Whole Wheat Bread 4 Loaves Recipes

EASY 100% WHOLE WHEAT BREAD

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

SIMPLE WHOLE WHEAT BREAD

Steps:

• In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
• Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
• Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

WHOLE WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.

HOMEMADE WHOLE WHEAT BREAD

Steps:

• Mix the flours, yeast, sugar, salt, water, and olive oil in a large mixing bowl with a sturdy spoon until a shaggy dough forms, then knead until the dough comes together and becomes smooth, about 4 minutes by hand or machine.
• Form a smooth dough ball. Return the dough to the bowl, cover with a clean tea towel, and let it rise in a warm place for 15-25 minutes.
• Divide the dough in half and form into two tight dough balls or loaf shapes. You can place the balls or loaves directly on a rimmed baking sheet or in standard-size loaf pans. Press down slightly to flatten them, then dust a teaspoon of flour over each loaf, rubbing with your hands to distribute the flour. Slash the tops of the loaves three times.
• Place the loaves on the middle rack of a cold oven with a pan of hot tap water on the rack below it. Close the oven, set the heat at 400 degrees, and set the timer for 40 minutes. It is imperative that you start this in a cold oven!
• After 40 minutes, remove the bread from the oven and transfer the baking sheet to a cooling rack. Cool the bread completely before removing from the pan and slicing.

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.

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.

WHOLE WHEAT BREAD 4 LOAVES

Steps:

• 1. Mix together molasses, honey, dry milk, salt, oil, and rolled oats.
• 2. Add yeast and warm water, mix well let set till bubbly.
• 3. Add eggs, mix well.
• 4. Mix in flour.
• 5. Turn out on floured surface and knead for 5-10 minutes.
• 6. Allow to rise 45 minutes to 1 hour, punch down.
• 7. Divide into 4 loaves, place in pans and allow to rise for 45 minutes to 1 hour.
• 8. Bake @ 325 for 30-35 minutes.
• 9. If in a hurry may skip first raising and put directly into pans.