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
HEAVENLY WHOLE WHEAT BREAD
This bread-machine recipe for whole wheat bread is best served a day after it's prepared.
Provided by Ed Canipelli
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 4h5m
Yield 16
Number Of Ingredients 8
Steps:
- Combine water and butter in a bread machine pan. Add, respectively, the whole wheat flour, bread flour, salt, sugar, and potato flakes; top with yeast, assuring yeast and salt do not mix.
- Select Whole Wheat cycle; press Start.
- Remove loaf from pan to a wire rack to cool.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 19.4 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 240.8 mg, Sugar 1.7 g
THE BEST, FASTEST WHOLE WHEAT BREAD- THAT THE KIDS WILL LOVE TOO
There are many perks working at the local extension office and one of them for sure is the food. One of my favorite recipes is for this delicious whole wheat bread. It is soft and light (just like white bread) and is fast to make compared to some yeast breads due to the instant yeast. Great recipe to get those kids to love whole wheat bread. I had posted a previous version of this recipe (#326380) but we have since added some additional ingredients to make it even better- an egg, some powdered milk and lecithin. Lecithin is easily found in any health food store- really helps with that soft texture I am talking about.
Provided by lisar
Categories Breads
Time 1h25m
Yield 3 loaves
Number Of Ingredients 11
Steps:
- Add ingredients in the order listed to bowl of Kitchen Aid or other heavy duty mixer.
- 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 3 loaves. Add dough to sprayed loaf 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 has risen just above the top of pan.
- Turn oven down to 350 and bake for 25 to 30 minutes.
VERY BEST 100% WHOLE WHEAT BREAD
Every time I share it people ask for this recipe! The hands on time is about 35 minutes including cleanup. The time to make start to finish is about 2 1/2 hours. Enjoy! It is very close to Recipe #181106, with the addition of vital wheat gluten and dough enhancer which make it have better texture and cut-ability. I have adapted the other recipe for about 3 years now... but every now and then I get distracted and forget my additions since they aren't written in the recipe... so I'm adding this recipe for that reason. I did a thorough search and this recipe is unique even though close to a couple other recipes.
Provided by Chef TanyaW
Categories Breads
Time 1h11m
Yield 4 loaves
Number Of Ingredients 9
Steps:
- Mix water, yeast, oil, honey, and molasses.
- While yeast is proofing (if not instant), grind flour.
- I start adding 10 cups flour, salt, dough enhancer, and wheat gluten, while yeast is proofing (no wait necessary if using instant yeast). Mix until even consistency.
- Add remaining flour minus about 2 cups.
- Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be around 15 cups (I believe it may be less if you are in a lower altitude area). If the dough mixture isn't "cleaning" the sides of the mixer, it is too wet. I sometimes add up to one additional cup -- I think altitude and humidity influence how much is needed, as well as how packed the flour is (if I get my mill full and "packed" the recipe takes less flour -- hence the need to add a l/2 cup at the end of the ingredient addition process.
- Mix on medium speed 5-7 minutes in Bosch or other heavy duty mixer.
- Put dough in a greased bowl to rise for 30 minutes (will get about about double in size).
- Shape loaves and put into 4 greased loaf pans, let rise another 30 minutes (I use a kitchen scale and my loaves are very close to 2 pounds each).
- Put loaves in preheated 350 degree oven and bake 36 minutes.
- I let it cool in the pans for about 10 minutes, then 20 minutes on a rack.
- I wrap in plastic wrap then store in a bread bag. We eat a lot of bread (toast for breakfast, sandwiches for lunch -- family of 6) so I am able to keep a couple of loaves out and a couple in the freezer. It's gone in a week. Enjoy!
Nutrition Facts : Calories 2123.3, Fat 48.5, SaturatedFat 6.8, Sodium 4394.9, Carbohydrate 391.1, Fiber 51.5, Sugar 60, Protein 64.5
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