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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 Eating Doesn’t Need To Be A Chore.
Healthy eating is now a lot more popular than before and rightfully so. There are many diseases associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. There are more and more campaigns to try to get us to lead a healthier lifestyle and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that lots of people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, however, merely making a few minor changes can positively affect everyday eating habits.
One way to address this to start seeing some results is to understand that you do not have to change everything instantly or that you have to completely eliminate certain foods from your diet. If you would like to commit to a wholesale change, that is OK but the main thing at first is to try to see to it that you are making more healthy eating choices. As you get accustomed to the taste of healthy foods, you will see that you’re eating more healthily than before. As you stick to your habit of eating healthier foods, you will see that you won’t wish to eat the old diet.
As you can see, it’s easy to begin incorporating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to classic whole wheat bread recipe. You can cook classic whole wheat bread using 8 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to cook Classic Whole Wheat Bread:
- You need 1 cup warm water
- Take 2 tsp active dry yeast
- Get 1 cup milk
- Prepare 1/4 cup honey
- Get 2 tbsp canola oil
- Provide 2 3/4 cup unbleached all-purpose flour
- Get 2 3/4 cup whole wheat flour
- Take 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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