Include in Print View:

Whole Wheat Bread

Whole Wheat Bread recipe image
This homemade whole wheat bread strikes the perfect balance between density and tenderness. By combining whole wheat flour with bread flour and a touch of instant potato flakes, you get a loaf that is moist, soft, and incredibly satisfying. The addition of butter adds a subtle richness, while the active yeast ensures a good rise. It&# 226;ÂÂs the kind of bread that smells amazing while it bakes, filling your kitchen with warm, comforting aromas. Perfect for slicing thick for sandwiches, toast with jam, or simply served alongside soup. It keeps well for days, making it a reliable staple for your weekly meal prep.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 3071.4
Dietary: Vegetarian
Description
This homemade whole wheat bread strikes the perfect balance between density and tenderness. By combining whole wheat flour with bread flour and a touch of instant potato flakes, you get a loaf that is moist, soft, and incredibly satisfying. The addition of butter adds a subtle richness, while the active yeast ensures a good rise. It&# 226;ÂÂs the kind of bread that smells amazing while it bakes, filling your kitchen with warm, comforting aromas. Perfect for slicing thick for sandwiches, toast with jam, or simply served alongside soup. It keeps well for days, making it a reliable staple for your weekly meal prep.
Ingredients
  • 1 1/8 cup Water
  • 2 cup Whole wheat flour
  • 1 cup Bread flour + 1 tablespoon
  • 1 1/2 teaspoon Salt
  • 4 tablespoon Butter or margarine
  • 2 tablespoon Sugar
  • 1/4 cup Instant potato flakes
  • 2 teaspoon Red Star active dry yeast
  • 3 teaspoon Gluten
Directions
  1. 1
    Warm the water to approximately 105-110ðF (40-43ðC). In a large mixing bowl, dissolve the sugar in the warm water, then sprinkle the yeast over the top. Let stand for 5-10 minutes until the mixture becomes foamy and bubbly.
  2. 2
    In a separate bowl or directly into the yeast mixture, add the whole wheat flour, bread flour, salt, instant potato flakes, and vital wheat gluten. Stir until a shaggy dough begins to form.
  3. 3
    Add the softened butter to the dough. Mix until incorporated.
  4. 4
    Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and springs back when gently poked. If the dough is too sticky, add flour one tablespoon at a time; if too dry, add water one teaspoon at a time.
  5. 5
    Place the dough in a lightly greased large bowl. Cover with a damp cloth or plastic wrap. Let rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
  6. 6
    Punch down the dough to release air bubbles. Shape into a loaf and place in a greased 9x5-inch loaf pan. Cover and let rise again for 45-60 minutes, or until the dough crests just above the rim of the pan.
  7. 7
    Preheat the oven to 375ðF (190ðC).
  8. 8
    Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 190ðF (88ðC). The bread should sound hollow when tapped on the bottom.
  9. 9
    Remove from the pan immediately and transfer to a wire rack. Allow to cool completely before slicing to prevent the crumb from becoming gummy.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 3071.4kcal
% Daily Value *
Total Fat 55.9g86%
Saturated Fat 15.4g77%
Cholesterol 0.0mg0%
Sodium 29902.6mg1246%
Total Carbohydrate 577.8g193%
Dietary Fiber 55.1g221%
Sugars 33.4g
Protein 95.1g191%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: whole wheat, bread, homemade, yeast, flour, potato flakes, hearty, rustic, bakery, soft, moist, kneading, rising, oven, golden brown, crust, crumb, vegetarian, comfort food, staple
Read it online: https://www.chefs-mate.com/recipe/whole-wheat-bread-5/