Soft And Fluffy Whole Wheat Bread Recipes

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MOIST, LIGHT, & FLUFFY WHOLE WHEAT BREAD



Moist, Light, & Fluffy Whole Wheat Bread image

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

8 -9 cups whole wheat flour (divided)
1 1/2 tablespoons saf instant yeast
1 1/2 tablespoons dough enhancer
3 tablespoons vital wheat gluten
1 tablespoon salt
3 cups warm water (114* - 116*)
1/2 cup vegetable oil (I use light-tasting olive oil)
1/2 cup honey
1 tablespoon liquid lecithin (found at health food stores)

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



Whole Wheat Pita Bread image

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

2 cup whole wheat flour
1 cup all-purpose flour
1 1/2 tsp rapid rise yeast
1 1/2 cup warm water
2 tbsp olive oil
1 tsp sugar or honey
salt

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



Soft White Bread image

This pillowy white bread recipe will be your new favorite! Straightforward & easy to make, and it bakes up so soft & fluffy! A perfect sandwich bread.

Provided by Allie {Baking A Moment}

Categories     Appetizer     Side Dish     Snack

Time 2h

Number Of Ingredients 6

1 1/2 cups warm water
3 tablespoons granulated sugar
1/4 ounce active dry yeast* ((1 packet))
3 tablespoons unsalted butter, (softened)
3 3/4 cup all-purpose flour ((you may need as much as 4 1/2 cups))
3/4 teaspoon salt

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



Bread Machine Wheat Bread image

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

1/2 cup warm milk (70° to 80°)
1/2 cup water (70° to 80°)
1 egg
3 tablespoons honey
2 tablespoons butter, softened
1-1/2 teaspoons salt
2 cups bread flour
1 cup whole wheat flour
2-1/4 teaspoons active dry yeast

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



Brown bread recipe/Fluffy whole wheat bread recipe image

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

357 g Whole wheat flour ( [2 and 3/4 cup])
236 ml Lukewarm water (1 cup(The amount of water to be added may slightly vary for different whole wheat flour))
2 tbsp Honey or sugar ((42g honey or 25 g sugar))
1 tsp Salt (6 g)
43 g Butter ((3 tbsp))
1 1/2 tsp Instant Yeast:4.5 g (If using active dry yeast,1 and 3/4 tsp)

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



Soft Whole Wheat Bread image

You won't believe how easy it is to make homemade whole wheat bread! This recipe bakes up soft and is perfect for sandwiches.

Provided by Allie {Baking A Moment}

Categories     Breakfast     Brunch     Side Dish     Snack

Time 1h

Number Of Ingredients 6

1 1/2 cups warm water
1/4 ounce active dry yeast* ((1 packet))
1/4 cup honey
3 tablespoons unsalted butter, (softened)
3 3/4 cups whole wheat flour ((you may need as much as 4 1/2 cups))
1/2 teaspoon kosher salt

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



Whole wheat bread - How to make with tangzhong method image

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

25g high gluten flour
125ml water
250ml water
350g high gluten flour
160g whole wheat flour
5g salt
30g brown sugar
30g butter
8g active dry yeast

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



Whole Wheat Bread Recipe image

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

3/4 cup milk (I use 2%)
2 tablespoons molasses (or brown sugar)
2 teaspoons salt
2 tablespoons butter
1 1/2 cups warm water
3 cups whole wheat flour
2 cups all purpose flour
2 teaspoons instant yeast

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



Soft 100% Whole Wheat Dinner Rolls image

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

2 tablespoons active dry yeast* (instant works, too)
1/2 cup warm water
1/2 cup butter (softened)
1/4 cup honey
3 eggs
1 cup lukewarm buttermilk or milk
4½ to 5 cups whole wheat flour
1 ½ teaspoons salt

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



Soft and Fluffy Whole Wheat Bread image

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

1 cup lukewarm water
2 tablespoons lukewarm water
2 tablespoons butter
3 tablespoons honey
1 cup flour
2 cups whole wheat flour
1 teaspoon salt
2 teaspoons yeast

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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