Best 100 Whole Grain Wheat Bread Recipes

100% WHOLE GRAIN WHEAT BREAD

Steps:

• Place the first five ingredients in the bowl and mix.
• Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
• Add: 4 Cups of 100% Whole Grain Wheat Flour.
• Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
• When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.
• Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
• Mix the dough again just enough to knock it down at least close to the original size.
• Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it's self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
• When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.

100% WHOLE WHEAT GRAIN BREAD

Steps:

• Place sugar and yeast in bowl with 1/2 the warmed water. Stir and let sit 5-10 minutes until foamy.
• In bowl of stand mixer add: remaining water, gluten, egg yolks, honey, olive oil, buttermilk, 2 cups of the flour, 7 grain cereal, and proofed yeast.
• Stir into batter, cover with towel, and let sit 30 minutes (will rise some).
• Place bowl onto stand mixer, add salt, and remaining flour 1/2 cup at a time -- mixing with paddle attachment until dough pulls away from sides and forms ball around the paddle.
• Scrape dough off paddle and replace with dough hook. Set on 2 and knead with dough hook x8 minutes. Cover with towel and allow to rise until doubled.
• Remove dough and divide in half. Form each half into a loaf and place into greased standard size loaf pan - push dough into corners and sides to form to pan. Spritz with pan spray (preferably olive or canola), cover with towel and let rise until 1 - 2 inches above top of pan.
• Place into pre-heated 350* oven and bake x30 minutes.
• Remove from pans, brush lightly with butter using paper towel to remove excess so dough does not get soggy, and place on cooling rack to cool.
• Cool at least 20-30 minutes before cutting (if you cut while really hot the crumb does not have time to set and will feel very heavy and sticky).

100% WHOLE GRAIN WHEAT BREAD

Steps:

• 1-Place the first five ingredients in the bowl and mix with mixer blade
• 2-Add: 2 cups 100% whole grain wheat flour. (to cool the water and end up with warm dough) Mix and then add 2 tablespoons of active dry yeast. If you are not sure about your yeast, proof it in a little warm water first.
• 3-Add 4 cups of 100% whole grain wheat flour. Mix on very low with mixer blade.
• 4-Change to dough hook. Mix until the consistency is somewhat even. Then continue to slowly add flour 1/2 cup at a time until the dough stops sticking to the side of the mixing bowl. It should be tacky to the touch. The trick is the have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most like be 6 1/2 cups but in any case, do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of unbleached flour if you wish. Don't over mix or the bread will be tough.
• 5-When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.. (Tip: if your home is on the cool side, preheat oven on WARM for 2 to 3 minutes, then turn off and let dough rise in the oven turned off oven)
• 6-Grease two bread pans with Crisco or butter. You can also flour the pans to reduce sticking.
• 7-Mix the dough again, just enough to knock it down to close to the original size.
• 8-Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball, getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under itself over and over. When the dough is shaped on both sides and ends are sealed, all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated over for 36 minutes.
• 9-When done, turn the bread out of the pan onto a rack to cool. You can eat it right away (a great time for real butter, but do not wrap it until it is completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. You can freeze it in the foil but do not put it in the refrigerator as it will turn into a brick!