Soft, delicate White Whole Wheat Bread has the texture of bread made from refined flour, with the fiber and vitamins of a 100% whole grain loaf.
But as much as you want to sub in those hearty, nutty whole grain foods for yourself and your kids, you really miss the pillowy softness of enriched flour.
If this is true for you, don’t sweat it. First of all, you’re conscious about whole grains and you’re trying them, which is a great start!
The Very Best Whole Wheat Bread • Fivehearthome
Plus, the more you eat whole grain foods, the more you develop a taste and even a preference for them. (A hearty Chili Mac and Cheese just begs for the robust texture of whole wheat pasta.)
So keep up the great work. And while your tastes are adjusting, venture into the world of white whole wheat flour. White… whole wheat… flour? Sounds counter-intuitive, I know. But there are good reasons to keep this whole grain in your stash of baking supplies.
To clear up any confusion, white whole wheat flour is 100% whole grain flour. The reason it’s light in color is just that the type of wheat plant it’s harvested from has different characteristics than “regular” whole wheat.
Light Whole Wheat Sourdough Bread
To be specific, typical whole wheat flour on the shelves at your grocery store is made from “hard red winter wheat.” That’s the kind that’s darker brown, nutty, and slightly coarse. White whole wheat flour is typically made from “hard white winter wheat” and it’s usually much lighter in color and finer in texture.
This light color and texture is what makes white whole wheat flour perfect for baking when you want good nutrition AND a delicate texture from bread, muffins, cupcakes, and more.
Start by mixing your dry ingredients in a large bowl. Then gently heat the liquid ingredients before combining them with the dry ones. The warm temperature helps activate the yeast so your loaf can rise properly.
Whole Grain French Bread
You can use a stand-mixer to mix the dough, but if you don’t have one, your hands will work just fine. Think of it as 10-minute arm workout. Why not?
Form it into a loaf and drop it into a greased pan. Let it rise for an hour or until it nearly doubles in size. Then pop it into the oven!
Calories: 173 kcal | Carbohydrates: 33 g | Protein: 6 g | Fat: 3 g | Saturated Fat: 2 g | Cholesterol: 6 mg | Sodium: 415 mg | Fiber: 4 g | Sugar: 4 g
Basic Bread Recipe With Fresh Milled Flour
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.This easy white whole wheat sandwich bread has all of the nutritional benefits of traditional whole wheat, but has a lighter flavor.
Now that we are home pretty much 24/7, we go through a lot of bread. Sandwiches for lunch, grilled cheese for dinner (a frequent choice when the 8-year-old doesn't want to eat what I've made for dinner).
And even now, 8 months after we started working and schooling from home, bread can still be hard to find. Or at least, bread that we like. We eat whole wheat, and I try to stick with brands that don't use high fructose corn syrup. You might think, Just buy the stuff with corn syrup! but it's so easy to make better bread at home!
Homemade Soft Multigrain Bread
If you have a stand mixer with a dough hook, that does all of the kneading for you. And there's no complicated shaping techniques. What you get is soft, delicious whole wheat sandwich bread.
I made this bread with white whole wheat flour. This type of flour is made from a softer winter wheat, so it's lighter in color and milder in flavor than traditional whole wheat flour, which is made with a hard red wheat. But nutritionally, white whole wheat flour is the same as whole wheat flour.
White whole wheat flour (affiliate link) can be harder to find in grocery stores than regular whole wheat flour, but the good news is that you can substitute an equal amount of whole wheat flour without needing to adjust any of the other ingredients. You will just get a darker, traditional-tasting whole wheat sandwich bread.
Almost) Whole Wheat Sourdough Bread
The other ingredients are water, yeast, honey, canola oil, kosher salt and vital wheat gluten. Vital wheat gluten (affiliate link) is another ingredient that can be hard to find in regular grocery stores. It's like a super-charged flour that's all gluten and very little starch. It's very powdery, and helps keep the bread's texture soft. If you can't find it though, you can omit it without affecting the bread too much.
If you have two loaf pans, this recipe can be doubled to make two loaves. If you don't need to use both right away, you can wrap the second one tightly in two layers of plastic wrap and freeze it for three to six months.
If you have a small plastic bag, similar to the ones that store-bought loaves come in, you can place your bread in that, and use a twist tie to close it. If I know I'm going to bake bread, I have, on occasion, grabbed an extra produce bag at the grocery store when picking fruit.
Easy 100% Whole Wheat Bread •
If you don't have a plastic bag, however, you can tightly wrap your bread in plastic wrap or tinfoil. Whether you use a bag, plastic wrap or foil, the bread can be stored at room temperature.
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
From one who has baked whole wheat bread for years, grinding the flour ourselves, this is an excellent recipe. Best we've ever used.This white whole wheat bread recipe is a soft, homemade whole grain white bread ideal for sandwiches, toast and more! A combination of white whole wheat flour and bread flour result in a lovely, light bread that slices beautifully.
Baking Bread With Whole Wheat Flour — Abreaducation
I love bread. I love kneading bread, the slow rise of the dough and the smell of fresh bread filling the house. I make it A LOT. I’ve shared some fun recipes like Garlic Bread Rolls and Asiago Cheese Bread. But I figured it was probably good share a staple in my house, a simple, but delicious White Whole Wheat Bread recipe that has held together many a sandwich in my kitchen. I typically rotate between it and my Honey Wheat Sandwich Bread to mix things up.
It’s a simple combo of flours and basic bread ingredients and it’s a delicious mix of white bread and whole wheat bread. Some of the nutrition of whole grain bread, with the appearance of white bread. Your kids will
Like white sandwich bread, but it’s not! One third of the flour is made up of a white whole wheat flour. But what really is the difference?
Homemade Whole Wheat Crusty Bread
. Unlike white flour, which is heavily refined, whole wheat flours still contain the germ and the bran, meaning they have a lot more nutritional value, and in my opinion, flavor. White whole wheat is simply a whole grain flour made from white wheat berries. Your typical whole wheat is made from red wheat berries that aren’t as sweet.
So if wheat flour is so much better, why use any refined flours in this recipe? The fact of the mater is that I’ve yet to get a wheat flour to behave like my white flours do. A combination creates a happy texture, flavor, and rise.
As with most bread recipes, the hardest part is the waiting! While this recipe does require some mixing and kneading, it’s all very simple and I’m going to walk you through every step!
Homestyle 100% Whole Wheat Vegan Bread
Pro Tip: Kneading is essential to this recipe. By pushing and pulling the dough you’re working the flour and creating gluten bonds that hold the bread together. Knead too little and you won’t have the close textured crumb of sandwich bread.
Yes! It won’t have the pure white bread appearance, and may have a slightly nuttier flavor, but it’s perfectly delicious to use as a 1 to 1 replacement.
Yes! I’ve made it both with milk and water. I do think milk provides a richer flavor, but water won’t ruin the bread flavor or texture. If prefer to use no milk at all, you’ll have to brush the top of the bread with something else, like an egg wash.
Whole Wheat Bread Recipe
In the years before pasteurization this was true. Bacteria, proteins, and some enzymes present in natural milk can inhibit the growth of yeast. Scalding the milk, or bringing it to a point of steaming, but not boiling, kills the bacteria, denatures the proteins, and stops those pesky enzymes from getting in the way of yeast.
Nowadays the pasteurization process most of our milks go through solves this problem for us and we can skip the scorching step. However, if you use unpasteurized milk, please follow this guide to scalding milk. Then allow it to cool to at least 110°F
0 Komentar