WHOLEMEAL BREAD BRAND RECIPES
WHOLEMEAL BREAD RECIPE: FOLLOW THESE 3 SIMPLE STEPS ...
Easy recipe for a wholemeal tin loaf which is perfect for sandwiches or just eating with butter.
Provided by Rachel
Categories Side Dish
Total Time 205 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 10
Number Of Ingredients 5
Steps:
- Stage 1 - make the dough
- Stage 2 - shape and prove
- Stage 3 - Bake the bread
Nutrition Facts : Calories 194 kcal, CarbohydrateContent 36 g, ProteinContent 7 g, FatContent 4 g, SaturatedFatContent 2 g, CholesterolContent 6 mg, SodiumContent 412 mg, FiberContent 6 g, SugarContent 1 g, ServingSize 1 serving
WHOLEMEAL BREAD RECIPE - FOOD.COM
The original recipe had called for a mixture of plain flour and whole-meal flour (half and half), but I don't bother with the plain flour, nonetheless, both turn out beautifully with a crunchy crust, packed with flavour. Choice is yours...
Total Time 3 hours 50 minutes
Prep Time 3 hours
Cook Time 50 minutes
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- You will need a 2 lb loaf tin, well buttered.
- Seive the flour, salt, sugar and yeast in a large bowl and pour in the hand-hot water with the melted butter.
- Mix with your hands to form a dough, then scrape it out of the bowl on to a work surface.
- Knead for 10-15 minutes, adding more water if necessary (the dough should be very soft -it is better to have too much water than too little).
- Transfer the dough into a greased bowl, cover it with a clean, damp tea towel and leave to rise in a warm place ideally for two hours.
- Next, roll the dough into a long sausage, about twice as long as the tin, flatten it with your knuckles into a long strip and fold it into three.
- Fit the dough in the buttered tin, with the fold beneath, pressing in on the edges so that you will have a nice rounded top.
- Sprinkle the surface with a generous dusting of flour, then cover the tin with a damp, clean tea towel and leave to rise in a warm place for further 30-40 minutes.
- Meanwhile, pre-heat the oven to gas mark 6/200C/400°F.
- After the second-rising, bake in the centre shelf of the oven for 40 minutes, until the loaf sounds hollow when removed from the tin and tapped on the bottom.
- Return the bread back into the oven, but this time without the tin, upside down for a further 5-10 minutes to crisp the base and the sides.
- Cool the bread on a wire rack.
Nutrition Facts : Calories 569, FatContent 8.9, SaturatedFatContent 4.3, CholesterolContent 16, SodiumContent 634.3, CarbohydrateContent 110.3, FiberContent 18.5, SugarContent 1.7, ProteinContent 21
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TRADITIONAL WHOLEMEAL BREAD | BREAD | RECIPES | DOVES FARM
This recipe makes one oven baked wholemeal bread loaf but if you times all the ingredients by three you will have three loaves - one to eat immediately and two to freeze for another day. For baking in a bread machine try our Wholemeal Bread Machine Loaf.
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- Put the flour, yeast and sugar into a large bowl and blend them together. Stir in the water, and when everything looks craggy and lumpy, stir in the salt. Mix in the oil. Using your hands gather everything together into a ball of dough. Knead dough in the bowl for 100 presses, or on a work surface. Avoid adding extra flour. Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place, for the dough to double in size, which will take about an hour. Rub some oil around the inside of 1kg/2lb bread tin. Knead the dough for another 100 presses. Shape the dough and put it into your prepared tin. Invert an upturned bowl over the loaf tin and leave it to rise in a warm place for 40 minutes. Pre-heat the oven. Remove the mixing bowl and bake the loaf for 40-45 minutes. Turn the bread out of the tin, tap the base and if it sounds hollow, the bread is cooked. Leave to cool on a wire rack.
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WHOLE WHEAT BRAN BREAD RECIPE: HOW TO MAKE IT
"MOM CREATED the recipe for this bread herself, and it's a winning combination of ingredients. It's always a treat when it's on the table accompanying one of her delicious meals."
From tasteofhome.com
Total Time 50 minutes
Calories 113 calories per serving
From tasteofhome.com
Total Time 50 minutes
Calories 113 calories per serving
- In a saucepan, combine 1 cup water and milk; bring to a boil. Remove from the heat; stir in the cereal, butter, molasses, sugar and salt. Cool to lukewarm. Heat remaining water to 110°-115°; pour into a large bowl. Sprinkle with yeast; stir until dissolved. Add cereal mixture and whole wheat flour; beat well. Add enough all-purpose flour to make a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Shape into two loaves and place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400° for 25-30 minutes.
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TRADITIONAL WHOLEMEAL BREAD | BREAD | RECIPES | DOVES FARM
This recipe makes one oven baked wholemeal bread loaf but if you times all the ingredients by three you will have three loaves - one to eat immediately and two to freeze for another day. For baking in a bread machine try our Wholemeal Bread Machine Loaf.
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Reviews 4.9
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Reviews 4.9
- Put the flour, yeast and sugar into a large bowl and blend them together. Stir in the water, and when everything looks craggy and lumpy, stir in the salt. Mix in the oil. Using your hands gather everything together into a ball of dough. Knead dough in the bowl for 100 presses, or on a work surface. Avoid adding extra flour. Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place, for the dough to double in size, which will take about an hour. Rub some oil around the inside of 1kg/2lb bread tin. Knead the dough for another 100 presses. Shape the dough and put it into your prepared tin. Invert an upturned bowl over the loaf tin and leave it to rise in a warm place for 40 minutes. Pre-heat the oven. Remove the mixing bowl and bake the loaf for 40-45 minutes. Turn the bread out of the tin, tap the base and if it sounds hollow, the bread is cooked. Leave to cool on a wire rack.
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WHOLE WHEAT BRAN BREAD RECIPE: HOW TO MAKE IT
"MOM CREATED the recipe for this bread herself, and it's a winning combination of ingredients. It's always a treat when it's on the table accompanying one of her delicious meals."
From tasteofhome.com
Total Time 50 minutes
Calories 113 calories per serving
From tasteofhome.com
Total Time 50 minutes
Calories 113 calories per serving
- In a saucepan, combine 1 cup water and milk; bring to a boil. Remove from the heat; stir in the cereal, butter, molasses, sugar and salt. Cool to lukewarm. Heat remaining water to 110°-115°; pour into a large bowl. Sprinkle with yeast; stir until dissolved. Add cereal mixture and whole wheat flour; beat well. Add enough all-purpose flour to make a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Shape into two loaves and place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400° for 25-30 minutes.
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Reviews 4.8
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Category Bread, Yeast Bread Recipes, Whole Grain Bread Recipes, Wheat Bread
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Reviews 4.8
Total Time 3 hours 0 minutes
Category Bread, Yeast Bread Recipes, Whole Grain Bread Recipes, Wheat Bread
Calories 134.1 calories per serving
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