Best 12 Easiest Whole Wheat Bread Recipes

WHOLE WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.

BASIC WHOLE WHEAT BREAD

Steps:

• Proof yeast in half a cup of the water, with about a teaspoon of flour- let it sit, covered, until it becomes bubbly& active.
• Combine the rest of the water with the yeast/water in a large bowl, and gradually add about half of the flour.
• Stir the mixture about 100 times in the same direction, until it is well-mixed and strands are beginning to form.
• Stir in the salt and oil.
• Add the remaining flour half a cup at a time, stirring well, until it is too stiff to stir with a spoon.
• Turn out onto a lightly floured board and knead for about 20 minutes, adding flour as nescessary to keep the dough from sticking to the board.
• The dough should be springy and nice to work with.
• When it has been sufficiently kneaded, cover it with a damp cloth for about 10 minutes and wash and grease the bowl lightly.
• After it has rested, knead the dough a few more times (it should feel really nice by now!) and place it in the bowl, covered with the damp cloth, a plastic bag, and maybe a plate.
• Let the dough rise until it springs back when you stick your finger in it, and it is about twice the size as it was before (this takes about 2 hours; longer or shorter depending on the room temperature- I prefer a longer (cooler) rise, because it allows the flavour to develop more... but sometimes you just don't have time for that sort of thing).
• Deflate the dough by punching or kneading it a few times, and let it rise again- this time, it should take about half the amount of time as it did before.
• When the dough has risen twice, deflate it again and cover it with the damp cloth again for about 10 minutes (to let the gluten relax, apparently.. it makes it easier to manage if you do this), then divide it into and shape it into loaves, buns, etc.
• Let the shaped dough rise on a baking sheet or in a loaf-pan for about an hour maybe- it will rise a bit more in the oven.
• Slash the top of the bread if you want, so that it doesn't bust open in the oven.
• Bake at 400º for 20 minutes, and then turn the oven down to 350º and bake for 20-30 minutes longer, until the loaf is a lovely brown and sounds hollow when you thump it on the bottom.
• (Buns and smaller loaves take a shorter time).
• Try to let the loaf cool (out side of the loaf pan, or it will get a bit soggy) before you tear into it.

HOMEMADE WHOLE WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the brown sugar, butter, salt, whole wheat flour and 1 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 1 hour. , Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 1 hour., Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

EASY WHOLE WHEAT BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F.
• Mix together the flour, salt and yeast in a bowl. Add the water and mix until just barely combined.
• Place the dough on a floured surface and knead for 10 minutes.
• Transfer the dough in a clean bowl and cover it with a tea towel. Let it rise in a cool spot for 2-3 hours
• Once the dough has risen, split it into two even loaves
• Coat a baking sheet with olive oil and then add the two loaves.
• Cook the dough in the oven for 15-30 minutes, or until it sounds hollow when you tap the bottom of the loaves
• Slice and top with jam or butter. Enjoy.

EASY WHOLE WHEAT BREAD

Steps:

• Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.
• After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.

CLASSIC WHOLE WHEAT BREAD

Steps:

• In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

EASIEST WHOLE WHEAT BREAD

Steps:

• Mix together the first three ingredients in mixer with dough hook.
• Add water all at once and mix for one minute; cover and let rest for 10 minutes.
• Add salt, oil honey or sugar and lemon juice and beat for one minute or until combined.
• Add last flour, 1 cup at a time beating between each cup.
• Beat for 6 to 10 minutes until dough pulls away from the sides of the bowl.
• This makes a very soft dough.
• Preheat oven for 1 minute to lukewarm and turn off.
• Turn dough out onto oiled surface; divide and shape into loaves and place in oiled bread pans.
• Let rise in warm oven 10-15 minutes or until dough reaches top of pan (for some reason this about a half hour for me).
• Do not remove bread from oven; turn oven to 350 and bake for 30 to 35 minutes.
• Remove from pans and cool on racks.

EASY 100% WHOLE WHEAT BREAD

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

SIMPLE WHOLE WHEAT BREAD

Steps:

• In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
• Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
• Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

NO-KNEAD WHOLE WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in honey; add butter, salt and whole wheat flour. Beat on low speed until well-blended. Stir in all-purpose flour. Cover and let rise in a warm place until doubled, about 30 minutes. Stir 30 strokes with a spoon; pour batter into a greased 8x4-in. loaf pan. Cover and let rise in a warm place until batter reaches edge of pan, about 30 minutes. Bake at 375° for 30-40 minutes. Cool on wire rack.

BASIC, LIGHT & EASY WHOLE WHEAT BREAD

Steps:

• Put the ingredients in your ABM in the order your manufacturer recommends.
• Dont use the rapid rise cycle on your machine as a longer, slower rise helps develop the flavor.
• I use this for rolls or for loaves.
• Enjoy.

VERY BEST 100% WHOLE WHEAT BREAD

Steps:

• Mix water, yeast, oil, honey, and molasses.
• While yeast is proofing (if not instant), grind flour.
• I start adding 10 cups flour, salt, dough enhancer, and wheat gluten, while yeast is proofing (no wait necessary if using instant yeast). Mix until even consistency.
• Add remaining flour minus about 2 cups.
• Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be around 15 cups (I believe it may be less if you are in a lower altitude area). If the dough mixture isn't "cleaning" the sides of the mixer, it is too wet. I sometimes add up to one additional cup -- I think altitude and humidity influence how much is needed, as well as how packed the flour is (if I get my mill full and "packed" the recipe takes less flour -- hence the need to add a l/2 cup at the end of the ingredient addition process.
• Mix on medium speed 5-7 minutes in Bosch or other heavy duty mixer.
• Put dough in a greased bowl to rise for 30 minutes (will get about about double in size).
• Shape loaves and put into 4 greased loaf pans, let rise another 30 minutes (I use a kitchen scale and my loaves are very close to 2 pounds each).
• Put loaves in preheated 350 degree oven and bake 36 minutes.
• I let it cool in the pans for about 10 minutes, then 20 minutes on a rack.
• I wrap in plastic wrap then store in a bread bag. We eat a lot of bread (toast for breakfast, sandwiches for lunch -- family of 6) so I am able to keep a couple of loaves out and a couple in the freezer. It's gone in a week. Enjoy!