100 Whole Wheat Bread Non Denseheavy White Bread Texture Recipes

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100% WHOLE WHEAT BREAD



100% Whole Wheat Bread image

I got this recipe from a book for my Oster bread machine and I simply reworded the directions. This is a good selection if you like a nice heavy bread.

Provided by littlebrat Bon

Categories     Breads

Time 3h40m

Yield 1 large loaf

Number Of Ingredients 5

1 5/8 cups water
1/3 cup packed brown sugar
2 teaspoons salt
4 2/3 cups whole wheat flour
3 teaspoons active dry yeast

Steps:

  • Add the liquid ingredients to the bread machine pan.
  • Add the dry ingredients (not the yeast) tap the sides of the pan to settle the dry ingredients some and use your finger to push some into the corners.
  • Make a well in the center with your finger to add the yeast (remember the yeast can NEVER touch the wet ingredients when you measure it in!) select the whole wheat setting on the bread machine and select your crust color preferences press start!
  • When the bread has finished baking remove it from the machine and allow it to cool for about 15 minutes before you slice it.

Nutrition Facts : Calories 2210.1, Fat 11, SaturatedFat 1.9, Sodium 4721.2, Carbohydrate 482.3, Fiber 70.8, Sugar 72.8, Protein 81.3

100% WHOLE WHEAT BREAD (NON-DENSE/HEAVY, WHITE BREAD TEXTURE)



100% Whole Wheat Bread (Non-Dense/Heavy, White Bread Texture) image

I hate dense/heavy whole wheat bread. However, I was told to keep my blood sugar level I had to eat complex carbohydrates. It began my search for a pure whole wheat bread that I could eat as a sandwich and enjoy it all. Two notes: the vital wheat gluten and kneading time are crucial! You must do them or it won't work. Also, I am at a high altitude of just over 4,200 feet so adjust for where you live.

Provided by Narshmellow

Categories     Yeast Breads

Time 3h35m

Yield 2 loaves, 16-20 serving(s)

Number Of Ingredients 11

4 teaspoons fast rising yeast
3/4 cup warm water
1 cup whole wheat flour
2 cups warm water
2 cups whole wheat flour
1/2 cup dry milk
1/2 cup vital wheat gluten
1 tablespoon salt
1/3 cup sugar
1/4 cup oil
2 -4 cups whole wheat flour

Steps:

  • The Sponge: In your bread mixing bowl put the yeast, 3/4 cup water, and the cup of whole wheat flour, mix until combined then cover with plastic wrap and a towel and let it sit for 45 minutes to an hour in a warm place. It should be bubbly.
  • The Dough: Add the 2 cups water, 2 cups whole wheat flour, dry milk, wheat gluten, salt, sugar and oil. Mix until combined.
  • Here's where you learn how to make bread. Start to add your remaining flour. I add one cup at a time but you can do it by the half a cup. 2 cups might be enough but it could go up to 4 cups. Fully incorporate the flour you add before adding more.
  • Whole wheat bread will still be a little sticky and a little stiff, carefully judge when you think you have enough. Once you make bread enough you'll know when it's enough flour. You can always add more flour when you're kneading.
  • Kneading: By hand, 20 to 30 minutes. In a mixer, 10 minutes. I suggest the bread mixer. The first time I made this I did it by hand. Because whole wheat is heavier I could only last about 2 minutes. I baked it but this was not a light textured bread. The second time I did it for 10 in my mixer... wow what a difference.
  • Rising: Once your dough is kneaded your going to coat it all over in a little oil and stick it in a bowl that will let it rise at least one and a half times it's size. Now you're going to cover it with plastic wrap and a towel, put it in a warm place and let it rise for 45 minutes to an hour. It should have risen over double it's size.
  • During this rising time you want to spray or butter two bread pans. I use Pyrex 9"x5".
  • Shaping, Last Rise, and Baking: When your dough is ready dump it out and push the bubbles out of it. Divide it as equal as you can. Flatten each piece out to a rectangle about the size of the pan then roll it up tight and pinch the seams together tucking the ends inches Turn over and put in the pan seam side down.
  • Put the loaves in a warm place and cover with a towel, let them rise from 30 minutes to an hour. You want your loaves to be at least 2 inches over the top of the pan, nice and high, they won't rise anymore in the oven. Preheat your oven to 375 degrees. Bake for 15 minutes then lower the heat to 350 and cook for another 20 minutes. They will be a deep brown.
  • Take them out and remove them from their pans and cool on a cooling rack. Enjoy!

