Whole Wheat Bread Recipe

Slice of Whole Wheat Bread

For all those people serious about their health, whole wheat bread is a must on their breakfast table as it is the healthiest loaf of bread you can ever get. This is a continuation of recipes of how to make bread. Whole wheat bread is rich in nutrients and fiber which is important in enhancing digestion. Whole wheat bread recipe is definitely a must for vegans and vegetarians as well.

Ingredients for The Whole Wheat Bread Recipe.

• 3 tablespoons light molasses or brown sugar or honey.
• 3 cups warm water (about 100° F.)
• 2 pkgs. active dry yeast (2 tablespoons)
• 7½ cups stirred whole-wheat flour (approximately)
• 1 tablespoon salt.
• 3 tablespoons oil

How to Make Whole Wheat Bread 

1. Dissolve about 1 teaspoon of the molasses in about ½ cup of the warm water; sprinkle yeast on top; let rise in warm place until bubbly (about 10 minutes).
2. Put remaining warm water and molasses with 3 cups of the flour in large bowl; beat vigorously (or let run in electric mixer) until yeast mixture is ready. This develops gluten. Gradually add 2 more cups of flour.
3. Stir in the yeast mixture; beat.
4. Let rise, covered, in a warm place until doubled (20 to 40 minutes).
5. Mix in remaining ingredients, except about 1 cup flour to use in kneading.
6. Knead well (8 to 10 minutes) until dough is smooth and elastic and springs back when pressed with fingers. Use only enough flour to keep from sticking.
7. Put dough into large oiled bowl; roll it over to oil top; cover and let rise in warm place until doubled; punch down.
8. Divide dough into 3 equal parts; cover and let stand 10 minutes.
9. Shape loaves.
10. Put into prepared bread pans.
11. Let rise, covered, in a warm place until doubled.
12. Bake at 350° F until nicely browned and loaf sounds hollow when tapped (45 to 50 minutes). 
13. Remove from pans and lay loaves on sides on rack to cool

VARIATIONS OF THE WHOLE WHEAT BREAD RECIPE

1. For a lighter texture in bread, replace ½ cup flour with ½ cup gluten flour or do-pep and/or 1 cup enriched all purpose flour; add these with the first flour.
2. For the first 3 cups of flour a good mixture of flour is: 1½ cups whole wheat bread flour, 1 cup enriched all purpose flour, and ½ cup gluten flour. It is best, for a lighter texture when using soy flour, to use gluten flour. Add one third cup soy flour later
3. Replace ½  cup flour with ½ cup of barley, rye, triticale, oat, or, millet flour. (Rolled oats or hulled millet may be ground or whizzed in blender and used in place of flour.)
4. Replace ¼  cup flour with ¼ cup of one, or a combination of these: wheat germ, food yeast flakes, unprocessed bran, or flax-seed.
5. Omit the oil.