Best 4 Whole Wheat Bread Ii Recipes

HOMEMADE 100% WHOLE WHEAT BREAD

Steps:

• Mill your flour using the WonderMill on Bread flour mode. If you don't have a mill you could use a good quality 100% whole wheat flour instead.
• In a mixing bowl scoop out the flour, add the instant yeast (not the active dry yeast) and salt to your bowl. Make sure you don't add the salt on top of the yeast as it will kill the yeast. Mix the flour.
• Gradually add water to make a sticky dough. Do not knead.
• Proof the dough. Allow the dough to raise until it's double, either naturally or in your electric pressure cooker. I prefer proofing in my Instant Pot or Mealthy Pot. Place the heat proof bowl into the pot and allow the dough to double on yogurt mode for 30 minutes.
• Coating. Mix the dough one more time and transfer the dough into the bread pan on a parchment paper. Coat the dough with milk or alternate milk.
• Preheat oven at 390 degrees F or 200 degrees C.
• Bake the bread in the oven for 40 minutes.
• Remove the pan and place it on a cooling rack. Allow the bread to cool before slicing it.
• Remove bread from the pan and slice it. It's best when freshly consumed. Will last a day or two at temperature and then it's best to refrigerate for upto 3-4 days.

HONEY WHEAT BREAD II

Steps:

• Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
• Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
• Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

WHOLE-WHEAT BREAD

Steps:

• The day before making the bread, make the soaker and the poolish. For the soaker, mix together the coarse whole-wheat flour and the water in a bowl, cover the bowl with plastic wrap, and leave it at room temperature until the next day. For the poolish, mix together the whole-wheat flour and yeast, then stir in the water to make a thick paste. Stir only until all the flour is hydrated, then cover the bowl with plastic wrap and allow to ferment at room temperature for 2 to 4 hours, or until it just begins to bubble. Then put it in the refrigerator overnight.
• The next day remove the poolish from the refrigerator 1 hour before making the dough to take off the chill. In a mixing bowl (or in the bowl of an electric mixer), stir together the whole-wheat flour, salt, and yeast. Then add the poolish and the soaker, as well as the honey, oil, and egg. Stir with a large metal spoon (or mix on low speed for about 1 minute with the paddle attachment) until the dough forms a ball, adding more water or flour if needed.
• Sprinkle whole-wheat flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Add flour if necessary and knead until the dough forms a firm, supple dough. This will take 10 to 15 minutes by hand, slightly less by machine. The dough should be tacky but not sticky. It should pass the windowpane test (page 58) and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
• Divide the dough into 2 equal pieces (they should weigh about 18 ounces each). Shape them into sandwich loaves, as shown on page 81. Lightly oil two 8 1/2 by 4 1/2-inch loaf pans and place the loaves in the pans. Mist the tops with spray oil and loosely cover with plastic wrap.
• Proof at room temperature for about 90 minutes, or until the dough nearly doubles in size and is cresting above the lip of the pans.
• Preheat the oven to 350°F with the oven rack in the middle of the oven. Just before baking, you may choose to garnish the loaves by misting the tops with water and sprinkling on sesame seeds.
• Bake the loaves for about 30 minutes, then rotate them 180 degrees, if necessary, for even baking. Continue baking for 15 to 30 minutes longer. The finished bread should register between 185° and 190°F at the center and should sound hollow when thumped on the bottom. The loaves should be golden brown all around and firm on the sides as well as on the top and bottom. If they are soft and squishy on the sides, return them to the pans and continue baking until done.
• When the loaves have finished baking, remove them immediately from the pans and cool on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
• BREAD PROFILE
• Enriched, standard dough; indirect method; commercial yeast
• DAYS TO MAKE: 2
• Day 1: 2 to 4 hours soaker and poolish
• Day 2: 1 hour to de-chill poolish; 15 minutes mixing; 3 1/2 hours fermentation, shaping, and proofing; 45 to 60 minutes baking
• Commentary
• Coarse flour weighs slightly less per cup than regular grind flour because it doesn't pack as tightly and contains more air. This explains why the coarse flour is only 4.25 ounces, while the regular whole-wheat flour used in the rest of the formula weighs 4.5 ounces per cup.
• The bread will develop a more open crumb if the flour is high in protein. The strongest flour comes from hard spring wheat, which can often be found at natural food markets that offer a variety of flours (see also Resources, page 291). You may also substitute regular whole-wheat flour from the supermarket.
• The use of oil and/or egg is offered as an option to tenderize the bread. If you use either of them, you will need to add additional flour during the final mixing. Let the dough determine how much flour to add, as you knead it to a firm, slightly tacky consistency. Another way to tenderize the dough is to use milk or buttermilk instead of water when making the poolish.
• BAKER'S PERCENTAGE FORMULA
• Whole-Wheat Bread %
• (Soaker)
• Whole-wheat flour: 100%
• Water: 141%
• Total: 241%
• WHOLE-WHEAT POOLISH
• Whole-wheat flour: 100%
• Instant yeast: .41%
• Water: 88.9%
• Total: 189.3%
• (Dough)
• Soaker: 114%
• Whole-wheat poolish: 142%
• Whole-wheat flour: 100%
• Salt: 3.7%
• Instant yeast: 1.2%
• Honey: 16.7%
• Vegetable oil: 5.6%
• Egg: 18.3%
• Total: 401.5%

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.