Crusty Whole Wheat Bread Recipe

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6 hours ago Add salt and bread flour; beat well. Stir in whole wheat flour to make a stiff dough. Turn out onto lightly floured board and knead 10 minutes or until dough is …

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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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 times. Pour one cup …

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

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7 hours ago This crusty whole wheat bread recipe is crispy on the outside with a soft and airy center. This wholesome and delicious bread requires several hours to rise and no kneading! A few ingredients are

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7 hours ago 1 to 1 1/8 cups (227g to 255g) lukewarm water* 1/4 cup (50g) vegetable oil; 1/4 cup (85g) honey, molasses, or maple syrup; 3 1/2 cups (397g) King Arthur White Whole Wheat

Rating: 4.6/5(640)
Total Time: 3 hrs 17 mins
Servings: 1
Calories: 150 per serving

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1 hours ago Who doesn't love warm homemade bread? Our No-Knead Crusty White Bread is a reader favorite, and this riff substitutes whole wheat flour for most of the all-purpose …

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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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 …

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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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 …

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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9 hours ago Whole wheat and whole grain bread is a preferred option for diabetics. Whole wheat is a more complex carbohydrate and has the added fiber content I …

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 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, …

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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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 ball and flatten slightly in …

Estimated Reading Time: 1 min

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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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5 hours ago Place ingredients in bread machine pan in the order suggested by the manufacturer. Advertisement. Step 2. Select whole wheat or dough cycle on bread machine. Start. Step 3. To bake …

Rating: 5/5(11)
Calories: 199 per serving
1. Place ingredients in bread machine pan in the order suggested by the manufacturer.
2. Select whole wheat or dough cycle on bread machine. Start.
3. To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

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2 hours ago Ingredients. 1 1/2 tablespoons active dry yeast (or 2 packets) 1 tablespoon salt. 3 cups lukewarm water (110 degrees) 2 cups unbleached all-purpose flour. 4 to 4 1/2 cups white whole wheat flour. View the full recipe at naturalchow.com.

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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 hour rise …

Rating: 4.9/5(59)
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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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, including this …

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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Just Now The recipe here is excerpted from the new book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables and Gluten-free Ingredients (Thomas Dunne Books, 2009).

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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 have …

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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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 let rise at

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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2 hours ago Pre heat your oven to 375f and place a metal pan on bottom shelf. Meanwhile remove dough from refrigerator and take a piece of large enough to make a loaf (a good …

Rating: 4.3/5(7)
Servings: 3

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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 refined grains in their …

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

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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 sound. Let rest for 10 minutes. Slice and …

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3 hours ago Mix together water, salt and yeast in large mixing bowl. Mix in flour until well combined. Cov. Cover the dough and let sit out overnight at room temperature--or for at least 8 hours. The next day, place a dutch oven in oven and pre-heat oven to 450 degrees. Once …

Rating: 4.8/5(103)
Category: Bread
Cuisine: American
Total Time: 55 mins

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1 hours ago Place loaf on a prepared baking sheet. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size. Use a sharp knife to cut 4 or 5 slashes across the top. Bake bread at 375 F for 25 minutes or until golden brown. Remove bread from the sheet and let cool on a rack.

Rating: 3.8/5(22)
Total Time: 2 hrs 25 mins
Category: Side Dish, Bread
Calories: 91 per serving

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7 hours ago Low-Fat Crusty Whole Wheat Bread. (1) Recipe by jackandfiona. This is from a 1995 book called "The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever" by Madge Rosenberg. …

Rating: 5/5(1)
Total Time: 4 hrs 10 mins
Category: Breads
Calories: 1111 per serving
1. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturers directions.
2. *If the prunes are hard, pour boiling water over them to soften, then drain well.

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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 whole wheat

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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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3 hours ago Scour the bread with a sharp knife or a blade.2-3 rough cuts so that the steam has a place to escape. Preheat the oven to 180 degree.Slide about 1-2 cups of ice in the bottom most part …

Rating: 3.8/5(4)
Estimated Reading Time: 7 mins
Category: Baking, Breakfast
Total Time: 4 hrs 30 mins
1. Mix the dry ingredients together.
2. Add 1 1/2 Cups of water and start wetting the dough.Mix it toghether roughly-pinching toghether and incorporating the water into the dough.
3. Add another 1/4 cup of water and mix till the water is incorporated and you get a "sticky" dough.Add more water if needed 1 tbsp at a time.
4. Usually,bread dough is very sticky and soft.Though if you are unable to handle the bread, you can add more flour.

