100% Whole Wheat Bread Recipe: Homemade and Delicious (2024)

FAQs

What are the ingredients in 100 whole wheat bread? ›

INGREDIENTS: Whole Wheat Flour, Water, Whole White Wheat Flour, Wheat Gluten, Sugar, Contains 2% or less of the following: Yeast, Soybean Oil, Honey, Salt, Wheat Bran, Molasses, Cracked Wheat, Calcium Propionate (Preservative), Potassium Sorbate (Preservative), Wheat Starch, Ascorbic Acid, Enzymes.

Whole Wheat Bread

The word "whole" is crucial here: It means that the bran, the germ, and the endosperm of the wheat kernel have all been left intact. The bread is made up entirely of wheat kernels (as opposed to being mixed with other grains). It is a healthier choice than wheat bread.

Refined flour usually is finer and whole-wheat flour is coarser. Bigger particles make it not only difficult to hydrate but also to form a good gluten network.

One trick is to add some white all-purpose flour along with the whole wheat flour. Even just a little white flour has enough gluten to give the dough better structure. White and whole wheat flour can be substituted one-to-one, so just play with the ratio of the two until you end up with a loaf you like.

Unlike refined white bread, which can cause rapid spikes in blood sugar levels, whole grain, and whole wheat bread contain complex carbohydrates and fiber. These components slow down glucose absorption, leading to a more gradual and steady rise in blood sugar, making them a better choice for individuals with diabetes.

WHOLE WHEAT FLOUR, WATER, WHEAT GLUTEN, SUGAR, YEAST, BROWN SUGAR, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: FLAX SEED, WHOLE RYE FLOUR, SALT, ROLLED OATS, SOYBEAN OIL, BARLEY FLAKES, TRITICALE FLOUR, CULTURED WHEAT FLOUR, SUNFLOWER SEED, VINEGAR, MONOGLYCERIDES, ENZYMES, ASCORBIC ACID, WHEAT STARCH, WHOLE AMARANTH ...

Always crafted with 100% Whole Grain flour, Pepperidge Farm Whole Grain Thin Sliced breads are delicious and a good source of fiber per two slices… our way of helping you maintain a balanced, healthy lifestyle.

Whole wheat flour has higher fiber content due to the presence of bran and germ. Fiber interferes with gluten formation, making the dough denser.

All other things being equal, a dough made with whole wheat flour will ferment faster than one made of white flour. The reason for this is simple: whole wheat flour contains more nutrients for the yeast to feed on than white flour. If you are not prepared for this it is easy to over ferment your dough.

Do you need more liquid when baking with whole wheat flour? ›

The solution: When substituting whole wheat for 100% of the white flour in your own favorite yeast recipe, do this: For every cup of whole wheat flour substituted, increase the liquid in the recipe by 2 teaspoons.

Your Bread Doesn't Have Enough Gluten

Once these proteins become moist, they create stretchy molecules that give bread dough its elasticity. Gluten helps bread maintain shape and produces the "crumb" (or texture). If your bread does not have enough gluten, the crumb will not come out as expected.

Whole wheat flour includes the bran and germ, which act like little “shards” cutting the gluten strands while the dough is mixing and resting. This leads to a bread that is more dense and less elastic.

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.

In a nutshell, if you're buying basic, cheap sandwich bread, it's probably cheaper than you can make it at home. But if you compare two loaves similar to what you could make at home — one made with high-quality ingredients as opposed to one made with lesser quality ingredients — home baking becomes much cheaper.

Vitamins and Minerals

Most whole wheat breads contain small amounts (under 10% RDI) of iron, potassium, and B vitamins thiamin, riboflavin, niacin, and folate. If a recipe includes salt, the bread will also contain sodium.

In one study, people on a lower-calorie diet that included whole grains, such as whole wheat bread, lost more belly fat than those who ate only refined grains, such as white bread and white rice. Whole grains provide more vitamins, minerals, and fiber than refined. But overdoing whole wheat bread can add pounds, too.

WHOLE WHEAT FLOUR, WATER, WHEAT GLUTEN SUGAR, YEAST, VEGETABLE OIL (SOYBEAN), SALT, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), DATEM, NATURAL FLAVORS MONOGLYCERIDES, MONOCALCIUM PHOSPHATE, SOY LECITHIN, CITRIC ACID, GRAIN VINEGAR, SESAME SEEDS.