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
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.
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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
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.
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100% WHOLE Wheat Bread Recipe | by JoyRideCoffee
One Day WHOLE Wheat Sourdough Bread Recipe.
First of all, thanks to Daniel Ion (Casa del Pan bakery , Bucharest) for the flour received as a gift. WHOLE Wheat Sourdough Bread Recipe was on my list.
Due to the nature of wholemeal flour, it is generally difficult to obtain a bread with a large volume and open alveoli like a white one. But working carefully, with a lot at understanding and care, with proper fermentation, you can get one that should be soft and fluffy, not “heavy like a brick”. A finely ground flour and hydration of bran overnight helps a lot.
In the future I will work on this bread, especially in terms of fermentation and hydration.
Formula:
325g whole wheat
100g hot water for bran hydration
140g + 15g water
65g sourdough starter (mine was white)
7.5g salt
Method:
I sifted flour and hydrated bran in hot water overnight.
Mix water & flour & bran, one hour autolyse, add starter & knead 4-6mins, 30 mins. rest, add salt and knead 4-6mins with a splash of water, 30 mins rest, strong fold on table , 30mins rest, lamination on wet table, 1 hour rest, one coil fold, rest for 1h30min, shaping then 30min rest on a counter at room temperature (26 degrees C) then 3 hours cold proofing in the fridge. Bake as usual 10min at 240 degrees C with steam and 30min at 210degrees C without steam.
see my baking method here:
If you're like me animated by the same passion, subscribe & comments are most welcome.
I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!
Hario Kettle:
Hario scale:
Glass Jar for sourdough starter:
Pyrex square dish for bulk proofing:
Non Slip Stainless Steel Mixing Bowls:
Danish Dough Whisk Bread Mixer:
Silicone spatula:
Grinder for bran (for airy whole wheat loaves):
Pulp Banneton Proofing Basket:
Big Bench Scraper 5 Inch x 7 Inch
Dough & Bowl Scrapers:
Zatoba Bread Lame:
Bread Lame:
Pizza Peel:
French Baguette Baking Pan, Non-stick Perforated:
Baking Steel Griddle:
Natural Lava Rocks:
Inspired by:
- Trevor Jay Wilson:
- Kristen (fullproofbaking):
If you're like me animated by the same passion, subscribe & comments are most welcome.
Poolish starter 100% Whole Wheat Bread 自製波蘭種全麥麵包
Super Soft 100% Whole Wheat Bread Recipe .
** My flour Contains 13 grams of protein per 100 grams
whole wheat poolish dough:
whole wheat flour 100g
water 100g
yeast 1g
Dough Ingredients:
whole wheat flour 240g
All whole wheat poolish
One egg 65g
Milk 120g(Reserve 10 grams for final adjustment)
yeast 3g
butter 25g
Salt 4g
Bake at 360°F (182°C) for 35 minutes.
Instruction
Day 1:
Poolish: flour: water:yeast = 1:1:0.01. mix, leave at room temperature for 3 -4 hours until bubbles appear, then refrigerate overnight
Day 2:
Poolish: Remove 1 hour from the fridge in advance before mixing into the dough
Mix all the Poolish into the dough
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全麦波兰种配方:
全麦面粉 100g
水 100g
酵母 1g
面团材料 :
全麦面粉 240g
全部波兰种
糖 15g
鸡蛋 65g
牛奶 120g(預留10克最後調整)
酵母 3g
黄油 25g
盐 4g
360°F (182°C) 烘烤35分钟。
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#全麥麵包#wholewheatbread#波兰种麵包
Beautiful 100% Whole Wheat Sandwich Loaf Recipe | Yudane Method
The yudane method is usually associated with Japanese milk bread. But it works pretty well with whole wheat flour too. You can find a detailed video about this method in the principles of baking playlist, so I will not cover it here. If you are not familiar with it, then I would highly recommend watching that video before you attempt to make the is bread.
???? Get the recipe ➡️
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???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
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Chapters
0:00 Intro
0:56 Ingredients & equipment
1:24 Making the yudane
2:10 Mixing the dough
3:32 Bulk fermentation & folding
4:19 Dividing, pre-shaping & resting
5:04 Final shaping & final proof
6:14 Baking
6:51 The result
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#Bread #Baking #ChainBaker
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Disclosure
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Whole Wheat sourdough bread|Open crumb|100% Whole Wheat
The perfect and the healthiest bread you can get from whole wheat flour.
Ingredients for 2 loaves (banneton 21cm)
168g whloe wheat starter
800g whole wheat flour
40g multi grain or replace with wholewheat flour
750g water
17g salt
1tbsp honey(optional)
Total hydration 90%
House temp 27°C-28°C
Bulk fermentation 6h30min
Starter kept at 25°C (refresh a couple times before using)
*note1: Please don't stress about the float test. But If you want to do it, better to do before you add to the dough. Because I forgot about it and I still wanted to show you, so I did it after. I know It was still nice and bubbly, since I poured it out gently. Those bubbles that makes it float. ????
*note2: The dough is pretty cold and a little stiff. I'd recommend using a stand mixer or using gloves if you're not used to cold dough.
Print recipe ????
Music used
Love Story by Jonny Easton
Link:
#sourdough #sourdoughbread #wholewheat #wholewheatbread