Food

Entire Wheat Bread – Spend With Pennies

December 5, 2024
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Nothing smells or tastes higher than contemporary, heat bread from the oven!

This entire wheat bread is constructed from primary pantry components and produces hearty healthful loaf.

loaf of Whole Wheat Bread cut into slices
  • It’s made with easy-to-follow steps and primary components to make you’re feeling like a professional baker!
  • Filled with goodness, do-it-yourself entire wheat bread has a beautiful texture and taste.
  • Entire wheat bread is nice for hearty sammies like a sizzling turkey sandwich or ricotta toast piled excessive with cheese, fruits, and veggies.
water , honey , butter , whole wheat flour , flour , milk , yeast and salt with labels to make Whole Wheat Breadwater , honey , butter , whole wheat flour , flour , milk , yeast and salt with labels to make Whole Wheat Bread

Substances for Entire Wheat Bread

  • Milk: Milk is heated to virtually boiling after which cooled. This course of denatures a number of the proteins and produces a greater rise; the milk’s fats provides taste.
  • Yeast: Use energetic dry yeast on this recipe.
  • Honey: Honey is used to feed the yeast and provides the loaf a golden-brown shade.
  • Flour: A mix of entire wheat flour and white flour creates the proper texture.
dissolved yeast in water in a measuring cup to make Whole Wheat Breaddissolved yeast in water in a measuring cup to make Whole Wheat Bread
yeast and water after letting it sit to make Whole Wheat Breadyeast and water after letting it sit to make Whole Wheat Bread
adding flour to yeast to make Whole Wheat Breadadding flour to yeast to make Whole Wheat Bread
ball of Whole Wheat Bread in a bowl before risingball of Whole Wheat Bread in a bowl before rising
Whole Wheat Bread dough in a bowl after risingWhole Wheat Bread dough in a bowl after rising

Learn how to Make Entire Wheat Bread

  1. Prep the components and activate the yeast (full recipe under).
  2. Mix components to make the dough and knead.
  3. Let the dough rise, then knead the dough earlier than shaping it right into a loaf.
  4. Permit a remaining rise, then bake till the highest is golden brown.

You’ll know your bread is finished when it reaches an inside temperature of 190°F otherwise you hear a hole sound when tapping on the highest crust.

Whole Wheat Bread dough on a cutting board with flourWhole Wheat Bread dough on a cutting board with flour
folding dough to make Whole Wheat Breadfolding dough to make Whole Wheat Bread
folding Whole Wheat Bread dough to make a loaffolding Whole Wheat Bread dough to make a loaf
rolling Whole Wheat Bread dough into a loafrolling Whole Wheat Bread dough into a loaf
dough in a pan to make Whole Wheat Breaddough in a pan to make Whole Wheat Bread
  • Prep for fulfillment by gathering all of your components, measuring instruments, and provides beforehand. This helps you progress shortly when the milk reaches the appropriate temperature, and the yeast is able to go.
  • Put money into an instant-read thermometer for probably the most correct temperatures on the milk and the loaf as soon as baked.
  • Brush the highest of the loaf with a whisked egg or somewhat milk earlier than baking for little sheen.
  • Don’t let the bread totally cool within the loaf pan, as moisture will develop and the bread will turn out to be soggy. Switch to a cooling rack as a substitute.
Whole Wheat Bread loaf on a metal rackWhole Wheat Bread loaf on a metal rack

Storing Entire Wheat Bread

As a result of do-it-yourself entire wheat bread is freed from synthetic dyes and preservatives, it has a shorter shelf life at room temperature. For finest outcomes, maintain it within the fridge.

  • Preserve entire wheat bread in a zippered bag or hermetic container within the fridge for as much as 6 days or at room temperature for as much as 4 days.
  • Freeze a complete loaf or slices as soon as they’re cooled by wrapping them in plastic wrap after which inserting them in zippered luggage. Freeze for as much as 6 months.

Don’t let it go to waste, use older bread to make croutons, stuffing, or a French toast casserole.

Entire Wheat Bread is Excellent For…

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
loaf of Whole Wheat Bread cut into slicesloaf of Whole Wheat Bread cut into slices

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Entire Wheat Bread

Fluffy, flavorful entire wheat bread makes one of the best toast and sandwiches.

Prep Time 20 minutes

Prepare dinner Time 30 minutes

Rising time 2 hours

Complete Time 2 hours 50 minutes

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  • Add the milk and butter to a large, shallow saucepan over medium warmth.

  • Warmth the milk combination, stirring ceaselessly, simply till small bubbles seem across the edges of the saucepan. Don’t enable the milk to return to a full boil.

  • Take away from the warmth and permit the milk to chill for 10 minutes, or till the temperature goes under 138℉.

  • In the meantime, in a stand mixer mix the dry yeast and heat water. Let stand for 5-10 minutes till the yeast begins to bubble.

  • Add the cooled milk and honey to the mixer and stir to mix. Stir in entire wheat flour, all-purpose flour, and salt, mixing with the paddle attachment till a dough kinds (it will likely be a bit sticky).

  • Change to the dough hook and knead the dough on low pace for about 5 minutes, often stopping to scrape the dough to the underside of the bowl.

  • Switch the dough to a big oiled bowl and canopy with a clear kitchen towel. Put in a heat place to rise till doubled in measurement, about 1-1.5 hours.

  • Grease an 8×4-inch loaf pan.

  • Punch down the dough and switch to a frivolously floured floor. Use your arms to flatten the dough into an oblong form, about 8 inches broad and 11 inches lengthy.

  • Fold the highest ⅓ of the dough over on itself, urgent to stick. Then, take the highest corners of the dough and pull them inward, urgent firmly. Roll the dough over on itself three extra occasions, every time urgent it right down to seal the sting. Place the log of dough into the ready baking pan, seam-side down.

  • Cowl the pan with a clear towel and permit to rise for 1 hour. Preheat oven to 350℉.

  • Bake for 30-35 minutes or till the within of the loaf reaches 190℉.

  • Permit to chill within the pan for 20 minutes after which switch to a wire rack to complete cooling.

  • Retailer within the fridge for as much as 4 days, or within the freezer for as much as 6 months.

Energy: 219 | Carbohydrates: 44g | Protein: 7g | Fats: 3g | Saturated Fats: 1g | Polyunsaturated Fats: 0.5g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 5mg | Sodium: 316mg | Potassium: 187mg | Fiber: 4g | Sugar: 10g | Vitamin A: 104IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg

Vitamin data offered is an estimate and can range primarily based on cooking strategies and types of components used.

Course Bread
Delicacies American

© SpendWithPennies.com. Content material and images are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my picture use coverage right here.

Recipe tailored from: Ruth, T.V. “Our Favourite Recipes.” Recipe. White Plains Methodist Church. North Carolina: 1965. Print.

light and fluffy Whole Wheat Bread with writinglight and fluffy Whole Wheat Bread with writing
sliced Whole Wheat Bread loaf with a titlesliced Whole Wheat Bread loaf with a title
loaf of Whole Wheat Bread with a couple pieces sliced and a titleloaf of Whole Wheat Bread with a couple pieces sliced and a title
loaf of Whole Wheat Bread and close up photo of the loaf cut into slices with a titleloaf of Whole Wheat Bread and close up photo of the loaf cut into slices with a title

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