RECIPE WHOLE WHEAT BREAD RECIPES

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100% WHOLE WHEAT BREAD (BREAD MACHINE) RECIPE - FOO…



100% Whole Wheat Bread (Bread Machine) Recipe - Foo… image

Make and share this 100% Whole Wheat Bread (Bread Machine) recipe from Food.com.

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 2 pound loaf, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups water
2 tablespoons powdered milk
2 tablespoons margarine
2 tablespoons honey
2 tablespoons molasses
1 1/2 teaspoons salt
3 1/3 cups whole wheat flour
1 1/2 teaspoons yeast

Steps:

  • Follow directions for your machine for a 2-pound loaf of whole wheat bread.
  • Instructions for my machine are: Add all ingredients in the order listed. (I combine the water and powdered milk and heat them in microwave on high for 30 seconds before putting in baking pan and then add the remaining ingredients.).
  • Insert the baking pan into the oven chamber and lock the pan.
  • Select Whole Wheat setting and 2 pound loaf.
  • Press start.
  • When the baking is finished, I like to put the loaf in a large zip lock bag and seal it. Then place on wire rack to cool completely before slicing.

Nutrition Facts : Calories 158.8, FatContent 3.1, SaturatedFatContent 0.8, CholesterolContent 1.3, SodiumContent 321, CarbohydrateContent 30.1, FiberContent 3.7, SugarContent 5.4, ProteinContent 5

WHOLE WHEAT BREAD RECIPE - PILLSBURY.COM



Whole Wheat Bread Recipe - Pillsbury.com image

Enjoy this delicious bread recipe made with whole wheat flour and active dry yeast.

Provided by Pillsbury 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 packed brown sugar or honey
1/4 cup butter or margarine
3 teaspoons salt
2 1/2 cups hot water
4 1/2 cups whole wheat flour
2 3/4 to 3 3/4 cups all-purpose flour

Steps:

  • In small bowl, dissolve yeast in warm water. In large bowl, mix brown sugar, butter, salt and hot water; cool 5 minutes.
  • To cooled brown sugar mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour and the dissolved yeast. 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 floured work surface, knead in remaining 1/2 to 1 cup all-purpose flour until dough is smooth and elastic, 10 to 15 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 30 to 45 minutes or until light and 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. On lightly floured work surface, roll out each half of dough with rolling pin into 18x8-inch rectangle. Starting with one 8-inch side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; press each end with side of hand to seal. Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place 30 to 45 minutes or until light and 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; place on wire racks. Cool completely, about 1 hour.

Nutrition Facts : Calories 130 , CarbohydrateContent 24 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 1 g, ServingSize 1 Slice, SodiumContent 230 mg, SugarContent 3 g, TransFatContent 0 g

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