Shelias Whole Wheat Bread Loaf Recipes

MOM'S 4 LOAF WHEAT BREAD RECIPE

Steps:

• Dissolve the yeast and honey in the warm water. Add the oil and salt and stir to combine.
• Add 5 cups of the whole wheat flour to the bowl and stir to combine. Stir for 3 to 5 minutes.
• Stir in the white flour, a cup at a time, until a smooth dough starts to form. You can use a stand mixer or your hands.
• Knead the dough on a well-floured surface until the dough becomes soft and elastic and doesn't stick to your hands. I like to knead this for 6-8 minutes by hand, it helps the end texture a lot to work the dough well!
• Let the dough rise in the bowl until doubled, covered with a heavy towel or plastic wrap.
• Once the dough has risen, divide it into four pieces. Shape the dough into loaves and place them in 4 greased loaf pans.
• Let the dough rise in the pans until it is an inch above the rim.
• Bake the bread at 350 degrees for 35 minutes. The crust will be golden brown and you'll hear a hollow sound when you tap the bread with your fingernail.
• Remove the bread from the oven, then remove the bread from the pans and place the hot loaves on wire racks to cool. Rub a stick of butter on the top of the hot loaves.
• Allow the loaves to cool slightly or to room temperature before slicing and serving. Store cooled loaves in an air-tight container and use within 5 days.

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!

PERFECT WHOLE WHEAT BREAD

Steps:

• Dissolve the yeast and sugar in the warm water. Let stand for 15 minutes until foamy.
• While the yeast is working, whisk together the melted butter, light brown sugar, egg, milk, and salt. Make sure everything is dissolved and thoroughly combined. With the dough hook attachment, turn the mixer on low, and add the whole wheat flour to the milk mixture one cup at a time.
• Now add the foamy yeast liquid to the dough, keeping the mixer on low speed until you get a well combined wet dough mixture (see the photo). This process will take a few minutes. Now it's time to add the all-purpose flour, ½ cup at a time, with the mixer still at low speed. Added on 4/12/2018: Change to adding 1 tablespoon at a time with the last 1/2 cup of all-purpose flour until the dough "lifts" away from the sides of the mixing bowl, because you might not need all 3 cups of all-purpose flour in the drier months.
• If the dough is still wet, add one tablespoon of flour at a time, until the dough "lifts" from the sides of the mixing bowl. Try not to add too much flour, though. The dough should be soft without sticking to your hands or the mixing bowl. Once the dough ball is formed, knead the dough for another 5 to 7 minutes. The additional kneading helps generate more gluten, and gluten is what gives the bread its signature texture!
• Cover the dough with a clean kitchen towel, and let it proof at room temperature for 1 hour, or until it doubles in size.
• While the dough is proofing, grease two loaf pans with butter, and set them aside. I usually just rub a cold stick of butter along the sides and bottoms of the pans.
• Once the dough is done with the first hour of proofing, punch it down, and put it back in the mixer. Mix the dough on low speed for 3 to 5 minutes to get rid of any air bubbles. Divide the dough in half. Shape each half into a loaf, and place into each of your greased loaf pans.
• Cover the loaves once again with your clean kitchen towel, and let them proof for another 30 minutes at room temperature, until almost doubled in size. (The dough will continue to rise during baking as well.)
• While the dough is proofing, place a rack in the center of the oven and preheat to 375°F. Before putting the loaves in the oven, quickly brush the tops with oil. Bake for 30-35 minutes. If the color of the bread gets too dark, tent the loaves with aluminum foil.
• After baking, carefully take the loaves out of the baking pan, and let them cool on a rack. If not, hot steam will moisten the crust, which you don't want! Once the bread is completely cooled, store them in zip-top bags.

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.

