Best 6 Quick Rise Whole Wheat Bread Recipes

HOMEMADE WHOLE WHEAT BREAD

Steps:

• Mix the flours, yeast, sugar, salt, water, and olive oil in a large mixing bowl with a sturdy spoon until a shaggy dough forms, then knead until the dough comes together and becomes smooth, about 4 minutes by hand or machine.
• Form a smooth dough ball. Return the dough to the bowl, cover with a clean tea towel, and let it rise in a warm place for 15-25 minutes.
• Divide the dough in half and form into two tight dough balls or loaf shapes. You can place the balls or loaves directly on a rimmed baking sheet or in standard-size loaf pans. Press down slightly to flatten them, then dust a teaspoon of flour over each loaf, rubbing with your hands to distribute the flour. Slash the tops of the loaves three times.
• Place the loaves on the middle rack of a cold oven with a pan of hot tap water on the rack below it. Close the oven, set the heat at 400 degrees, and set the timer for 40 minutes. It is imperative that you start this in a cold oven!
• After 40 minutes, remove the bread from the oven and transfer the baking sheet to a cooling rack. Cool the bread completely before removing from the pan and slicing.

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.

OATMEAL WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
• Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

QUICK RISE WHOLE WHEAT BREAD

Steps:

• Add ingredients in the order listed to bread mixing bowl.
• Using a dough hook, mix well and add more flour if needed so that the dough cleans the sides of the bowl (dough should be slightly tacky.
• Knead for 10 minutes.
• Shape into 2 to 3 loaves depending on the size of your pans. Add dough to sprayed pans.
• Cover with tented plastic or cloth and let rise for about 1 hour.
• Preheat oven to 400 for the last half hour of rising. It is ready to go in the oven when the dough is doubled in bulk.
• Turn oven down to 350 and bake for 25 to 30 minutes.
• Take out of pans and let cool on wire rack.
• Brush tops with melted butter to keep crusts soft.
• additional ingredients may be added:.
• Eggs:.
• decrease water by 1/4 cup and add two beaten eggs. Eggs add flavor, liquid, color, structure, nutrients and tenderness to breads.
• Cracked wheat:.
• Add 1/2 cup uncooked cracked wheat for each 4 cups of flour. If using uncooked cracked wheat the bread will be somewhat crunchy. cooking the cracked wheat first will add a variety of texture without the crunch feel. Many people like to put oatlems or other cooked cereals into their bread. As a guidelin, use 1/2 cup or less per 4 cups of flour.
• Potatoes:.
• They add a sweet, rich flavor to breads. Add 1/2 cup to 4 cups flour and reduce water by 1/4 cup.

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.

SLOW-RISE, NO-KNEAD LIGHT WHEAT (OR WHITE) BREAD

Steps:

• For the first stage:.
• Thoroughly combine the flours, sugar, salt and yeast in a 3-quart or larger bowl; mix with a large spoon.
• Add the butter or oil and water, stirring vigorously until well combined; the dough may be stiff.
• Scrape down the sides of the bowl with a greased flexible spatula.
• Drizzle the dough top with about a teaspoon of melted butter or oil; use a pastry brush or your fingertips to spread it evenly over the dough.
• Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
• For the second stage:.
• Vigorously stir the dough until it deflates.
• Generously coat a 9-by-5-inch or similar large (1 3/4- to 2-quart) loaf pan with nonstick cooking oil spray.
• Turn out the dough into the pan.
• Drizzle the melted butter or vegetable oil over the loaf top, then spread it out with a pastry brush or your fingertips until the surface is evenly coated and looks smooth.
• Sift about 1/2 tablespoon flour evenly over the loaf top.
• Cover the pan tightly with plastic wrap.
• For a "regular" rise:.
• Let stand at room temperature for 45 to 75 minutes or until the dough nearly reaches the pan rim.
• (The time will vary considerably depending on the temperature of the room and the length of the first rise.).
• Gently remove the plastic.
• Let it stand until the dough top rises 1/4 inch above the rim.
• For a "quick" rise:.
• Place a microwave-safe cup containing 1 cup of water in a rear corner of the microwave oven.
• Microwave for 2 minutes, until the water almost boils.
• Put the loaf in the microwave oven as far from the water as possible.
• Let it rise 30 to 50 minutes, or until the dough nears the pan rim.
• Gently remove the plastic.
• Continue the rise until the dough top is 1/4 inch above the rim.
• For baking:.
• Position an oven rack in the middle third of the oven; preheat to 425 degrees.
• Gently transfer the pan to the oven; jarring can cause deflating.
• Bake for 25 to 35 minutes, until the loaf is well browned on top and sounds hollow when thumped with a finger.
• Transfer to a wire rack and let cool for several minutes, then run a knife around the loaf to loosen.
• Transfer the loaf to the rack and let it cool completely before cutting it or storing in an airtight container.