CLASSIC 100% WHOLE WHEAT SANDWICH BREAD
No all-purpose flour here. This soft sandwich bread comes from 100% whole wheat.
Provided by JenniBee
Time 5h
Number Of Ingredients 7
Steps:
- In the bowl of a standing mixer, combine warm water, yeast, and sugar. Stir until grains dissolve and let sit for 10 to 15 minutes until puffy.
- In a mixing bowl, whisk together flour and salt (and vital wheat gluten). Add flour mixture to standing mixer. Add your butter and egg soon after. Mix on low with a dough hook until dough pulls away from and cleans the sides.
- Turn dough out onto lightly greased surface and shape into a round. Transfer to lightly greased container. Cover and let rise until double, about 1 1/2 hours.
- Turn dough out onto lightly greased surface and punch down dough. Shape into a sandwich loaf and transfer to a lightly greased 9"x 5" bread pan. Cover and let rise until the dough reaches above the edges of the pan.
- Preheat oven to 350° Fahrenheit (176° Celsius).
- Bake for 20 minutes. Remove loaf and tent with aluminum foil.
- Bake for another 20 to 25 minutes. Bottom will sound hollow when thumped. Internal temperature will read 200° Fahrenheit (93° Celsius).
- Turn out onto a wire cooling rack and let cool completely before slicing and serving.
Nutrition Facts : Calories 190 kcal, ServingSize 1 serving
100% WHOLE WHEAT SANDWICH BREAD RECIPE
Make this 100 percent whole wheat bread in your food processor, for a wonderfully light and chewy loaf.
Provided by Stella Parks
Categories Breakfast and Brunch Sandwiches Yeast Bread Bread
Time 8h
Number Of Ingredients 7
Steps:
- For the Autolyse: In large bowl, combine whole wheat flour with first addition of water. Stir until water is absorbed; then knead briefly against the sides of the bowl until no floury bits remain. Cover and set aside for 2 hours 30 minutes to hydrate flour.
- For the Dough: Transfer hydrated dough to a 14-cup food processor fitted with the regular metal blade (not the dough blade), along with brown sugar, salt, and instant dry yeast. Process until dough is silky smooth, and a small piece can be stretched into a thin sheet without tearing, about 75 seconds. The exact timing will vary with the power and capacity of a given machine. For smaller machines, the reduced capacity and power will necessitate dividing dough in half to process in stages.
- Once gluten is well developed, drizzle in the remaining water and oil while the processor is running, and continue mixing only until smooth. At this stage, the dough will feel sticky, wet, and elastic.
- First Rise: Transfer dough to large, lightly greased bowl (it's fine to reuse bowl from autolyse, no need to wash). Cover and proof until puffy, light, and roughly doubled in bulk, about 2 hours at 70°F (21°C). In a chilly kitchen, the dough will need more time to rise, and in a warmer kitchen, it will move faster.
- Shaping the Loaf: Turn soft dough out onto clean surface lightly dusted with whole wheat flour. Pat dough into 7-inch square, and form into tight log, sealing dough together with heel of your hand. Nestle into lightly greased 1-pound loaf pan, seam side down; cover loosely as before.
- Second Rise: Let dough proof until puffy, light, and risen about 2 1/2 inches above rim of pan at very center. To test dough, poke it gently with a flour-dusted fingertip; when dough is ready, it will retain a shallow impression that springs back after a minute. If dough is firm and springs back right away, continue proofing until dough retains a shallow impression. This will take about 75 minutes at around 70°F (21°C). Again, timing of the process will vary based on environmental conditions. Near the end of this period, adjust oven rack to lower-middle position and preheat oven to 350°F (177°C).
- Baking the Loaf: After the second rise, uncover dough and bake until well risen, golden brown, and hollow sounding when thumped; about 45 minutes, or to an internal temperature of approximately 200°F (93°C). Immediately turn loaf out onto a wire rack, and cool completely before slicing, at least 90 minutes. Slice with a sharp serrated knife. The loaf will keep up to a week at room temperature in a bread box or paper bag.
Nutrition Facts : Calories 159 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 359 mg, Sugar 4 g, Fat 3 g, ServingSize One 8-inch loaf, UnsaturatedFat 0 g
WHOLE WHEAT SANDWICH BREAD RECIPE BY TASTY
Here's what you need: warm water, honey, active dry yeast, whole wheat flour, all-purpose flour, oil, salt
Provided by Joey Firoben
Categories Breakfast
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the water, honey, and yeast. Let sit for 5 minutes, until the yeast has bloomed.
- NOTE: It may be tempting to use all whole wheat flour in this recipe, but, in our testing, that method resulted in dense, tough, squat breads that barely rose when we tried to proof them. Using some all-purpose flour was necessary to give us the rise and soft, pillowy texture we wanted in a good sandwich bread.
