Quick Sweet Whole Wheat Bread Recipes

Steps:

• Whisk water, milk, brown sugar, honey, and 1/4 cup vegetable oil together in a bowl. Add whole wheat flour, all-purpose flour, yeast, and salt; stir until dough holds together. Turn dough onto a floured surface and knead until smooth.
• Pour 1 tablespoon vegetable oil into a bowl. Place dough into the bowl and turn to evenly coat with oil. Allow dough to rise until doubled in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Punch dough and knead 4 to 5 times. Divide dough in half and form each half into a loaf. Place loaves into 9x5-inch loaf pans. Allow to rise until dough is about 1 inch above the pan, about 30 minutes.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool slightly before slicing.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
• Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

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:

• Combine all ingredients in large mixing bowl.
• Stir until dry particles are moistened, about 75 strokes.
• Pour batter into greased bread pan.
• Sprinkle with topping.
• Bake at 350 degrees for 60-65 minutes until toothpick inserted in center comes out clean.
• Not recommended for use with self-rising flour.

Steps:

• Add ingredients in the order listed to bread mixing bowl.
• Using a dough hook, mix well and add more flour if needed so that the dough cleans the sides of the bowl (dough should be slightly tacky.
• Knead for 10 minutes.
• Shape into 2 to 3 loaves depending on the size of your pans. Add dough to sprayed pans.
• Cover with tented plastic or cloth and let rise for about 1 hour.
• Preheat oven to 400 for the last half hour of rising. It is ready to go in the oven when the dough is doubled in bulk.
• Turn oven down to 350 and bake for 25 to 30 minutes.
• Take out of pans and let cool on wire rack.
• Brush tops with melted butter to keep crusts soft.
• additional ingredients may be added:.
• Eggs:.
• decrease water by 1/4 cup and add two beaten eggs. Eggs add flavor, liquid, color, structure, nutrients and tenderness to breads.
• Cracked wheat:.
• Add 1/2 cup uncooked cracked wheat for each 4 cups of flour. If using uncooked cracked wheat the bread will be somewhat crunchy. cooking the cracked wheat first will add a variety of texture without the crunch feel. Many people like to put oatlems or other cooked cereals into their bread. As a guidelin, use 1/2 cup or less per 4 cups of flour.
• Potatoes:.
• They add a sweet, rich flavor to breads. Add 1/2 cup to 4 cups flour and reduce water by 1/4 cup.