wheat bread

You won't believe how easy it is to make homemade whole wheat bread!  This recipe bakes up soft and is perfect for sandwiches.&nbsp;

Soft Whole Wheat Bread

water

active dry yeast* ((1 packet))

honey

unsalted butter, (softened)

whole wheat flour

salt

Place the warm water in a large bowl and sprinkle the yeast on top.  Set aside for 5 minutes to allow the yeast to proof.

Add the honey and butter.&nbsp;

Blend in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.

Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.&nbsp;&nbsp;

Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.&nbsp;

Place dough in large greased bowl and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.

Lightly mist a 9x5-inch loaf pan with non-stick spray.&nbsp;

Punch down the dough and shape it into a loaf.

Place in prepared pan, cover loosely with greased plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.

Preheat the oven to 350°F.&nbsp;

Uncover dough, and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.

An easy homemade wheat bread that tastes great and is not mealy in texture!

Honey Wheat Bread

sugar

pkgs active dry yeast (bread machine yeast

butter (softened)

tsp kosher salt

water (120-130 degrees F)

bread flour

Dissolve the yeast in the 1/4 cup of warm water in a large bowl; add the pinch of sugar. Let stand 10 minutes. If bubbles form the yeast is active and you may proceed with making the bread.

Add to the bowl containing the yeast the 2 1/2 cups very warm water, the honey, the butter, the salt and 3 1/2 cups of the whole wheat flour. Mix with electric mixer until a dough forms that begins to leave the sides of the bowl*. Add the remaining 1 cup of whole wheat flour. Stir in 2 1/2 - 2 3/4 cups of the bread flour. Turn out on a lightly floured surface and knead in the remaining 1/2 - 1 cup of the bread flour. Knead for 5-10 minutes.

*If your heavy-duty stand mixer has a dough hook, you may switch to that at the point you add the last of the whole wheat flour. If using the dough hook to knead, knead for 5 minutes after the last addition of the bread flour.

Put about 1 tsp of oil in a large bowl. Add the dough and coat the bottom of it with the oil. Turn dough oil side up and cover with greased plastic wrap. Place in a warm, draft-free place to rise until double in bulk--about 30-45 minutes. I use the "oven rise" method since my house is drafty. To do this, turn on your oven and run for one minute after the heat begins to come up. Turn the oven off. This is the perfect temp for yeast dough rising. You may also put a pan of hot water under the bowl with the dough.

When dough is doubled in bulk, punch down and divide into 2 balls. Shape each ball into a loaf and place in a well-greased 9 x 5 x 4-inch or 8 x 4 x 3-inch loaf pans. Cover with greased plastic wrap and allow to rise until double in bulk in a warm, draft-free place for 30-45 minutes.

Preheat oven to 375 degrees F. Remove plastic wrap from the pans and bake loaves for 30 minutes. Reduce oven temp to 350 degrees F and bake for an additional 10-15 minutes. Loaves should sound hollow when tapped on the bottom.

Remove from pans immediately and cool completely on a rack.

Makes 2 loaves.

Fresh-baked baguettes made with whole wheat flour. Make them for sandwiches, appetizer plates and more.

Whole Wheat Baguettes

brown sugar

Red Star PLATINUM instant yeast

water (about 120°F)

all-purpose flour,

In a large bowl or bowl of a stand mixer fitted with the paddle attachment, combine whole wheat flour, brown sugar and yeast. Add water; stir to combine. Add all-purpose flour and salt; stir to combine.

Knead dough on a well-floured surface 10 minutes, adding more all-purpose flour as needed until dough is smooth and slightly sticky, but holds its shape. OR, if using a stand mixer, replace paddle attachment with dough hook; knead dough 5 minutes on medium speed, adding more all-purpose flour as needed until dough is smooth and slightly sticky, but holds its shape.

Shape dough into a ball and place in a lightly greased large bowl; turn to coat. Cover with plastic wrap and let rise in a warm place 1 hour until doubled.

Punch down risen dough; divide into 4 equal pieces. Roll each piece carefully into a thin log, about 12 inches long. Repeat with remaining pieces of dough. Place loaves a few inches apart on a lightly greased baking sheet.

Use a sharp serrated knife to cut three 1/2-inch deep slashes on top of each loaf. Cover dough with a tea towel or plastic wrap sprayed with cooking spray. Let rise 30 minutes until nearly doubled in size.

Heat oven to 375°F. Bake loaves 30 minutes until golden brown. Transfer to a cooling rack to cool completely before slicing.

Thank you. Mde the baguettes today.  Followed the recipe exactly except that I used a different brand of yeast.  At the end of the process, out popped four baguettes from the oven. I'd be happy to upload a picture, but I'm not quite sure how.

