Whole Grain Bread Recipes

Easy Whole Wheat Bread Minimalist Baker Recipes

WEBMar 26, 2024 · Place in oven on middle rack. Then carefully pour hot water into the shallow pan on the rack beneath. Expect it to …

1. Combine warm water (like bath water, or 110 degrees F / 43 C), yeast, maple syrup (or other sweetener), salt, flaxseed meal, and flours in a large mixing bowl and stir. The result will be a sticky, rough dough. If using a stand mixer, beat at medium speed for about a minute. Otherwise just use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands. Add flour until the dough is no longer sticking to the sides - about 3 3/4 cups total (amount as original recipe is written // adjust if altering batch size).
2. Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature and 2 hours in the fridge. Alternatively, if you only have 2 hours, let rise at room temperature and skip the fridge (though a longer rise is best).
3. Use fingers to create a small hole in the dough and pour in sunflower seeds and oats. Transfer dough to a lightly floured work surface and knead about 20 turns or until elastic. Form into a loaf-like shape.
4. Place seam-side down in a lightly greased loaf pan or baking sheet and sift a light coating of flour over the top to help keep the dough moist. Loosely cover with plastic wrap and let rest for 45-60 minutes.

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Easy NoFail Whole Wheat Bread Loving It Vegan

WEBMar 24, 2016 · Instructions. Add the flour to a mixing bowl with the yeast and salt and mix together. Dissolve the maple syrup in the …

1. Add the flour to a mixing bowl with the yeast and salt and mix together.
2. Dissolve the maple syrup in the warm water and then add to the dry ingredients.
3. Mix - don't knead - until you have a sticky well combined dough.
4. Transfer to a greased 9x5 loaf pan. You can also line the bottom with parchment paper if you think there will be any chance of it sticking.

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