Best Easy Whole Wheat Bread Recipes

EASY 100% WHOLE WHEAT BREAD

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

EASY WHOLE WHEAT BREAD

Steps:

• Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.
• After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.

EASY WHOLE WHEAT MALTED BARLEY BREAD

Steps:

• 1) Take 100 grams of warm water, your sugar and yeast, and mix together. Set aside for 15 minutes in a lukewarm place. If the room temperature is cold, a heating pad may come in handy in your bread making. This is called "Proofing" the yeast. It will be ready once it starts to froth.
• 2) Divide your flour, milk , oil, salt and malted barley into two bowls in equal measurements. Add remaining 100g warm water in 1 bowl, and the 100g proof mixture into the other bowl. Knead each evenly.
• 3) After kneading both dough balls evenly, remove from bowls, clean those bowls and then line them with oil, and replace the balls into the two bowls. Let rest and rise for 4 hours. Again, if it's cold where you live, you may want to use a heating pad.
• 4) Knead both dough balls separately and replace in the bowls. Allow to rise for an additional hour.
• 5) Combine the dough together, kneading for about 5 minutes. Allow to rise for an additional hour. If you'd like a sourdough bread, allow it to rise longer. You can get an idea what the bread will be like by periodically (every few hours) tasting a small pinch of the bread.
• 6) When you're ready to bake, divide the dough into 2 long loaves, and bake in a preheated oven for 25-35 minutes or until hard on the outside. Do not overcook. A baking stone comes in handy.
• 7) Allow to cool. Enjoy your bread however you like. I slice it up and eat it as toast throughout the week. If however you don't plan on eating it immediately, be sure to store it in an airtight container otherwise it will get stale after 2-3 days.

BASIC, LIGHT & EASY WHOLE WHEAT BREAD

Steps:

• Put the ingredients in your ABM in the order your manufacturer recommends.
• Dont use the rapid rise cycle on your machine as a longer, slower rise helps develop the flavor.
• I use this for rolls or for loaves.
• Enjoy.

EASY WHOLE WHEAT BREAD

Steps:

• Grease one or two loaf pans.
• In a large mixing bowl combine 1 1/2 cups flour, sugar, salt, and yeast.
• Heat the oil, milk, and water to 100-110 degrees.
• Add the warmed ingredients and egg to the bowl and blend at low speed until everything is evenly moistened. Beat 3 minutes more at medium speed. Using a dough hook stir in 2 1/2 - 3 cups flour.
• If you choose to make 2 loaves, divide the dough and let it rise in the greased pans,otherwise leave it in the bowl to rise and put the dough in the greased pan when your oven is preheated.
• Cover with plastic wrap or towel and place in a warm place (80-85 degrees), or put the covered dough on a rack over a pan of very hot water in the oven. The dough should double in about one hour.
• Preheat oven to 375 degrees.
• Bake for 30- 40 minutes. Remove it from the pans and cool on a baker's rack.

EASY WHOLE WHEAT BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F.
• Mix together the flour, salt and yeast in a bowl. Add the water and mix until just barely combined.
• Place the dough on a floured surface and knead for 10 minutes.
• Transfer the dough in a clean bowl and cover it with a tea towel. Let it rise in a cool spot for 2-3 hours
• Once the dough has risen, split it into two even loaves
• Coat a baking sheet with olive oil and then add the two loaves.
• Cook the dough in the oven for 15-30 minutes, or until it sounds hollow when you tap the bottom of the loaves
• Slice and top with jam or butter. Enjoy.

EASY HOMEMADE WHOLE WHEAT BREAD

Steps:

• Using a 2-cup glass measuring cup dissolve the yeast in the water. Add the honey. Let stand until foamy, about 6-8 minutes. Stir in the olive oil.
• In a stand mixer equipped with the dough hook attachment blend the whole-wheat flour, 1¼ cup of the all-purpose flour, and the salt until combined.
• Pour in the yeast mixture and mix on low speed until the dough forms a ball. The dough should be slightly sticky; if it is too wet, add some of the remaining all-purpose flour, 1 tablespoon at a time (you can also use a food processor, or, just a bowl and a wooden spatula). Empty your dough on a well-oiled bench and knead it until it is not sticky anymore. Shape the dough into a ball and turn it over in a greased bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 1½ hours.
• After the first rise, punch down the dough to deflate it and knead briefly again on a lightly oiled bench or surface to shape into a smooth, 10-inch-long oblong loaf. Place the dough in a greased 10"x5" loaf pan. Cover loosely with a cloth and let it proof again until almost doubled in size, about 45 minutes to an hour.
• Preheat oven to 375° F. Brush the top of the bread loaf lightly with the egg white. Sprinkle some sea salt and sesame seeds, if using. With a sharp knife, cut three, ½-inch-deep slashes on top of the loaf. (This slashing is necessary to release some of the trapped gas, which can deform your bread. It also makes the top of your bread look attractive.)
• Place a small pan (e.g., an 8" cake pan) filled with 1 cup of water in the corner of the lowest shelf in the oven. Slide the bread loaf pan right onto the middle rack of the oven and close the oven door (the steam from the water in the small pan will help to keep the oven moist and allow the bread to rise more, instead of forming a crust right away.)
• Bake the loaf for about 30 minutes, or, until the top is a deep golden brown (the internal temperature of the bread will be around 190°F). When you remove the loaf from the oven, you will hear it crackle for a while. In baking terms, this is called "singing" and it is exactly what you want. Place on a rack and allow it to cool completely before slicing and enjoying. This bread is even better the next day, sliced and toasted, as it brings out the nutty flavor of the whole wheat flour!