MOIST, LIGHT, & FLUFFY WHOLE WHEAT BREAD
After trying Kim's (my sister-in-law) moist wheat bread, I HAD to have the recipe! It was delish! You HAVE to follow this recipe to a "T" if you want it to be moist, light, & fluffy... Don't substitute or skip any of the ingredients. I had to order the SAF yeast and Dough Enhancer from www.beprepared.com (which took a few days to get delivered, but it was worth it). The vital wheat gluten is VITAL! This is the best whole wheat bread I've ever eaten - even better than specialty bread store's bread!
Provided by Sweet Chef Shelly
Categories Yeast Breads
Time 40m
Yield 3 loaves, 48 serving(s)
Number Of Ingredients 9
Steps:
- In a medium-sized bowl, put 4 cups of the flour, the yeast, the dough enhancer, the vital wheat gluten, and the salt.
- In the mixer bowl (I mix mine in a Bosch mixer), put water, oil, honey, and lecithin.
- Add the dry ingredients from the bowl to the liquid in the mixer bowl.
- Beat with wire attachment until it forms a smooth batter. (About 3 minutes.)
- Place the dough hook on the mixer.
- Gradually add more flour and mix until it forms a soft dough. Continue mixing for about 10 minutes to knead the dough.
- Remove the dough from the bowl and form it into 3 loaves.
- Place in PAM-sprayed bread pans and spray the top of the loaves with PAM and allow to rise for about one hour.
- Preheat your oven to 350* and Bake for 20-25 minutes or until golden brown.
- ** If you don't use all white-wheat flour, cut down on the baking time as it will brown more quickly. **You can use red wheat flour, but it is slightly heavier. I prefer using all white wheat flour or 1/2 white wheat and 1/2 red wheat flour, but any flour will work.
KITTENCAL'S LIGHT WHOLE WHEAT BREAD
For me this is the best recipe whole wheat bread it has never failed me yet, I most always add in a couple tablespoons of yellow cornmeal, it gives the bread flavor and crunch, also for a savory flavor add in a teaspoon of dried Italian seasoning and some garlic powder, this will make two smaller loaves or you can make one large loaf of bread and bake in a 9x5-inch bread pan
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 3h25m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Grease two dark metal 8 x 4-inch loaf/bread pans.
- Fit a heavy-duty stand mixer with kneader blade.
- Place both flours into the stainless steel mixing bowl set aside.
- Place 1/2 cup milk, 3 tablespoons butter, 2 teaspoons salt and 2-1/2 tablespoons sugar in a small saucepan; heat on top of the stove over medium heat, stirring constantly with a spoon until the sugar and salt is dissolved and the butter has melted (do not boil the milk and the butter does not have to be completely melted) remove and let cool until lukewarm (I place the saucepan in the fridge to speed up the cooling process).
- When the milk has cooled to luke-warm pour into the mixing bowl with the flour; cover with a towel to keep the milk warm.
- In a small cup or bowl mix the 2 teaspoons sugar with the warm water until dissolved.
- Add in 1 tablespoon plus 1/2 teaspoon dry yeast and stir briefly.
- Cover with a tea towel and proof the yeast for 8-10 minutes or until foamy.
- After the yeast if proofed add into the bowl with the flour and the milk mixture. Start kneading adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough.
- Remove the dough to a lightly-floured surface and let rest covered with a clean tea towel for 5 minutes.
- Gather up the dough and knead gently for about 15 seconds (the dough will come together nicely).
- Generously oil a large glass or stainless steel bowl.
- Place the dough in the bowl; turn to coat the dough with oil.
- Cover with plastic wrap or a clean tea towel and let the dough rise in a warm place for 1 hour, or until doubled (it might take more or less time depending on the temperature of your kitchen).
- Punch down the dough then slice into two equal pieces.
- Place the dough onto a very lightly floured surface cover one pie with a clean tea towel.
- Using your hands flatten/pat out one piece the dough to about 12x8-inches (does not have to be the exact size).
- Roll up tightly then tuck the sides under to fit a 8x4-inch greased loaf pan.
- Repeat with the remaining dough.
- Cover with a clean tea towel in a warm place for about 30-35 minutes (depending on the temperature of your kitchen).
- Set oven to 375°F.
- Bake for about 25 minutes, or until the top is golden dark brown.
BASIC, LIGHT & EASY WHOLE WHEAT BREAD
I foudn this on the net somewhere, and cant remember the site, but I know it wasnt here! If you recognize this, thanks for a keeper!!! This bakes up high and light and makes about a 1 1/2 to 2 lb loaf. I dont bake in my ABM, but I do make the dough in it. Cooking time is approximate
Provided by CookbookCarrie
Categories Yeast Breads
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Put the ingredients in your ABM in the order your manufacturer recommends.
