Moist, Chewy & Fluffy Whole Wheat Bread
I wanted to use a lot of whole wheat flour for a nutritious and fragrant bread, so I baked this.
It'll remain moist, chewy, and fluffy even after 3 days. I'm proud of this recipe.
The amount of time for the second rising and the baking time varies on your oven, so adjust accordingly.
During baking, if the top seems like it's going to burn, gently take it out and quickly cover with aluminum foil.
I like a lightly browned top, so I covered the tops with foil after 15 minutes. Recipe by MeguBroaden
Moist, Chewy & Fluffy Whole Wheat Bread
I wanted to use a lot of whole wheat flour for a nutritious and fragrant bread, so I baked this.
It'll remain moist, chewy, and fluffy even after 3 days. I'm proud of this recipe.
The amount of time for the second rising and the baking time varies on your oven, so adjust accordingly.
During baking, if the top seems like it's going to burn, gently take it out and quickly cover with aluminum foil.
I like a lightly browned top, so I covered the tops with foil after 15 minutes. Recipe by MeguBroaden
Cooking Instructions
- 1
Place the yeast in the yeast container in the bread maker and put the other ingredients into the bread pan and press start. Let the bread maker do the rising.
- 2
After the first rising, divide into two portions and gently release the gas. Form into balls and cover with plastic wrap. Cover with a damp towel and let it rest for 20 minutes.
- 3
Release the air from each ball of dough and roll out. Fold the top and bottom edges into the center and then roll up the dough from the side. Place in the bread tray with the seam side down.
- 4
Let the dough rise a second time. Use the oven's bread proofing function at 40°C for 50-60 minutes Let it rise until it just barely reaches the edges of the bread tray.
- 5
Bake for 25 minutes in a preheated 190°C oven and then it's finished.
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