Non Dense Delicious Whole Wheat 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:

• The Sponge: In your bread mixing bowl put the yeast, 3/4 cup water, and the cup of whole wheat flour, mix until combined then cover with plastic wrap and a towel and let it sit for 45 minutes to an hour in a warm place. It should be bubbly.
• The Dough: Add the 2 cups water, 2 cups whole wheat flour, dry milk, wheat gluten, salt, sugar and oil. Mix until combined.
• Here's where you learn how to make bread. Start to add your remaining flour. I add one cup at a time but you can do it by the half a cup. 2 cups might be enough but it could go up to 4 cups. Fully incorporate the flour you add before adding more.
• Whole wheat bread will still be a little sticky and a little stiff, carefully judge when you think you have enough. Once you make bread enough you'll know when it's enough flour. You can always add more flour when you're kneading.
• Kneading: By hand, 20 to 30 minutes. In a mixer, 10 minutes. I suggest the bread mixer. The first time I made this I did it by hand. Because whole wheat is heavier I could only last about 2 minutes. I baked it but this was not a light textured bread. The second time I did it for 10 in my mixer... wow what a difference.
• Rising: Once your dough is kneaded your going to coat it all over in a little oil and stick it in a bowl that will let it rise at least one and a half times it's size. Now you're going to cover it with plastic wrap and a towel, put it in a warm place and let it rise for 45 minutes to an hour. It should have risen over double it's size.
• During this rising time you want to spray or butter two bread pans. I use Pyrex 9"x5".
• Shaping, Last Rise, and Baking: When your dough is ready dump it out and push the bubbles out of it. Divide it as equal as you can. Flatten each piece out to a rectangle about the size of the pan then roll it up tight and pinch the seams together tucking the ends inches Turn over and put in the pan seam side down.
• Put the loaves in a warm place and cover with a towel, let them rise from 30 minutes to an hour. You want your loaves to be at least 2 inches over the top of the pan, nice and high, they won't rise anymore in the oven. Preheat your oven to 375 degrees. Bake for 15 minutes then lower the heat to 350 and cook for another 20 minutes. They will be a deep brown.
• Take them out and remove them from their pans and cool on a cooling rack. Enjoy!

Steps:

• Mix the preferment well and knead in a large bowl or on the counter untill smooth (3 to 5 minutes).
• Cover with oiled plastic wrap and place in the refrigerator.
• Mix the soaker and knead in a similar fashion.
• Cover with oiled plastic and place at room temperature for up to 24 hours.
• I have made this with only 30 minutes for both at room temperature with good success. Flavor is inhanced by longer periods of time.
• After the resting period, allow the preferment to warm at room temperature for 2 hours and make the dough.
• Mix the rest of the ingredients with the preferment and the soaker. I like to hand knead the ingredients in until the salt, yeast particles, oil and molasses are incorporated (about 3 minutes).
• Either knead by hand using minimal extra flour, or place in an electric mixer on low speed, switching to the next speed level at the end of the kneading.
• Knead for 10 to 15 minutes until a window-pane is achieved. Pinch a golf-ball sized lump and stretch with hands until light can be seen through the thin dough. If the dough tears easily, knead further until a window-pane is achieved.
• Stretch the dough gently into a rectangle and fold the sides over the top like an envelope and repeat for the other 2 sides.
• Invert the dough into a large bowl (preferably with straight sides) until doubled in volume (about 45 minutes).
• Remove and divide into 2 equal loaves and form boules or place into two 9"x5" oil-sprayed loaf pans.
• Cover with oiled plastic and allow to rise in an 80 F space - I set the loaves on a hot water tank that is a constant 80°F.
• Preheat oven to 375F and place a heavy pan or skillet in the bottom of the oven.
• When 1.5 times or twice their volume remove and uncover.
• If free-form loaves, score with a razor blade or sharp, serrated knife and place in the middle of the oven.
• Add 1/2 cup of hot tap water to the preheated pan in the bottom of the oven.
• Bake for 20 minutes and roate loaves for even browning.
• Bake 30 more minutes until 205F internally or they sound hollow when thumped on the bottom.
• Remove from the oven; remove from the pans and set loaves on a wire rack to cool before slicing.