Whole Wheat Bread
Whole Wheat Bread takes about 11 hour and 45 minutes from beginning to end. This lacto ovo vegetarian recipe serves 16 and costs 28 cents per serving. One serving contains 237 calories, 7g of protein, and 8g of fat. If you have bread flour, whole wheat flour, water, and a few other ingredients on hand, you can make it. This recipe is liked by 8 foodies and cooks. It is brought to you by Olgas Flavor Factory. Overall, this recipe earns a good spoonacular score of 41%. Try 100% whole wheat bread – atta bread | whole wheat bread, Whole-Wheat Bread with Wheat Germ and Rye, and Honey Whole Wheat Bread : Cracked Wheat for similar recipes.
Servings: 16
Preparation duration: 660 minutes
Cooking duration: 45 minutes
Ingredients:
2 cups bread flour
6 Tablespoons butter, softened
¼ cup honey
2 cups milk
2 Tablespoons oil
4 teaspoons table salt
1 cup warm water (100-110 degrees Fahrenheit)
½ cup wheat germ
3 cups whole wheat flour
½ teaspoon instant or rapid-rise yeast
2 Tablespoons instant or rapid-rise yeast
Equipment:
plastic wrap
wooden spoon
stand mixer
bowl
kitchen towels
loaf pan
oven
wire rack
kitchen thermometer
Cooking instruction summary:
I usually make the biga and the soaker the night before I plan to make the bread. It takes only a few minutes and it's ready to go the next morning.Biga:In a large bowl, mix the bread flour, water and yeast. I use a large wooden spoon. Cover it with plastic wrap or a towel and let it stand at room temperature for 8 hours and up to 24 hours. Overnight is perfect.Soaker:In another bowl, mix the whole wheat flour, wheat germ and milk. Cover with plastic wrap and place in the refrigerator, overnight or for 8-24 hours.Making the Bread:After at least 8 hours, tear the bread soaker that was in the refrigerator into about 1 inch pieces and put it into a large bowl of a powerful stand mixer. Tearing it into pieces will help to incorporate it better, more easily and evenly into the bread dough.Add the biga and the rest of the dough ingredients. With a dough hook attachment, mix the bread, starting on low speed and gradually increasing the speed until the dough is evenly mixed.Cover with plastic wrap or a kitchen towel and set aside in a warm place to rise for about 45 min.At this point, punch the dough down and mix the dough by taking the dough from the bottom and folding it over the top from all four sides. Cover and let it rise for another 45 minutes.Divide the dough into 2 parts.On a floured surface, knead each half of dough for a few minutes, until the dough is elastic. Pat each half of dough into a rectangle and starting from the short side, roll it tightly into a loaf.Place each loaf into a greased bread pan. Cover lightly and set aside to rise until the bread is slightly above the edge of the bread pan, about an hour to an hour and a half.Preheat the oven to 400 degrees Fahrenheit. When the bread has risen, place the bread pans into the preheated oven and reduce the temperature to 350 degrees.Bake for 40-50 minutes, until the bread is golden brown. You can check for doneness with an instant read thermometer, which should be 200 degrees Fahrenheit in the center.Cool the bread in the bread pans for 5 minutes and then take them out of the bread pans and onto a cooling rack.I usually freeze one loaf, so that it stays fresh while we eat the other loaf. To defrost it, simply take it out of the freezer and place the frozen bread on a kitchen towel and let it thaw. It will taste just as fresh.
Step by step:
1. I usually make the biga and the soaker the night before I plan to make the bread. It takes only a few minutes and it's ready to go the next morning.Biga:In a large bowl, mix the bread flour, water and yeast. I use a large wooden spoon. Cover it with plastic wrap or a towel and let it stand at room temperature for 8 hours and up to 24 hours. Overnight is perfect.Soaker:In another bowl, mix the whole wheat flour, wheat germ and milk. Cover with plastic wrap and place in the refrigerator, overnight or for 8-24 hours.Making the Bread:After at least 8 hours, tear the bread soaker that was in the refrigerator into about 1 inch pieces and put it into a large bowl of a powerful stand mixer. Tearing it into pieces will help to incorporate it better, more easily and evenly into the bread dough.
2. Add the biga and the rest of the dough ingredients. With a dough hook attachment, mix the bread, starting on low speed and gradually increasing the speed until the dough is evenly mixed.Cover with plastic wrap or a kitchen towel and set aside in a warm place to rise for about 45 min.At this point, punch the dough down and mix the dough by taking the dough from the bottom and folding it over the top from all four sides. Cover and let it rise for another 45 minutes.Divide the dough into 2 parts.On a floured surface, knead each half of dough for a few minutes, until the dough is elastic. Pat each half of dough into a rectangle and starting from the short side, roll it tightly into a loaf.
3. Place each loaf into a greased bread pan. Cover lightly and set aside to rise until the bread is slightly above the edge of the bread pan, about an hour to an hour and a half.Preheat the oven to 400 degrees Fahrenheit. When the bread has risen, place the bread pans into the preheated oven and reduce the temperature to 350 degrees.
4. Bake for 40-50 minutes, until the bread is golden brown. You can check for doneness with an instant read thermometer, which should be 200 degrees Fahrenheit in the center.Cool the bread in the bread pans for 5 minutes and then take them out of the bread pans and onto a cooling rack.I usually freeze one loaf, so that it stays fresh while we eat the other loaf. To defrost it, simply take it out of the freezer and place the frozen bread on a kitchen towel and let it thaw. It will taste just as fresh.
Nutrition Information:
covered percent of daily need
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