King Arthur classic 100% whole wheat bread is the perfect loaf for all the favorite sandwiches and toast that you and your family love!
Don’t fret if you’ve made bread that hasn’t worked out in the past… This loaf is so simple to make that you’ll be sharing the recipe (and slices) with all your loved ones!
Homemade bread, anyone? In all my years of blogging, baking, and cooking, one of the most common questions I hear again and again is some variation of how to not ruin bread. I get it, too! Sometimes things get a little wonky when bread baking ensues. Things like the temperature of the room and the age of the yeast and flour play big parts in a successful loaf of bread (and buns, too).
Keto Friendly Yeast Bread Recipe For Bread Machine
But let me tell you, this homemade whole wheat bread recipe is one that I’d even trust my kiddos to make. It’s really that easy. Sure, there’s some kneading and some waiting for the dough to rise. And yes, you’ll want to keep an eye on it when it bakes.
But I’ve laid out easy step-by-step instructions to totally simplify the bread making process for you — and even better, you don’t need a bread making machine! Just a loaf pan, a few ingredients, and your oven. I know you’ll knock this scrumptious and thick loaf out of the park… And you’ll make some pretty tasty sandwiches while you’re at it!
Whole wheat bread is generally thicker and denser than, say, a fluffy white bread because whole wheat flour has far less gluten than white flour. But I really love the texture of whole wheat bread because it is such a hearty loaf and holds up well to toppings.
Maple Whole Wheat Sandwich Bread
No, I generally use 2 1/2 teaspoons of instant yeast or simply a packet of active dry yeast dissolved into a couple tablespoons of the required water for the recipe.
According to All Recipes, whole wheat flour, spelt flour, oat flour, and rye flour (and pumpernickel) are the healthiest flours to use in bread.
This simple whole wheat bread recipe made with wholesome ingredients will be your new go-to loaf for all your favorite sandwiches and toasts!
Classic 100% Whole Wheat Bread Recipe
©2024 Bless this Mess. All rights reserved. Privacy Policy • Privacy Tools • Accessibility • Terms of Service • Bylaws • Powered by CultivateWP.If you can’t bring yourself to settle down with a sourdough starter, yet want to bake delicious homemade bread, swipe right on this sandwich bread made with commercial yeast. You get all the bread you want, when you want it, without committing to years or even decades of feeding and caring for a sourdough starter. Because once you start a sourdough starter, you are tied to each other until one of you dies.
I’ve wanted to post a sandwich bread recipe made with store-bought yeast for a while—several people have asked—but I very rarely bake anything but sourdough, my true love. Anything else doesn’t feel quite right. Fortunately, this week my daughter Charlotte—young, carefree and home from school—baked the bread she has been making in Montreal, bread made with commercial yeast.
Charlotte made two loaves, pictured in this blog post—one with butter and a vegan version without butter. Both loaves rose and baked in pretty much the exact same way and both tasted delicious. So you need not worry about the butter-free version misbehaving. (UPDATE 01/31/21: I’ve also made this with olive oil in place of butter and it works well.)
Best Healthy Soft Seedy Sandwich Bread
This sandwich bread recipe would make a perfect contender to sourdough-ize with discard, combining the flavor of sourdough with the quick rise—and near instant gratification—of store-bought yeast. I’ll have to try that next, after we’ve polished off this bread, so like tomorrow.
If you’re unsure how old your yeast is, proof it. Stir the sugar and yeast into the warm water. The yeast should foam up in about 5 minutes. If it doesn’t foam up, your bread won’t rise and you’ll need new, fresher yeast.
When I bake two loaves of bread—which I almost always do—I freeze one whole loaf in a cloth produce bag. I find that sliced bread stored in cloth develops freezer burn around the edges so resist the urge to slice the bread before you freeze it.
First Whole Wheat Sandwich Loaf (and His Son)
©2024 Bless this Mess. All rights reserved. Privacy Policy • Privacy Tools • Accessibility • Terms of Service • Bylaws • Powered by CultivateWP.If you can’t bring yourself to settle down with a sourdough starter, yet want to bake delicious homemade bread, swipe right on this sandwich bread made with commercial yeast. You get all the bread you want, when you want it, without committing to years or even decades of feeding and caring for a sourdough starter. Because once you start a sourdough starter, you are tied to each other until one of you dies.
I’ve wanted to post a sandwich bread recipe made with store-bought yeast for a while—several people have asked—but I very rarely bake anything but sourdough, my true love. Anything else doesn’t feel quite right. Fortunately, this week my daughter Charlotte—young, carefree and home from school—baked the bread she has been making in Montreal, bread made with commercial yeast.
Charlotte made two loaves, pictured in this blog post—one with butter and a vegan version without butter. Both loaves rose and baked in pretty much the exact same way and both tasted delicious. So you need not worry about the butter-free version misbehaving. (UPDATE 01/31/21: I’ve also made this with olive oil in place of butter and it works well.)
Best Healthy Soft Seedy Sandwich Bread
This sandwich bread recipe would make a perfect contender to sourdough-ize with discard, combining the flavor of sourdough with the quick rise—and near instant gratification—of store-bought yeast. I’ll have to try that next, after we’ve polished off this bread, so like tomorrow.
If you’re unsure how old your yeast is, proof it. Stir the sugar and yeast into the warm water. The yeast should foam up in about 5 minutes. If it doesn’t foam up, your bread won’t rise and you’ll need new, fresher yeast.
When I bake two loaves of bread—which I almost always do—I freeze one whole loaf in a cloth produce bag. I find that sliced bread stored in cloth develops freezer burn around the edges so resist the urge to slice the bread before you freeze it.
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