WHOLE GRAIN WHITE BREAD BRANDS RECIPES
WHITE WHOLE WHEAT BREAD RECIPE - FOOD.COM
This is from the King Arthur website and is for a loaf made with white whole wheat. These directions are for a 1 1/2 pound loaf, but you can adjust to a 1-pound or a 2-pound loaf based on the flour/liquid/yeast proportions your bread machine requires. I am posting this recipe here b/c this is our go-to bread recipe (I typically make a couple of loaves a week) and I wanted easy access to it in my Zaar Cookbook.
Total Time 3 hours 5 minutes
Prep Time 5 minutes
Cook Time 3 hours
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Put all ingredients in bread pan.
- May add an optional 1/4 c of seeds (such as sesame, sunflower, or flax, or a combination). Sometimes I also add 1/4 c of wheat germ, oat bran or wheat bran instead of flax seeds.
- Program for basic white bread.
- Press start.
- 3 hours cooking time is based on a 1 1/2 pound white loaf with a light crust in my bread machine. Baking time will vary according to settings you choose on your machine.
Nutrition Facts : Calories 1478.5, FatContent 34.2, SaturatedFatContent 5.2, CholesterolContent 0, SodiumContent 3515.2, CarbohydrateContent 263.5, FiberContent 45.2, SugarContent 1.5, ProteinContent 51.6
WHOLE GRAIN WHEAT BREAD RECIPE - FOOD.COM
If you like fluffy brown bread this is it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won't stand up you need more flour. The total amount of flour is usually about 6 1/2 to 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneading is bye bye.
Total Time 3 hours 15 minutes
Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Yield 2 Loaves, 24 serving(s)
Number Of Ingredients 7
Steps:
- Place the first five ingredients in the bowl and mix.
- Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
- Add: 4 Cups of 100% Whole Grain Wheat Flour.
- Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
- When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.
- Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
- Mix the dough again just enough to knock it down at least close to the original size.
- Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it's self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
- When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.
Nutrition Facts : Calories 176.4, FatContent 4, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 293.6, CarbohydrateContent 32.5, FiberContent 4.3, SugarContent 4.9, ProteinContent 5.4
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From therecipes.info
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From cooksillustrated.com
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From kingarthurbaking.com
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From allrecipes.com
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From pepperidgefarm.com
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From superhealthykids.com
From superhealthykids.com
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From yummly.com
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From allrecipes.com
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From thespruceeats.com
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From mayoclinic.org
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From eatthis.com
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From thekidneydietitian.org
From thekidneydietitian.org
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From aldi.us
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From wholefoodsmarket.com
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From recipes.sparkpeople.com
From recipes.sparkpeople.com
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From redstaryeast.com
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From cullyskitchen.com
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From liveplayeat.com
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