Best Homemade Whole Wheat Bread Recipe
- Yield: 3 loaves
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 50m
- Ready In: 60m
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This information is per serving.
Best homemade whole wheat bread recipe. Very easy, healthy and delicious whole wheat bread baked in an oven. What could be a more tantalizing and wonderful smell than the pervasive aroma of fresh bread baking in the ovens? Or the nose-tickling scents of banana bread and bran muffins? What more soul-satisfying than the nourishment of loaves made from the true grains of the earth?
In structure, the grain of wheat consists of concentric layers somewhat like the growth rings in a tree. Outside are the brown layers containing much indigestible but valuable fiber-the bran. In the center is the white endosperm which makes up 85% of the weight of the grain and contains most of the starch along with the less concentrated protein. At the base of the kernel, barely visible to the naked eye, is the tiny wheat germ or embryo from which a new wheat plant can grow. The wheat germ makes up only about 3% of the total weight of the grain but it is extremely rich in concentrated protein, fat and several of the B vitamins.
Here are some examples of whole wheat bread:
Whole Wheat Potato Bread Recipe
Ingredients: 1¾ cups unbleached white flour, 2 packages active dry yeast, 1 cup (250 ml) milk, 1/2 cup 9125 ml) water, 2 tablespoons unsalted butter, 2 tablespoons clear honey, 1 tablespoon salt, 1½ cups seasoned mashed potatoes, 1/2 cup (125 ml) dairy sour cream, 1/2 cup minced yellow onion, 2 teaspoons chopped fresh tarragon, 1 teaspoon garlic powder, 5-6 cups whole wheat flour
Instructions: In a small mixing bowl, combine white flour and yeast. Stir well. In a small saucepan, heat milk, water, butter, honey and salt over low heat until warm (120 F), stirring to blend.
Add the liquid ingredients to dry mixture and beat until smooth. Add the potatoes, sour cream, onion, tarragon, and garlic powder. Beat until smooth. Stir in enough of the whole wheat flour to make a moderately stiff dough. Turn out onto a floured surface; let reast4 minutes. Knead until smooth.
Cover with a lid and let rise in a warm place for about 45-50 minutes.Punch down. Divide the dough in half; shape into 2 loaves. Place in 2 greased 8½-inch by 4½-inch pans. Let the dough rise again until almost doubled in volume, for about 30 minutes.
Preheat your oven to 350ºF (175ºC). Bake in preheated oven for 35-40 minutes. Turn off the oven.Remove baked loaves from the tins and transfer to a wire rack. Brush the tops with vegetable oil while bread is hot.
Best Homemade Whole Wheat Bread Recipe
- 3 cups (750 ml) lukewarm water
- 2 packages active dry yeast
- 4 tablespoons honey
- whole wheat flour
- 4 tablespoons vegetable oil
- 1 tablespoon salt
Pour the lukewarm water into a large bowl. Stir in the yeast until it dissolves. Add the sweetener of your choice.
Add 3 cups of whole what flour and beat well with an electric mixer. Cover with a towel and let rise 20 minutes.
Add vegetable oil and salt and 3-4 cups more of flour. The mixture when stirred should come away from the sides of the bowl.
Turn all the mixture onto a lightly floured working surface and knead vigorously for 5-10 minutes, adding more flour as needed until the dough is smooth, shiny and elastic.
Wash out the mixing bowl. Dry well and grease the bowl lightly with vegetable oil. Put in the ball of dough and turn it around so that the surface is coated. Cover and let rise for 1 hour or until doubled in size.
Grease with vegetable oil 3 loaf tins.
Punch down the risen dough and divide into 3 equal parts. Shape into loaves and place in the tins. Cover and let rise for 30 minutes.
Preheat the oven to 350 F (175 C). Bake in preheated oven for 50 minutes.
Turn off the oven. Turn out the loaves immediately and cool in wire rack.