Recipe for Wheat Bread: Old Fashioned Goodness (2024)

FAQs

What are the ingredients in wheat bread? ›

Bread made entirely with whole wheat flour for added nutrition. Wheat Flour (55%), Soya Flour, Maize Starch, Wheat Bran, Milk Powder, Sugar, Iodized Salt, Vegetable Oil, Yeast, Calcium Propionate, Anti Oxidant – 300, Emulsifier (E471, E472 & E481) & Improver.

Perfect your technique

Towards the end of the rising time, preheat the oven to 350°F. Uncover the bread, place it in the oven, and bake for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning.

The reason why whole wheat loaves end up so dense is because whole wheat flour has very little gluten as compared to white all-purpose flour. Gluten is important for giving the dough – and final loaves – structure. Without it, loaves tend to end up flat and dense.

Wheat bread has more of certain nutrients

Whole wheat flour features nutrients you won't find in refined white flours—unless they've been enriched to add those vitamins and minerals back in. You'll see higher levels of magnesium, selenium, and folate in whole wheat bread.

In addition to the four main ingredients used to make bread – flour, salt, yeast and water – there are often small quantities of other ingredients which are added to improve the texture, crumb structure and keeping properties of the bread.

1st rise (about 2 hours): After you knead the dough, cover it and let it rise in a relatively warm spot. Whole wheat dough requires a slightly longer rise time than white sandwich bread because it's weighed down with wheat germ and bran. Once it has doubled in size, punch it down to release the air.

Inserting a toothpick into the center of a baked good is a tried and true method to test for doneness. If the toothpick comes out clean, your bread is likely fully baked. It needs a bit more time if it comes out wet with dough or crumbs.

Tap the Bottom

Give the bottom of the loaf a couple firm taps with your thumb. The bread will sound hollow when it's done. If you're new to this technique, try doing this every five minutes toward the end of baking and you'll hear how the sound changes.

All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.

Because yeast has to work harder to make whole wheat flour rise, we'll use slightly more yeast in this dough compared to my regular pizza dough recipe. You need 1 Tablespoon (8.5g).

Will too much flour make bread dense? ›

Too much extra flour worked into the dough while folding and/or shaping can cause dense bread. Over mixing can cause a dense loaf by the weakening and breakdown of the gluten (not likely to happen if you fold dough or hand knead).

Whole grains provide more vitamins, minerals, and fiber than refined. But overdoing whole wheat bread can add pounds, too. So account for it in your daily calorie budget.

So if you're trying to maintain your current weight, you can consume up to 12 slices of whole wheat bread per day. But if you're aiming to lose weight, you might want to stick to 8 slices per day and that is depending on your carbohydrate intake throughout the day.

Basic ingredients are bread flour (or any higher protein flour between 12–14%), yeast, salt, sugar and water around 25–27c (78–80 degrees Fahrenheit). Main ingredient in bread is white flour.

No. Such breads contain only 30% to 50% of whole wheat rest is wheat flour.

Whole wheat bread contains naturally occurring vitamins and minerals, including B vitamins, iron, and magnesium, whereas white bread often needs to be enriched or fortified with certain vitamins and minerals like B vitamins during processing.

"Wheat bread merely means the product is made using wheat flour, which is another term for refined white flour," Cavuto says.