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
EASY WHOLE WHEAT BREAD RECIPE BY TASTY
Here's what you need: whole wheat flour, flour, yeast, salt, water, olive oil, butter
Provided by Olivia Abramowitz
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°F.
- Mix together the flour, salt and yeast in a bowl. Add the water and mix until just barely combined.
- Place the dough on a floured surface and knead for 10 minutes.
- Transfer the dough in a clean bowl and cover it with a tea towel. Let it rise in a cool spot for 2-3 hours
- Once the dough has risen, split it into two even loaves
- Coat a baking sheet with olive oil and then add the two loaves.
- Cook the dough in the oven for 15-30 minutes, or until it sounds hollow when you tap the bottom of the loaves
- Slice and top with jam or butter. Enjoy.
Nutrition Facts : Calories 187 calories, Carbohydrate 35 grams, Fat 3 grams, Fiber 3 grams, Protein 5 grams, Sugar 0 grams
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
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
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
BASIC WHOLE WHEAT BREAD
A simple, easy whole wheat bread recipe posted on request. I got it from "Breadtime", by Susan Jane Cheney (a great resource for bread bakers!)
Provided by pollen
Categories Yeast Breads
Time 4h50m
Yield 2 loaves
Number Of Ingredients 5
Steps:
- Proof yeast in half a cup of the water, with about a teaspoon of flour- let it sit, covered, until it becomes bubbly& active.
- Combine the rest of the water with the yeast/water in a large bowl, and gradually add about half of the flour.
- Stir the mixture about 100 times in the same direction, until it is well-mixed and strands are beginning to form.
- Stir in the salt and oil.
- Add the remaining flour half a cup at a time, stirring well, until it is too stiff to stir with a spoon.
- Turn out onto a lightly floured board and knead for about 20 minutes, adding flour as nescessary to keep the dough from sticking to the board.
- The dough should be springy and nice to work with.
- When it has been sufficiently kneaded, cover it with a damp cloth for about 10 minutes and wash and grease the bowl lightly.
- After it has rested, knead the dough a few more times (it should feel really nice by now!) and place it in the bowl, covered with the damp cloth, a plastic bag, and maybe a plate.
- Let the dough rise until it springs back when you stick your finger in it, and it is about twice the size as it was before (this takes about 2 hours; longer or shorter depending on the room temperature- I prefer a longer (cooler) rise, because it allows the flavour to develop more... but sometimes you just don't have time for that sort of thing).
- Deflate the dough by punching or kneading it a few times, and let it rise again- this time, it should take about half the amount of time as it did before.
- When the dough has risen twice, deflate it again and cover it with the damp cloth again for about 10 minutes (to let the gluten relax, apparently.. it makes it easier to manage if you do this), then divide it into and shape it into loaves, buns, etc.
- Let the shaped dough rise on a baking sheet or in a loaf-pan for about an hour maybe- it will rise a bit more in the oven.
- Slash the top of the bread if you want, so that it doesn't bust open in the oven.
- Bake at 400º for 20 minutes, and then turn the oven down to 350º and bake for 20-30 minutes longer, until the loaf is a lovely brown and sounds hollow when you thump it on the bottom.
- (Buns and smaller loaves take a shorter time).
- Try to let the loaf cool (out side of the loaf pan, or it will get a bit soggy) before you tear into it.
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.
EASY WHOLE WHEAT BREAD
A really easy,soft bread. I like it best when it is warmed up. This recipe makes either one big loaf or two regular sized loaves. If your mixer does not have a dough hook then a strong arm works just as well.
Provided by seayak
Categories Yeast Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Grease one or two loaf pans.
- In a large mixing bowl combine 1 1/2 cups flour, sugar, salt, and yeast.
- Heat the oil, milk, and water to 100-110 degrees.
- Add the warmed ingredients and egg to the bowl and blend at low speed until everything is evenly moistened. Beat 3 minutes more at medium speed. Using a dough hook stir in 2 1/2 - 3 cups flour.
- If you choose to make 2 loaves, divide the dough and let it rise in the greased pans,otherwise leave it in the bowl to rise and put the dough in the greased pan when your oven is preheated.
- Cover with plastic wrap or towel and place in a warm place (80-85 degrees), or put the covered dough on a rack over a pan of very hot water in the oven. The dough should double in about one hour.
- Preheat oven to 375 degrees.
- Bake for 30- 40 minutes. Remove it from the pans and cool on a baker's rack.
More about "basic light easy whole wheat bread recipes"
EASY WHOLE WHEAT BREAD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.8/5 (449)Total Time 4 hrs 36 minsCategory BreadCalories 169 per serving
- Combine warm water (like bath water, or 110 degrees F / 43 C), yeast, maple syrup (or other sweetener), salt, flaxseed meal, and flours in a large mixing bowl and stir. The result will be a sticky, rough dough. If using a stand mixer, beat at medium speed for about a minute. Otherwise just use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands. Add flour until the dough is no longer sticking to the sides - about 3 3/4 cups total (amount as original recipe is written // adjust if altering batch size).
- Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature and 2 hours in the fridge. Alternatively, if you only have 2 hours, let rise at room temperature and skip the fridge (though a longer rise is best).
- Use fingers to create a small hole in the dough and pour in sunflower seeds and oats. Transfer dough to a lightly floured work surface and knead about 20 turns or until elastic. Form into a loaf-like shape.
- Place seam-side down in a lightly greased loaf pan or baking sheet and sift a light coating of flour over the top to help keep the dough moist. Loosely cover with plastic wrap and let rest for 45-60 minutes.
EASY WHOLE WHEAT ARTISAN BREAD RECIPE - THE …
From theconscientiouseater.com
4.5/5 (119)Calories 166 per servingCategory Breads
- Pour in the room temperature water and stir until a uniform dough comes together. You may need to use your hands. Form the dough into a rough ball and place it in the bottom of the same bowl you made the dough in. Cover the bowl with plastic wrap and let it sit on the counter for 12-18 hours. I usually make the dough in the evening and let it rise overnight while I sleep.
- A little bit before you are ready to bake the dough, preheat your oven to 475F/250C and place a dutch oven** inside the oven to preheat as well. Once the oven has preheated and the dutch oven is hot, carefully remove the pot from the oven and take the lid off.
- Using floured hands, remove the risen dough from the bowl and form it back into a rough ball. Place it on some baking paper and drop it into your hot dutch oven. Cover the dutch oven with the lid and place it into the oven.
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