100% Whole Grain Fluffy Wheat Bread
User Reviews
5
100% Whole Grain Fluffy Wheat Bread
Description
The 100% Whole Grain Fluffy Wheat Bread recipe combines hot water, olive oil, honey, and molasses with sea salt and whole wheat flour. Dry active yeast is added to leaven the dough. The flour is added gradually until the dough stops sticking to the bowl but remains tacky, which helps create a tender crumb.
The dough is mixed sufficiently to develop structure but not overworked to prevent toughness. It is then covered and left to rise for about 30 to 45 minutes until it gains volume. After shaping and placing it into greased pans, it is prepared for baking.
This bread has a full whole wheat flavor combined with the natural sweetness of honey and molasses, producing a satisfying loaf with a soft interior. It can be sliced for sandwiches or served alongside meals.
Proofing yeast prior to use is recommended if freshness is uncertain. After baking, allow the bread to cool completely before wrapping to avoid sogginess. Refrigeration is discouraged as it can harden the bread.
Ingredients
- 2 3/4 cups water hot
- 1/3 cup olive oil
- 1/3 cup honey
- 2 tablespoons molasses
- 1 tablespoon salt sea salt
- 7 1/2 cups whole grain wheat flour 100%
- 2 tablespoons dry active yeast
Instructions
- Place the first five ingredients in the bowl and mix.
- Add 2 Cups 100% Whole Grain Wheat Flour. Then add 2 tablespoons of Dry Active Yeast. (If you're not sure about your yeast proof it in a little warm water first - see notes).
- next, add 4 Cups of 100% Whole Grain Wheat Flour.
- Mix until the consistency is somewhat even. Then continue to slowly add flour 1/2 cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. In any case, do not exceed 7 1/2 cups of wheat flour. Don't over mix or the bread will be tough.
- When your dough is finished, Cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double when using a heavy mixer.
- Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
- Mix again just enough to knock it down at least close to the original size.
- Drop the dough on a floured surface so you can work the dough and shape it. Roll it in the flour and shape it in your hands to make a nice ball getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under its self over and over. When the dough is shaped right the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven)
- When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter).
Notes
- To check yeast viability, dissolve yeast and a bit of sugar in warm water; foam indicates active yeast.
- Allow bread to cool fully before storing to prevent moisture buildup and sogginess.
- Avoid refrigerating the bread as it can cause it to become hard; store at room temperature instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 391mg | 16% |
| Potassium | 221mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 5IU | 0% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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