Nutrition Facts : Calories 196.8, Fat 5.5, SaturatedFat 1.3, Cholesterol 3.9, Sodium 453.4, Carbohydrate 33.1, Fiber 4.3, Sugar 5.8, Protein 6.4

100% WHOLE WHEAT BREAD (1LB BREAD MACHINE)



100% Whole Wheat Bread (1lb Bread Machine) image

I adapted this from a recipe found on the KAF website after finding out there's no good recipes out there for 1lb bread machines. I'm attempting to cut out all processed foods and refined grains and this makes a great everyday whole wheat bread with a light texture. Don't omit the gluten - it's essential if you want to make bread rather than a concrete block. I am at over 6000ft in elevation - you may need to add another .5tsp of yeast for proper rise at sea level.

Provided by dhwy305

Categories     Yeast Breads

Time 5m

Yield 1 loaf

Number Of Ingredients 10

7 ounces water
1 tablespoon olive oil
1 teaspoon olive oil
2 tablespoons honey
2 teaspoons honey
2 -2 1/4 cups whole wheat flour
3 tablespoons chia seeds or 3 tablespoons flax seeds
2 teaspoons wheat gluten
1 teaspoon salt
1 teaspoon yeast

Steps:

  • Add ingredients in order listed to your bread machine. If your bread machine specifies dry ingredients should be added first, reverse the order in which ingredients are added. Use the basic (not the whole wheat) cycle on your bread machine.
  • Try subbing 1/2c rye flour and adding 1tsp of caraway seeds for a delicious seeded rye!

Nutrition Facts : Calories 1311.2, Fat 37.8, SaturatedFat 4.7, Sodium 2343.2, Carbohydrate 225.7, Fiber 29.1, Sugar 47.5, Protein 38.9

100% WHOLE WHEAT BREAD, PLAIN AND SIMPLE (NO-KNEAD)



100% Whole Wheat Bread, Plain and Simple (No-Knead) image

This is the 100 percent whole wheat bread from the cookbook "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. It makes enough for four 1-pound loaves. If you are familiar with the book, you know that the principle is to make a big batch of dough, then grab off pieces each day (or so) to bake hot and fresh. They also say whole grain spelt can be substituted. In addition, they offer more recipes, photos, videos, etc. at www.healthybreadinfive.com. I would just like to mention that the cookbook is great for the wealth of background information and a huge variety of recipes. It's great to read, so even if you find the recipes you like online, if you have even a little interest in bread making, you will enjoy the book immensely!

Provided by Wish I Could Cook

Categories     For Large Groups

Time 3h30m

Yield 4 1-pound loaves, 24 serving(s)

Number Of Ingredients 5

7 cups whole wheat flour (31.5 oz or 910 grams)
1 1/2 tablespoons yeast (.56 oz or 15 grams)
1 tablespoon kosher salt (or 2 t fine table salt)
1/4 cup vital wheat gluten (1 3/8 oz or 35 grams)
3 3/4 cups warm water (30 oz or 844 grams)

Steps:

  • Whisk together the flour, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
  • Add the water and mix without kneading, using a spoon. (You might need to use wet hands to get the last bit of flour to incorporate.).
  • Cover, not airtight, and allow the dough to rest at room temperature until is rises and collapses (or flattens on top), approximately 2 hours.
  • The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 10 days.
  • On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece. Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
  • Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet if you don't have a pizza peel.
  • Thirty minutes before baking time, preheat oven to 450F (230C). Place a baking stone on the middle rack. Place an empty metal broiler tray on another rack.
  • Just before baking, use a pastry brush to paint the top with water. Sprinkle with your favorite seed mixture. Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife.
  • Slide the loaf directly onto the hot stone. (Or place the silicone mat or cookie sheet on the stone.) Pour one cup hot tap water into the broiler tray and quickly close the oven door.
  • Bake for 30-35 minutes, until richly browned and firm. If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time.
  • Allow the bread to cool on a rack before slicing and eating.
  • Variation: Honey whole wheat sandwich bread.
  • Add 1/2 cup honey and decrease the water by 1/2 cup. Bake a 2-pound (900 g) piece of dough in a loaf pan at 350F (180C) for 50-60 minutes.

100% WHOLE GRAIN WHEAT BREAD



100% Whole Grain Wheat Bread image

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.

