Classic Whole Wheat Bread
Classic Whole Wheat Bread

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, classic whole wheat bread. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Classic Whole Wheat Bread is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Classic Whole Wheat Bread is something that I have loved my whole life.

Read Customer Reviews & Find Best Sellers. Making great-tasting whole wheat bread takes time and practice, but the steps are relatively simple. Mix flour, instant yeast, salt, milk, and water together until the dough begins to pull away from the sides of the bowl.

To get started with this recipe, we have to prepare a few components. You can cook classic whole wheat bread using 8 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Classic Whole Wheat Bread:
  1. Take 1 cup warm water
  2. Get 2 tsp active dry yeast
  3. Take 1 cup milk
  4. Take 1/4 cup honey
  5. Get 2 tbsp canola oil
  6. Take 2 3/4 cup unbleached all-purpose flour
  7. Make ready 2 3/4 cup whole wheat flour
  8. Take 1 tbsp salt

A few simple ingredients combine to form a homemade treat that's a little chewy, a little crunchy, and a whole lot of delicious. Program for basic white bread (or for whole wheat bread, if your machine has a whole wheat setting), and press Start. Remove the bread from the machine when it's done. Arnold's Country Whole Wheat bread has a squishy-but-not-too-squishy texture that would stand up to sandwiching, honeyish hue, and nice level of moistness.

Steps to make Classic Whole Wheat Bread:
  1. Pour water into large mixing bowl and sprinkle yeast into water. Let stand for 5 minutes. Stir in milk, honey, and oil.
  2. Add 2 cups of all-purpose flour and salt to wet ingredients and mix.
  3. Incorporate the rest of the all-purpose flour and the whole wheat flour. Stir until the dough begins to come together.
  4. Let the dough stand for 20 minutes to give the flour time to absorb the water
  5. 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.
  6. 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).
  7. Turn dough out onto floured counter top and seperate dough in half. Form each half into 2 balls. Let stand for 10 minutes.
  8. 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.
  9. Let dough rise in loaf pans until it starts to dome over. About 30-45 minutes. Preheat oven to 425°F.
  10. 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.
  11. 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.
  12. Bread can be kept at room temperature for several days or wrapped in plastic and foil and frozen for up to 3 months.

And while the flavor was okay at first—there was a pleasant hint of salt, it unfortunately turned a bit sour, and the crust tasted mildly carbonized. It is always so fresh and the best tasting wheat bread I have ever had! In a large bowl, combine the whole wheat flour, oats, yeast and salt. Whole wheat bread consists of flour made from the entire wheat kernel (grain) that is made up of the bran, germ and endosperm. The outer layer is the bran, high in fibre and nutrients.

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