Crusty Whole Grain Bread Recipes

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5 hours ago 4. Preheat the oven to 375ºF. /190ºC. 5. Brush the top of the loaf with a mix of 1 egg yolk whisked with 1tablespoon of water. 6. Bake for 1 hour or until the loaf has browned and a tap on the bottom of the loaf makes a hollow …

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9 hours ago Preparation. Preheat oven to 350°F. Pulse all dry ingredients together in a food processor, and then blend in the oils. Blend in wet ingredients well, form a …

Estimated Reading Time: 1 min

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6 hours ago Place loaves, seam side down, on prepared baking sheet. Let rise until doubled, about 45 minutes. Make 4-5 slashes across each loaf with sharp …

Rating: 5/5(98)
Total Time: 2 hrs 50 mins
Category: Yeast Breads
Calories: 92 per serving
1. ----ForBread Machine----.
2. Add all ingredients except cornmeal to bread machine pan in the order recommended by your machine's manufacturer.
3. Select dough cycle and start machine.
4. ----ConventionalMethod----.

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5 hours ago Whole Grain Bread Recipes. Best, healthy whole grain bread recipes. Photos, videos, and tips help you make the perfect loaf. slices and half a loaf of dark rye. Rye Bread. closeup of sliced wheat bread on a cooling rack. Wheat Bread.

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6 hours ago Preheat the oven to 450 degrees F. Place a broiler pan on the bottom rack of the oven. Slash the top of each loaf with a serrated knife three …

Servings: 2-4
Total Time: 3 hrs 22 mins
Estimated Reading Time: 3 mins

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7 hours ago Recipes / Crusty whole grain bread (1000+) Whole Grain Panzanella (Italian Bread Salad) 4591 views. Italian Bread Salad), main ingredient: Vegetables, ingredients: 8 ounces whole grain bread. Whole Grain Bread. 7881 views. Whole Grain Bread, ingredients: 1 pkg. yeast, 1/4 c. water, 105-115 degrees.

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3 hours ago Preparation. 1. Combine the molasses, 1 cup of warm water and the yeast. Mix together and set aside to proof (5-10 min) 2. In a high-speed blender, combine chia seeds and buckwheat groats.

Cuisine: American
Servings: 12

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Just Now Just before baking, use a pastry brush to paint the top of the loaf with a little water. Sprinkle with the seed and nut mixture. Slash the loaf with quarter-inch-deep parallel cuts across the top

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1 hours ago Bake the bread for about 20 minutes, until it's golden brown and a digital thermometer inserted into the center reads at least 190°F. Remove the bread from the oven. Wait until the bread is …

Rating: 3.9/5(16)
Total Time: 10 hrs 50 mins
Servings: 3
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Mix everything together until well combined.
3. The dough will be quite sticky., Put the sticky dough into a large bowl or dough bucket, greased or not; it's not critical to grease the container.
4. Cover lightly., Let the dough rise; 2 hours at room temperature should do it.

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3 hours ago Extra-Tangy Sourdough Bread View Recipe. Recipes; Bread; Crusty bread Connect with us. Receive Recipes & Special Offers. View our privacy policy. Our Social Communities. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Get in Touch. Chat Email. Shop Online.

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9 hours ago Remove the dough from the bowl and shape it into a ball. Place the remaining sunflower seeds and rolled oats over the bread and press slightly. Carefully place the dough into the preheated dutch-oven. Cover the pot with the lid and place it back in the oven. Bake for 35 minutes with the lid on.

Reviews: 28
Estimated Reading Time: 3 mins
Servings: 12
Total Time: 1 hr

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6 hours ago Step 1. Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water …

Rating: 4/5(21)
Total Time: 1 hr 5 mins
Servings: 2
Calories: 127 per serving
1. Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water and oil together in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
2. Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes.
3. Preheat oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
4. Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from oven to cool completely on a wire rack.

