You are going to love this whole wheat bread recipe as much as I do.
It’s simple to prepare a batch of homemade bread and it tastes amazing. I have Milk and Honey Whole Wheat bread and more below for you to try.
MILK AND HONEY WHEAT BREAD
3 cups vegetable stock, warmed
2 TBS active dry yeast
1/2 cup oil or melted butter
1/2 cup honey
1-1/2 cups milk powder (2 cups if instant)
2 tsp salt
7 to 8 cups whole wheat flour
Dissolve the yeast in warm vegetable stock. Add the 1/2 cup oil first and then measure the honey in the same measuring cup, which will slide right out without sticking.
Stir the milk powder, salt and 3 cups of the whole wheat flour together and add this to the liquid. Beat the batter for 150 strokes, then add the remaining whole wheat flour and use enough to make a stiff dough for kneading.
Knead for 5 to 8 minutes, or until smooth and elastic; let rise until doubled in size. Punch down and shape into 3 loaves. Place loaves in oiled pans; let rise again.
PREHEAT oven to 350 degrees and bake loaves for 30 minutes.
ALL BRAN WHOLE WHEAT BREAD RECIPE
1/2 cup white sugar
2 tsp salt
4 cups water
3 ounces vegetable oil
2 pkgs active dry yeast
2 cups All-Bran cereal
9 cups flour
Dissolve yeast in 3/4 cup warm water; add 6 cups flour and beat until nearly smooth. Add All-Bran and mix well. Add 3 more cups of flour and knead to desired stiffness. Let rise until doubled in size, then punch down.
Form into loaves or rolls as desired. Let loaves and rolls rise until doubled in size.
PREHEAT oven to 350 degrees.
Bake rolls for 20 minutes.
PREHEAT oven to 425 degrees.
Bake for 30 to 35 minutes
Remove from pans and butter tops of loaves. Let cool on racks.
Recipe courtesy of KingArthurFlour.com – a wonderful homemade whole wheat bread recipe.
OLD FASHIONED WHOLE WHEAT BREAD RECIPE
2-1/2 tsp active dry yeast or 2-1/2 tsp instant yeast
1/2 cup lukewarm water*
1/2 cup lukewarm milk
1/2 cup orange juice
5 TBS melted butter
1-1/2 tsp salt
3 TBS sugar
1/4 cup nonfat dry milk
3/4 cup instant mashed potato flakes
3-3/4 cups King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
*Use 2 tablespoons less water in summer (or in a humid environment), 2 tablespoons more in winter (or in a dry climate).
Dissolve the yeast in the lukewarm water with a pinch of sugar. Allow it to rest for 15 minutes, till it becomes puffy. If you’re using instant yeast, you can skip this step.
Combine the yeast/water with the remaining ingredients, and mix and knead—by hand, mixer, or bread machine—until you’ve made a cohesive dough.
If you’re using a stand mixer, knead at low speed for about 7 minutes. Note that 100% whole wheat dough will never become smooth and supple like dough made with all-purpose flour; it’ll feel more like clay under your hands, and may appear a bit rough.
Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it’s expanded and looks somewhat puffy, about 60 to 90 minutes.
Note that dough kneaded in a bread machine will rise faster and higher than bread kneaded in a mixer, which in turn will rise faster and higher than one kneaded by hand. So if you’re kneading by hand, you may want to let the dough rise longer than 90 minutes.
Lightly grease a 9″ x 5″ loaf pan. Gently shape the dough into a smooth log, and settle it into the pan, smooth side up.
Tent the pan with lightly greased plastic wrap, and allow the loaf to rise till it’s crowned over the rim of the pan by about 3/4″, about 75 minutes. Don’t let it rise too high; it’ll continue to rise as it bakes. Towards the end of the rising time, PREHEAT the oven to 350 degrees.
Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 30 to 35 minutes, or until the center registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack.
Run a stick of butter over the top of the hot loaf, if desired, for a softer crust. Allow the bread to cool completely before slicing.
EASY WHOLE WHEAT BREAD RECIPE
2 cups milk, scalded and cooled
1/2 cup shortening
1 pkg active dry yeast dissolved in a little water
1/2 cup sugar
2 cups whole wheat flour
3 cups white flour
Beat mixture and add whole wheat flour. Mix well and add 3 cups white flour. Knead well and let rise in warm area until doubled in size. Make into buns or loaves. Let rise again.
PREHEAT oven to 375 degrees and bake loaves for 35 to 40 minutes.
I have more than just a whole wheat bread recipe – check out more homemade bread recipes below….