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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How To Make Bannock
We travel to Saskatoon to learn how to make bannock with Chef Rachel Eyahpaise of Bannock Express as part of our Great Canadian Culinary Road Trip. We make bannock, bannock tacos and bannock burgers with Chef Rachel - find her at the Bannock Express channel:
Whole Wheat Cinnamon Raisin Bread, Zojirushi Virtuoso Breadmaker
Whole Wheat Cinnamon Raisin Bread, Zojirushi Virtuoso Breadmaker. How to make whole wheat cinnamon raisin bread in the Zojirushi Home Bakery Virtuoso Plus Breadmaker, BB-PDC20. This bread machine is able to make all kinds of breads, and does better than many other bread machines. Good whole wheat bread is difficult to accomplish with some bread machines. But you can even make whole wheat cinnamon raisin bread with the Zojirushi Virtuoso Plus Breadmaker, BB-PDC20. This recipe was created to make whole wheat cinnamon raisin bread. You can try other bread machines depending on what you have, but it was created using the Zojirushi Virtuoso Plus Breadmaker.
Full Recipe
Ingredients:
370g (370 ml) Water
1 Ounce of Honey
4 Cups Whole Wheat Flour
1 Ounce of Sugar
1 Ounce of Dry Milk
2 tsp. Kosher Salt
1/4 Cup Vital Wheat Gluten
1 Ounce Unsalted Butter, softened
1 tsp. Ground Cinnamon
2 tsp. Bread Machine Yeast
1 Cup Raisins
Instructions:
1. Ensure the bread machine paddles are both pointing in the same direction.
2. Add the water, honey and whole wheat flour.
3. Make a small well in the middle of the flour, for the yeast to add later.
4. Then add the sugar, but try to distribute it around the edges. Do the same when adding the dry milk and salt
5. Add the vital wheat gluten, try putting it on the 4 corners.
6. Add the softened butter in small bits around the edges.
7. Add the ground cinnamon somewhere on an edge.
8. Add the yeast to the small well made earlier.
9. Set the Course setting to 2 for Whole Wheat bread, select your crust level, and start the bread machine.
10. About 48 – 58 minutes in, depending on your crust selection. The bread machine will beep. Remove the dough and hand knead in the cup of raisins.
11. Place the dough back into the bread machine and close it to continue the process.
12. Allow the bread maker to complete its process.
13. Place the bread on a cooling rack for 1 hour.
14. Bag the bread and put it into a cool dark area, like a bread box. Let it set there overnight to get a little firm.
15. The next day slice the bread.
16. Enjoy!
Recipe inspired by recipes from the Zojirushi Recipe Book.
(See link for their recipe book at the bottom of that web page.)
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Quick Bread Recipe - KARASK - Traditional Estonian Barley Bread
I know how to PIDU! I went to Estonia this summer and brought back this recipe for Traditional Estonian Barley Bread... and one freakishly small wooden spoon for Chef John of Foodwishes.
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KARASK - Traditional Estonian Barley Bread Recipe:
HOW TO MAKE KETO OAT FIBER FLAXSEED YEAST BREAD | ZERO NET CARB | PROOF IN 20 MINUTES | LIGHT & SOFT
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Organic Oat Fiber (
Golden Flaxseeds (
Egg White Powder (
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This is not oat grain or meal. Oat fiber is the hull, hulk or outer shell of the oat grain. It is pure insoluble fiber with zero calories. It is quite like psyllium husks. Oat fiber is 100% keto friendly.
After I posted a video on Keto Oat Fiber Flaxseed Bread a few weeks ago, some of you requested for a yeast version, so here it is. It is super easy, and the dough rises so well within minutes. The crust is firm and crispy, crumb is tender, and it has a nice earthy flavor. Once toasted, they are crispy.
The recipe can be viewed and printed at this link;
[ Total Servings = 18 ]
NUTRITION INFO PER SERVING
Total Carb = 3.0 g
Dietary Fiber = 2.5 g
Net Carb = 0.5 g
Calories = 43
Total Fat = 2.4 g
Protein = 3.6 g
DRY INGREDIENTS
Oat Fiber Powder = 120 g / 1 cup (I used NuNaturals)
Finely Ground Golden Flaxseed = 120 g / 1 cup
Baking Powder = 16 g / 4 tsp
Salt = 4 g / 1 tsp
Egg White Powder = 44 g / 8 1/2 tbsp (OR Fresh egg whites / liquid egg whites = 250 g to be added to the wet ingredients)
Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using. Please watch this video about psyllium husk and powder for better understanding and success -
WET INGREDIENTS
Apple Cider Vinegar = 45 ml / 3 tbsp
Room temperature water = 245 ml / 1 cup (This is to reconstitute the egg white powder. If using fresh or liquid egg whites, please omit this water)
YEAST MIXTURE
Instant or rapid rise yeast = 16 g / 4 tsp
Sugar = 1/4 tsp (optional) (This will be consumed by the yeast and converted to carbon dioxide to make the texture lighter so it will not affect the carb content at all)
Very warm water = 300 ml / 1 1/4 cups (120 to 130 F OR 50 to 55 C. This temperature WILL NOT kill the yeast. It is actually very conducive to wake up the yeast from its dormant state and get to work)
DIRECTIONS
1. Preheat the oven at 350F or 180C. Alternatively, you can preheat at 210 F or 100 C then increase heat to 350F or 180C when you put the dough into the oven to bake. This helps the dough to rise more when the oven is increasing its heat until a certain point then the yeast will die off.
2. Add all the ingredients for the yeast mixture into a bowl. Mix to combine then set aside. This step is to check the condition of the yeast. If there are a lot of bubbling and foaming, then the yeasts are good. If not, please change to a new batch.
3. In another bowl, mix all the dry ingredients together until well combined.
4. Add all the wet ingredients (excluding the yeast mixture) and mix to combine. Remember that if you are using fresh or liquid egg whites, add them into the wet ingredients at this point and omit the 245 ml of room temperature water.
5. Lastly, add the yeast mixture and mix until well combined. The dough will look watery initially but will firm up after you mix them longer. The dough is moderately firm and quite sticky.
6. I used an 8x5x4 inch (20x13x10 cm) loaf pan lightly greased and lined with parchment paper. It is important to use a suitable pan for yeast bread. The pan should be narrow and tall. If the pan is too big, the dough will spread sideways to fill up the gaps and you will end up with a big but flat bread.
7. Transfer the dough into the pan. Spread evenly and leave the top round.
8. Cover loosely with a towel and proof at a warm area for about 20 minutes or until it has risen up to 3/4 of the pan. Here's a tip to create a warm area - turn on the stove fire for a while then turn it off. Place the pan with dough on a baking tray and let it sit on the warmed-up stove. Leave the hood lights on. This warmth helps to proof the dough quite quickly. And you can reheat the stove midway to warm up the area again.
9. Once the dough has risen nicely, bake at the lowest rack for 1 hour.
10. Cool completely on a wire rack before slicing.
11. This bread can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it's better to refrigerate earlier for up to a week or freeze for up to 3 months.
NOTE
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Homemade Bran Flakes Cereal | Bigger Bolder Baking
Protein, fiber, no added sugar — and loads of toasty flavor!
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Hi Bold Bakers! I bet you never knew you could make cereal at home, and better yet, one that is complete with 10 grams of plant-based protein and fiber, no added sugar, and loads of toasty flavor. Start off 2019 with my Bran Flakes recipe! So let’s get baking!
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