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8 hours ago Whole Grains lead to Weight Loss, Lower Body Fat and Heart Health. A recent study reports that people who substitute whole grains for …

Rating: 4.3/5(32)
Total Time: 1 hr
Servings: 16
Calories: 122 per serving

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9 hours ago No-Knead Crusty Whole Grain Emmer Loaf. Adapted from Jim Lahey’s My Bread. Spring is a great time to bake bread- nothing beats fresh bread and hearty soup for dinner after a chilly day in the fields or woods. This Whole Grain Emmer Loaf is delicious and easy if you plan ahead! Yields: 1 loaf. Ingredients

Estimated Reading Time: 2 mins

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3 hours ago AWESOME whole grain bread recipe! I was looking for a hearty whole wheat recipe to make for my European exchange students (American …

Cuisine: American
Total Time: 2 hrs 45 mins
Category: Side Dish
Calories: 297 per serving
1. Soak the bulgur wheat in ¼ cup warm water for 30 minutes, or until all water is absorbed.
2. In a small saucepan, combine the remaining 1 cup water, honey, and butter. Place over medium heat until butter is melted. Remove from heat and let cool for about 5 minutes (to about 120-130°F).
3. Meanwhile, in the bowl of a stand mixer fitted with a dough hook, combine the yeast, whole wheat flour, rye flour, and salt. Pour in the warm water mixture and mix until combined. Add the rolled oats, flaxseed, sunflower seeds and soaked bulger wheat and mix until combined.
4. Add the all-purpose flour a few tablespoons at a time until the dough clears the bowl (you may not use all 1 ½ cups of the flour). Continue kneading in the mixer until the dough is smooth and elastic, about 3-4 minutes. This dough is heavier than many bread dough, but you should be able to pull it a bit without it immediately breaking.

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3 hours ago Bake for 30 minutes. Remove the lid, and as you observe in the picture, the crust has expanded beautifully with a pale golden color, but not …

Rating: 5/5(5)

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4 hours ago Rustic Italian Crusty Bread Recipe Video Easy and quick Italian rustic crusty bread at home, no knead, no machine, no dutch oven, with only 2 …

Rating: 4.9/5(60)
Calories: 370 per serving
Category: Baked Goods
1. In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
2. Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
3. Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
4. Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don't panic, this is normal.

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1 hours ago Whole Wheat Crusty Artisan Bread. 3 cups of unbleached all purpose flour. 1 3/4 teaspoons of salt. 1/2 teaspoon of yeast. 1 1/2 cups of water. In a large mixing bowl, whisk together the flour, salt and yeast. Add water and mix until a shaggy mixture forms (I found a wooden spoon worked best for this). Cover the bowl with plastic wrap and set

Estimated Reading Time: 3 mins

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4 hours ago Take the dough out of the oven and turn the heat up to 250°C / 475°F. Put an oven-proof bowl of hot water in the oven. Grease a baking tray with butter.

Rating: 5/5(1)
Total Time: 2 hrs 30 mins
Category: Snack
Calories: 179 per serving

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2 hours ago 4 c Freshly milled whole wheat-flour; (may need a little-more depending on the-humidity of the day) 1 tb Honey 1 ts Liquid lecithin 2 ts Salt. 2 500-mg vitamin C tablets;-crushed 1 1/2 ts Yeast. Put ingredients in bread machine pan in order given. Put pan in bread machine and set on french bread setting. It rose to a beautiful rounded top

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9 hours ago This beginner bread recipe, instead of using just white flour, uses a combination of white and whole wheat. Whole wheat flour is a less-processed …

Ratings: 559
Calories: 122 per serving
Category: Breakfast/Brunch, Dinner, Lunch
1. Make the dough: In a large bowl whisk the flour, whole wheat flour, yeast and salt.
2. In a separate bowl, combine the honey and water. Add the water mixture to the dry ingredients, and stir until you form a ball of dough and it cleans the bowl (see video above). If your dough seems very dry, add more water (do this 1 tablespoon at a time) until desired consistency is achieved.
3. Cover with plastic wrap. Let the dough rise for 18-24 hours at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about double in size.
4. Once the dough has proofed knock the air out with your hands.

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9 hours ago How To Make No Knead Whole Wheat Bread. Mix Ingredients and Rest: In a big bowl combine whole wheat flour and all-purpose flour, salt and yeast. Pour the water into the …

Rating: 4.4/5(690)
Calories: 176 per serving
Category: Bread, Side Dish
1. Mix Ingredients and Rest: In a big bowl combine whole wheat flour and all-purpose flour, salt and yeast. Pour the water into the bowl and using a spatula or a wooden spoon, mix it until it's all incorporated. It will be sticky, so just mix until most of the flour is incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
2. Preheat Oven and Pot: Preheat oven to 475°F. Add your Dutch Oven to the oven and heat it as well while you're prepping the dough.
3. Shape Dough: Flour your hands really well and and sprinkle plenty of flour over the dough in the bowl. With your floured hands gently remove the dough from the bowl, scraping at the sides first, adding more flour as needed (see video) and roughly shape it into a ball. Take the ball of dough and drop it directly into the pot or place it on a piece of parchment paper and grab the parchment paper with the dough and place it in the pot. Be careful not to burn yourself, the pot will be quite hot, so use oven mitts to handle it. Cover the pot with the lid and place it back in the oven.
4. Bake: Bake the bread for 30 minutes covered with the lid on, after which remove the lid and bake for another 10 to 15 minutes until golden brown. and crusty.