- Pour in the wheat flour, all-purpose flour, oil, and salt, and mix until the dough comes together in a ball that does not stick to your fingers.
- NOTE: You can also do the first 2 steps in a standing mixer fitted with a dough hook attachment, mixing on low speed until the dough no longer sticks to the sides.
- On a lightly floured surface, knead the dough a few times until it really starts to form a tight ball.
- Form the dough into a ball shape and transfer to a greased bowl, turning the dough to coat it in grease. Cover the bowl with plastic wrap or a wet towel and store in a warm place for 1 hour.
- Allow the dough to proof until it has doubled in size. Save the plastic wrap or towel as you'll be using it again.
- Transfer the proofed dough to a lightly floured surface and press the dough - don't stretch - into a 7x7-inch (18x18 cm) square.
- Fold the top 3rd of the square down, and the bottom 3rd up to form an even rectangle. Pinch the top fold to seal the dough.
- Roll the dough over so that the seal faces upward and fold both ends up toward the center, so that the dough has formed an even log shape about the size of your loaf pan.
- Transfer the dough to a greased loaf pan and cover with with the same plastic wrap or towel used before.
- Let the dough rise for 1 hour, until it has poofed over the edge of the loaf pan about 1½ inches (4 cm).
- Preheat the oven to 375°F (190°C).
- Remove the plastic wrap or towel and transfer to the oven and bake for 50-55 minutes, until the dough has browned slightly and formed a light brown crust.
- Immediately remove the loaf from the pan and set aside to cool for at least 1 hour before slicing.
- Store in an airtight container or bag. The bread can be stored in freezer up to 6 months.
- Enjoy!
Nutrition Facts : Calories 145 calories, Carbohydrate 26 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, Sugar 0 grams
More about "everyday 100 whole wheat sandwich bread recipes"
100% WHOLE WHEAT SANDWICH BREAD RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.4/5 (174)Total Time 4 hrsServings 18Calories 140 per serving
- If you're using instant yeast, you can skip this step., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine the yeast/water with the flour and remaining ingredients, and mix and knead — by hand, mixer, or bread machine — until you've made a cohesive dough.
EVERYDAY 100% WHOLE WHEAT BREAD - THE BELLY RULES THE …
From thebellyrulesthemind.net
EASY, SOFT 100% WHOLE WHEAT SANDWICH BREAD TUTORIAL
From anoregoncottage.com
SANDWICH BREAD (100% WHOLE WHEAT FLOUR) - DASSANA'S …
From vegrecipesofindia.com
OUR EVERYDAY SANDWICH BREAD, 100% WHOLE WHEAT | THE …
From thefreshloaf.com
KING ARTHUR'S 100% WHOLE WHEAT SANDWICH BREAD
From kingarthurbaking.com
4.3/5 (118)Total Time 2 hrs 50 minsServings 18Calories 150 per serving
- To prepare the dough, weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine flour with all of the ingredients, and mix them until you have a shaggy dough.
- Cover the pan with lightly greased plastic wrap (or a clear shower cap), and allow it to rise for 1 to 2 hours, until it's crowned about 1" to 2" over the rim of the pan.
- Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking. The bread should be golden brown, and its interior should register 195°F to 205°F on an instant-read thermometer inserted into its center.
100% WHOLE WHEAT BREAD RECIPE - VEGAN RICHA
From veganricha.com
HOW TO MAKE 100% WHOLE WHEAT BREAD - SERIOUS EATS
From seriouseats.com
EASY WHOLE GRAIN SANDWICH BREAD - THE BUSY BAKER
From thebusybaker.ca
100% WHOLE WHEAT BREAD RECIPE — BLESS THIS MESS
From blessthismessplease.com
SARAH’S WHOLE WHEAT BREAD - LIBERTYGRAINS.COM
From libertygrains.com
100% WHOLE WHEAT SANDWICH ROLLS | ALLRECIPES
From allrecipes.com
EVERYDAY WHOLE WHEAT BREAD RECIPE - WEBMD
From webmd.com
WHOLE WHEAT SOURDOUGH SANDWICH BREAD RECIPE - THE EVERYDAY …
From theeverydayfarmhouse.com
HOMEMADE 100% WHOLE WHEAT BREAD (VEGAN + PERFECT FOR …
From sweetsimplevegan.com
EVERYDAY 100% WHOLE WHEAT BREAD | RECIPE IN 2022 - PINTEREST
From pinterest.com
EVERYDAY WHOLE-WHEAT BREAD RECIPE | EATINGWELL
From eatingwell.com
100% WHOLE EMMER (FARRO) SOURDOUGH BREAD — ELLY'S EVERYDAY
From ellyseveryday.com
CLASSIC 100% WHOLE WHEAT BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love