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
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
RUSTIC WHOLE WHEAT BREAD
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
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
QUICK RISE WHOLE WHEAT BREAD
I attended a whole wheat bread making class at our extension office and this was the recipe that was prepared. I made it the very next day, turned out light, soft and wonderful! Just a note: this recipe uses "instant" yeast. Instant yeast is a quick rising yeast and does not need two risings to make excellent bread. I use SAF brand.
Provided by lisar
Categories Yeast Breads
Time 1h25m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Add ingredients in the order listed to bread mixing bowl.
- Using a dough hook, mix well and add more flour if needed so that the dough cleans the sides of the bowl (dough should be slightly tacky.
- Knead for 10 minutes.
- Shape into 2 to 3 loaves depending on the size of your pans. Add dough to sprayed pans.
- Cover with tented plastic or cloth and let rise for about 1 hour.
- Preheat oven to 400 for the last half hour of rising. It is ready to go in the oven when the dough is doubled in bulk.
- Turn oven down to 350 and bake for 25 to 30 minutes.
- Take out of pans and let cool on wire rack.
- Brush tops with melted butter to keep crusts soft.
- additional ingredients may be added:.
- Eggs:.
- decrease water by 1/4 cup and add two beaten eggs. Eggs add flavor, liquid, color, structure, nutrients and tenderness to breads.
- Cracked wheat:.
- Add 1/2 cup uncooked cracked wheat for each 4 cups of flour. If using uncooked cracked wheat the bread will be somewhat crunchy. cooking the cracked wheat first will add a variety of texture without the crunch feel. Many people like to put oatlems or other cooked cereals into their bread. As a guidelin, use 1/2 cup or less per 4 cups of flour.
- Potatoes:.
- They add a sweet, rich flavor to breads. Add 1/2 cup to 4 cups flour and reduce water by 1/4 cup.
OATMEAL WHOLE WHEAT QUICK BREAD
There's no yeast in this bread, so it's good for special diets. You may also use soy milk instead of regular milk if you wish. It's pretty dense, but great when fresh from the oven. Especially with butter and honey on cold mornings!
Provided by Zoe
Categories Bread Quick Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
- Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.
Nutrition Facts : Calories 88 calories, Carbohydrate 15.1 g, Cholesterol 1.6 mg, Fat 2.2 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 166.2 mg, Sugar 3.2 g
NO-KNEAD WHOLE WHEAT BREAD
This simple recipe requires no kneading, so you can mix this up with less fuss. It still has that great fresh-from-the-oven flavor your family is sure to appreciate! -Barbara Ann Gross, APO, New York
Provided by Taste of Home
Time 45m
Yield 1 loaf.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in honey; add butter, salt and whole wheat flour. Beat on low speed until well-blended. Stir in all-purpose flour. Cover and let rise in a warm place until doubled, about 30 minutes. Stir 30 strokes with a spoon; pour batter into a greased 8x4-in. loaf pan. Cover and let rise in a warm place until batter reaches edge of pan, about 30 minutes. Bake at 375° for 30-40 minutes. Cool on wire rack.
Nutrition Facts : Calories 103 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 163mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
QUICK-RISE NO-KNEAD BREAD
originally from the cookbook "From Tauhara's Kitchen" and I found it on the blog "Thinking about Food" - http://wwwthinkingaboutfood.blogspot.com/2008/09/quick-rise-no-knead-bread.html
Provided by ellie3763
Categories Yeast Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl dissolve honey and molasses in warm water. Sprinkle on yeast and stir gently. Leave in a warm place until warm and frothy. (10-15 mins).
- In another bowl, combine flour and salt. Pour yeast mix and mix well, the mix should be fairly wet but not too sloppy.
- Oil two loaf tins and warm slightly. Half fill with dough. Leave in a warm place to rise to almost the top of the tin (don't let it rise up over the top or it will make the bread difficult to get out once cooked).Bake in a hot oven 425 degrees fahrenheit for 10 minutes, then reduce heat to 390 degrees fahrenheit and cook for 35 minutes more.
Nutrition Facts : Calories 124.4, Fat 0.3, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 26.3, Fiber 1.1, Sugar 2, Protein 3.6
ONE-RISE HONEY WHEAT BREAD
This is a really easy recipe for bread that does not take all day to make ! You only knead it once, then it rises in the loaf pan once,then you bake it ! This bread is equally good for toast or sandwiches.
Provided by Laundrycrisis
Categories Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Grease a large loaf pan with butter, margarine, or shortening.
- Combine yeast, honey, warm water and melted butter/margarine in mixing bowl with a whisk. (if you grease your measuring cup for the honey, the honey will come out of it more easily).
- Stir the three types of flour into the honey/water/yeast mixture with a large spoon.
- Knead for ten minutes or until the dough feels soft and elastic. If you have a bread machine with a non-heated knead cycle - on mine it's the pasta dough cycle, you can let your bread machine do the kneading for you.
- Apply a little shortening/butter/oil to a large cutting board. After kneading, on the board, apply pressure to roll your dough into a smooth oblong bread shape a little shorter than the loaf pan. Place in greased loaf pan. Slit the top of the loaf down the middle with a sharp knife, not going quite all the way to the ends of the loaf.
- Preheat your oven just long enough to get it slightly warm (on mine this takes three minutes), then turn the oven OFF, and put the dough in for 40 minutes. After 40 minutes, leave the dough in the oven, turn the oven on, set to 375 F, and set the timer for another 40 minutes.
- When the bread is done the top should be brown. Leave the bread in the pan and allow it to cool on a cooling rack. I recommend allowing the bread to cool completely before removing it from the pan. Also the loaf will set better and be less crumbly if you freeze it once before using it.
- TIPS: An alternative to all purpose flour is King Arthur White Whole Wheat flour. And if you want a more whole grain taste/texture, experiment with adding some wheat germ or oatmeal to the recipe.
Nutrition Facts : Calories 2986.8, Fat 53.6, SaturatedFat 9.2, Sodium 567.2, Carbohydrate 562.6, Fiber 36.5, Sugar 94.6, Protein 75.3
SUPER QUICK WHOLE WHEAT BUNS
These are so quick to throw together. I like to make these when I want a yeast roll but don't have the time to wait for it to rise twice. My mom made these when I was growing up and they were very soft. I loved to make peanut butter sandwiches with them. Store in plastic bag or covered container to keep soft.
Provided by Delish
Categories Yeast Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, yeast, oil and sugar or honey; let rest for 15 minutes.
- Add salt, egg, and flour to yeast mixture and mix well.
- Roll out 3/4 inch thick and cut into 10-12 rounds.
- Place rolls on cookie sheet sprayed with nonstick cooking spray.
- Bake at 400-425 for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry. Every oven is different.
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