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5 hours ago No-Knead Crusty Whole Grain Emmer Loaf Adapted from Jim Lahey’s My Bread Spring is a great time to bake bread- nothing beats fresh bread and hearty soup for dinner after a chilly day in the fields or woods. This Whole Grain Emmer Loaf is delicious and easy if you plan ahead! Yields: 1 loaf Ingredients… Continued

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3 hours ago Preparation. Combine all ingredients in a stand mixer and mix well. You want the dough to pull away from the sides of the bowl and form a ball. Cover with plastic wrap and set aside in a dark, warm spot and let rise for at least 12 hours and up to 18 hours. After the dough has proofed, dust your counter with flour and knead the dough for a few

Rating: 5/5(1)

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8 hours ago My whole family LOVES homemade yeasted bread! Who doesn't? It's fluffy, fresh and smells amazing! I've shared quite a few easy vegan yeasted bread recipes on the blog, …

Rating: 4.7/5(25)
Total Time: 12 hrs 55 mins
Category: Breads
Calories: 137 per serving
1. In a large mixing bowl, whisk together the flour, salt and yeast.
2. Pour in the room temperature water and stir until a uniform dough comes together. You may need to use your hands. Form the dough into a rough ball and place it in the bottom of the same bowl you made the dough in. Cover the bowl with plastic wrap and let it sit on the counter for 12-18 hours. I usually make the dough in the evening and let it rise overnight while I sleep.
3. A little bit before you are ready to bake the dough, preheat your oven to 475F/250C and place a dutch oven** inside the oven to preheat as well. Once the oven has preheated and the dutch oven is hot, carefully remove the pot from the oven and take the lid off.
4. Using floured hands, remove the risen dough from the bowl and form it back into a rough ball. Place it on some baking paper and drop it into your hot dutch oven. Cover the dutch oven with the lid and place it into the oven.

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4 hours ago Instructions: Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined. Cover with plastic wrap and let stand overnight at room temperature for 10-12 hours or longer. In the morning, place a Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.

Servings: 1
Total Time: 11 hrs
Estimated Reading Time: 8 mins

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7 hours ago This recipe provides a fairly concise method for making a good loaf of sourdough bread. The measurements for the flour are given by weight. Along with an instant-read thermometer, a baking stone and a bakers' peel, an accurate kitchen scale is essential.

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Just Now Mix together the flaxseeds, sesame seeds and oatmeal. Knead 2/3 of the seed mixture, corn syrup and ground caraway seed into the bread dough. …

Rating: 4/5(1)
Total Time: 3 hrs 15 mins
Category: Breakfast, Brunch, Snack
Calories: 185 per serving

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9 hours ago This no knead whole wheat bread is an easy bread recipe! No overnight rising, and no kneading. It’s a hearty, crusty loaf that’s perfect with soups and stews, and it makes …

Rating: 4.6/5(10)
Total Time: 2 hrs 10 mins
Category: Baking, Bread
Calories: 123 per serving
1. Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
2. Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
3. Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all.
4. Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.

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4 hours ago Bread needs to bake 30 – 40 minutes or until internal temperature reads 200 F - bread will be a light brown to medium brown color when done. Cool for completely prior to storage. Simple Whole Wheat Bread. 3 cups warm water (110 degrees F/45 degrees C) 2 (.25 ounce) packages active dry yeast 1/3 cup honey 5 cups bread flour

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4 hours ago My 93 year old mom wanted some crusty bread and so, 10 years post bread making, I started in from your recipe. I am cooking measl in my sisters’ kitchen and so didn’t …

Rating: 4.6/5(54)
Total Time: 1 hr 50 mins
Category: Bread
Calories: 177 per serving
1. Combine warm water (like bath water, or about 110 degrees F / 43 C) with yeast in a large mixing bowl and let set for 5 minutes to get foamy. Then add salt and flours and stir with a wooden spoon. The result will be a sticky, rough dough.
2. Lift the dough out of the bowl and lightly grease the bowl with nonstick spray or olive oil. Cover with plastic wrap and let rise in the refrigerator for two hours or in a warm place for 1 hour.
3. Once doubled in size, lightly sprinkle the dough with flour and transfer to a generously floured work surface. Knead a few times adding flour as needed and then add oats and millet in batches. Knead until until grains are incorporated and the dough is no longer sticky.
4. Place on a lightly greased baking sheet. Sift a light coating of flour over the top to help keep the dough moist. Let rest for 45-60 minutes.

