How To make 100 Percent Whole Wheat Bread
1 pk Active dry yeast
3 tb Dark brown sugar
3/4 c Warm water (105F-115F)
2 3/4 c Whole-wheat flour
3 tb Nonfat dry milk powder
3 tb Vegetable oil
1 lg Egg -- -??
2 lg Egg whites
1 t Salt
STIR YEAST AND SUGAR into water; let stand until foamy, about 5 minutes. For food processor fitted with metal blade or mixer with dough hook, put flour, milk powder, oil and egg or egg whites into bowl. Turn machine on and combine mixture. With machine running, slowly add yeast mixture. Mix until dough cleans sides of bowl. If dough is too sticky, add more flour by the tablespoon, working it in before adding more. If dough is crumbly and dry, add more water by the teaspoon, working it in before adding more. Once desired consistency is reached (moist but not sticky), mix dough until well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 minutes in mixer. If mixing by hand, put ingredients in large bowl. Mix well. Make well in center, pour in yeast mixture and work into ingredients, then knead on floured board until smooth and elastic, about 10 minutes. Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in warm spot until doubled, about 1 hour. Oil a baking sheet. Punch dough down and shape into smooth ball. Place smooth side up on baking sheet. Cover loosely with oiled plastic. Let rise in warm spot until doubled, about 40-50 minutes. Preheat oven to 375F. Fifteen minutes before baking, put rack in center of oven; dust dough top lightly with flour. Make a decorative slash across the top. Bake until bread is well browned and sounds hollow when rapped on bottom, about 30-35 minutes. Immediately remove from pan and cool on rack. Makes 1 Loaf
How To make 100 Percent Whole Wheat Bread's Videos
An Approachable Loaf. Easy everyday 100% whole wheat sourdough bread (inspired by the WSU Bread Lab)
Hello everyone, and welcome to my very first bread recipe for my new Elly's Everyday youtube channel, dedicated completely to 100% whole grain sourdough bread making. A historic moment!
This 100% whole wheat sourdough bread recipe was inspired by Dr. Stephen Jones and The Bread Lab at Washington State University. I'm just a humble home baker, but their idea of the 'approachable loaf' really struck a chord with me so I thought what better way to inaugurate my new bread making venture than to start with a simple, approachable loaf that anyone can make.
INGREDIENTS:
500g whole wheat flour
450g water (I'll use 400g for my next one using this wheat)
*Use cold water if you are using warm, fresh milled flour
8g salt
130g (approximately) whole wheat sourdough starter from the fridge.
Black and white sesame seeds for the crust (optional, or use other seeds).
*This is a fairly modest sized loaf, you can double the recipe for a large loaf pan (eg. Pullman pan).
METHOD:
Mix the flour and water and autolyse/rest for 1 hour.
Mix in the salt and sourdough starter.
Bulk ferment the dough for 3-8 hours (mine took 5), doing some stretch and folds throughout if you can.
When the dough is starting to get gassy, fold into a ball shape, then roll up and place in a greased loaf pan.
Proof the dough until almost doubled in the pan.
Bake covered at 220°C or 430°F for 1 hour, or less time if you are baking uncovered.
Cool, and enjoy.
To buy me a coffee:
♡ Thank you for your support ♡
My entire list of whole grain sourdough videos and related topics:
Mockmill information and discount links:
My favourite bread books: (as an Amazon associate I earn from qualifying purchases).
My soap making channel:
Website:
Copyright © Elly’s Everyday
The Perfect Whole Wheat Sourdough Bread | Full Masterclass
This is how you make the perfect whole wheat sourdough bread every time. The recipe contains all the important explanations that allow you to master the recipe at home every time. The bread features incredible taste, tremendous oven spring and an amazing crumb - all with 100% whole wheat, completely made by hand.
I'd say it all boils down to 3 things:
- Choosing a good whole wheat flour
- Building a lot of dough strength (and skipping the autolysis)
- Fermenting on point
Details of the dough:
- 400 grams of whole wheat flour
- 340 grams of water (85%)
- 80 grams of starter (20%)
- 8 grams of salt (2%)
The flour I was using: Use TheBreadCode to get 5% off.
