Best 5 The Best Fastest Whole Wheat Bread That The Kids Will Love Too Recipes

BEST HOMEMADE ONE HOUR WHOLE WHEAT BREAD

Steps:

• Heat oven to warm about 200 degrees.
• Place warm water in large mixing bowl. Add yeast and stir. Stir in honey and let proof (start to form a creamy foam) for 5 minutes.
• Add oil, flour, and salt. Begin by adding 7 cups of flour. Start to mix using the dough hook. Add remaining 1/2 cup of flour until dough pulls away from sides of mixing bowl. Using Bosch or Kitchenaid, knead for 10 minutes at medium-high speed. If you don't own a stand mixer, you can knead by hand.
• Place a little oil on hands and shape into two bread loaves. Spray loaf pans with non-stick cooking spray. Put pans in a warm oven to let rise until double -- about 20 minutes.
• Once bread has raised, turn oven to 350 degrees. Leave bread in oven and set timer for 25 minutes.
• Check bread to see if it is golden brown. Once bread is done, remove from oven and spread butter all over warm loaves. Let cool for several minutes before removing from pan.
• Spread butter and jam or honey on warm bread.
• May freeze bread or eat within 2 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.

WHITE WHOLE WHEAT BREAD

Steps:

• Grease a loaf pan (9"X5") and set aside.
• Add 2 cup flour, yeast, sugar and salt in mixing bowl. Heat water, milk and butter until warm; 120 degrees F. Pour into flour mixture. Mix at medium for 2 minutes; scrape bowl and mix for 30 seconds more. Add 2 cups flour, mix on high for 2 minutes; scrape bowl and mix for 30 seconds more.
• Mix until a soft dough forms. Pour out onto a floured surface and knead until smooth; 8-10 minutes. Roll into a loaf and place into the greased pan. Cover and allow to rise in a warm place for an hour or until doubled in size.
• Preheat oven to 375 degrees F. Bake for 25-30 minutes.
• Place pan onto a wire rack to cool before slicing.

KID-FRIENDLY WHEAT BREAD

Steps:

• Measure the water into a large bowl, or the bowl of a stand mixer and stir in 1 tablespoon of brown sugar. Sprinkle the yeast over the top and set aside until foamy, about 10 minutes.
• Add 1 cup of the all-purpose flour and 3 cups of whole wheat flour to the bowl along with the brown sugar, salt, vegetable oil and milk. Mix on low speed to blend ingredients. Continue to mix on medium speed, adding the rest of the flour 1/2 cup at a time, until the dough clings to the hook and cleans the sides of the bowl. You may not need to add all of the flour. Mix on medium speed for about 5 minutes. Oil the bowl and turn the dough to coat. Cover loosely and set aside to rise until doubled, about 1 hour.
• Punch down the dough and place on a floured surface. Divide into two equal portions and use a rolling pin to roll each one into a rectangle that is about 16x8 inches. Be sure to press out all of the air bubbles. Roll the rectangles into loaves and pinch the seam together.
• Place loaves seam side down into greased 9x5 inch loaf pans. Cut a few slits across the top of each loaf using a sharp serrated knife. Set aside to rise until your finger leaves a dimple when you press into a loaf, 30 to 45 minutes. Preheat the oven to 400 degrees F (200 degrees C).
• Bake the loaves for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 30 minutes, or until loaves are deep brown. Remove from pans to cool on a wire rack.

FAST NO-KNEAD WHOLE WHEAT BREAD

Steps:

• Combine flours, cornmeal, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
• Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.
• Preheat oven to 350 degrees. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. Remove bread from pan and cool on a rack.