Recipes for "wheat bread"

Measure the water into a large bowl, or the bowl of a stand mixer and stir in 1 tablespoon of brown sugar. Sprinkle the yeast over the top and set aside until foamy, about 10 minutes.

Add 1 cup of the all-purpose flour and 3 cups of whole wheat flour to the bowl along with the brown sugar, salt, vegetable oil and milk. Mix on low speed to blend ingredients. Continue to mix on medium speed, adding the rest of the flour 1/2 cup at a time, until the dough clings to the hook and cleans the sides of the bowl. You may not need to add all of the flour. Mix on medium speed for about 5 minutes. Oil the bowl and turn the dough to coat. Cover loosely and set aside to rise until doubled, about 1 hour.

Punch down the dough and place on a floured surface. Divide into two equal portions and use a rolling pin to roll each one into a rectangle that is about 16x8 inches. Be sure to press out all of the air bubbles. Roll the rectangles into loaves and pinch the seam together.

Place loaves seam side down into greased 9x5 inch loaf pans. Cut a few slits across the top of each loaf using a sharp serrated knife. Set aside to rise until your finger leaves a dimple when you press into a loaf, 30 to 45 minutes. Preheat the oven to 400 degrees F (200 degrees C).

Bake the loaves for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 30 minutes, or until loaves are deep brown. Remove from pans to cool on a wire rack.

Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.

After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.

Dissolve yeast and sugar in 1/2 cup warm water.

Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.

Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.

Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).

Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.

Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.

Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

Warm milk in a small saucepan to no more than 100 degrees F (40 degrees C); sprinkle yeast over top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes; stir in sugar.

Whisk whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl; make a well in the center. Pour milk mixture into well; stir until dough has pulled together. Turn dough out onto a lightly-floured surface; knead until smooth and elastic, about 8 minutes.

Place dough in a large lightly oiled bowl and turn to coat. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F/27 to 35 degrees C) until doubled in volume, about 45 minutes. Meanwhile, grease two 8x4-inch loaf pans; set aside.

Punch down dough to deflate and turn onto a lightly floured surface; divide into two equal pieces using a knife, don't tear it. Shape into balls and let rest for 10 minutes. Form dough into loaves and place into the prepared pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until top is golden brown and bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.

Add 1/2 of the whole wheat flour, along with the olive oil and salt. 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.

Place the warm water in large bowl. Sprinkle in yeast, stir until dissolved and let stand until creamy. Add the warm milk, honey, oil, salt, and 1 1/2 cups all-purpose flour; blend well. Stir in whole wheat flour and mix well. Add the remaining all-purpose flour, 1/2 cup at a time, until the dough is soft and workable (there may be some flour left over).

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a lightly oiled bowl and turn the dough to grease the top. Cover the bowl with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Lightly grease a 9x5 inch loaf pan. Punch the dough down and turn onto a lightly floured surface. Form dough into a loaf and place into the prepared pan. Cover and let rise in a warm place until doubled in size, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C).

Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 35 minutes or until top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaf from the pan and cool on a wire rack.

Place water, sugar, and yeast in the pan of a bread machine. Allow yeast to dissolve and foam, about 10 minutes.

Meanwhile, mix together all-purpose flour, whole wheat flour, rolled oats, powdered milk, and salt in a large bowl until well combined; set aside.

Add honey, vegetable oil, and butter to yeast mixture, then pour flour mixture on top.

Select the Dough cycle; press start. Allow the bread machine to complete the cycle, about 1 hour and 30 minutes.

Transfer dough to a 9x5-inch loaf pan sprayed with cooking spray. Allow dough to rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until the top is golden brown, about 35 minutes.

Place warm water, butter, honey, whole wheat flour, flaxseed meal, vital wheat gluten, salt, dry milk, and yeast in a bread machine in the order listed. Run a basic wheat bread cycle, but adjust the cook timer to cut baking time down by 25 to 30 minutes. I time the bread and take it out when I see that it is not yet brown. If you like a crusty bread you may let it cook the entire time.

Remove loaf from the machine after the cycle is done.

