Fluffy Whole Wheat Bread Recipes

SOFT WHOLE WHEAT BREAD

Steps:

• Place the warm water in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
• Add the honey and butter.
• Blend in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.
• Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.
• Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
• Place dough in large greased bowl and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
• Lightly mist a 9x5-inch loaf pan with non-stick spray.
• Punch down the dough and shape it into a loaf.
• Place in prepared pan, cover loosely with greased plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.
• Preheat the oven to 350°F.
• Uncover dough, and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.

BROWN BREAD RECIPE/FLUFFY WHOLE WHEAT BREAD RECIPE

Steps:

• Into a bowl, pour in the lukewarm water.Water which is not cold nor hot; but just slightly warm.Add the honey,yeast,salt,and stir everything together until everything get dissolved in water.If you are using active dry yeast, use 1 and 1/ 4tsp and make sure it dissolved in water completely before adding the flour.Now add the softened butter and the whole wheat flour into this.Combine everything together to form a shaggy mass of dough.Transfer the dough onto a clean work surface.Knead the dough for 10-12 minutes until we get a soft and elastic dough.
• Take a clean bowl and pour in some oil and then place the dough inside it and lightly coat it with some oil.Cover the bowl with a plastic film and let the dough sit and rise for 60-90 minutes.This proofing time may vary according to the room temperature.If our place is warm then it will rise faster and if it is cold it will rise slowly.Wait for until it gets doubled in size.
• Degas the dough and then flatten it into a rectangle with a width very similar to that of the width of bread tin.Roll the dough into the shape of a log and place it onto a well greased baking tin.Cover the top loosely with a greased plastic film.We need to wrap the plastic film loosely as it will rise above the rim.As we grease the plastic film, we can make sure it will not stick to the dough while we take it away.
• Proof the dough for 45 minutes or until it rises well.When the dough reaches 3/4 height of baking tin, start preheating your oven to 350F.
• After 45 minutes, the dough has risen and now it is ready to go into the oven.Bake @ 350 F for 32-35 minutes.At around 25 minutes of baking you may need to tent the top of bread with aluminum foil to prevent any chance of top of bread, getting over browned.I have used this Pullman tin to bake this homemade whole wheat sandwich bread.This pan gives tall medium sized sandwich bread.Size :7.5 length x 4 breadth x 4.2 height (inches);19.5 x 10 x 11 in cm
• Enjoy!

WHOLE WHEAT BREAD RECIPE

Steps:

• Heat the milk in the microwave until it is steaming, about 1 minute on high heat, although this will depend on your microwave.
• Stir in the molasses, salt, and butter. Continue stirring until the butter is melted.
• Transfer the milk mixture to the bowl of a stand mixer, and add the water, whole wheat flour, all purpose flour, and yeast.
• Mix with the dough hook (or a wooden spoon in a bowl if mixing by hand) until everything comes together.
• After mixing for a minute or so, the dough should come together and clear the sides and bottom of the bowl.
• If it is too wet and sticky to clear the bottom of the bowl, add a little more flour, a couple tablespoons at a time, until the dough clears the bottom of the bowl. It should be soft and slightly tacky to the touch, but not overly sticky.
• If the dough is really dry and the flour is not completely mixing in, add a bit more water, a tablespoon at a time, until the dough comes together into a smooth ball.
• Knead the dough with the dough hook on low speed for 7-8 minutes (10-12 by hand) until it is smooth and elastic.
• Move the dough to a lightly oiled bowl, turning it to coat, and cover it tightly with plastic wrap.
• Allow it to rise until doubled, about 60-90 minutes.
• Punch down the dough and turn it out onto a lightly oiled surface.
• Divide it into two pieces and shape each piece into a loaf.
• Place each loaf into an oiled 8x4 inch bread pan and cover lightly with plastic wrap (make sure the ends aren't trapped, you don't want it to stop the bread from rising).
• Allow the loaves to rise for 45 minutes to 1 hour, or until they have almost doubled.
• Preheat the oven to 400 degrees F.
• Bake the loaves for 28-32 minutes, until golden brown.
• Turn the loaves out onto a wire rack immediately, rub the tops of the loaves with butter if desired (this makes the crust a bit softer), and cool completely before slicing.

