Number Of Ingredients 6 Steps:
In a small saucepan, heat the water, butter, and molasses over medium heat until butter is melted. Remove from heat and let cool for a few minutes (to 120-130 degrees F). In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour, the salt, and yeast. Add the liquids and mix on low until moistened. Continue to mix on low and add the remaining flour 1/4 cup at a time until dough is firm (you might need a little more or less than 4 total cups). Knead with the mixer for 3-5 minutes or by hand for 5-8 minutes until dough is smooth and elastic. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, 1 hour. Punch down the dough, and let sit for 10 minutes. On a lightly floured surface, roll dough out into a rough rectangle about 10 inches wide and 12 inches long. Roll up dough and into a greased 9x5-inch loaf pan. Cover with plastic wrap and let rise again until doubled again, 30 minutes. Bake at 375 degrees F for 30-40 minutes, until loaf is golden brown. Let cool in pan 10 minutes, then transfer to a wire rack to let cool completely.
Time 3h Yield 36 Number Of Ingredients 9 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, 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. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. Bake at 350 degrees F (175 degrees C) 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.
Time 2h40m Yield 2 loaves, 20 serving(s) Number Of Ingredients 9 Steps:
In saucepan, heat milk not to boiling. Remove from heat and add sugar, salt and 1/4 cup butter, stir until blended. Cool to lukewarm. Sprinkle yeast over water in large bowl. Stir to dissolve yeast- stir in lukewarm milk mixture. Add 4 cups whole wheat flour, beat vigorously with wooden spoon until smooth. Gradually add remainder of whole wheat flour. Mix in last of it with hands until dough is stiff Turn dough out onto lightly floured surface. Knead dough for about 5 minutes until dough is smooth and has some elasticity. Place in greased large bowl. Turn dough so greased side is up. Cover with towel; let rise in warm place (85F is good), until it doubles in size, about an hour. Turn dough again on floured surface. Divide into halves. Cover about 10 minutes. Cut each of the two halves into two pieces. Roll each piece into about a 12 inch strip. Twist two strips together. Repeat the process. Roll into a ball to fit into a 9x5x2-3/4 greased pan. Mold evenly into pan. Repeat process with remaining two pieces. Brush tops of two loaves with a little butter, margarine or oil. Let the two loaves rise in a warm place until dough rises to tops of pans- about an hour. Preheat oven 400F. Bake in middle of oven for 35- 40 minutes. Turn out pans onto racks, brush top with melted butter. Makes 2 loaves.
Time 3h50m Yield 12 Number Of Ingredients 6 Steps:
Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes. Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes. Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes. Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough. Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan. Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.
More about “100 whole wheat bread recipes”
Time 2h50m Yield 1 loaf, 16 serving(s) Number Of Ingredients 6 Steps:
Mixing: I. In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for “dough” or “manual.”) Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen. Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it’s crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Baking: Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.