Combine water and butter in a bread machine pan. Add, respectively, the whole wheat flour, bread flour, salt, sugar, and potato flakes; top with yeast, assuring yeast and salt do not mix.

Select Whole Wheat cycle; press Start.

Remove loaf from pan to a wire rack to cool.

Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.

Mash banana in a large bowl; whisk in eggs, sugar, honey, oil, and vanilla extract.

Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into banana mixture until batter is moistened.

Stir zucchini, carrot, and chocolate chips into batter until evenly distributed; pour into the prepared pan.

Bake in the preheated oven until a knife inserted into center comes out clean, 50 to 60 minutes.

In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs.

Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Combine yeast, honey, butter, salt, warm water, instant coffee, and cocoa powder in a mixing bowl. Gradually beat in 3 cups flour. Mix with your hands until ingredients form into a ball; transfer it to a floured work surface. Knead in additional 1/2 cup of flour if the dough is too sticky to work with. Knead the dough until it is smooth and elastic, about 15 minutes.

Place the dough in an oiled bowl and cover it with plastic wrap and a kitchen towel. Let rise in a warm place until doubled in bulk, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough into a rectangle, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Shape the dough into a freeform loaf and place onto a parchment-lined baking sheet.

Cover the dough with a floured kitchen towel and allow it to rise again until doubled, about 30 minutes.

Preheat oven to 400 degrees F (200 degrees C).

Remove the towel. Use a serrated knife to score the loaf, cutting three slashes on the top or as desired.

Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 30 minutes. Remove the bread from the loaf pan and cool on a wire rack.

Preheat the oven to 300 degrees F (150 degrees C).

Layer bread slices in a single layer on ungreased baking sheets. Allow a bit of room between slices for warm air to circulate.

Toast bread in the preheated oven, flipping until evenly dry, 30 to 45 minutes. Remove from the oven and cool completely, 15 to 20 minutes.

Process bread in a food processor until fine. Add Pecorino Romano cheese, parsley, oregano, basil, garlic powder, onion powder, thyme, salt, and sugar and pulse until just combined.

Place water, honey, oil, whole wheat flour, bread flour, salt, then yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different.

Run Whole Wheat cycle, light color setting.

Remove loaf from the machine after the cycle is done, about 3 hours.

Gather all ingredients.

Mix warm water, yeast, and 1/3 cup honey in a large bowl to dissolve.

Add 5 cups bread flour, and stir to combine.

Let sit for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, remaining 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour.

Transfer dough to a floured work surface and gradually knead in remaining 2 cups whole wheat flour.

Knead until dough starts to pull away from the work surface, adding more whole wheat flour if necessary; dough should be a bit tacky to the touch, but not too sticky.

Place in a greased bowl, turning once to coat the surface of the dough.

Cover with a dish towel and let rise in a warm place until doubled, 45 minutes to 1 hour.

Grease three 9x5-inch loaf pans. Punch down the dough, and divide it into 3 loaves.

Place in the prepared loaf pans, and allow to rise until dough has topped the pans by one inch, another 45 minutes to 1 hour.

Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake the risen loaves in the preheated oven until golden brown for 25 to 30 minutes, do not overbake.

Lightly brush the tops of the loaves with remaining 2 tablespoons melted butter when done to prevent crust from getting hard.

Cool completely. Enjoy!

Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine.

If baking in bread machine use medium temperature setting.

If baking in an oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 25 minutes, or until bottom of loaf sounds hollow when tapped.

In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

In the bowl of a stand mixer, or a large mixing bowl, combine the oats, whole wheat flour, and boiling water with a wooden spoon. Allow the mixture to cool until just barely warm, 20 to 25 minutes.

Simply Recipes / Cambrea Gordon

Add the milk, yeast, salt, honey, vegetable oil, and bread flour into the bowl with the oatmeal.

Mix on low speed with the dough hook attachment, or by hand with a wooden spoon, until all the ingredients are incorporated and it forms a shaggy dough. There shouldn’t be any dry spots of flour, but the surface will still be rough.

Simply Recipes / Cambrea Gordon

Continue to mix on low speed for 5 minutes, kneading the dough.