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7 hours ago Crusty Wheat/White Bread This recipe comes directly from the King Arthur flour website. The only change I personally make is substituting King Arthur's 100% Whole Wheat flour for half of the white flour. It is the best bread! And you can make it in a loaf pan as well (without adding water to a pan in the oven), to make soft slice able sandwich

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3 hours ago CRUSTY HONEY WHOLE WHEAT BREAD. Heat milk, water, honey and butter to 120 degrees. Combine in a large bowl, 2 cups all-purpose flour and 1 cup whole wheat flour, yeast, egg and salt. Add warm mixture to this. Mix at high speed 3 minutes, (this is with a mixer with dough hook.) Add 1 1/2 cups whole what flour and 1 1/2 cups all-purpose flour.

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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 Preheat oven to 450 with a pizza stone on the middle rack. Put a broiler pan on the bottom rack to heat as well. When ready to cook, sprinkle a little corn meal on the pizza stone, add 2 loaves, slice each on top with an X, and pour a cup of water into the hot broiler pan. Bake 30 minutes. Remove from the oven, and cook the remaining two loaves.

Estimated Reading Time: 2 mins

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Just Now Crusty on the outside and tender, soft on the inside. Makes great toast if you have any left over.. Crusty Wheat White Bread. I made this bread yesterday and …

Servings: 1
Total Time: 2 hrs 45 mins
Estimated Reading Time: 2 mins

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3 hours ago Simple Crusty Bread Recipe - NYT Cooking best cooking.nytimes.com. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes. Dust dough with flour, slash top with serrated or very sharp knife three times.

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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. Stir in the water and mix until well blended. The

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3 hours ago Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes. Dust dough with flour, …

Rating: 5/5
Servings: 4
Cuisine: American
Category: Breads, Side Dish
1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

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1 hours ago Heat water, sugar, salt and butter to 115°-120°. Add to flour and yeast. Beat on low speed for 30 seconds; increase speed to medium and beat 3 minutes longer. Stir in …

Rating: 4.6/5(14)
Estimated Reading Time: 2 mins
Servings: 2
Total Time: 1 hr
1. Combine the flours. In a large bowl, combine 3 cups flour mixture and the yeast.
2. Set aside. Heat water, sugar, salt and butter to 115°-120°.
3. Add to flour and yeast. Beat on low speed for 30 seconds; increase speed to medium and beat 3 minutes longer.
4. Stir in enough remaining flour to make a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes.

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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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3 hours ago How To Make Crusty Artisan Bread. In a very large (6-quart) bowl, combine the flour, salt, and yeast. Mix to combine. Add 3 cups of lukewarm water (no …

Cuisine: American, French, Italian
Total Time: 40 mins
Category: Breads
Calories: 100 per serving
1. In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Add the water and stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. The dough should be sticky and conform to the shape of the bowl. If your dough is too dry, add a few tablespoons more warm water. If it's too wet, add a few tablespoons of flour. (See the step-by-step photos for guidance on what the dough should look like.) Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. If you plan to bake a loaf immediately, proceed to the next step. Otherwise, place the bowl of dough in the refrigerator to be used over the next 14 days. (Once refrigerated, the dough will shrink back a bit; that's okay. Do not punch down the dough at any point, and keep it loosely covered with plastic wrap.)
2. Dust a sturdy baking sheet with cornmeal.
3. Dust the surface of the dough and your hands lightly with flour. Pull out one-third of the dough and coat the outside lightly with flour (you don't want to incorporate more flour into the dough, you just want to be able to handle it). Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath, adding more flour as needed so it doesn't stick to your hands. (Don't overwork the dough; this process should only take about 30 seconds.) Put the dough ball onto the prepared baking sheet and let it rest at room temperature, uncovered, for about 40 minutes. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. It may also spread/flatten a bit; that's okay.
4. Preheat the oven to 450°F. Set one rack in the lowest position of the oven and one rack in the middle position. Place a metal pan (any metal cake pan or broiler pan will work; just don't use glass) on the bottom rack. (You will fill this with water later to create steam in the oven).

