WHOLE WHEAT BREAD | HONEY WHEAT BREAD | Soft Brown Bread Recipe
WHOLE WHEAT BREAD
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⁉️For some may find the dough too wet or sticky but if it’s manageable to knead then it’s not necessary to add flour. The longer it’s being kneaded will become smooth & elastic.
⁉️Every flour may behave differently when absorbing liquid, so in case the recipe's measurement might not be compatible with the quality of your wheat flour or if your dough mixture turned out too wet & seems impossible to knead, then it’s a sign to add flour.
✔️Ingredients
1 cup lukewarm water [240 ml]
2 & 1/2 tbsp honey [38 ml]
1 & 1/2 tsp instant yeast [5 grams]
1/4 cup vegetable oil [60 ml]
1/4 tsp salt
2 & 1/2 cups whole wheat flour [300 to 340 grams] (weight may vary, add up if it needs it coz every flour absorbs liquid differently)
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Make Sourdough Bread With Malia and Grandma
Debbie Gettle is a masterful baker, and her sourdough bread is particularly beloved in the Baker Creek community. In this video, she shares her techniques with her granddaughter Malia, and with you! Debbie reminds us hers is only one of many successful ways to make sourdough bread. We hope this video inspires you! She uses Old World Sourdough Starter, a dehydrated starter that originated in a remote mountain village in Tajikistan. Order it here:
(We plan to do another tutorial soon about the starter!)
Here is the full recipe:
Makes four loaves
Ingredients:
5 c. warm water
3/4 c. starter
1 1/2 T. salt
1/2 t. sugar or other sweetener
1 t. olive oil
9 1/3 c. (or 3.5 pounds) flour, plus more for later. Debbie uses a mix of 70 percent all-purpose flour and 30 percent bread flour.
Instructions:
Mix all above ingredients until combined, but do not over mix or knead.
Cover with plastic wrap and let rest 20-30 minutes.
Using a small amount of flour, release the dough from the bowl and gather into a ball. Fold the dough and press it. Do this four times, then cover and let rest another 20-30 minutes.
Repeat the releasing, folding, pressing, covering, and resting two or three times, using a little flour if necessary.
Then cover and let rise for 6 to 10 hours at room temperature. (70-75 F is ideal.)
Using a little flour, remove the dough from the bowl, being careful not to disturb the top. Place the dough carefully onto a lightly floured surface and cut into four equal pieces. Dipping the cut sides in flour will make the dough easier to handle. Shape into loaves, tucking the bottom edge under and pinching it to make a smooth, even loaf. Place the loaves into greased pans. (Debbie uses nonstick cooking spray, but she says you can use most any kind of oil except coconut.)
Cover each loaf with plastic wrap and let rise until they have more than doubled in size. (This will take at least a couple of hours.)
When ready to bake, place a pan of water on the lower rack of the oven (for steam) and preheat to 450 F.
Score the loaves with a sharp knife or razor, then place them in the oven.
Bake at 450 F for about 20 minutes or until the loaves are golden brown.
Reduce heat to 275 and continue baking another 15 to 20 minutes.
Remove the loaves from the oven and the pans and cool them on a wire rack.
Whole Wheat Flour VS White Flour Bread
Whole wheat bread is healthy bread. When you shop in the grocery store it is very difficult to find true whole wheat bread. Most are enriched wheat or whole and enriched wheat blends. You can literally spend hours in the bread aisle reading the labels when looking for good bread to buy. The first and only wheat flour on the label should be whole or 100% wheat flour. That means that anything else other than whole wheat flour or 100% wheat flour is not whole wheat even if is says so on the label. You must look at the ingredient list to be sure because the front of the package is written by the marketing department and it can say wheat and not really be true whole wheat. There is no such thing as white whole wheat. White whole wheat bread is a blend of whole wheat flour and white flour. Many breads are the same blended flours and then colored with caramel color or molasses so white whole wheat bread just doesn't have the color added. It is a fact that whole wheat flours are far more nutritious than white flours. They are complete with the natural bran, fiber, vitamins and minerals. Enriched can not compare to the natural wholesome goodness of whole grains in real whole grain bread. Be sure to check your ingredient list to get the best. You deserve it!
Deborah Bixler is dedicated to making a distinction in children's healthiness through nutrition and wellness instruction. Using high-quality for you food choices and healthy cooking classes, Bixler teaches families fun, fast and healthy mealtime tips so that they can spend more quality time consuming good for you foods and live a long and vigorous life.
Bixler provides healthy living workshops to businesses, schools, organizations and not for profit groups. Programs are specifically designed for each event taking into consideration special needs and circumstances of the group. As a wellness and healthy living living teacher Deb's cooking courses focus on fun, fast and health recipes and healthy living tips. Some of the many special needs cooking courses that she has presented for organizations have included diabetic, autism, vegetarian, vegan, lactose intolerant, gluten free, heart healthy and more. Bixler brings healthy recipes for everyone in attendance and a call to act so that the audience actually make changes in their lives. For fun, fast and healthy free healthy recipes and tips go to:
In addition to cooking presentations Deborah has many other types of presentations available include school good food assemblies, corporate diet programs, healthy events for school district in-service days, parent-teacher programs and fundraising events with a healthy flair. Whether you are looking for a wellness workshop, a cooking class, a diet and weight loss program or an ongoing employee health and wellness program, is the place to go.
Bixler's 6 Week dieting system is a natural way of living that will bring you more vim and vigor, an ideal weight and a increased life without a feeling malnourished. Available to individuals or as a corporate weight loss event, the 6 Weeks To The New You weight loss system will change your life with minor, easily do-able changes on a daily basis that will add up to a huge impact.
Trained as a Culinary Chef at the Culinary Institute Of America and a alumni of the Hotel Restaurant Management program at Luzerne County Community College, Bixler prospered in a successful career in the food service business. As a member of the School Nutrition Association and a qualified instructor for the National Restaurant Association's ManageFirst curriculum, Deborah teaches health and wellness to all age levels from kindergarten through college level nutrition programs.
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