- Dont use the rapid rise cycle on your machine as a longer, slower rise helps develop the flavor.
- I use this for rolls or for loaves.
- Enjoy.
Nutrition Facts : Calories 125.4, Fat 0.6, SaturatedFat 0.1, Sodium 293.3, Carbohydrate 27.9, Fiber 3.8, Sugar 5.9, Protein 4.4
LIGHT WHEAT BREAD
I bake twice a week because my family loves it. But I wanted a simple, foolproof recipe. After experimenting with several, I came up with this light-colored wheat bread, and my husband and children always want more. -Holly Shirk, Grantville, Pennsylvania
Provided by Taste of Home
Time 50m
Yield 2 loaves (12 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, combine 2-1/2 cups all-purpose flour, whole wheat flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to the dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 20 minutes., Divide dough in half; shape into loaves. Place in two greased 8x4-in. loaf pans. Cover and refrigerate for up to 12 hours. , Remove from the refrigerator; let stand in a warm place for 30 minutes. , Bake at 400° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 92 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 152mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
WHOLE WHEAT BREAD - ON THE LIGHTER SIDE
Make and share this Whole Wheat Bread - On the Lighter Side recipe from Food.com.
Provided by Nicole Howton
Categories Breads
Time 3h5m
Yield 2 pounds
Number Of Ingredients 8
Steps:
- Add ingredients to bread machine in the order recommended by your manufacturer.
- Bake on whole wheat setting.
Nutrition Facts : Calories 804.4, Fat 10.7, SaturatedFat 1.5, Sodium 591.9, Carbohydrate 161.7, Fiber 15.7, Sugar 26.5, Protein 24
AWESOME LIGHT WHEAT BREAD
This is a great light wheat bread that rises high and is a good sandwich bread. I adapted "Country White Bread or Dinner Rolls (Bread Machine)" Recipe # 71373 by DDW . Instructions are for use with a Cuisinart Food Processor. I also changed the ingredients just a bit. The original recipe was by DDW, and it was GREAT, so I have to give credit where it is due.
Provided by RecipeJunkieGina
Categories Yeast Breads
Time 2h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Add yeast and sugar to 1/3 cup warm water. Set aside and allow to proof for 5-10 minutes.
- Place bread flour, whole wheat flour, salt and 4 1/2 teaspoons of oil in food processor. Process for approximately 10 seconds to combine.
- Add the egg and the 2/3 cup cold water to the yeast mixture and mix well.
- With the processor running, add the yeast mixture through the feed tube in a slow steady stream as fast as the flour will absorb it.
- When the liquid is absorbed and mixture has formed a ball of dough that has cleaned the sides of the work bowl, process for 45-60 seconds longer to knead.
- Place the 1 tablespoon of vegetable oil in a large bowl. Using your fingers/hands, coat the sides of the bowl. Rub your hands with the oil to make handling the dough easier.
- Remove the dough from the workbowl and place in oiled bowl. Flip dough over so it is oiled on all sides. Lay plastic wrap on top of dough to keep it from drying while rising (you should have enough oil on the top of your dough so the plastic won't cling to it).
- Place dough in a warm, draft free area and allow to rise until double in bulk. I warm my oven slightly (2 minutes) and allow the dough to rise there. It is quicker. The dough has risen enough when you poke it with your finger and the indentation stays.
- Once dough has risen, remove it from the bowl and punch it down. Reshape it to fit in a greased bread pan. Re-place plastic wrap (being sure you put the oiled side down) and allow to rise a second time, once again until doubled.
- Preheat oven to 375`. Bake for 20-30 minutes or until your loaf is brown on top and sounds hollow when you tap it.
SWEET WHEAT BREAD
This bread is great with butter and/or jam. I sometimes use sunflower oil in place of vegetable oil.
Provided by Wiebers
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h10m
Yield 24
Number Of Ingredients 10
Steps:
- Whisk water, milk, brown sugar, honey, and 1/4 cup vegetable oil together in a bowl. Add whole wheat flour, all-purpose flour, yeast, and salt; stir until dough holds together. Turn dough onto a floured surface and knead until smooth.
- Pour 1 tablespoon vegetable oil into a bowl. Place dough into the bowl and turn to evenly coat with oil. Allow dough to rise until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Punch dough and knead 4 to 5 times. Divide dough in half and form each half into a loaf. Place loaves into 9x5-inch loaf pans. Allow to rise until dough is about 1 inch above the pan, about 30 minutes.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool slightly before slicing.
Nutrition Facts : Calories 101.7 calories, Carbohydrate 16.9 g, Cholesterol 0.2 mg, Fat 3.1 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 100.2 mg, Sugar 5.3 g
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