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8 hours ago This recipe for crusty no-knead oatmeal bread is my absolutely favorite way to make a quick, easy loaf of whole grain artisan bread at home! This bread is -as the name suggests- hearty, crusty, fluffy, packed with oatmeal and …

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6 hours ago Join Now Join Now Account Join Now Newsletters Help this link opens new tab More Shopping List Cooking School this link opens new tab Ask the Community this link opens new tab Your

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4 hours ago The original recipe is from here. The key to crusty French bread with a soft interior is to use high temperature in baking and misting the surface of the loaves with water as they bake for the first 10 minutes. Using white wheat berries is important so the bread will have a more French bread texture. Whole Wheat French Bread. 1 1/2 cups warm

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5 hours ago Crusty Whole-Grain Bread Recipe (When baked in the oven after the dough cycle, this recipe yields a 2.5-pound loaf.) Crusty Whole-Grain Bread Recipe. The crusty of this bread is achieved by mixing it in the bread machine, rising it, and then finishing it in the oven. Bread machines produce a good crust, and if you want to use the bread machine

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9 hours ago Mix the dough and let it rise (about 2 hours): In a large mixing bowl, combine the yeast and salt, then add the lukewarm water and mix well. Using a large wooden spoon or dough whisk, gradually mix in the flours and the soaked oats and seeds. Mix only enough to combine; do not knead or overwork the dough. Cover with a towel, place on a counter

Estimated Reading Time: 3 mins

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8 hours ago Whole-Wheat Rustic Italian Bread. PUBLISHED SEPTEMBER/OCTOBER 2003. SERVES Makes 1 large loaf, about 2 1/2 pounds. WHY THIS RECIPE WORKS. …

Cuisine: Italian
Category: Desserts or Baked Goods, Breads
Servings: 2.5

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7 hours ago save recipe. Crusty Whole Wheat Italian Bread - More like this. Ingredients (8) : 1 1/4 cups water (105-115 deg.F.) 2 tablespoons light brown sugar or dark brown sugar 1/8 teaspoon ground ginger 1 1/2 teaspoon ( more ) - 1 1/4 cups water (105-115 deg.F.) - 2 tablespoons light brown sugar or dark brown sugar. - 1/8 teaspoon ground ginger.

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8 hours ago Place the dough on a parchment lined baking sheet and cover with a damp kitchen towel. Allow the dough to rise 20-30 minutes. After 20-30 minutes, brush the dough

Rating: 3.9/5(229)
Total Time: 5 hrs 25 mins
Category: Bread, Breakfast
Calories: 227 per serving
1. The night before baking the bread make the preferment. In the bowl of your stand mixer, mix together the flour, water and yeast until a smooth paste forms. Cover the bowl and allow the preferment to ripen at room temperature overnight. The preferment will double in size and become bubbly on top as it sits.
2. The next day measure out 1/4 cup warm water in a glass measuring cup or bowl. Add the yeast and honey. Mix to combine and then allow the mixture to sit, undisturbed for 5 minutes or until the mixture is foamy on top and smells like bread. During the same time add the remaining 1 1/4 cups warm water to a bowl. Add the oats and ground flax. Allow this mixture to sit 5 minutes.
3. After 5 minutes add both the yeast mixture and oats mixture to the bowl with the preferment from the night before. Add the whole wheat flour, bread flour and salt. Using the dough hook, mix the dough on medium speed for 4-6 minutes. If the dough seems extremely sticky, add 1-2 tablespoons flour. Now add in 3-4 tablespoons of the mixed seeds. mix until combined.
4. Remove the dough from the bowl and knead with your hands on a floured surface for a minute or two.

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8 hours ago 5 Secrets to Storing Bread (and Making It Last Longer tip www.foodandwine.com "Freezing bread is the best way to preserve that crusty loaf for the longest time possible. Wrap tightly in a freezer bag, either whole or sliced.

