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Classic 100% Whole Wheat Bread

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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 knowledge

Ingredients

  • 1 to at least 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 on the spot yeast, or 1 packet energetic 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 higher quantity in wintry weather or in a dry local weather; the lesser quantity in summer season or a damp 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 on the spot yeast, or 1 packet energetic 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 higher quantity in wintry weather or in a dry local weather; the lesser quantity in summer season or a damp 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 on the spot yeast, or 1 packet energetic 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 higher quantity in wintry weather or in a dry local weather; the lesser quantity in summer season or a damp local weather.

Instructions

  1. In a big bowl, mix the entire components and stir till the dough begins to go away the edges of the bowl. For absolute best, best kneading, let the dough relaxation for 20 to 30 mins within the bowl; this provides the flour a possibility to soak up one of the liquid, and the bran to melt. Transfer the dough to a frivolously greased floor, oil your arms, and knead it for six to eight mins, or till it starts to transform clean and supple. (You may additionally knead this dough in an electrical mixer or meals processor, or in a bread system programmed for “dough” or “guide.”) 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 frivolously greased bowl or massive measuring cup, quilt it, and make allowance the dough to upward push until puffy although now not essentially doubled in bulk, about 1 to two hours, relying at the heat of your kitchen.
  3. Transfer the dough to a frivolously oiled paintings floor, and form it into an eight” log. Place the log in a frivolously greased eight 1/2″ x four 1/2″ loaf pan, quilt the pan loosely with frivolously 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 frivolously with aluminum foil after 20 mins to forestall over-browning. The completed loaf will sign up 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 increasingly yield a cushy, flavorful crust. Cool utterly prior to chopping. 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 knowledge equipped for this recipe is made up our minds via the ESHA Genesis R&D instrument program. Substituting any components might exchange the posted diet knowledge.

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