I mentioned several videos:
4 starter tips:
My trip to the flour mill:
Discard starter bread:
4 proofing tips:
5 dough strength tips:
The fermentation table you can find here:
Below is a list of all the tools and flour that I am using. Some of the links contain an affiliate code, feel free to use them if you like my work. This way you support my dream to become a full time Breadmaker ❤️.
My tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
Cooling rack:
Digital kitchen scale:
Dough scraper:
Dough scraper golden:
Dutch oven for batards (Challenger Bread Pan):
Dutch oven round (Lodge):
Dutch oven with glas lid (Brovn) - (Coupon BREADCODE for 5% off):
Infrared thermometer:
Loaf pan (30cm length x 12cm width x 9cm height):
Loaf pan with lid (34cm length, 13cm width, 12cm height):
No stick spray (vegetable based):
Ooni pizza oven:
Oven gloves:
Oven thermometer:
pH meter to check acidity (advanced):
pH meter to check acidity (basic):
Rolling pin (Coupon BREADCODE for 10% off):
Scoring Knife Schnittholz Olive:
Scoring Knife Zatoba Walnut (Coupon BREADCODE for 10% off):
The best bread knife (made in Germany):
Weck starter jars:
The flour that I am using:
Drax Mühle Manitoba flour 14% protein:
For ze Germans: Which flour in Germany?:
Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off):
Strong whole wheat flour (Coupon TheBreadCode for 5% off):
Baking merchandise:
All my custom designed shirts/hoodies:
Get some of my starter Bread Pit:
Happy sourdough shirt:
Neapolitan pizza shirt:
The perfect batard sourdough:
Recommended videos:
Debaked ep. 1 - Pizza journey to Napoli:
Debaked ep. 2 - Journey to a flour mill:
Discard starter bread:
Fermentation time table:
Make a sourdough starter:
Make your starter more active:
Recommend sourdough bread recipe:
Follow me on other platforms:
Github:
Instagram:
My blog:
My website:
Reddit:
Subscribe to my newsletter:
Telegram:
Tiktok:
Twitch:
Chapters:
0:00 Intro
0:59 Recap
3:32 Cracking The Bread Code
4:13 A new flour
5:31 How much water for your flour?
9:17 The overall process
11:35 Mixing the dough
16:06 Building dough strength
24:37 Bulk fermentation complete
26:14 Shaping the dough
29:13 Proofing the whole wheat dough
32:37 Scoring the whole wheat
33:58 Timelapse of the dough baking
34:43 Tasting
#sourdough #wholewheat
100% Whole Wheat Bread / Japanese Milk Bread / Tangzhong / Roux 통밀빵 / 탕종 통밀빵
Super Soft Whole Wheat Bread / Japanese Milk Bread / Tangzhong Wholemeal Bread / Tangzhong Method / Roux!
Tangzhong bread began in Japan. It’s popular in China & Southeast Asia and now is famous around the world.
Adding tangzhong (roux) to dough makes bread extra soft & fluffy!
Super soft, fluffy & delicious!
Can be stored for 5-7 days at cool room temperature.
I hope you try this easy recipe!
Please like, subscribe and share this video!
Thank you so much for watching!❤️
#wholewheatbread #wholemealbread #tangzhongwholewheatbread #tangzhongmilkbread #tangzhongbread #rouxbread #bread #tangzhong #탕종통밀빵 #탕종우유빵 #탕종빵 #탕종 #빵
Pullman pan size:
8.5in x 4.75in x 4.5in
21.5cm x 12cm x 11.5cm
Bake in preheated oven at 350F/180C for 15 minutes.
Cover with foil & bake another 20 minutes.
Tangzhong (roux) ingredients for 1 loaf:
3 tbsp/43g water
3 tbsp/43g whole milk
2 tbsp/14g bread flour
Dough ingredients for 1 loaf:
Prepared tangzhong
2 1/4 cups & 2T/298g whole wheat flour
3 tbsp/14g dry milk
1/4 cup/50g sugar
1 tsp/5g salt
1 1/4 tsp/4g instant yeast
1/2 cup/113g whole milk - add 10g more milk if needed
1 large egg
1/4 cup/57g unsalted butter
Egg wash:
1 egg
1 tbsp milk
탕종 통밀빵!
건강에 좋은 통밀빵입니다.
일본에서 유래한 탕종빵은 중국과 동남아에 인기있고 지금은 세계적으로 유명합니다.
