How to Make Perfect 100% Whole Wheat Bread

Hey everyone, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, 100% Whole Wheat Bread. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

100% Whole Wheat Bread Recipe. Whole wheat bread has an unfortunate reputation for turning out heavy and dense at home. It can have a texture that's prone to tearing or crumbling apart, especially when sliced thin for sandwiches.

You can cook 100% Whole Wheat Bread using 6 ingredients and 7 steps. Here is how you achieve it.

Ingredients of 100% Whole Wheat Bread

1. Take 6 cups of whole wheat flour.
2. Take 2 1/2 cups of warm water.
3. Make ready 1 1/2 tablespoons of yeast.
4. Make ready 1/3 cup of honey.
5. It’s 1/3 cup of olive oil.
6. Take 2 1/2 teaspoons of salt.

From Seed to Slice®, you'll find NO ADDED NONSENSE® in our breads.We've gone back to basics to source simple, recognizable.I got this recipe from a bread making class that I went to with some church friends.You do not have to use the gluten, enhancer, or lecithin which is This recipe is FANTASTIC!

100% Whole Wheat Bread step by step

1. Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15-20 minutes, until risen and bubbly..
2. Add honey, oil, salt, and 4 cups of flour. Mix until dough starts to clean sides of bowl..
3. Turn out onto a foured surface and to knead for 10 minutes. Add only a few tablespoons of flour at a time if dough sticks to surface, being careful not to add too much..
4. Form into two loaves and place in greased bread pans. Allow to rise in a warm place for about 60 minutes, or until doubeled in size..
5. Preheat oven to 350 degrees..
6. Bake for 30 minutes, rotating halfway through if needed..
7. Immediately remove from pans to cool on a rack. Allow to completely cool before slicing..

I have used a number of whole wheat flour to make this bread, both commercially ground and home ground.Keep in mind that whole wheat will always produce a heavier, more dense loaf.Whole-wheat bread has a flavor and nutrient profile many times more complex than that of white bread.

It does require planning ahead, but once you figure that out, you will make bread all the time!I was interested in this recipe right from the beginning because of the inclusion of potato flour and dry milk powder.I had never used potato flour before and rarely use dry milk powder.People are crazy behind baguettes, crusty breads, french loaves etc…but what gives me a lot of joy is a good old soft sandwich loaf with a lot of flavor.This bread is based on another Oatmeal Bread recipe in this collection.