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Whole Wheat Bread Recipe

Whole Wheat Bread Recipe
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Cooking Time : 3 minutes
Serving : 2
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Prepare the ingredients before making Whole Wheat Bread in your home. Then, follow these steps below to serve Whole Wheat Bread for your family or friends.

Ingredients: Whole Wheat Bread

  • 4 cup of water at 115 degrees
  • 2 tsp active dry yeast
  • 3 lb of whole wheat flour
  • 1 tbsp (sweetener : Agave Nectar, Barley Malt, or any other sweetener)
  • 2 tsp salt
  • 1/4 cup olive oil

How to Make Whole Wheat Bread

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make Whole Wheat Bread in your home by yourself.

    Step 1
  • Mix water at 115°F with the yeast and sweetener and make sure it bubbles. This will take a minute or so. It is important to not go over 115°F as it will kill the yeast but too cool will slow down the process. We also do not put the salt and oil in at this time as they will inhibit yeast growth.
  • Step 2
  • Stir in 5 cups of flour until there are no lumps. Let stand for 30 minutes or until double in size.
  • Step 3
  • By only using the flour water yeast and sweetener we can optimize the environment for the yeast to grow. The metabolism of the yeast creates carbon dioxide which gets trapped in the strands of gluten formed by the wheat dough.
  • Step 4
  • Stir in the salt and oil and gradually add another 3 cups of flour. When the dough develops into a stiff ball, we are ready to knead.
  • Step 5
  • Turn out the dough onto a floured counter top and begin kneading. This is where technique and practice make a difference.
  • Step 6
  • The objective here is to slightly stretch the dough against the counter as the section furthest away from you is pressed back into the center of the ball.
  • Step 7
  • You will use about another half cup of flour to finish the kneading. The flour will be added very slowly. When the dough no longer sticks to the counter after a few kneads, you are finished. This will take between 10 and 20 minutes. Patience with your dough is important. Overkneading and tearing the dough will cause it not to rise well. This process develops that gas holding property of the bread even further.
  • Step 8
  • Oil the mixing bowl, put the dough in, oil the top and cover.
  • Step 9
  • Put on to rise for 45-60 minutes or double in size.
  • Step 10
  • If the room is cold, you may want to put into a warm (110 degree) oven.
  • Step 11
  • After the dough has doubled in size, you will punch it down to degas it.
  • Step 12
  • Lightly oil your bread pans.
  • Step 13
  • Cut the dough into two pieces. You can weigh for more uniform loaves.
  • Step 14
  • Form loaves by making a ball, pulling the sides into an oblong shape and then pinch the seams along the bottom and sides.
  • Step 15
  • Place in the pans, lightly oil the tops and set aside to rise for 30-40 minutes or double in size.
  • Step 16
  • Do not let rise for too long as that may cause the bread to fall or the top crust to separate.
  • Step 17
  • Bake at 350 for 45 minutes or golden brown.
  • Step 18
  • When the bread is finished baking, take out of the oven, let cool for 5-15 minutes and remove from the pan. Place on a cooling rack or the top of the pan. Your bread will keep for several days at room temperature, a week to 10 days in the fridge or a couple months in the freezer.
  • Step 19
  • Additional Tips Flour varies in volume so weight is more reliable. However using the absorption characteristic of the dough to determine completion is the most reliable way to have consistent results.
  • Step 20
  • Once the dough stops sticking to the counter after a few kneads, it is pretty much always finished.
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