What a simple recipe. The bread came out perfect! I added a tiny bit of egg wash before putting them in the oven so they’d brown a little. Definitely going to make more bread with your recipe. Thanks so much! 

This honey wheat bread is made from a combination of whole wheat and white flour and is sweetened with honey. Soft and light, but sturdy enough to slice into sandwich bread. Makes 2 loaves.

yeast ((2 packages))

shortening

Tbsp salt

all purpose flour

butter

Combine 1/2 c. warm water and yeast in a small bowl. Cover and let proof for 5-10 minutes or until yeast is bubbly.

In a large bowl combine the rest of the water, honey, shortening and salt. Add yeast mixture and stir.

Stir in whole wheat flour. Mix for 2 minutes.

Stir in all purpose flour 1 cup at a time until a soft dough forms.

Knead on a lightly floured surface 5 minutes, until the dough is elastic.

Lightly oil the mixing bowl (2 tsp.) and place dough into bowl. Turn dough over so that oiled side is facing up. Cover and let rise in a warm place until doubled (60-80 minutes).

Punch dough down and divide dough into two sections and form into loaves. To form into a loaf roll dough out to a 9&quot;x18&quot; rectangle. Roll up the 9&quot; side. Pinch edges to seal.

Place into greased bread pans. Cover and let rise for an additional 40 minutes.

Heat oven to 375 degrees and remove all racks except for the bottom rack so that the tops of the bread are in the center of the oven. Bake bread on bottom rack for 40 minutes or until tops are a deep brown and the loaves sound hollow when lightly tapped.

Remove from pans while hot and brush with butter. Cool 30 minutes before slicing.

https://content.jwplatform.com/videos/U5n2yIdN.mp4

Our super easy Almond Flour Bread Recipe is an excellent gluten-free, paleo, and keto option for those trying to decrease carbs. This keto bread comes together quickly with just a few simple ingredients and makes for a delicious and satisfying alternative to traditional bread without using yeast.

Almond Flour Bread Recipe

eggs

Almond Meal

Tablespoons Protein Powder

Baking powder

Tablespoon Sweetener

Cream cheese

Tablespoons oil

Prepare all ingredients

Prepare all of your ingredients. Eggs and cream cheese are best at room temperature. Sweetener is optional. At the same time, heat your oven to 170 degrees Celsius or 340 degrees Fahrenheit.

Whisk eggs

Mix whole eggs with a pinch of salt in a kitchen machine until foamy. This helps to get that perfect fluffy almond flour bread once baked.

Mix dry and wet ingredients

While your eggs are whisking, mix together the almond flour with all the dry ingredients in a bowl. At the same time, mix cream cheese with oil and water in another bowl. 

Prepare bread dough

Once your eggs are whisked with fluffy consistency, reduce the speed of your machine by half. Start adding the dry mixture spoon by spoon, which the dough is mixing. Add about half to 3/4 of the bowl. Next, add your wet mixture step by step to properly combine the dough. Finish up with the rest of the dry mixture. 

Bake

Pour into a baking loaf and bake for 30 minutes in a preheated oven or until the bread is golden brown. 

https://mediavine-res.cloudinary.com/video/upload/d9v8gghjbo0hvmcoinvw.mp4

This homemade Honey Wheat Bread is soft, fluffy, flavorful, and perfect for breakfast toast and all of your favorite sandwiches.

tsp active dry yeast or instant yeast (0.34)

Tbsp honey (0.50)

olive oil (0.36)

whole wheat flour* (0.57)

all-purpose flour* (0.38)

salt (0.05)

Stir the yeast and 1 Tbsp of the honey into the warm water until dissolved, then set it aside for about five minutes to allow the yeast to activate. A thick layer of foam should develop on the surface of the water.

While waiting for the yeast to bloom, stir together 1 cup of the whole wheat flour with the salt.

Once the yeast is foamy, add the rest of the honey (1 Tbsp) and the olive oil and stir to combine. Pour the yeast water into the bowl with the flour and salt, then stir until combined. Add ½ cup more of whole wheat flour and stir until combined again.

Now start adding all-purpose flour, ½ cup at a time, until you can no longer stir the dough with a spoon. At that point, turn the dough out onto a floured surface and begin to knead all-purpose flour into the dough, a little at a time.

Knead the dough for about five minutes, slowly adding flour as you knead, or until the dough no longer sticks to your hands, but is still fairly pliable. I used 1.5 cups all-purpose flour total, but the total flour amount will vary with the type of flour used and relative humidity in the room.

Place the kneaded dough back into the mixing bowl and cover with a cloth. Let the dough rise at room temperature for about an hour, or until it has doubled in size.

