Best Classic Whole Wheat Bread Recipes
CLASSIC 100% WHOLE WHEAT BREAD
Make and share this Classic 100% Whole Wheat Bread recipe from Food.com.
Provided by theAmateurPastryChef
Categories Yeast Breads
Time 2h50m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 6
Steps:
- Mixing: I.
- In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
- Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.")
- Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
- Shaping:
- Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
- Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
- Baking:
- Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes.
- Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf).
- Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.
Nutrition Facts : Calories 137.5, Fat 4.1, SaturatedFat 0.6, Sodium 183.3, Carbohydrate 23.5, Fiber 3, Sugar 4.5, Protein 3.7
CLASSIC WHOLE WHEAT BREAD
A tasty, nourishing whole wheat bread that's easy to make.
Provided by CHEWLY
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 1h20m
Yield 15
Number Of Ingredients 9
Steps:
- In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 20.7 g, Cholesterol 12.7 mg, Fat 1.7 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 0.3 g, Sodium 162.5 mg, Sugar 2 g
CLASSIC WHOLE WHEAT BREAD
A lot of wheat is produced in this area, so I use it often in my baking. Buttermilk makes this bread a little lighter and less dense than other wheat breads. The aroma while it bakes is terrific.
Provided by Taste of Home
Time 55m
Yield 2 loaves(16 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the whole wheat flour, oats, yeast and salt. In a small saucepan, heat the buttermilk, butter, honey and molasses to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough all-purpose flour to form a medium stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; let rest for 20 minutes. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter. Cool.
Nutrition Facts :
CLASSIC 100% WHOLE WHEAT BREAD
Who says whole wheat bread has to be dense, dry, and tasteless? This 100% whole wheat recipe features the delightfully nutty taste of wheat in a fine-grained, moist, faintly sweet loaf.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
- Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350F.4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190F on an instant-read thermometer inserted into the center. 5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.Yield: 1 loaf.
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