Best Fluffy Whole Wheat Bread Recipes

Moist, Light, & Fluffy Whole Wheat Bread image

Provided by Sweet Chef Shelly

Time 40m

Yield 3 loaves, 48 serving(s)

Number Of Ingredients 9

8 -9 cups whole wheat flour (divided)
1 1/2 tablespoons saf instant yeast
1 1/2 tablespoons dough enhancer
3 tablespoons vital wheat gluten
1 tablespoon salt
3 cups warm water (114* - 116*)
1/2 cup vegetable oil (I use light-tasting olive oil)
1/2 cup honey
1 tablespoon liquid lecithin (found at health food stores)

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.

Soft and Fluffy Whole Wheat Bread image

Provided by Jen in Victoria

Categories Breads

Time 2h53m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 8

Steps:

Combine all ingredients in a breadmaker, or use a stand mixer until a soft and springy dough forms.
Cover and let rise for 1 hour.
Shape and place in greased loaf pan.
Cover and let rise another hour.
Bake in preheated 375 degree oven for 38 minutes. Makes one 1.5 lb loaf.

FLUFFY WHOLE-WHEAT BREAD image

Yield 1 loaf

Number Of Ingredients 10

2 cups white flour
2 1/2 cups whole wheat flour
2 tsp salt
5 tsp active dry yeast
1 3/4 cups lukewarm water
2-3 TBS honey
3 TBS canola oil
1/2 cup wheat germ, rolled oats or oat bran
sesame seeds (optional)
milk, for glazing

Steps:

1. Combine the flour and salt in a bowl and place in a low oven for about 15 minutes (150-170 degrees) 2. Meanwhile, combine the yeast with 3/4 cup of the water in a small bowl and leave to dissolve for at least 15 minutes. 3. Make a well in the center of the flour. Pour in the yeast mixture, the remaining water, honey, oil, and wheat germ (or oats/oat bran). With a wooden spoon, stir from the center until smooth. The dough should be fairly moist and sticky. 4. Remove the dough and use your hands to form into a loaf shape. You may need to knead it a couple times on a lightly floured surface to get it into shape. If not, place directly into an oiled loaf pan. 5. Cover the dough with a plastic bag and leave in a warm place to rise for 1hr 15 mins to 1hr30 mins. Dough will be about 1 inch above pan. 6. Preheat over to 390. 7. Brush surface of dough with milk and sprinkle sesame seeds evenly over the top. 8. Bake for 29 minutes on center rack of oven. 9. When finished the bottom of pan sounds hollow when tapped. Cool on a rack.