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4 hours ago Step 3. Place a clean dish towel on your work surface; generously dust the towel with wheat bran, cornmeal or flour. Gently place the dough on the towel, seam side down. If …

Servings: 10-12
Estimated Reading Time: 6 mins
Total Time: 20 hrs 55 mins

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9 hours ago Place lid on top and put inside the oven and bake for 30 minutes. After 30 minutes, remove the lid of the ceramic pot and allow the bread to cook 10 -15 minutes longer until the bread is …

Rating: 5/5(1)
Total Time: 5 hrs
Category: Bread
Calories: 154 per serving
1. In a medium bowl, mix together wheat flour, white flour, wheat gluten, salt, and yeast. Add the water and with your hands, mix until the majority of the flour is incorporated, but the dough is still a slightly shaggy looking ball. If the dough is still quite wet and sticky, sprinkle an extra tablespoon or 2 of flour on top and gently fold it in. You want the dough to be tacky, but not so wet and sticky that it coats your hands when your working the flour in.
2. Place on top of a piece of parchment paper and put inside the Instant Pot liner.
3. Secure the lid. Press yogurt, then adjust until the screen reads 24:00 low. Adjust time to 4:30 and wait for the beep to indicate the cycle has started.
4. After 4 hours the dough will have puffed up a bit and have small bubbles on top. Grab the sides of the parchment to lift the dough out of the pot.

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3 hours ago -WAYNE GRIFFIN (GMGX42A) 1 Pkg Rapid Rise Yeast 1 3/4 c Bread Flour 1 1/4 c Whole Wheat Flour 1/2 c Wheat Bran 4 ts Wheat Gluten 2 ts Salt 1/2 c Milk 1/2 c Water 1/4 c Honey 1 1/2 tb Butter or Margerine 2 tb Egg Substitute Place all ingredients; at room tewmperature, in B/M in order listed. Start machine and enjoy when finished. FROM: WAYNE GRIFFIN (GMGX42A) Reformatted by …

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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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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 racks.

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

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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. For a …

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

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2 hours ago Yield: One loaf of delicious, crusty whole-wheat bread -Advertisement- Note: If you think you need to order a starter from the Internet, boil a potato, or use commercial yeast to get a solid

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Just Now Crusty Artisan Bread (Gluten-Free & Paleo) Ok wait, so what you’re saying is, there is such a thing as crusty, paleo bread? Like, crunchy on the outside, and airy on the inside? Yepper, …

Rating: 3.6/5(11)
Estimated Reading Time: 3 mins
Servings: 1
Total Time: 1 hr 20 mins
1. PROOF THE YEAST: To ensure your yeast is active and will do it's job in this recipe, you'll first need to "proof" it. Mix tap-warm water (typically about 100 F), yeast and molasses together in a glass liquid measuring cup. Let sit for 15 minutes. If your yeast is active, a foam should grow and rise just above the rim of the glass measuring cup. (If it does not grow at all, your yeast is dead, and you will need to start again with new yeast. This measure is taken prior to adding flour, so you do not waste all of your flour in a recipe that will not work).
2. Pre-heat oven to 350 F.
3. PREP THE DOUGH: In a large mixing bowl, add all other ingredients. Add active yeast mixture, including foam. Using a spatula, fold all ingredients together, until well combined. It will be quite sticky, and may take a little more time to combine than you think!
4. Line a 8.5" x 4.5" loaf pan with parchment paper.

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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 are the best recipes for whole wheat bread?

Directions Place the first five ingredients in the bowl and mix. Add: 2 Cups 100% Whole Grain Wheat Flour. Add: 4 Cups of 100% Whole Grain Wheat Flour. Mix until the consistency is some what even. When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. Grease two bread pans with Crisco.

Is whole wheat bread really healthier than white bread?

Whole wheat bread tends to have a higher fiber content, and more micronutrients than standard white bread. Fortified white bread can close the gap between the two with nutrient fortification, but fiber tends to still be different.

What are the ingredients in whole wheat bread?

The foundation of wheat bread is, of course, wheat flour, which is ground using the whole wheat berry, and includes the outer bran layer, the inner germ and endosperm in between. White flour, by contrast, comes from just the endosperm.

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