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 3h5m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Whole Wheat or Basic Bread setting. Press Start.
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.
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.
Time 1h11m Yield 4 loaves Number Of Ingredients 9 Steps:
Mix water, yeast, oil, honey, and molasses. While yeast is proofing (if not instant), grind flour. I start adding 10 cups flour, salt, dough enhancer, and wheat gluten, while yeast is proofing (no wait necessary if using instant yeast). Mix until even consistency. Add remaining flour minus about 2 cups. 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 around 15 cups (I believe it may be less if you are in a lower altitude area). If the dough mixture isn’t “cleaning” the sides of the mixer, it is too wet. I sometimes add up to one additional cup – I think altitude and humidity influence how much is needed, as well as how packed the flour is (if I get my mill full and “packed” the recipe takes less flour – hence the need to add a l/2 cup at the end of the ingredient addition process. Mix on medium speed 5-7 minutes in Bosch or other heavy duty mixer. Put dough in a greased bowl to rise for 30 minutes (will get about about double in size). Shape loaves and put into 4 greased loaf pans, let rise another 30 minutes (I use a kitchen scale and my loaves are very close to 2 pounds each). Put loaves in preheated 350 degree oven and bake 36 minutes. I let it cool in the pans for about 10 minutes, then 20 minutes on a rack. I wrap in plastic wrap then store in a bread bag. We eat a lot of bread (toast for breakfast, sandwiches for lunch – family of 6) so I am able to keep a couple of loaves out and a couple in the freezer. It’s gone in a week. Enjoy!
Time 1h5m Yield 6 loaves Number Of Ingredients 10 Steps:
In mixing bowl (you can do all of this in an electric mixer with a dough hook), and in this order, combine water, oil, honey, lecithin (opt), the initial 8 cups flour (covering all the wet ingredients), vital wheat gluten (opt), dough enhancer (opt), yeast, and salt. Mix until fully combined, and then let it sit for 10 minutes. After 10 minutes, it should have risen a little, so mix the mixture again and then add in the additional 6 cups flour (more ro less) and mix until the dough is not sticky (tacky) and all the flour is mixed in well. Now, knead the dough for 10 minutes, and the dough, at this point, should look smooth. Divide the dough into 5-6 equal loaves. Put in well greased pans and then let dough rise until fully risen. The way I can tell is by lightly pushing in on the dough, and if the dough does NOT come back out, or comes out very slowly, then it is ready. Put bread into a COLD oven (not preheated), and turn on the oven to 350 degrees and bake for 35 minutes. When it comes out, you can put butter on the top of it. It is a GREAT bread! NOTE You can use this bread for pizza dough, cinnamon rolls, or dinner rolls as well. For the cinnamon rolls and pizza dough, you will place them in the oven which has been preheated. The dinner rolls can follow the other directions. The rolls, and cinnamon rolls take the full 35 minutes to cook, and the pizza cooks on 500 degrees for 10-15 minutes. The cinnamon rolls use up the amount of dough that would be used for 2 loaves of bread, and for the rolls it depends on the size that you make. *FOR PIZZA – use amount of dough used for one loaf and roll out into a circle. Place on pizza sheet with corn meal on it. Place pizza sauce and toppings on pizza crust, WITHOUT cheese. Place into 500 degree oven for 7-9 minutes. Take out and spread cheese on pizza, and put it back into the oven for 3-6 minutes. Take out of oven and let cool before cutting.
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 3h5m Yield 12 Number Of Ingredients 7 Steps:
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Whole Wheat or Basic Bread setting. Press Start.
Time 3h5m Yield 12 Number Of Ingredients 7 Steps:
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Whole Wheat or Basic Bread setting. Press Start.
Time 3h5m Yield 12 Number Of Ingredients 7 Steps:
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Whole Wheat or Basic Bread setting. Press Start.
More about “good 100 whole wheat bread recipes”
Time 3h5m Yield 12 Number Of Ingredients 7 Steps:
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Whole Wheat or Basic Bread setting. Press Start.
