Best 6 Golden Whole Wheat Bread Recipes

NO-KNEAD WHOLE WHEAT BREAD

Steps:

• Make the dough: In a large bowl whisk the flour, whole wheat flour, yeast and salt.
• In a separate bowl, combine the honey and water. Add the water mixture to the dry ingredients, and stir until you form a ball of dough and it cleans the bowl (see video above). If your dough seems very dry, add more water (do this 1 tablespoon at a time) until desired consistency is achieved.
• Cover with plastic wrap. Let the dough rise for 18-24 hours at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about double in size.
• Once the dough has proofed knock the air out with your hands.
• Shape the dough by transferring onto a lightly floured surface. Fold the dough in half and then fold it in half again. Shape the dough into a ball by tucking the sides underneath itself.
• Place the dough on a lined baking tray seam side down. Cover with cling wrap and a kitchen towel and proof for roughly 45 minutes -1 1/2 hours depending on how warm your kitchen is. You will want it to have doubled in size. (Note: Watch the above video on how to proof in a bowl)
• Once the dough has risen a second time, score the top with a blade or sharp knife. Bake it off at 400oF (200oC) for roughly 50-60 minutes. ( Watch for baking bread tips https://www.biggerbolderbaking.com/7-common-breadmaking-mistakes/)Want to bake this bread in a dutch oven? I put it in at 450oF (225oC), then immediately turn it down to 400oF (200oF) and bake for 30 minutes with the lid on. Then remove lid and bake for the remaining time.
• Once the bread has formed a crisp golden crust you can transfer it to a wire rack and allow to cool completely to room temperature before slicing. Another tip to tell if it is fully bake is if you tip the base of the bread and it makes a hollow sound.
• Cover and store at room temperature for up to 3 days. This bread also freezes really well.
• * Dry Active Yeast needs to be sponged before use. This means allowing the yeast to hydrate in the tepid liquid you are using in your bread. It will form a sponge which you stir through before adding to the flour, this will ensure success.

THE VERY BEST WHOLE WHEAT BREAD

Steps:

• In the bowl of a stand mixer fitted with a dough hook, mix together 3 1/2 cups white whole wheat flour, vital wheat gluten, and quick-rise yeast until well combined.
• Add the water and mix for one minute, scraping down bowl halfway through. Cover the bowl with a clean kitchen towel and allow to rest for 10 minutes.
• Uncover the bowl and add the salt, oil, honey, and lemon juice. Beat for 1 minute.
• Add the remaining 2 1/2 cups of flour, one cup at a time, mixing well between each cup. Knead the dough in the mixer (still using the dough hook) until the dough pulls away from the sides of the bowl and feels smooth rather than sticky. This usually takes 10 to 15 minutes, but if your dough pulls away and loses its stickiness sooner, it could take as little as 5 minutes.
• Grease two nonstick bread pans measuring 8 1/2" x 4 1/2" x 2 1/2" to 9" x 5" x 3" each (or grease two regular bread pans and then line them with parchment paper). Preheat the oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute.
• Turn the dough onto a greased surface. Evenly divide it into two loaves. Form and place the dough into the prepared bread pans, gently pressing it into the corners.
• Place the pans in the warm oven and allow them to rise for 20 to 40 minutes, until the dough is nicely domed above the tops of the pans. Without removing the pans from the oven, turn on the oven to 350°F and set the timer for 30 minutes. The bread is done when the tops are golden brown and the internal temperature reaches 190°F to 200°F on an instant-read thermometer. Once the loaves are baked, immediately remove the hot bread from the pans to cool on a rack.

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.

HONEY WHOLE-WHEAT BREAD

Steps:

• In a small bowl, stir honey into warm water, then sprinkle with yeast. Let stand until foamy, about 5 minutes.
• Stir together flour and salt in a medium bowl, then stir in yeast mixture and melted butter just until a dough forms. Knead on a lightly floured surface until smooth, 5 to 10 minutes. Transfer to a large buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 45 minutes.
• Preheat oven to 375 degrees. Punch down dough. Shape into an 8-inch square, about 1 inch thick. Fold in two opposite sides of dough to meet in middle, slightly overlapping. Press seam to seal. Place dough, seam-side down, in a buttered 9-by-5-inch loaf pan. Sprinkle with flour. Cover with plastic wrap and let rise in warm spot until dough is about 3/4 inch above top of pan, 30 to 45 minutes.
• Transfer pan to oven and immediately reduce heat to 350 degrees. Bake, rotating pan halfway through, until top is golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Let cool in pan on wire rack 20 minutes, then turn out bread onto rack and let cool completely. Bread can be stored, tightly wrapped, at room temperature up to 3 days or frozen up to 3 months.

GOLDEN WHEAT HAWAIIAN BREAD MACHINE BREAD

Steps:

• Make sure all liquid ingredients are room temperature, including the egg.
• Place ingredients in ABM as per manufacturers recommendations,.
• Select the Dough Cycle.
• Keep an eye on the dough half way into the first knead and adjust by adding either more flour or milk, 1 Tablespoon at a time as needed. (I usually have to add up to 2 Tablespoons of flour).
• When cycle is complete, press dough into a well greased 9" pie pan.
• Turn the dough over, greased side up and lightly press again to fill the circumference of the pan.
• Cover with a dry lint-free cloth.
• Let rise 1 to 1 1/2 hours in a warm, draft-free area. ( I put it in my convection oven on slow cook, 100 degrees and cover with a damp cloth).
• Preheat regular oven to 350 degrees.
• Bake the dough 25 to 30 minutes.
• (If baking in a convection oven reduce the temperature to 325 and bake the dough 30 to 35 minutes).
• Immediately turn out upside down onto a rack.
• Let cool completely before slicing.
• NOTE : When I measure my flour I do not spoon it into the measuring cup. I dip it out of the bag with the measuring cup and then level it off with a table knife. If you opt to use a spoon to fill the cup, the flour-liquid ratio may vary from what is listed in this recipe.

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.