BEST WHOLE WHEAT BREAD MACHINE RECIPE
This is one of our favorite bread machine recipes. It has at least 90% whole wheat. It will rise nicely and have a great texture and flavor. Make sure the bread machine paddles are in the correct orientation (going the same way usually.) It really is best to measure ingredients using a kitchen scale -- it is much more accurate and you will have better results.
Provided by Charlie Nonhof
Categories Yeast Breads
Time 3h5m
Yield 1 1/2 lb. loaf
Number Of Ingredients 11
Steps:
- Put water in bread machine pan, then add the butter.
- Measure the dry ingredients into a bowl. Stir together, then add to the bread machine pan.
- Make a small dent in the top of the dry ingredients to put the dry yeast into.
- Fix the bread machine settings and start the machine.
Nutrition Facts : Calories 1488.3, Fat 36.7, SaturatedFat 9.5, Cholesterol 29.6, Sodium 3002.6, Carbohydrate 253.1, Fiber 38.2, Sugar 14.3, Protein 58.3
WHOLE WHEAT PITA
This is a recipe I came up with when trying to get more whole wheat into my family's diet. We love pita pockets and I couldn't find a WW Pita recipe anywhere even here. So I made one myself. They are light and very tasty and ready in one hour to eat. One key is do not over cook them or let them brown at all.
Provided by Maeven6
Categories Yeast Breads
Time 1h6m
Yield 8 pita rounds, 8-16 serving(s)
Number Of Ingredients 7
Steps:
- Place the water, yeast, honey and salt into a large mixer with standard mixing blade. Mix well.
- Add one cup of bread flour, one cup of whole wheat flour, and the gluten. Mix well, don't be afraid to let it run a couple of minutes. It will work up the gluten.
- Add another cup flour and mix well. The dough should be sticky and a bit stringy. When the blade is raised the dough should come off the blade with ease. It may almost peeling itself away. This is due to the gluten. Do so and replace with a dough hook.
- Add the last of the flour, due to weather and humidity of your climate it may take a smidge (tablespoon) more or less flour or warm water until you get the texture you need. Let the mixer run for 3-5 minutes or until the dough is soft and springs back when touched.
- Remove the dough to a dry lightly dusted surface and hand knead for a few minutes. Relax and enjoy the soft firm texture.
- Separate the dough into 8 portions. Set the dough aside and cover with a non terry linen for 30 minutes.
- Roll down each ball with your palm on a dusted surface forming a small disc. Then, with a rolling pin form 8, 7 inch diameter discs. They should be around 1/4 inch thick. Set aside and cover with a damp linen. Let them rest for 15 minutes.
- While they rest put a stone or a baking sheet into your oven and turn the oven on to 450 degrees. I highly recommend a stone if you use this recipe often.
- After the fifteen minutes starting with the first pita you rolled out, put a few of them onto the stone or sheet. Do not crowd! They need the circulated air.
- Cook each pita for 6 minutes or until they puff in the center. Do not brown them. When they fully puff they are done.
- Remove them with tongs and place on a rack and cover with the damp linen. Put the next batch in working from the first rolled to the last.
- When cool Cut in half and fill with your favorite goodies. We love them warm stuffed with hummus, cucumbers, parsley, and tomatoes.
- Store extras in a plastic zip bag.
Nutrition Facts : Calories 221.8, Fat 1.1, SaturatedFat 0.2, Sodium 585.7, Carbohydrate 47.3, Fiber 6.2, Sugar 2.4, Protein 8.4
WHOLE WHEAT PITA FOR BREAD MAKER
Making pita at home is simple and very tasty. I like that I could make the pitas smaller than the ones at the grocery. Watching them bake and puff up was really amazing. I found this recipe at www.bread-maker.net.
Provided by slb2008
Categories Breads
Time 30m
Yield 8 pitas, 8 serving(s)
Number Of Ingredients 7
Steps:
- Add ingredients to the bread pan as listed - select the dough cycle and start. After the cycle is complete, remove the dough, cover and let rest for 10 minutes. Preheat oven to 450°F
- Divide the dough into 8 equal portions and shape each into a smooth ball - lightly flour the bread board and roll each ball into a 4 inch circle. Cover the circles and let them rise for about 30 minutes.
- Place 4 dough circles on a lightly greased baking sheet. On middle rack, bake for 4 minutes, turn the dough and bake for another 3 minutes or until completely puffed and slightly brown.
- Cool on a rack, and repeat with the remaining dough circles. For storage, while still warm, puncture at seam and press gently to release air and flatten - when cool, stack and place in plastic storage bag.
Nutrition Facts : Calories 141.1, Fat 3.1, SaturatedFat 0.8, Cholesterol 3.2, Sodium 157.5, Carbohydrate 24.5, Fiber 2.2, Sugar 0.6, Protein 4.5
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.
TERRIFIC WHOLE WHEAT IN THE BREADMAKER!
I developed this in a "Black&Decker All-in-one horizontal" model. The key to baking a successful 100% whole wheat loaf, I have found (at least in a machine!!) is to have the ingredients at ROOM TEMPERATURE. When they are, this dough rises high to make a light,soft loaf. It's a staple in our house, hope you enjoy!
Provided by White Rose Child
Categories Yeast Breads
Time 4h20m
Yield 14-16 slices, 14-16 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: If you keep your whole wheat flour in the freezer (which is a good idea) be sure to remove it a few hours before-hand so it can warm to room temperature.
- Measure the ingredients into your machine's loaf pan in the order listed. Be sure NOT to let the yeast touch the water. (By the way, I use bread machine yeast but I'm pretty sure regular yeast works too!).
- Set it to "grain" and press start (so it should say 4:10 on the little screen).
- When finished, remove from the machine, pull out the paddle if it's stuck in, and cover with a tea towel (to keep the crust soft) on a cooling rack. Let the loaf cool at least 20 minutes before slicing.
- It should stay fresh 4-5 days in normal weather. We usually slice and freeze a portion of the loaf and it defrosts beautifully. Also makes lovely breadcrumbs!
Nutrition Facts : Calories 131.2, Fat 1.6, SaturatedFat 0.2, Sodium 127, Carbohydrate 26.7, Fiber 4, Sugar 3.7, Protein 4.5
WHOLE WHEAT BEER BREAD
Good with soups, chili. Makes excellent toast. Flavor of bread will change, depending on type of beer used. Loaf comes out looking textured on top.
Provided by Betty Latvala
Categories Bread Quick Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
- Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 30.2 g, Fat 0.4 g, Fiber 2.3 g, Protein 3.8 g, SaturatedFat 0.1 g, Sodium 429.5 mg, Sugar 6 g
HEALTHY WHOLE WHEAT BREAD MACHINE BUNS
You don't have to feel guilty when eating these healthy, whole wheat buns prepared in a bread machine.
Provided by L Perdue
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- Place warm water, egg, olive oil, honey, molasses, chia seeds, whole wheat flour, salt, and yeast into a bread machine, in the order listed by the manufacturer. Run Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 30 minutes.
- Spray a baking sheet with nonstick cooking spray. Form dough into 12 buns and arrange on the baking sheet. Let rise until doubled in size, about 55 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until buns are golden brown, about 14 minutes. Let cool for 10 minutes before transferring to a wire rack. Brush with melted butter.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 34 g, Cholesterol 16.2 mg, Fat 4.3 g, Fiber 5.5 g, Protein 6.3 g, SaturatedFat 1.1 g, Sodium 306.9 mg, Sugar 5.4 g
YEASTED BUCKWHEAT BREAD
This recipe makes a large 1 1/2-pound buckwheat loaf.
Provided by seattlelove
Categories Bread Yeast Bread Recipes
Time 3h15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, vegetable oil, sour cream, egg, and egg yolk in the bread machine.
- Combine yeast, bread flour, buckwheat flour, sugar, and salt in a bowl. Add to wet ingredients in bread machine all at once.
- Run the Bread cycle. Remove bread from the machine after the cycle is done and cool bread on a wire rack.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 26.2 g, Cholesterol 34.7 mg, Fat 7 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 156.6 mg, Sugar 1.4 g
EASY WHOLE WHEAT BREAD
An easy basic recipe for whole wheat bread that is great for sandwiches and for toasting!
Provided by Petal
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.
- After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 9.6 g, Fat 2.5 g, Fiber 1.3 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 198.2 mg, Sugar 2.1 g
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