Provided by dbsnova

Categories     Yeast Breads

Time 3h15m

Yield 2 Loaves, 24 serving(s)

Number Of Ingredients 7

2 3/4 cups hot water
1/3 cup olive oil, any oil is fine
1/3 cup honey
2 tablespoons molasses
1 tablespoon salt, Sea Salt is good
7 1/2 cups of 100% whole grain wheat flour
2 tablespoons dry active yeast

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, Fat 4, SaturatedFat 0.6, Sodium 293.6, Carbohydrate 32.5, Fiber 4.3, Sugar 4.9, Protein 5.4

100% WHOLE WHEAT BREAD (ABM)



100% Whole Wheat Bread (Abm) image

I wanted 100% which is light and fluffy so I started tinkering away and this is the recipe I got. I really love it and it's easy-peasy, lemon-sqeasy as my kids would say. As a result, I've retired my 50-50 bread. Hopefully s

Provided by Chef Mommy 6

Categories     Yeast Breads

Time 3h40m

Yield 12 slices, 1 serving(s)

Number Of Ingredients 8

1 cup buttermilk
2 eggs
3 1/4 cups whole wheat flour
4 ml salt
2 tablespoons gluten
3 tablespoons margarine
1/4 cup honey
2 teaspoons dry active yeast

Steps:

  • Microwave buttermilk for 30secs to a minute so it's lukewarm.
  • Add all ingredients to breadmachine in the order listed.
  • Select 1.5 lbs loaf
  • NOTE: Due to difference in moisture content of flour you may want to watch bread mixture to ensure the right consistency. If the mixture is too dry add one tablespoon of buttermilk and a time & if it's too wet add a tablespoon of flour at a time. Make sure the buttermilk or flour is completely incorporated before adjusting again.

Nutrition Facts : Calories 2154.8, Fat 56.1, SaturatedFat 13.3, Cholesterol 381.8, Sodium 2711, Carbohydrate 366.6, Fiber 44, Sugar 83.3, Protein 76.1

100% WHOLE WHEAT GRAIN BREAD



100% Whole Wheat Grain Bread image

I make this using King Arthur's White Whole Wheat flour (it's 100% whole grain wheat flour made with a hybrid white wheat instead of the red hard wheat, so it has all the nutrition but is not as dark or bitter). With the addition of 7-grain cereal it is hearty with a little crunch. Extra yeast, wheat gluten, and egg yolk (for lecithin) makes it soft and helps it rise nicely. Makes two loaves.

Provided by cddbt

Categories     Yeast Breads

Time 30m

Yield 2 Loaves

Number Of Ingredients 11

1 3/4 cups warm water (warm to touch not hot)
1 1/2 tablespoons dry yeast
1 tablespoon sugar (just enough to proof the yeast)
1/4 cup vital wheat gluten
2 egg yolks (the lecithin conditions the dough)
1/4 cup honey
2 tablespoons olive oil
1 cup buttermilk (warmed)
1 tablespoon salt
5 1/2 cups white whole wheat flour
1/2 cup grain cereal (7-grain)

Steps:

  • Place sugar and yeast in bowl with 1/2 the warmed water. Stir and let sit 5-10 minutes until foamy.
  • In bowl of stand mixer add: remaining water, gluten, egg yolks, honey, olive oil, buttermilk, 2 cups of the flour, 7 grain cereal, and proofed yeast.
  • Stir into batter, cover with towel, and let sit 30 minutes (will rise some).
  • Place bowl onto stand mixer, add salt, and remaining flour 1/2 cup at a time -- mixing with paddle attachment until dough pulls away from sides and forms ball around the paddle.
  • Scrape dough off paddle and replace with dough hook. Set on 2 and knead with dough hook x8 minutes. Cover with towel and allow to rise until doubled.
  • Remove dough and divide in half. Form each half into a loaf and place into greased standard size loaf pan - push dough into corners and sides to form to pan. Spritz with pan spray (preferably olive or canola), cover with towel and let rise until 1 - 2 inches above top of pan.
  • Place into pre-heated 350* oven and bake x30 minutes.
  • Remove from pans, brush lightly with butter using paper towel to remove excess so dough does not get soggy, and place on cooling rack to cool.
  • Cool at least 20-30 minutes before cutting (if you cut while really hot the crumb does not have time to set and will feel very heavy and sticky).

Nutrition Facts : Calories 1515.9, Fat 25.2, SaturatedFat 5.1, Cholesterol 193.7, Sodium 3651.3, Carbohydrate 290.5, Fiber 42.2, Sugar 48.4, Protein 55.2

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