Whole Wheat Bread
Wheat bread is a great way to get more whole grains into your diet, and this recipe uses 100% whole wheat flour to boost the amount of extra nutrients like fiber, calcium, iron, and potassium in each slice without sacrificing taste or texture.
Using 100% whole wheat flour
Unlike all-purpose flour, which only has the endosperm, this flour is milled with the bran and germ. It also has a protein content of 13 to 14%, making it dense and arid – but dry bread isn’t always a good thing.
Benefits of adding a sweetener
Honey adds a hint of sweetness and keeps the bread moist, while maple syrup or molasses add flavorful caramel notes and give the bread a look that’s more akin to caramel apple toast than regular whole grain bread, according to Baker’s Counter experts.
Working with yeast
For a steady and effective rise, dissolve the organisms in warm water and sugar first, then use a liquid heated to between 100 and 110u00baF (37 to 43u00baC) to wake them up.
The role of butter
Softened butter is mixed into the dough to add tenderness to the crumb; a small amount of fat coats the proteins and reduces gluten formation, which prevents the bread from becoming too tough when kneaded.
Properly kneading the dough
To more efficiently knead the dough, I use my stand mixer with the hook attachment. It’s important to gradually add the flour to the wet ingredients, about 1 cup at a time, to allow for better incorporation and hydration control. The flour amount may need to be adjusted depending on your home’s conditions, as more dryness or humidity in the air can have an effect.
Let it rise
Allow the dough to ferment at room temperature, or make an oven proofing box for chilly days to keep the yeast happy. The first rise is complete when the dough has doubled in size and remains indented when pressed; there will be a lot of gas trapped inside the dough, so punch it out before the final rise.
When the dough is ready to shape into a loaf, knead it a few times to form a smooth cylinder, then place it in a greased 9-inch loaf pan and allow it to ferment for one more time, until it has grown to about an inch over the rim.
I like to sprinkle rolled oats on top of the bread right before baking it to add extra fiber. To help it stick better, lightly brush egg wash on the surface; the egg yolk will also deepen the golden-brown color on the crust as it bakes.
Baking up a perfectly domed loaf
Place the loaf pan in the preheated oven at 350u00b0F (177u00b0C) and wait for the incredible aromas to fill your home. After 20 minutes, I recommend loosely covering the crust with foil to prevent the surface from burning. The higher amount of sugar in the recipe browns faster than white bread, so the shield will prevent the surface from burning.
What does egg and milk do to bread?
EGG: Using beaten whole eggs will give a bread color and sheen. Egg yolk provides rich color and browns easily in the oven, while egg white provides a nice sheen. MILK: Brushing the crust with milk will help to color it and brown it.
Does whole wheat bread have eggs?
Is whole wheat bread made with eggs? Whole wheat bread does not usually contain eggs.
What is the purpose of egg in bread?
Yeast breads are finer and richer with eggs, which also help to provide color, volume, and bind the ingredients together.
What does adding milk to bread recipe do?
Milk gives breads a richer, velvety texture, as well as a softer crust that browns more quickly due to the sugar and butterfat in milk. Milk also improves breads’ keeping quality and contributes nutrients.
What happens if you don’t put eggs in bread?
Goods baked with flour or a standard baking mix will be a little more delicate without eggs, so you may want to leave a cake in the pan rather than turning it out to serve it. Goods baked with gluten-free mixes or flour will not bind at all without eggs or an egg substitute.
How can I replace eggs in bread?
There are a few options for gluten-free breads without eggs: applesauce, bananas, soy yogurt, vegetable oil, water, or flax seed (see a reference for flax seed). Buttermilk is one of the most commonly used egg substitutes; half a cup of buttermilk is enough to replace one egg.
What bread has no milk in it?
Katz Gluten-Free Bread Loaves are Dairy-Free and Nut-Free, as well! Rudi’s Organic Bakery Breads come in 17 different flavors, all of which are dairy-free!
What should not be eaten with egg?
7 foods you should never eat with eggs
- 01/8Which foods should I avoid when eating eggs? Eating the right foods at the right time can help you stay healthy.
- 02/8Bacon. Egg and bacon is a popular combination in many places.
- 04/8Soy milk.
- 06/8Rabit meat.
- 08/8Other foods to avoid.
What foods don’t have eggs in them?
Fresh vegetables, baby vegetables processed/prepared without egg protein, and canned vegetables (without egg protein) Meat, poultry, and fish: All fresh vegetables, baby vegetables processed/prepared without egg protein, and canned vegetables (without egg protein).
- All plain fish, chicken, beef, pork, lamb, and other meats that have not had egg protein added to them during processing or preparation.
Is it better to make bread with milk or water?
Bread made with milk browns more easily than bread made with water, as lactose or milk sugar caramelizes as it bakes, resulting in a softer loaf with a richer flavor.
Does egg help bread rise?
Because eggs are a leavening agent (think genoise or angel food cake), a bread dough rich in eggs will rise very high. The fats from the yolk also help to tenderize the crumb and lighten the texture a bit. Eggs also contain the emulsifier lecithin.
What makes bread soft and fluffy?
To keep your bread soft, brush it with melted butter after baking. Adding a small amount of milk or replacing all of the water in the recipe with milk can result in a softer, fluffier, and richer bread with a slightly longer shelf life.
What kind of milk do you use to make bread?
Whole milk, with its high protein content, fat, sugar, and overall creaminess, is ideal for making delectable baked goods and treats. Whole milk contains about 3.25% milkfat (fat in milk), while skim milk contains less.
What is the secret to soft bread?
The first step in softening breads is to add fat, preferably liquid fats from sandwich breads or soft rolls. This can be as simple as replacing some, if not all, of the water in the recipe with whole milk, but be aware that this will affect how much the exterior browns.
What can I use instead of milk powder in bread?
6 Milk Powder (Dry Milk) Substitutes
- Regular liquid milk can be used to replace reconstituted milk powder.
- Nondairy liquid alternatives.
- Coconut milk powder.
- Soy milk powder.
- Rice powder.
- Cashew powder.