.com
CLASSIC CUISINART® WHEAT BREAD RECIPE - CUISINART.COM
From cuisinart.com
100% WHOLE WHEAT SANDWICH BREAD RECIPE - SERIOUS EATS
From seriouseats.com
KING ARTHUR'S 100% WHOLE WHEAT SANDWICH BREAD
From kingarthurbaking.com
HOMEMADE WHOLE WHEAT BREAD FOR SANDWICHES (NO MACHINE)
From biggerbolderbaking.com
EASY 4 INGREDIENT WHOLE WHEAT ARTISAN BREAD (WITH STEP-BY-STEP ...
From theconscientiouseater.com
HOW TO MAKE 100% WHOLE WHEAT BREAD - SERIOUS EATS
From seriouseats.com
CLASSIC WHOLE WHEAT DINNER ROLLS - FLY-LOCAL
From fleischmannsyeast.com
THE BEST WHOLE WHEAT BREAD FROM THE GROCERY STORE | MYRECIPES
From myrecipes.com
CLASSIC 100% WHOLE WHEAT BREAD - BETTER DONE YOURSELF
From betterdoneyourself.com
WHOLE WHEAT ROLLS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHOLE WHEAT NO-KNEAD BREAD - PINTEREST
From pinterest.ca
WHEAT BREAD - CLASSIC FOODS BAKERY
From classicfoodsbakery.com
SCHWARTZ BROTHERS BAKERY - CLASSIC WHOLE WHEAT BREAD
From frontend.myfitnesspal.com
BEST WHOLE WHEAT BREAD - EASY HOMEMADE BREAD RECIPE
From kristineskitchenblog.com
CLASSIC 100% WHOLE WHEAT BREAD NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
EASY WHOLE WHEAT SANDWICH BREAD - THE BUSY BAKER
From thebusybaker.ca
CLASSIC 100% WHOLE WHEAT BREAD - FOOD NEWS
From foodnewsnews.com
CLASSIC 100% WHOLE WHEAT BREAD | OLDWAYS
From oldwayspt.org
THE BEST WHOLE WHEAT BREAD FOR TOAST, SANDWICHES, AND SNACKING
From epicurious.com
CALORIES IN VALLEY BREAD CLASSIC WHOLE WHEAT BREAD - NUTRITIONAL ...
From fitbit.com
WHOLE WHEAT BREAD & CLASSIC SANDWICH BREAD - STORY OF COOKS
From storyofcooks.com
A RECIPE FOR WHOLE WHEAT BREAD - FOOD NEWS
From foodnewsnews.com
WHOLE-WHEAT BREAD RECIPE - CUISINART.COM
From cuisinart.com
You'll also love