탕종을 (밀가루 풀) 넣으면 더 부드럽고 노화가 느리고 그냥 먹어도 맛있는 빵이 됩니다!
매우 부드럽고 솜털같이 폭신한 맛있는 빵입니다!
시원한 실내온도에서 5-7일 보관할수 있어요.
만들기 쉽고 맛있는빵 꼭 만들어 보셔요!
좋아요 구독 그리고 영상 공유해 주세요!
영상 봐주셔서 감사합니다!❤️
탕종 (밀가루 풀) 빵 1로프 식재료:
물 3큰술/43g
우유 (whole milk) 3큰술/43g
강력분 2큰술/14g
반죽 빵 1로프 식재료:
준비한 탕종
통밀가루 2 1/4컵 & 2큰술/298g
가루우유 3큰술/14g
설탕 1/4컵/50g
소금 1작은술/5g
인스턴트 이스트 1 1/4작은술/4g
우유 (whole milk) 1/2컵/113g - 필요하면 10g 더 넣어요
달걀 1개
무염 버터 1/4컵/57g
에크워시:
달걀 1개
우유 1큰술
Tangzhong Milk Bread/White Milk Bread/Roux Method video link:
탕종 우유빵 염상 링크:
QueenBread/Queen Toast Bread video link:
여왕빵/여왕 토스트빵 영상 링크:
Hawaiian Sweet Rolls/Hawaiian Sweet Bread video link:
하와이빵/달콤한 하와이빵 영상 링크:
Pampushky Ukrainian Garlic Bread video link:
팜푸쉬카 우크라이나 마늘빵 영상 링크:
Oatmeal Coconut Bread video link:
오트밀 코코넛빵 영상 링크:
Garlic Flower Bread video link:
마늘 꽃빵 영상 링크:
Citrus Twist Bread/Citrus Wreath Bread video link:
시츄러스빵 영상 링크:
Cinnamon Star Bread/Christmas Bread video link:
시나몬 별빵 영상 링크:
Cinnamon Roll Bread video link:
시나몬롤빵 영상 링크:
Cinnamon Twist Bread video link:
시나몬빵 영상 링크:
Cinnamon Rolls video link:
시나몬롤빵 영상 링크:
I Made 100% Whole Wheat Bread without Sugar/ Super Easy and Healthy
100% Whole Wheat Bread
(8 servings)
Ingredients:
1/2 cup (120ml) warm milk
1+1/2 tsps (5g) instant yeast
1 + 2/3 cups (250g) whole wheat flour
1/4 tsp (2g) salt
1 egg
2 Tbsps (30g) grapeseed oil
(350F/180C) Bake 15 minutes
Thank you for watching!
If you like this video, please LIKE, SHARE and SUBSCRIBE to my channel.
#bread #homemadebread #wholewheatbread
100% Whole Wheat Sourdough Bread
Learn How to Make Whole Wheat Sourdough Bread with my favorite recipe. Sourdough starter, raw honey, coconut oil, sea salt, and freshly ground wheat make up this simple and wholesome loaf.
Get 5% off my grain mill here- (affiliate link)
WANT TO START YOUR OWN BLOG?
Learn how our family supports ourselves full-time on our homestead with our blog and Youtube channel with in my FREE blogging success masterclass:
GRAB MY FREE SOURDOUGH EBOOK
Farmhouse Favorites Sourdough (50+ pages with all of my sourdough recipes)-
Whole wheat bread made easy at home
Whole wheat bread made with 100% whole wheat flour. Step by step instructions on how to make delicious Whole wheat bread.
Sandwich bread video
How to make Butter video
How to make Dinner rolls video
Ingredients for whole wheat bread
600g / 21oz Wholemeal flour
420g / 15oz Lukewarm water approx 40°C / 104°F
7g / 2 tsp Instant or active dried yeast or 20g / ¾oz of fresh yeast
1 tsp Sugar
1tsp Table salt or 1½tsp Kosher salt
1½ tbls / 20g Vegetable oil
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
Music used
Guts and Bourbon Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Lazy Afternoon By Dan Lebowitz
Merry go round By Dan Lebowitz
Birds in Flight By Dan Lebowitz
Blue Creek Trail By Dan Lebowitz