Whole wheat bread. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. Bake a loaf with wholegrain flours, using wheat, rye or spelt flours or a blend of white and wholemeal. Try our classic loaves, soda bread or flatbread recipes.
For baking in a bread machine try our Wholemeal Bread Machine Loaf. Whole wheat flour is lower in gluten—the protein that gives bread its elasticity. Whole grain bread has a dense wholemeal flour base, grain, and seeds. You can cook Whole wheat bread using 7 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Whole wheat bread
- You need of milk.
- It’s of olive oil.
- You need of honey.
- Prepare of salt.
- You need of whole wheat flour.
- Prepare of oatmeal.
- It’s of yeast.
Whole grain bread contains the entire grain: the bran (outer layer), endosperm (starchy middle layer) and germ (nutrient rich inner part). More, whole grain bread is a rich source of carbohydrates, protein, unsaturated fats, vitamins, minerals, and healthy fats. Add the oil, sugar, molasses, salt and remaining water. In general, whole wheat bread does not rise as much as bread makes with white flour only.
Whole wheat bread instructions
- Put all the ingredients in that order in the bread machine.
- Select whole wheat 2lbs setting, usually take about 4 hours.
- Let it cool down before slicing.
The lack of volume is because development of gluten is harder with whole wheat flour as it consists of bran and germ. Bran and germ soak up water, and hence make the dough dryer. Mix the dry ingredients (whole wheat flour, salt and active dry yeast) in a mixing bowl with the back of a wooden spoon. Add the warm water and use the back of the wooden spoon to mix the ingredients, until the dough comes together in a ball and comes away cleanly from the sides of the bowl. Whole wheat and whole grain bread is a preferred option for diabetics.