Best Shelias Whole Wheat Bread Loaf Recipes

WHOLE WHEAT BREAD RECIPE

Steps:

• Heat the milk in the microwave until it is steaming, about 1 minute on high heat, although this will depend on your microwave.
• Stir in the molasses, salt, and butter. Continue stirring until the butter is melted.
• Transfer the milk mixture to the bowl of a stand mixer, and add the water, whole wheat flour, all purpose flour, and yeast.
• Mix with the dough hook (or a wooden spoon in a bowl if mixing by hand) until everything comes together.
• After mixing for a minute or so, the dough should come together and clear the sides and bottom of the bowl.
• If it is too wet and sticky to clear the bottom of the bowl, add a little more flour, a couple tablespoons at a time, until the dough clears the bottom of the bowl. It should be soft and slightly tacky to the touch, but not overly sticky.
• If the dough is really dry and the flour is not completely mixing in, add a bit more water, a tablespoon at a time, until the dough comes together into a smooth ball.
• Knead the dough with the dough hook on low speed for 7-8 minutes (10-12 by hand) until it is smooth and elastic.
• Move the dough to a lightly oiled bowl, turning it to coat, and cover it tightly with plastic wrap.
• Allow it to rise until doubled, about 60-90 minutes.
• Punch down the dough and turn it out onto a lightly oiled surface.
• Divide it into two pieces and shape each piece into a loaf.
• Place each loaf into an oiled 8x4 inch bread pan and cover lightly with plastic wrap (make sure the ends aren't trapped, you don't want it to stop the bread from rising).
• Allow the loaves to rise for 45 minutes to 1 hour, or until they have almost doubled.
• Preheat the oven to 400 degrees F.
• Bake the loaves for 28-32 minutes, until golden brown.
• Turn the loaves out onto a wire rack immediately, rub the tops of the loaves with butter if desired (this makes the crust a bit softer), and cool completely before slicing.

SHELIA'S WHOLE WHEAT BREAD LOAF

Steps:

• 1. Combine ¼ cup of the warm water with the yeast and allow it to sit for 10 minutes and then stir. Combine the yeast and the rest of the warm water with the next 5 ingredients in a large mixing bowl and stir until mixed well. If mixing dough by hand, stir thoroughly adding flour a little at a time until all of it is incorporated. Turn dough out onto a floured board and cover with a cloth and allow it to rest about 20 minutes. Have 1/4 to 1/3 cup of flour nearby to incorporate into the dough if necessary while kneading the dough. Knead the dough about 10 minutes. If using a kitchen aid mixer combine ingredients with the paddle and after adding half the flour take off the paddle attachment and put on the dough hook and continue adding the flour, about ½ cup at a time, until it is all incorporated. You can add another ½ cup of flour if necessary to stiffen the dough a little and let the kitchen aid continue to knead the dough about 5 minutes. Turn out onto a floured board and cover and rest the dough for 20 minutes.
• 2. Place the dough in a greased bowl turning once to grease top. Cover with a clean towel and let rise until doubled, about, 40 minutes. Punch dough down and knead for a few minutes until smooth and then form into a loaf and place in a greased loaf pan. Cover with a cloth and let rise in a warm place until almost doubled in size about 40 minutes to 1 hour. Bake in a preheated 350 degree oven for 30 to 35 minutes. Remove bread from oven and allow to rest in pan a few minutes. Remove loaf to a wire rack and cover with a cloth. This bread can be frozen.