WHOLE WHEAT BREAD 100%
A long fermentation gives the yeast a chance to produce its own flavors and convert the starch to sugar. By refrigerating the dough overnight, you can make excellent 100% whole wheat bread. Yeasts perform differently at low temperatures. The dough is mixed the day before and refrigerated. The acids and enzymes produced by the yeast at lower temperatures temper the harshness of the whole wheat and develop wonderfully complex bread flavors. It's no more work than other recipes; you just mix the dough the day before.
Provided by luvmybge
Categories Yeast Breads
Time P1DT1h
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Place about three cups of the 5-6 cups of whole wheat flour in the bowl of your stand-type mixer. Add the yeast. Carefully measure 2 cups room temperature (80 degrees) water. The water should feel cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.
- Add the salt, egg, sugar, and butter and continue mixing. Add most of the remaining flour and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
- Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days.
- On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.
- Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf. Lay the loaf gently in a well-greased loaf pan (5x9-inch) and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F. Once the dough has doubled (the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. The interior of the loaves should register at least 185 degrees F when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting.
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Ehlers
[email protected]Overall, this is a great recipe for whole wheat bread. It's easy to make, the bread is delicious, and it's a healthy way to start your day.
Amber Thomas
[email protected]I'm a bread baking newbie and this recipe was a bit too challenging for me. I'll stick to simpler recipes for now.
Jamiul Hasan
[email protected]This recipe is a bit time-consuming, but it's worth it. The bread is delicious and it's a great way to use up leftover sourdough starter.
Sk Alom
[email protected]I followed the recipe exactly and the bread turned out great. I'm not sure why the other reviewer had problems.
Tatyana Mason
[email protected]I was disappointed with this recipe. The bread was dry and crumbly.
Bilal Shoaib
[email protected]I'm not a big fan of whole wheat bread, but this recipe is pretty good. It's not too heavy and it has a nice flavor.
Mahmuda Parul
[email protected]This bread is a bit denser than white bread, but I like that. It's more filling and satisfying.
Shehzad Waheed
[email protected]This bread is so easy to make. I'm definitely going to be making it again.
Silviu Cucinschi
[email protected]I love the hearty flavor of this bread. It's perfect for sandwiches and toast.
andrew wright
[email protected]This bread is a great way to get your daily dose of whole grains. It's also a good source of fiber and protein.
Rohail
[email protected]I was looking for a healthy whole wheat bread recipe and this one fit the bill. It's easy to make and the bread is delicious. I'll definitely be making this again.
Azuine Victoria
[email protected]This is the best whole wheat bread recipe I've ever tried. It's so easy to make and the bread is always perfect. I love the way it smells while it's baking.
aman Basit
[email protected]I've made this bread a few times now and it's always a hit. My family loves it and it's also a great way to use up leftover sourdough starter.
Shekhar Theeng
[email protected]This bread is a bit denser than white bread, but I really like the flavor and texture. It's perfect for sandwiches and toast. I'll definitely be making this again.
Mmiri Mmiri1010
[email protected]I'm a bread baking newbie and this recipe was perfect for me. It was easy to follow and the bread turned out great! I'll definitely be making this again.
Tina Connors
[email protected]This bread is so delicious and healthy! I love that it's made with whole wheat flour and doesn't have any added sugar. It's perfect for my morning toast and I feel good about eating it.
Miria twikiriza
[email protected]This whole wheat bread recipe is a keeper! It's easy to follow and the bread turns out perfect every time. I love the hearty flavor and texture of the bread. It's great for sandwiches, toast, or just eating plain. I've also used it to make croutons a