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Classic 100% Whole Wheat Bread

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Classic 100% Whole Wheat Bread Recipe Classic 100% Whole Wheat Bread Recipe

Who says entire wheat bread must be dense, dry, and tasteless? This 100% entire wheat recipe options the delightfully nutty style of wheat in a fine-grained, wet, faintly candy loaf.

At a look

Prep
Bake
Total
Yield
1 loaf

Nutrition data

Ingredients

  • 1 to one 1/eight cups lukewarm water*
  • 1/four cup vegetable oil
  • 1/four cup honey, molasses, or maple syrup
  • three 1/2 cups King Arthur Premium 100% Whole Wheat Flour, White Whole Wheat Flour, or Organic White Whole Wheat Flour
  • 2 1/2 teaspoons prompt yeast, or 1 packet lively dry yeast dissolved in 2 tablespoons of the water within the recipe
  • 1/four cup Baker’s Special Dry Milk or nonfat dried milk
  • 1 1/four teaspoons salt
  • *Use the larger quantity in wintry weather or in a dry local weather; the lesser quantity in summer season or a moist local weather.

  • eight to nine oz lukewarm water*
  • 1 three/four oz vegetable oil
  • three oz honey, molasses, or maple syrup
  • 14 oz King Arthur Premium 100% Whole Wheat Flour, White Whole Wheat Flour, or Organic White Whole Wheat Flour
  • 2 1/2 teaspoons prompt yeast, or 1 packet lively dry yeast dissolved in 2 tablespoons of the water within the recipe
  • 1 1/four oz Baker’s Special Dry Milk or nonfat dried milk
  • 1 1/four teaspoons salt
  • *Use the larger quantity in wintry weather or in a dry local weather; the lesser quantity in summer season or a moist local weather.

  • 227 to 255g lukewarm water*
  • 50g vegetable oil
  • 85g honey, molasses, or maple syrup
  • 397g OkayKing Arthur Premium 100% Whole Wheat Flour, White Whole Wheat Flour, or Organic White Whole Wheat Flour
  • 2 1/2 teaspoons prompt yeast, or 1 packet lively dry yeast dissolved in 2 tablespoons of the water within the recipe
  • 35g Baker’s Special Dry Milk or nonfat dried milk
  • 1 1/four teaspoons salt
  • *Use the larger quantity in wintry weather or in a dry local weather; the lesser quantity in summer season or a moist local weather.

Instructions

  1. In a big bowl, mix the entire elements and stir till the dough begins to go away the perimeters of the bowl. For best, best kneading, let the dough relaxation for 20 to 30 mins within the bowl; this offers the flour a possibility to take in one of the crucial liquid, and the bran to melt. Transfer the dough to a evenly greased floor, oil your palms, and knead it for six to eight mins, or till it starts to turn into easy and supple. (You may additionally knead this dough in an electrical mixer or meals processor, or in a bread device programmed for “dough” or “handbook.”) Note: This dough must be cushy, but nonetheless company sufficient to knead. Adjust its consistency with further water or flour, if important.
  2. Transfer the dough to a evenly greased bowl or huge measuring cup, duvet it, and make allowance the dough to upward push until puffy despite the fact that no longer essentially doubled in bulk, about 1 to two hours, relying at the heat of your kitchen.
  3. Transfer the dough to a evenly oiled paintings floor, and form it into an eight” log. Place the log in a evenly greased eight 1/2″ x four 1/2″ loaf pan, duvet the pan loosely with evenly greased plastic wrap, and make allowance the bread to upward push for approximately 1 to two hours, or until the middle has topped about 1″ above the rim of the pan. Towards the top of the emerging time, preheat the oven to 350°F.
  4. Bake the bread for 35 to 40 mins, camping it evenly with aluminum foil after 20 mins to forestall over-browning. The completed loaf will sign in 190°F on an instant-read thermometer inserted into the middle.
  5. Remove the bread from the oven, and switch it out of the pan onto a rack to chill. If desired, rub the crust with a stick of butter; this may occasionally yield a cushy, flavorful crust. Cool totally earlier than reducing. Store the bread in a plastic bag at room temperature.

Nutrition Information

  • Serving Size1 slice
  • Servings Per Batch16
Amount Per Serving:
  • Calories150 cal
  • Calories from Fat
  • Total Fatthree.5g
  • Saturated Fat
  • Trans Fat
  • Cholesterol0mg
  • Sodium200mg
  • Total Carbohydrate24g
  • Dietary Fiber3g
  • Sugars5g
  • Protein5g

* The diet data supplied for this recipe is decided by means of the ESHA Genesis R&D instrument program. Substituting any elements might alternate the posted diet data.

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