Wheat Bread Recipe

Does anyone have a recipe for whole wheat bread that uses yeast in the recipe. Loaf bread or roll recipes would be great! Thanks and God Bless you!

Debra from Hampton, TN

Answers:

Wheat Bread Recipe

http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.phpandq=wheat+breadandSearch=SearchandSearcht=Search (02/21/2009)

By Marjorie

Wheat Bread Recipe

See "Joy of Cooking" Whole Wheat Bread Plus. (02/23/2009)

By Carol in Towson, MD

Wheat Bread Recipe

Whole Wheat Bread, Machine

• 1 TB rapid rise yeast
• 2 1/2 cups white flour
• 2 cups whole wheat flour
• 1 tsp salt
• 2 TB sugar
• 4 TB gluten
• 1 TB olive oil
• 1/2 cup molasses
• 1 1/2 cups warm water

Mix in dough cycle of bread machine or Kitchen Aid mixer, etc. Dump on to "bread board" to rest or proof a bit, then pan it. Bake at 350 degrees F. Bake buns 15 minutes or so.
Makes 2 dozen buns or 2 large loaves bread. (02/23/2009)

By Grandma J

Wheat Bread Recipe

This is the best whole wheat recipe that I have ever made using all whole wheat flour and believe me, I have made many over the years. I now make all my own bread because this recipe is so good. I mix it in bread machine, but bake it in my oven.

100% Whole Wheat Bread

• 1-1/3 cups lukewarm water
• 1/4 cup vegetable oil
• 1/4 cup molasses
• 1 tsp salt
• 1/4 cup nonfat dried milk
• 3 1/2 cups whole wheat flour
• 2-1/4 tsps. instant yeast (or bread machine yeast)

Mix in order given if your bread machine tells you to put liquid ingredients in first. Then put it in bread machine on dough cycle. When it is done, take out and shape into loaf and bake for approximately 30 minutes at 375 degrees F or till when tapped, it sounds hollow. (02/24/2009)

By Elaine

NO-KNEAD Artisan Bread

Ingredients:

• 3 C flour (white, whole wheat, rye, or any kind, or any mixture, will do)
• 1/2 tsp active dry yeast (NOT instant)
• 2 tsp salt
• 1 3/4 C water
• oil for bowl
• flour or cornmeal for countertop

Equipment:

• whisk or fork
• wooden spoon (optional)
• mixing bowl
• "resting" bowl
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• plastic wrap
• Dutch oven or any other pot with lid that can go in oven

Directions: Day 1

Mix dry ingredients together with whisk (or fork). Add water and mix with one hand (or a wooden spoon), just enough to moisten all the dry ingredients. Transfer from mixing bowl to oiled resting bowl. Cover with plastic wrap and let sit for 12 to 24 hours.

Directions: Day 2

Preheat oven to 500 Fahrenheit degrees, with the lidded pot inside. Pyrex works best for this, but a cast-iron Dutch oven is great too. Don't do anything else for at least half an hour, while your oven heats.

Dump dough onto a "heavily" floured surface (floured with flour, wheat bran, cornmeal, or whatever you like). Use a whole cup of your flour/whatever, at least. Fold once or twice, but do not knead. Sprinkle the top with more flour.

Get a friend to help if possible. Open the oven, remove the pot lid and set it right by the pot, dump the dough into the pot, lid the pot, and close the oven. This should all be done as quickly as possible without hurting yourself. I speak from experience: do NOT forget your pot holders or oven mitts, not even in the interest of speed. Bake for 25 to 30 minutes, if you've used white flour, 30 to 40 if you've used whole wheat flour.

Variations:

• use different flours
• flour your board with oats, cornmeal, wheat bran, or something else besides flour
• add a handful of caraway seeds, raisins and nuts, or some other seed/nut or fruit for flavor and texture
• one of my favorites: Add 1 TBSP caraway, 1 TBSP honey, 1/2 tsp cinnamon, 1/2 tsp ginger, and the zest of 1 or 2 oranges

* Experiment, and tell us all about it. (02/24/2009)

By Chayil

Wheat Bread Recipe

One tip I would add to the preceding tips is, soak the whole wheat flour (freshly ground if possible) in an equal amount of plain yogurt for 8-12 hours before you mix the rest of the ingredients in. It softens the bran and makes the nutrients more accessible, plus making the bread more tender and moist. I got this idea and a million others from Sally Fallon's "Nourishing Traditions." There is a restaurant in Ketchum, Idaho (next door to Sun Valley) that used to serve a similar loaf, with added whole apricot halves, almonds, and sometimes other fruit. I think they charged $20 a loaf, or something outrageous like that. It tasted perfect without the addition of butter or jam! (02/24/2009)

By Coreen Hart