Basic Whole Wheat Yeast Bread Recipes

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.

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.

Steps:

• Saltolyse
• Mix the flour, salt, and 390g of the water. Cover and let the dough hydrate for 20-60 minutes. Longer is okay too.
• Yeast Prep and Mixing
• Combine the instant yeast, a pinch of sugar, and 35g water and let it sit for about 5 minutes. You can use 100-110F water if you want to further boost its activity. This step isn't necessary for making instant yeast work well, but I find the yeast mixes in more evenly when it's hydrated.
• Pour the bloomed yeast over the saltolysed dough. Squish it into the dough with your hand, and knead and slap and fold the dough until it's fully incorporated.
• Note the level of the dough in your bowl or make an aliquot jar with a small piece of the dough, marking the level with a rubberband.
• Cover the dough and let it rest 20 minutes.
• Gluten Development and First Rise
• Laminate the dough on a clean, damp surface. Be gentle but expect some tearing as you stretch the dough out because it's early in the development of gluten.
• Fold up the dough, return it to the bowl, cover, and let it rest another 20 minutes.
• Laminate the dough a second time, then let it continue rising in the covered bowl until it has roughly doubled. In warm summer months, this is about 20 more minutes or an hour total since mixing in the yeast. In a cold kitchen, this could be two hours since mixing the yeast, and in that scenario, you might want to add in a round of coil folding 20 minutes after the second lamination.
• Preheat, Pre-Shaping, Shaping, and Final Proof
• In warm seasons, begin preheating the oven and baking vessel to 500F as soon as the dough is finished with the first rise. In cold seasons, you might wait to preheat until after the shaping the dough.
• Scrape the dough out of the bowl onto a well floured countertop and pre-shape it into a tight ball. Cover with your bowl and let it rest for 15-20 minutes.
• Shape the dough to suit the shape of your proofing basket and baking vessel.
• Place the dough seam-side up in your floured proofing basket.
• Cover and let rise again for 15-30 minutes depending on your room temperature.
• Baking
• Flip the dough out of the proofing basket and onto a sheet of parchment paper or onto the base of your hot baking vessel. Score the dough, then cover and return the vessel to the oven.
• If your baking vessel is a ceramic cloche, bake at:
• 500°F for 20 minutes, lid on
• 450°F for 10-15 minutes, lid off
• If your baking vessel is cast iron, bake at:
• 500°F for 15 minutes, lid on. At the 15-minute mark, place a baking sheet directly under the cast iron on the same shelf. This will prevent the base of the bread from burning.
• 450°F for 5 minutes, lid on
• 450°F for 10-15 minutes, lid off
• When baking is complete, the bread should have an internal temperature over 205F and it should sound hollow when you knock on the bottom of the loaf.
• Let the bread cool for at least a couple of hours before you slice it.

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.

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.

Steps:

• In a large bowl, put water and add yeast. Stir to dissolve.
• Add brown sugar, gluten and whole wheat flour. Beat well. Let yeast develop for about 10 minutes.
• Add oil, orange juice and salt, mix thoroughly.
• Add 1 cup bread flour, beat well. Work in the remaining bread flour to form a soft dough.
• Turn out to a lightly floured surface and knead 6 to 8 minutes, or until dough is smooth and elastic.
• Place the dough in a large oiled bowl and turn to coat. Cover with a clean towel and let it rise in a warm, draft free place about one hour, or until doubled in bulk.
• Punch dough down. Form it into a log. Place in a greased 9X5X3 - inch loaf pan. Cover and let it rise45 minutes, or until nearly doubled.
• Bake loaf in a preheated oven ( 375º F ) for 30 to 35 minutes, or until top is golden brown.
• Let it cool on a wire rack.

Steps:

• Proof yeast by mixing with 1Tablespoon honey and 1/4 cup warm water in a glass measuring cup.
• Set aside and allow to stand until it bubbles up.
• 5-10 minutes.
• If using instant yeast, skip this step and mix yeast in with dry ingredients.
• In a large mixing bowl blend together water, salt, honey, oil and vitamin C powder.
• Add 3 cups of the flour and the yeast mixture.
• Mix thoroughly.
• Add in as much of the remaining flour as you can stir in.
• Then turn out onto a board and knead for 10 minutes until smooth and elastic.
• Try not to add too much more than the 6 cups called for in the recipe.
• Place dough in a lightly oiled bowl, cover and let rise until doubled in size.
• About 1-1/2 hours.
• Punch down, divide in half and shape into two loaves.
• Place in oiled pans, cover and let rise until doubled.
• Bake in a 350 degree oven for 35 to 45 minutes until golden brown.
• Turn out of pans and let cool on a rack.
• Enjoy!
• You can also use 1/2 whole wheat flour and 1/2 unbleached flour if you prefer.

Steps:

• In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.