MOIST, LIGHT, & FLUFFY WHOLE WHEAT BREAD
After trying Kim's (my sister-in-law) moist wheat bread, I HAD to have the recipe! It was delish! You HAVE to follow this recipe to a "T" if you want it to be moist, light, & fluffy... Don't substitute or skip any of the ingredients. I had to order the SAF yeast and Dough Enhancer from www.beprepared.com (which took a few days to get delivered, but it was worth it). The vital wheat gluten is VITAL! This is the best whole wheat bread I've ever eaten - even better than specialty bread store's bread!
Provided by Sweet Chef Shelly
Categories Yeast Breads
Time 40m
Yield 3 loaves, 48 serving(s)
Number Of Ingredients 9
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 PITA BREAD
Prepare this soft, fluffy and healthy whole wheat pita bread at home with this simple and easy recipe.
Provided by Swati Kadam Gulati
Categories Lunch / Dinner Main or Side
Time 25m
Number Of Ingredients 7
Steps:
- In a large mixing bowl combine all dry ingredients including sugar or honey (if you decide to use) and mix well.
- Slowly add warm water and mix the flour using a wooden spatula. Mix until it forms a crumbly mixture with no dry flour anymore
- Add 1 tbsp olive oil and using hand knead the dough. Add dry flour if necessary to avoid sticking the dough to the bowl. Continue kneading for about 6-7 min till it forms a homogeneous and soft dough
- Cover the bowl with a wet cloth and put it in a warm place for at least 1 hour
- Preheat the oven to 450F and lightly oil the baking tray
- Divide the dough into roughly 12 equal part and form them into small balls
- Dust some dry flour on the flat surface and roll each dough portion into 5-6" round pitas. Cover the tray with a clean cloth and let it rest for 10 min
- Put the tray in preheated oven and bake for 8 min. To get light golden color on the surface, bake them in broil mode for 1-2 min.
Nutrition Facts : Calories 136 kcal, ServingSize 1 serving
SOFT WHITE BREAD
Steps:
- Place the warm water and sugar in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
- Add the butter and 2 cups of the flour, and beat on medium speed for 3 minutes.
- Stir in an additional 1 1/4 to 1 3/4 cups of flour, along with the salt, mixing until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
- Continue to knead, adding an additional 1/2 to 3/4 cup flour, until the dough is smooth and elastic (about 10 minutes).
- Place the dough in a large greased bowl, and cover loosely with plastic wrap. Allow it to rise in a warm place until doubled in size (30 to 45 minutes).
- Lightly mist a 5 cup loaf pan with non-stick spray.
- Punch down the dough and shape it into a loaf.
- Place the dough in the prepared pan, cover it loosely with greased plastic wrap, and allow it to rise in a warm place until doubled in size (30 to 45 minutes).
- Preheat the oven to 350 degrees F.
- Uncover the dough and bake for 40 to 45 minutes, or until the loaf sounds hollow when lightly tapped.
Nutrition Facts : Calories 181 kcal, Carbohydrate 33 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 148 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BREAD MACHINE WHEAT BREAD
To fit in the bread machine, we adjusted the amounts of ingredients to produce only one loaf. This whole wheat bread machine recipe retails the same sweet taste and tender texture as the original loaf, without having to knead the dough by hand.- Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts :
BROWN BREAD RECIPE/FLUFFY WHOLE WHEAT BREAD RECIPE
Soft and fluffy whole wheat bread recipe or brown bread recipe to mke the healthiest and best homemade wheat bread.
Provided by Bincy Chris
Categories Breakfast
Time 2h50m
Number Of Ingredients 6
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!
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.
Nutrition Facts : Calories 175 kcal, Carbohydrate 33 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 3 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
WHOLE WHEAT BREAD - HOW TO MAKE WITH TANGZHONG METHOD
The biggest challenge of making whole wheat bread is to get the soft, and fluffy texture with good volume.I want to share with you how do we make our whole wheat loaf in our cafe, by using the TangZhong method similar to the Japanese milk buns.This method may not be the textbook way, but I hope you will find it interesting! Best of all, it works very well.
Provided by KP Kwan
Categories Recipes
Time 3h35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1132 calories, Carbohydrate 217 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 16 grams fat, Fiber 15 grams fiber, Protein 32 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 2 loaves, Sodium 2053 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
WHOLE WHEAT BREAD RECIPE
This whole wheat bread recipe makes two loaves of perfectly soft and fluffy homemade brown bread. It's an easy bread recipe you will make again and again!
Provided by Bake.Eat.Repeat.
Categories Breads
Time 2h45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 86 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 152 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SOFT 100% WHOLE WHEAT DINNER ROLLS
The softest 100% whole wheat dinner rolls you've ever had! Plus, easy to make and to make-ahead. These are so good - with or without butter!
