MAKING WHOLE WHEAT BREAD RECIPES

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BEST WHOLE WHEAT BREAD - EASY HOMEMADE BREAD RECIPE



Best Whole Wheat Bread - Easy Homemade Bread Recipe image

This easy Whole Wheat Bread is perfect for sandwiches, toast, or just enjoying with some softened butter. This bread is soft, with a touch of honey. See the recipe notes for how to use all-purpose flour or bread flour in this bread recipe.

Provided by Kristine

Categories     Bread

Total Time 160 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 12

Number Of Ingredients 7

1 cup water
¼ cup milk*
3 tablespoons honey
2 ¼ teaspoons active dry yeast (or instant yeast (1 packet))
3 cups whole wheat flour* (plus more as needed)
1 ½ teaspoons salt
3 tablespoons unsalted butter (cut into 6 pieces and softened)

Steps:

  • Combine the water and milk in a microwave-safe liquid measuring cup or bowl. Warm the milk and water to 105-115° F. (If you do not have a microwave, you can warm them in a pan on the stove.)
  • Pour the milk and water into the bowl of a stand mixer.* Add the honey and yeast and stir to combine. Let stand for 5 to 10 minutes, until the yeast starts to foam or bubble. If nothing happens after 10 minutes, your yeast may be dead and you should start over with new yeast.
  • Add the flour, salt and butter to the bowl. Mix using the paddle attachment until everything is combined.
  • Switch to the dough hook. Knead the dough on low speed for about 8 minutes. The dough should feel slightly sticky when you touch it, but a lot of dough shouldn't stick to your finger. If the dough is very sticky, add more flour, 1 to 2 tablespoons at a time. As the dough kneads, stop the mixer every few minutes, as needed, and use a spatula to scrape the dough away from the sides of the bowl. After kneading, the dough will be a little sticky and very soft. It won't hold its shape tightly in a ball, but should hold together when you transfer it to an oiled bowl using your hands or a spatula.
  • Transfer the dough to a large oiled bowl and turn it once to coat it with oil. Cover the bowl with a clean kitchen towel and let the dough rise for about an hour, until it has doubled in size.
  • Grease a 9 x 5-inch or 8 ½ x 4 ½-inch metal or glass bread pan. Use your hands to gently punch down the dough, deflating it and popping any air bubbles. Transfer the dough to a lightly floured work surface and shape it into a ball. Then use your hands to gently pat the ball into a loaf shape. Put the dough in your greased bread pan.
  • Cover with a clean kitchen towel and let the dough rise in the bread pan until the top of the loaf is just above the top of the pan. This should take about 20 to 30 minutes. Meanwhile, preheat oven to 350° F.
  • Bake the bread for 35 to 45 minutes, until the inside registers 190° F on an instant-read thermometer. If using a glass baking pan, the bread will take 35 to 40 minutes. It will take 40 to 45 minutes in a metal pan. If desired, rub the top crust with butter as soon as the bread comes out of the oven.
  • Let the bread cool for 20 minutes in the pan and then remove it to a wire rack to finish cooling. The bread will slice easiest when it is cool. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts : ServingSize 1 slice (1/12 loaf), Calories 153 kcal, CarbohydrateContent 27 g, ProteinContent 5 g, FatContent 4 g, SaturatedFatContent 2 g, CholesterolContent 8 mg, SodiumContent 296 mg, FiberContent 4 g, SugarContent 5 g

HONEY-WHOLE WHEAT BREAD RECIPE - BETTYCROCKER.COM



Honey-Whole Wheat Bread Recipe - BettyCrocker.com image

Reap the rewards of making homemade bread. This loaf adds a touch of warmth to any meal.

Provided by Betty Crocker Kitchens

Total Time 3 hours 50 minutes

Prep Time 35 minutes

Yield 32

Number Of Ingredients 8

2 packages regular active dry yeast
1/4 cup warm water (105°F to 115°F)
1/2 cup honey
1/4 cup butter or margarine, softened
3 teaspoons salt
2 1/2 cups very warm water (120°F to 130°F)
4 1/2 cups Gold Medal™ whole wheat flour
2 3/4 to 3 3/4 cups Gold Medal™ all-purpose flour

Steps:

  • In large bowl, dissolve yeast in 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water and 3 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.
  • With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
  • On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
  • Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
  • Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

Nutrition Facts : Calories 130 , CarbohydrateContent 25 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Slice, SodiumContent 230 mg, SugarContent 4 g, TransFatContent 0 g

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BEST WHOLE WHEAT BREAD - EASY HOMEMADE BREAD RECIPE
This easy Whole Wheat Bread is perfect for sandwiches, toast, or just enjoying with some softened butter. This bread is soft, with a touch of honey. See the recipe notes for how to use all-purpose flour or bread flour in this bread recipe.
From kristineskitchenblog.com
Reviews 5.0
Total Time 160 minutes
Category Bread
Cuisine American
Calories 153 kcal per serving
  • Let the bread cool for 20 minutes in the pan and then remove it to a wire rack to finish cooling. The bread will slice easiest when it is cool. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
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