SHELIA'S WHOLE WHEAT BREAD LOAF

Steps:

• 1. Combine ¼ cup of the warm water with the yeast and allow it to sit for 10 minutes and then stir. Combine the yeast and the rest of the warm water with the next 5 ingredients in a large mixing bowl and stir until mixed well. If mixing dough by hand, stir thoroughly adding flour a little at a time until all of it is incorporated. Turn dough out onto a floured board and cover with a cloth and allow it to rest about 20 minutes. Have 1/4 to 1/3 cup of flour nearby to incorporate into the dough if necessary while kneading the dough. Knead the dough about 10 minutes. If using a kitchen aid mixer combine ingredients with the paddle and after adding half the flour take off the paddle attachment and put on the dough hook and continue adding the flour, about ½ cup at a time, until it is all incorporated. You can add another ½ cup of flour if necessary to stiffen the dough a little and let the kitchen aid continue to knead the dough about 5 minutes. Turn out onto a floured board and cover and rest the dough for 20 minutes.
• 2. Place the dough in a greased bowl turning once to grease top. Cover with a clean towel and let rise until doubled, about, 40 minutes. Punch dough down and knead for a few minutes until smooth and then form into a loaf and place in a greased loaf pan. Cover with a cloth and let rise in a warm place until almost doubled in size about 40 minutes to 1 hour. Bake in a preheated 350 degree oven for 30 to 35 minutes. Remove bread from oven and allow to rest in pan a few minutes. Remove loaf to a wire rack and cover with a cloth. This bread can be frozen.

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.

WHOLE WHEAT BREAD

Steps:

• Add warm water heated to 100-110ºF (37 to 43ºC) and sugar to the bowl of a stand mixer, stir to combine. Sprinkle the yeast on top and let it sit for 10 minutes until foamy.
• Add warm milk heated to 100-110ºF (37-43ºC), honey, salt, softened butter, and 1 cup of flour. Use the dough hook attachment and mix for 1 minute on the lowest speed setting. Use a spatula to scrape the sides and bottom after 30 seconds.
• Add 1 cup of flour, then gradually increase to medium speed until the dough just starts to come together, about 30 seconds. Add the remaining flour and mix on medium speed until the dough begins to pull away from the bowl, 30 seconds.
• Let the dough sit for 20 to 30 minutes to absorb the water and soften the bran.
• Knead on low speed until the dough becomes smooth and elastic, about 6 to 7 minutes. If the dough still feels very sticky, add more flour, 1 tablespoon at a time, mixing for 30 to 60 seconds each addition. Do not exceed ¼ cup of extra flour, too much will make the dough tough and not rise properly.
• Transfer the dough to a lightly floured surface. Knead until a smooth ball forms, about 1 minute.
• Lightly grease a mixing bowl with oil. Add the dough inside and turn it to coat with the oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm draft-free area until doubled in size, about 1 to 2 hours.
• Lightly grease a 9x5-inch loaf pan with oil or cooking spray.
• Punch the dough down while still in the bowl, and then transfer it to a lightly floured surface.
• Knead the dough 2 to 4 times to create a smooth ball and then roll into a 9-inch long cylinder. Press the side and bottom seams together to seal. Place it in the loaf pan with the seam-side down.
• Cover with plastic wrap and allow to rise in a warm area until it reaches about 1-inch above the rim, about 1 hour. At about 30 minutes before the bread is done rising, set the oven rack to the middle position. Preheat to 350ºF (177°C).
• In a small bowl whisk together egg and 1 tablespoon of milk. Gently brush the top of the bread with a thin layer of egg wash. Sprinkle oats evenly over the top, crushing some into finer pieces.
• Bake for 20 minutes, then loosely tent the top with foil so that the crust doesn't darken too much.
• Continue to bake the bread until the top is golden brown and the internal temperature reaches between 190 to 200ºF (87 to 93ºC) in the center, about 10 to 15 minutes.
• Let the bread sit in the hot pan for 5 minutes, then transfer to a wire rack to cool. Slice the bread when it's about room temperature or cool enough to handle.