MOIST, LIGHT, & FLUFFY WHOLE WHEAT BREAD

Steps:

• In a medium-sized bowl, put 4 cups of the flour, the yeast, the dough enhancer, the vital wheat gluten, and the salt.
• In the mixer bowl (I mix mine in a Bosch mixer), put water, oil, honey, and lecithin.
• Add the dry ingredients from the bowl to the liquid in the mixer bowl.
• Beat with wire attachment until it forms a smooth batter. (About 3 minutes.)
• Place the dough hook on the mixer.
• Gradually add more flour and mix until it forms a soft dough. Continue mixing for about 10 minutes to knead the dough.
• Remove the dough from the bowl and form it into 3 loaves.
• Place in PAM-sprayed bread pans and spray the top of the loaves with PAM and allow to rise for about one hour.
• Preheat your oven to 350* and Bake for 20-25 minutes or until golden brown.
• ** If you don't use all white-wheat flour, cut down on the baking time as it will brown more quickly. **You can use red wheat flour, but it is slightly heavier. I prefer using all white wheat flour or 1/2 white wheat and 1/2 red wheat flour, but any flour will work.

WHOLE WHEAT BREAD - HOW TO MAKE WITH TANGZHONG METHOD

Steps:

• Measure the white flour in a small pot.
• Add cold water and place over low heat and heat it until the starch turns semi-translucent and thicken.
• Remove from heat. Let it cools before adding to the dough.
• Scale the water and the flour required into the mixing bowl.
• Mix gently to autolyze at room temperature for two hours. (Note: I found using only water and flour to autolyze yields a better result, so this step is different from what is shown in the video which aI made earlier.)
• After two hours, combine the water/flour with tangzhong, sugar, salt, and yeast, and butter.
• Use the food processor to blend it for one minute.
• Let it ferment at room temperature until it doubles its size.
• Divide the dough to the desired amount for each loaf. Rest for fifteen minutes.
• Roll out the dough and then shape it into loaves or buns.
• Let it rise at room temperature until it doubles its size.
• Brush the loaf with egg wash or water before baking.
• Bake the bread at 175°C/350°F.for thirty-five minutes or until the top turns golden brown.

SOFT AND FLUFFY WHOLE WHEAT BREAD

Steps:

• Combine all ingredients in a breadmaker, or use a stand mixer until a soft and springy dough forms.
• Cover and let rise for 1 hour.
• Shape and place in greased loaf pan.
• Cover and let rise another hour.
• Bake in preheated 375 degree oven for 38 minutes. Makes one 1.5 lb loaf.

FLUFFY WHOLE-WHEAT BREAD

Steps:

• 1. Combine the flour and salt in a bowl and place in a low oven for about 15 minutes (150-170 degrees) 2. Meanwhile, combine the yeast with 3/4 cup of the water in a small bowl and leave to dissolve for at least 15 minutes. 3. Make a well in the center of the flour. Pour in the yeast mixture, the remaining water, honey, oil, and wheat germ (or oats/oat bran). With a wooden spoon, stir from the center until smooth. The dough should be fairly moist and sticky. 4. Remove the dough and use your hands to form into a loaf shape. You may need to knead it a couple times on a lightly floured surface to get it into shape. If not, place directly into an oiled loaf pan. 5. Cover the dough with a plastic bag and leave in a warm place to rise for 1hr 15 mins to 1hr30 mins. Dough will be about 1 inch above pan. 6. Preheat over to 390. 7. Brush surface of dough with milk and sprinkle sesame seeds evenly over the top. 8. Bake for 29 minutes on center rack of oven. 9. When finished the bottom of pan sounds hollow when tapped. Cool on a rack.