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
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
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
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.
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.
More about "easy whole wheat bread recipes"
CLASSIC 100% WHOLE WHEAT BREAD RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.6/5 (674)Calories 150 per servingTotal Time 3 hrs 17 mins
- In a large bowl or the bowl of your stand mixer, combine all of the ingredients and stir just until the dough starts to leave the sides of the bowl. Let it rest for 20 to 30 minutes; this gives the flour a chance to absorb some of the liquid and the bran to soften, making the dough easier to knead. , If kneading by hand, transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. If kneading in a stand mixer, attach the dough hook and knead for 5 to 7 minutes at low speed, until the dough is soft and smooth. Adjust its consistency with additional flour or water, if necessary.
- Transfer the dough to a lightly greased bowl, cover it, and let it rise until puffy though not necessarily doubled in bulk, 1 to 2 hours., Gently deflate the dough, transfer it to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan and cover the pan loosely with lightly greased plastic wrap or a reusable cover. , Let the bread rise for 1 to 2 hours, or until the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
- Uncover the bread, place it in the oven, and bake for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. A digital thermometer inserted into the loaf's center should register at least 190°F., Remove the bread from the oven and turn it out of the pan onto a rack to cool. For a soft, flavorful crust, rub the top of the warm bread with a stick of butter. Cool completely before slicing. , Store the bread, well wrapped, at room temperature for several days; freeze for longer storage.
WHOLE WHEAT BREAD RECIPE, EASY WHEAT BREAD | JENNY …
From jennycancook.com
Servings 1Total Time 1 hr 30 mins
WHOLE WHEAT BREAD RECIPE - PILLSBURY.COM
From pillsbury.com
WHEAT BREAD - ALLRECIPES
From allrecipes.com
15 WHOLE WHEAT BREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
EASY WHOLE WHEAT BREAD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
BEST EVER WHOLE WHEAT BREAD RECIPE (PDF)
From appcontent.compassion.com
EASY WHOLE WHEAT BREAD RECIPE – MASALACHILLI
From masalachilli.com
EASY WHOLE WHEAT BREAD RECIPE | ALLRECIPES
From stage.element.allrecipes.com
SPROUTED WHEAT BREAD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
100% WHOLE WHEAT NO-KNEAD BREAD • JULES BALANCED RECIPES
From julesbalancedrecipes.com
MULTI SEED WHOLE WHEAT BREAD FOR BREAD MAKERS
From allrecipes.com
EASY WHOLE WHEAT BREAD – A COUPLE COOKS
From acouplecooks.com
EASY WHOLE WHEAT BREAD RECIPE - FOOD.COM
From food.com
HOW TO MAKE WHOLE WHEAT BREAD LESS DENSE - BUSBYSBAKERY.COM
From busbysbakery.com
EASY WHOLE WHEAT BREAD RECIPE MADE WITH EINKORN FLOUR
From foodhousehome.com
WHOLE WHEAT BROWN SUGAR WHEAT GERM BREAD RECIPE - SIMPLE …
From simplechinesefood.com
BEST WHOLE WHEAT BREAD - EASY HOMEMADE BREAD RECIPE
From kristineskitchenblog.com
SIMPLE WHOLE WHEAT BREAD RECIPE | ALLRECIPES
From stage.element.allrecipes.com
EASY WHOLE WHEAT SANDWICH BREAD - THE BUSY BAKER
From thebusybaker.ca
CHEESECAKE FACTORY BROWN BREAD - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
15 EASY WHOLE WHEAT BREAD RECIPES - OTTAWA MOMMY CLUB
From ottawamommyclub.ca
#time-to-make #course #preparation #healthy #breads #easy #beginner-cook #dietary #yeast #4-hours-or-less
You'll also love