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4 hours ago Directions. Instructions Checklist. Step 1. In a medium bowl, mix the water with the yeast and stir until the yeast is dissolved. Stir in the flour. Cover loosely with plastic wrap and …

Rating: 3/5(1)
Total Time: 9 hrs
Servings: 2
1. In a medium bowl, mix the water with the yeast and stir until the yeast is dissolved. Stir in the flour. Cover loosely with plastic wrap and let rise at room temperature for 10 to 14 hours.
2. In a bowl, combine the warm water with the pre- ferment: Using your hands, break up the pre-ferment until dissolved. In a very large bowl, whisk the all-purpose flour with the whole wheat flour. Using your hands, mix the dissolved pre-ferment into the flours, until a smooth dough forms. Cover the bowl with plastic wrap and let stand for 30 minutes.
3. Uncover the dough and add the salt water. Gently fold the dough over onto itself until the salt water is thoroughly incorporated. Loosely cover the dough and let rest for 1 hour; every 20 minutes, gently fold the dough up and over onto itself 4 times. Cover the dough and let stand for 3 to 4 hours.
4. Turn the dough out onto a floured work surface and cut it in half. Using a bench scraper and floured hands, gently shape the dough into 2 rounds, folding the dough under itself as necessary. Let the loaves stand on the work surface for 20 minutes and then gently fold the sides under again.

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4 hours ago Directions. Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and …

Rating: 4.5/5(46)
Author: Food Network Kitchen
Servings: 8
Difficulty: Intermediate
1. Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
2. Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
3. Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
4. Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.

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4 hours ago Crusty Whole-Grain Bread Recipe: (Makes a 2.5 pound loaf when baked in the oven following the dough cycle) What makes this bread crusty is mixing it in the bread machine and rising it and then taking it out and finishing It in the oven. Bread machines create a good crust and if you want to go from start to finish in the bread machine use the

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4 hours ago Soaking the add-ins (1 hour) In a small bowl, combine ¼ cup oats, ¼ cup quinoa, ¼ cup sunflower seeds, and ¼ cup water. Let sit for 1 hour. Mixing the dough and letting it rise …

Rating: 5/5(3)
Category: Bread
Cuisine: American
Total Time: 4 hrs 15 mins
1. Soaking the add-ins (1 hour) In a small bowl, combine 1/4 cup oats, 1/4 cup quinoa, 1/4 cup sunflower seeds, and 1/4 cup water. Let sit for 1 hour.
2. Mixing the dough and letting it rise (2 hours) In the bowl of a stand mixer (or a large mixing bowl) combine 3 cups lukewarm water with 1 tablespoon active yeast.
3. With a standard mixer paddle (or a large spoon), mix in 1 1/2 tablespoons kosher salt, 4 cups all purpose flour, 1 cup rye flour, 1 cup wheat flour, and the soaked oats and seeds. Mix only enough to combine; do not knead or overwork the dough. If necessary, use your hands to make sure all ingredients are incorporated.
4. Cover with a towel and allow to the dough to rise and collapse at room temperature. This should take about 2 hours.

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5 hours ago Preheat the oven to 450 F/220 C. Score the tops of the loaves in 3 or 4 places. Bake on the rack just below the middle of the oven for 30 to 35 minutes until browned. When ready, if tapped on the bottom, the bread should sound hollow. Remove from oven and cool on …

Rating: 3.6/5(68)
Total Time: 4 hrs 5 mins
Category: Side Dish, Bread
Calories: 292 per serving

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3 hours ago 2. In a mixing bowl with a wooden spoon, stir together the bread or all-purpose flour, whole-wheat flour, salt, and instant or dissolved yeast. …

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7 hours ago Bake the Best Whole Wheat & Honey Bread The DIY Mommy. The BEST 100% whole wheat & honey bread recipe. It's quick to make, stays moist and delicious long after its baked, and uses healthy and simple ingredients. Great sandwich bread! Dollie - The Joyfilled Mom.

Rating: 4.8/5(303)
Estimated Reading Time: 6 mins
Servings: 12
Total Time: 4 hrs 36 mins

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Frequently Asked Questions

How do you make homemade whole wheat bread?

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.

What is the best Italian bread recipe?

Directions Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Punch down the dough and turn it out onto a lightly floured surface. Form dough into two loaves.

What is a good recipe for whole wheat bread?

Whole wheat bread recipe. Knead bread in mixer until smooth and elastic; about 3 to 5 minutes depending on machine, or about 10 minutes by hand. Rub shortening or oil on your hands and form dough into 2 loaves. Place in pans coated with cooking spray; cover with plastic wrap coated with cooking spray. Let rise until doubled in size.

What is whole grain wheat bread?

Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms for whole-wheat bread outside the United States (e.g., the UK) are whole grain bread or wholemeal bread.

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