WHAT IS THE BEST FLOUR FOR BREAD RECIPES

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SIMPLE WHOLE WHEAT BREAD RECIPE | ALLRECIPES



Simple Whole Wheat Bread Recipe | Allrecipes image

Simply a great-tasting and easy-to-make whole wheat bread.

Provided by Nita Crabb

Categories     Bread    Yeast Bread Recipes    Whole Grain Bread Recipes    Wheat Bread

Total Time 3 hours 0 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 3 loaves

Number Of Ingredients 9

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
? cup honey
5 cups bread flour
3 tablespoons butter, melted
? cup honey
1 tablespoon salt
3?½ cups whole wheat flour
2 tablespoons butter, melted

Steps:

  • In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  • Mix in 3 tablespoons melted butter, remaining 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 9x5-inch loaf pans.
  • Punch down dough, and divide into 3 loaves. Place in the prepared loaf pans, and allow to rise until dough has topped the pans by one inch.
  • Bake in the preheated oven for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

Nutrition Facts : Calories 134.1 calories, CarbohydrateContent 25.9 g, CholesterolContent 4.2 mg, FatContent 2.1 g, FiberContent 1.9 g, ProteinContent 3.8 g, SaturatedFatContent 1.1 g, SodiumContent 207.1 mg, SugarContent 5.3 g

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Bread flour is a high-protein flour that typically contains between 12 and 14% protein and is designed for baking yeasted breads. The high protein content means that bread flour has more gluten in it, which makes the dough more elastic and light and results in a chewy and airy texture when baked.
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See details


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See details


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See details


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See details


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Dec 22, 2020 · If you're working on a recipe that calls for bread flour and you don't have any on hand, save yourself a trip to the store and a few bucks, by using an equal amount of all-purpose flour as a substitute. Understandably, people are often hesitant to make baking substitutions, fearful that the end result won't be the same, but the differences are not earth shattering.
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