Lightly coat a bread pan with oil. Punch the dough down to deflate, then take the dough out of the bowl. Shape the dough into a log about the same length of your bread pan.

Place the shaped dough in the bread pan and let it rise for anohter hour, or until it has risen about 2-inches above the edges of the bread pan.

Preheat the oven to 375ºF. Once fully preheated, add the risen bread and bake for 30 minutes, or until the bread is deeply golden brown and it sounds hollow when tapped.

Remove the bread from the oven and let it cool just a few minutes (to make it easier to handle), then carefully remove the bread from the pan to fully cool.

Once cool, slice and serve your delicious homemade bread!

Make the best soft Whole Wheat Bread or Wholemeal bread made with simple pantry ingredients. This Atta Bread is made with 100% whole wheat flour, yogurt and yeast.

Whole Wheat Bread | Wholemeal Bread (Atta Bread)

whole wheat flour ((regular whole wheat flour

instant yeast (or 1.5 teaspoons dry active yeast

salt (or edible rock salt or pink salt)

oil (or softened butter

yogurt ((dairy

milk ((dairy

In a large bowl or in the bowl of a standing mixer, add ½ cup of water and 1 tablespoon of raw sugar. The water can be room temperature or lukewarm.But, if using active dry yeast or fresh yeast, then make sure to use lukewarm water.

To the bowl add 1 teaspoon of instant yeast (rapid rising yeast).If using dry active yeast - add 1.5 teaspoons of it. Swirl the bowl around or stir with a spoon to help the yeast dissolve in the water.

Let this mixture sit for 10 to 12 minutes until the yeast activates.

Proofing yeast

Next to the frothy yeast water mixture, add the whole wheat flour, salt, preferred neutral flavored oil (or butter or ghee) and yogurt.

Mix with a spoon.

Next add ½ cup of water bit by bit and begin to knead for 8 to 10 minutes or as needed.

Knead to a soft, supple and smooth dough. A well kneaded dough which when stretched should not tear.

Add more water if required while kneading. The dough can be slightly sticky.

Brush some water all over the dough and keep in a deep wide bowl covered with a lid or kitchen towel for 30 to 35 minutes if you have used instant yeast.If dry active yeast or fresh yeast has been used - keep in the covered bowl to leaven for 1.5 to 2 hours or more until the dough doubles.

After the initial rise, the dough will be double in size. Remove and then lightly punch and knead the dough again.

On a clean work surface roll the dough into a neat ball.

Make a log of the dough and gently pinch the edges into a seam - meaning tuck in the edges at the corners.

Place the prepared dough log in a greased 9x5 inches loaf pan with tucked edges facing downwards. Cover with kitchen towel again.

Cover and let it rise the second time for 20 to 30 minutes if you have used instant yeast.For dry active yeast or fresh yeast – set aside for 45 minutes to 1 hour or more depending on the temperature conditions in your city or town.

Forming Whole Wheat Dough

Preheat the oven at 220 degrees C/425 degrees F for at-least 20 minutes.

Once the bread has risen in the loaf pan, make a ¼ inch cross or slits on the bread. This helps the steam escape as the bread bakes, and creates a tender and soft loaf.

Keep the loaf pan in the oven and bake at 220 degrees C/425 degrees F for 22 to 25 minutes or until the bread sounds hollow when tapped.

While baking, if the wheat bread begins to brown too much from the top, then cover with parchment paper or aluminium foil.

Remove the bread from the oven and let it sit for a few minutes to cool. Then gently tap on top of the loaf: if baked properly, the bread should should hollow.If the bread does not sound hollow, put it back in the oven to bake for a few more minutes.

When the bread is still hot, remove it from the loaf pan using oven mittens/gloves and keep it on a wired tray to cool.

Let the Wholemeal Bread loaf cool completely before slicing it with a serrated knife.

Enjoy homemade Whole Wheat Bread sliced with butter, ghee, jams, peanut butter, or any of your favorite spreads. Or use the Atta Bread to make your favorite sandwiches or snacks from bread.

Store bread in the fridge for about a week or the freezer for about a month.

Baking wheat bread

https://content.jwplatform.com/videos/jOHnSop8.mp4

100% whole wheat bread recipe that gives you a really good soft wheat bread with the ingredients you have at home.

100% Whole Wheat Bread

Top 7 wheat bread recipes from across the web

The most viewed wheat bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Soft Whole Wheat Bread

Honey Wheat Bread

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Top 7 wheat bread recipes from across the web

The most viewed wheat bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soft Whole Wheat Bread

Honey Wheat Bread

Whole Wheat Baguettes

Honey Wheat Bread

Almond Flour Bread Recipe

Honey Wheat Bread

Whole Wheat Bread | Wholemeal Bread...

The most viewed wheat bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine