THE VERY BEST WHOLE WHEAT BREAD
The Very BEST Whole Wheat Bread is a homemade, 100% whole wheat bread that stays soft and fresh for days!
Provided by Samantha Skaggs
Categories Bread
Time 1h30m
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer fitted with a dough hook, mix together 3 1/2 cups white whole wheat flour, vital wheat gluten, and quick-rise yeast until well combined.
- Add the water and mix for one minute, scraping down bowl halfway through. Cover the bowl with a clean kitchen towel and allow to rest for 10 minutes.
- Uncover the bowl and add the salt, oil, honey, and lemon juice. Beat for 1 minute.
- Add the remaining 2 1/2 cups of flour, one cup at a time, mixing well between each cup. Knead the dough in the mixer (still using the dough hook) until the dough pulls away from the sides of the bowl and feels smooth rather than sticky. This usually takes 10 to 15 minutes, but if your dough pulls away and loses its stickiness sooner, it could take as little as 5 minutes.
- Grease two nonstick bread pans measuring 8 1/2" x 4 1/2" x 2 1/2" to 9" x 5" x 3" each (or grease two regular bread pans and then line them with parchment paper). Preheat the oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute.
- Turn the dough onto a greased surface. Evenly divide it into two loaves. Form and place the dough into the prepared bread pans, gently pressing it into the corners.
- Place the pans in the warm oven and allow them to rise for 20 to 40 minutes, until the dough is nicely domed above the tops of the pans. Without removing the pans from the oven, turn on the oven to 350°F and set the timer for 30 minutes. The bread is done when the tops are golden brown and the internal temperature reaches 190°F to 200°F on an instant-read thermometer. Once the loaves are baked, immediately remove the hot bread from the pans to cool on a rack.
Nutrition Facts : Calories 153 kcal, Carbohydrate 26 g, Protein 6 g, Fat 4 g, SaturatedFat 3 g, Sodium 294 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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.
AWESOME LIGHT WHEAT BREAD
This is a great light wheat bread that rises high and is a good sandwich bread. I adapted "Country White Bread or Dinner Rolls (Bread Machine)" Recipe # 71373 by DDW . Instructions are for use with a Cuisinart Food Processor. I also changed the ingredients just a bit. The original recipe was by DDW, and it was GREAT, so I have to give credit where it is due.
Provided by RecipeJunkieGina
Categories Yeast Breads
Time 2h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Add yeast and sugar to 1/3 cup warm water. Set aside and allow to proof for 5-10 minutes.
- Place bread flour, whole wheat flour, salt and 4 1/2 teaspoons of oil in food processor. Process for approximately 10 seconds to combine.
- Add the egg and the 2/3 cup cold water to the yeast mixture and mix well.
- With the processor running, add the yeast mixture through the feed tube in a slow steady stream as fast as the flour will absorb it.
- When the liquid is absorbed and mixture has formed a ball of dough that has cleaned the sides of the work bowl, process for 45-60 seconds longer to knead.
- Place the 1 tablespoon of vegetable oil in a large bowl. Using your fingers/hands, coat the sides of the bowl. Rub your hands with the oil to make handling the dough easier.
- Remove the dough from the workbowl and place in oiled bowl. Flip dough over so it is oiled on all sides. Lay plastic wrap on top of dough to keep it from drying while rising (you should have enough oil on the top of your dough so the plastic won't cling to it).
- Place dough in a warm, draft free area and allow to rise until double in bulk. I warm my oven slightly (2 minutes) and allow the dough to rise there. It is quicker. The dough has risen enough when you poke it with your finger and the indentation stays.
- Once dough has risen, remove it from the bowl and punch it down. Reshape it to fit in a greased bread pan. Re-place plastic wrap (being sure you put the oiled side down) and allow to rise a second time, once again until doubled.
- Preheat oven to 375`. Bake for 20-30 minutes or until your loaf is brown on top and sounds hollow when you tap it.
LIGHT WHEAT BREAD (BREAD MACHINE)
This bread was tested in Taste of Home's test kitchen so you know it's good! It has a slightly sweet taste. It is not a dense bread but very light and moist. I added 1 tsp. of vital gluten and cut the yeast down to 2 tsps. It's a high riser! I also did this on my dough cycle and then baked it in my regular oven. I found that I had to add a little more flour as it started mixing.
Provided by Crazycook in PA
Categories Yeast Breads
Time 4h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In a bread machine, place all ingredients in order as suggested by manufacturer. Select bread setting. Choose crust colar and loaf size, if available. Bake according to bread machine directions.
Nutrition Facts : Calories 1890.1, Fat 37.6, SaturatedFat 19.7, Cholesterol 289.6, Sodium 3641.5, Carbohydrate 339.3, Fiber 23.4, Sugar 53.3, Protein 56.4
LIGHT WHOLE WHEAT BREAD (BREAD MACHINE)
This bread recipe was in a booklet I got with my bread machine (made by Salton). The booklet is called "Healthy Bread Recipes." I modified the original recipe to produce this bread. It's very tasty! This is for a 2 pound loaf of bread.
Provided by aceofkittens
Categories Breads
Time 3h40m
Yield 1 loaf, 18-20 serving(s)
Number Of Ingredients 9
Steps:
- Combine ingredients in the breadmaker using the order required by the particular breadmaker.
- Use "Whole Wheat" setting.
Nutrition Facts : Calories 105.1, Fat 1.3, SaturatedFat 0.1, Sodium 66.6, Carbohydrate 20.9, Fiber 2.3, Sugar 2.1, Protein 3.4
LIGHT WHEAT BREAD (BREAD MACHINE)
Make and share this Light Wheat Bread (Bread Machine) recipe from Food.com.
Provided by papergoddess
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place ingredients in the order given in bread machine bucket.
- Process on basic/white cycle, medium color crust setting.
- I use warm (tepid) water and the rapid (3 hr) setting.
- You can use 1 1/2 teaspoons yeast, but I've found that 2 teaspoons produces a fluffier loaf.
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