If mixing by hand, turn the dough out onto a floured work surface and knead by hand for 10 minutes. Use the palm of your hand to push the dough down and away from you, stretching the dough. Then, fold the dough in half towards you, rotate it 90 degrees, and press and extend the dough again. Continue pressing, stretching, and rotating to knead the dough.It will be very sticky at the beginning but try not to add more flour, as it will make the loaf dry. After kneading, the dough should be elastic and somewhat smooth, but still very soft.

Simply Recipes / Cambrea Gordon

Form the dough into a ball and place it in a clean, lightly oiled bowl. Cover with plastic wrap or a clean tea towel and let it rise in a warm spot until roughly doubled in size, about 1 1/2 hours.

Simply Recipes / Cambrea Gordon

Lightly grease two standard loaf pans (8 1/2 x 4 1/2-inch) with butter or vegetable oil.

Tip the dough out onto a floured work surface and divide the dough into two equal pieces with a bench scraper or a long knife.

To shape the dough into a loaf, use your hands to gently stretch one of the pieces of dough into a puffy rectangle with the short edge slightly narrower than the length of the pan, about 6 by 8 inches.

Roll the dough up into a log starting at the short edge and pinch the seam closed. Place the loaf seam-side down in one of the greased pans. Repeat with the second piece of dough.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

Tent the pans with lightly greased plastic wrap or a clean tea towel. Let them rise in a warm spot for 1 to 1 1/2 hours, or until the bread rises to about 1 inch above the rim of the pan.

Simply Recipes / Cambrea Gordon

When the bread has nearly finished rising, preheat the oven to 375°F.

In a small bowl, beat the egg with a tablespoon of water until thoroughly combined.

To add the topping, uncover the risen loaves. Brush the egg wash with a pastry brush over the top crust of the loaves (you won't use all of the egg wash). Sprinkle each loaf with a couple of tablespoons of oats.

Simply Recipes / Cambrea Gordon

Bake the bread for 35 to 40 minutes, or until they’re golden brown and sound hollow when the bottoms are tapped. If you have a digital thermometer, the internal temperature of the bread should register 190°F.

Turn the loaves out onto a wire rack to cool. Let the loaves cool completely before slicing. You should get 12 to 16 slices per loaf, depending on how thick you slice it. I like thin slices for sandwiches and thicker slices for making toast.

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Simply Recipes / Cambrea Gordon

Wash the bananas. Pinch off the stem and hard end of each banana and discard. Put the whole, unpeeled bananas in a bowl, and freeze them for at least 8 hours or overnight (or for several weeks, if you like!).

Defrost them on the counter until very soft, at least 2 hours. Alternatively, defrost them in the microwave, about 3 minutes on the defrost setting.

Simply Recipes / Alison Bickel

Preheat the oven to 350°F. Generously grease an 8 1/2 x 4 1/2-inch loaf pan with olive oil.

Purée the melted whole bananas in a food processor fitted with a metal blade for about 30 seconds. Some tiny brown bits will remain. You should have about 1 1/2 rounded cups of banana purée.

Simply Recipes / Alison Bickel

In a large bowl, whisk the eggs. Add the banana purée, brown sugar, maple syrup, olive oil, yogurt, and vanilla extract. Whisk until smooth and blended.

Simply Recipes / Alison Bickel

In a medium bowl, whisk the whole wheat pastry flour, all-purpose flour, baking soda, and salt.

Simply Recipes / Alison Bickel

Add the flour mixture to the banana mixture and use a rubber spatula to combine just until blended with no streaks of dry flour. Add the walnuts and give it a few stirs.

Simply Recipes / Alison Bickel

Scrape the batter into the prepared baking pan. Bake until the bread is deeply brown and moist crumbs cling to a toothpick when inserted in the center, about 1 hour and 15 minutes. It rises into a lovely dome with some deep crags along the top.

Simply Recipes / Alison Bickel

Let the banana bread cool in the pan for at least 30 minutes. Run a butter knife around the edges, tip the bread out of the pan onto a wire rack to continue cooling.

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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.

Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.