Provided by Jami Boys
Categories Bread
Time 2h55m
Number Of Ingredients 8
Steps:
- Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.
- Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the warmed milk along with the yeast mixture.
- Add 4½ cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour at a time, if needed. (Do not add too much.)
- Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
- Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13x9-inch baking dish with the pieces touching.
- Let rise, covered for 1 hour.
- Preheat oven to 350 degrees.
- Bake for 20-25 minutes until golden brown.
Nutrition Facts : ServingSize 1 roll, Calories 135 kcal, Sugar 3.5 g, Sodium 144 mg, Fat 4.7 g, SaturatedFat 2.7 g, Carbohydrate 19.7 g, Fiber 0.8 g, Protein 3.6 g, Cholesterol 31 mg
SOFT AND FLUFFY WHOLE WHEAT BREAD
Make and share this Soft and Fluffy Whole Wheat Bread recipe from Food.com.
Provided by Jen in Victoria
Categories Breads
Time 2h53m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 8
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.
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- Combine warm water*, yeast, and 2 cups of flour in the bowl of a stand mixer (this can, of course, be mixed in a bowl by hand- I've just never done it that way!)
- Add oil and then add honey. Look at how all the honey just slides right out of the cup when added after using it for the oil - no scraping needed. A lovely little trick.
- When it's mixed together and looks like this, it's time to change to the dough hook on your machine (or for those doing it by hand, turn out on floured surface to knead).
- After about 6 minutes, it will be cleaning the sides of the bowl. If it is sticking at all during the kneading process, you can add a little flour, a tablespoon at a time.
- Turn the kneaded dough out onto a floured surface and cut in half. I use a tea towel dusted with a bit of flour- the dough doesn't stick as much, so you use less flour, plus it's easy clean-up.
- Fit the shaped loaf into your prepared pan and repeat with the other loaf. Another reason I like using a towel to shape them: I simply take the tea towel, shake it off gently over the sink, and use it to cover the pans.
- Set them in a warm place. Don't worry too much about this - the counter is fine, even the top of the fridge - just no cold drafts. I do have a cupboard right above our heating vent that is always warm and since we keep our house on the cool side in the winter, I will put the loaves in there.
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- In a bowl of a stand mixer, add bread flour, whole wheat flour, sugar, and salt. Mix with the dough hook attachment on low speed until well blended. Add yeast mixture beaten eggs and canola oil. Mix for 8 minutes or knead by hand for 10 minutes.
- To test the dough, press with fingers. If the indentation springs back immediately, then you know it's been kneaded enough, and it's ready to rise. Form into a ball. Drizzle with oil around the bowl and cover with a kitchen towel. Place in a dry warm place and let it rise for about an hour to 2 hours or until it doubles in size.
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- Add 2 Cups 100% Whole Grain Wheat Flour. Then add 2 tablespoons of Dry Active Yeast. (If you're not sure about your yeast proof it in a little warm water first - see notes).
- Mix until the consistency is somewhat 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. In any case, do not exceed 7 1/2 cups of wheat flour. Don't over mix or the bread will be tough.
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- In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt, gluten, and 2 cups of the flour. If you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt, gluten and flour.
- While mixing, gradually add the rest of the flour until the dough has pulled away from the sides of the bowl. Judge the dough by how it feels, not necessarily by the exact flour amount called for in the recipe (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.
- Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 7 minutes in a stand mixer or 10-12 minutes by hand. As the dough is kneaded, it will continue to absorb some of the liquid and become less sticky so take care not to overflour at first as the texture will change as it kneads - and you can always add a bit of flour partway through if it seems overly sticky.
- If kneading by hand, try using a bit of oil or cooking spray on the counter to help prevent stickiness instead of flour - that way the dough doesn't get overfloured. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled, 1-2 hours.
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- Mix together the warm water, brown sugar, and oil. Add the salt, yeast, and most of the flour, holding some back to add in if you need it. I usually need all of mine, but flour brands and baking environments are all different so use the amount of flour you need to form a tacky dough.
- Knead the dough on a countertop for about 5 minutes – pushing and pulling and turning the dough until it smooths out. Oil the dough and place in a bowl, top with plastic wrap and a towel and let rise in a warm place, for about an hour or until doubled in size.
- Punch down the dough and flatten it out in a rectangle. Roll the dough tightly, pinching the end into the roll. (See my white bread recipe, linked in the notes, for a step by step photos of this process.)
- Place the formed dough into a bread pan. (To make rolls, divide into 9 and roll into balls. Place them in a 9 x9 pan.) Cover with plastic and a towel and let rise in a warm place for about an hour, or until it rises above the side of the pan.
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