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Before you jump to Classic Whole Wheat Bread recipe, you may want to read this short interesting healthy tips about Healthy Vitality Snacks.
Enjoying healthy foods tends to make all the difference in the way we feel. Increasing our daily allowance of well balanced meals while lowering the intake of unhealthy kinds contributes to a more healthy feeling. Eating more fresh vegetables helps you feel a lot better than eating a piece of pizza. Sometimes it’s hard to find healthy foods for treats between meals. You can spend several hours at the grocery store searching for the right snack foods to help you feel healthy. There’s nothing like one of these brilliant healthy foods when you really need an energy-boosting snack food.
If you might be looking for a fast snack, you can’t go wrong with a whole grain one. A slice of whole wheat toast, for instance is a great snack in the early morning. When you need a fast snack food on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain foods is always better than eating the refined grains we commonly come across in our grocery stores.
A large variety of instant health snacks is easily accessible. Deciding to live a healthy way of life can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to classic whole wheat bread recipe. To cook classic whole wheat bread you only need 8 ingredients and 12 steps. Here is how you do that.
The ingredients needed to cook Classic Whole Wheat Bread:
- Provide 1 cup warm water
- Prepare 2 tsp active dry yeast
- You need 1 cup milk
- Take 1/4 cup honey
- You need 2 tbsp canola oil
- Get 2 3/4 cup unbleached all-purpose flour
- Use 2 3/4 cup whole wheat flour
- Use 1 tbsp salt
Instructions to make Classic Whole Wheat Bread:
- Pour water into large mixing bowl and sprinkle yeast into water. Let stand for 5 minutes. Stir in milk, honey, and oil.
- Add 2 cups of all-purpose flour and salt to wet ingredients and mix.
- Incorporate the rest of the all-purpose flour and the whole wheat flour. Stir until the dough begins to come together.
- Let the dough stand for 20 minutes to give the flour time to absorb the water
- Knead the dough for 5-10 minutes either by hand on the counter or with the dough hook attachment in a stand mixer. Add all-purpose flour a tablespoon at a time as needed until the dough is no longer sticky.
- Form dough into a ball and turn into a greased bowl. Cover with plastic wrap and place in a warm spot. Allow to double in size (1.5 to 2 hours).
- Turn dough out onto floured counter top and seperate dough in half. Form each half into 2 balls. Let stand for 10 minutes.
- Grease two 9"x5" loaf pans. Shape each ball into a loaf by flattening it out into a rectangle with a length of 9". Fold 1/3 of dough toward you, then fold another 1/3 away from you over the first 1/3. Pinch dough to close the seam. Place dough seam down into loaf pans.
- Let dough rise in loaf pans until it starts to dome over. About 30-45 minutes. Preheat oven to 425°F.
- Make one shallow cut lengthwise in top of dough with a serated knife. Turn oven down to 375°F and place loaf pans into oven on middle rack.
- Bake for 30-35 minutes. Bread should be dark golden brown and should sound hollow when tapped on bottom. Let cool on racks for at least 3 hours before slicing.
- Bread can be kept at room temperature for several days or wrapped in plastic and foil and frozen for up to 3 months.
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