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Whole Wheat Bread Recipe

The whole wheat bread is one of the major products included in the wholegrain family. The whole grains are, opposite to refined grains, the cereal grains from whom the bran and germ haven’t been removed. The refined grains and the whole grains have in common only the endosperm. In more accessible terms, this means that the wholegrains have healthier attributes and values compared o any kind of grains. It actually has been proven that the consumption of wholegrains reduces the risk of type II diabetes, heart diseases, obesity and hypertension.



Since bread is one of the most popular items in our kitchen, no wonder that scientist have worked to develop some recipes that won’t do so much harm, considering the health of the consumer as a high priority. Nowadays, more and more, the main accent is on living and eating healthy, so a large variety of recipes with strong, natural, un-processed ingredients is available.

Wheat is one of the most ancient ingredients used in the kitchen, and when it’s powdered, and transformed into flour, is one of the most popular key-elements when it comes to bread.
The whole wheat bread recipe described below manages to preserve the great taste, the smooth flavor and the right texture to call this bread a great one, as all of the grain is used at its full capacity and none of its nutritional values is lost.

The ingredients to prepare the whole wheat bread are:

  • 1 cup of whole wheat flour
  • 2 cups of all-purpose flour
  • 1 tbsp of active dry yeast
  • 3/4 cup of warm water
  • 1/4 cup of milk
  • 1 egg, which will be beaten
  • 1 tsp of salt
  • 1 tbsp of vegetable oil
  • 2 tbsp of white sugar

  • The yeast and the sugar are mixed into a bowl with the hot water, and then left to stand until they have a creamy look, in about 10 minutes. After this first composition is ready, pour it into a larger bowl, together with the whole wheat flour, a cup of that all-purpose flour, the milk and the vegetable oil.

    Add some salt and make sure you have a uniform composition.
    It’s now time to add the rest of the all-purpose flour, in two separate steps, first a ½ cup of flour, and then the other, and stir well the mixture. When the dough seems to be at its right density, take it out of the large bowl and put it into a floured surface.

    Knead it for about ten minutes, until the dough seems elastic, and then place it into another large bowl, previously well-oiled. Cover it with a towel and leave it somewhere warm as it is for an hour, the time necessary to grow until it has a double volume.


    After an hour, take out the dough and gently place it into a bread pan. Your must now preheat the oven at 400F degrees. After the dough is put into the pan, you must leave it once again to gain the right size; 40 minutes will be enough, yet again covered with a damp cloth or towel.
    After the 40 minutes have gone, it’s time to use the beaten egg. It will be lightly and softly brushed over the dough. Bake it into the oven for half an hour.



    Tags: whole wheat bread recipe, healthy eating, wheat, whole wheat, whole wheat bread, grains, cereals, bread recipe, bread baking, wheat bread, bread dough


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