Whole Wheat Bread and English Muffin Recipes

We eat mostly whole wheat products in our house. It’s healthier and it tastes better anyway. The exceptions are angel hair pasta and some of our cold cereals. I already posted the tortilla recipe I like, but here are more whole wheat recipes we love.

Right now I make the dough in our bread machine with the dough cycle. Then I put the dough in a greased loaf pan, or form rolls on a greased cookie sheet, and let it rise for a few hours before baking. We don’t have bread go stale as long as we keep it in a sealed ziplock bag.

Whole Wheat Bread
This is our basic daily bread. I got the original recipe at food.com.

  • 1 1/2 cups lukewarm water
  • 3/4 teaspoon salt
  • 1/4 cup sugar (scant)
  • 1 tablespoon olive or other cooking oil
  • 3 1/2 cups whole wheat flour, plus
  • 3 tablespoons whole wheat flour
  • 2 tablespoons wheat gluten or wheat gluten flour
  • 2 teaspoons yeast, generous

Add ingredients to bread machine in order listed. Set to dough cycle. Once finished, form into greased dough pan, cover with a towel, and let rise for a few hours. Bake for 35 minutes in 350 degree oven. When done baking, take out and let cool until you can handle the pan. Take the bread out and let it cool completely, covered with a towel. Store in a ziplock bag. The dough and the finished bread freeze well. Just thaw dough and let rise before baking.

Honey Wheat Oatmeal Bread
We don’t make this as often because honey is spendy, but it SOOOO good! Original recipe here.

  • 10 fluid ounces warm water
  • 1 tablespoon olive or other cooking oil
  • 1/3 cup honey or agave nectar
  • 1 teaspoon salt
  • 1 cup old fashioned oatmeal
  • 3 cups whole wheat flour
  • 2 tablespoons wheat gluten or gluten flour
  • 2 teaspoons yeast

Same directions as for the Whole Wheat Bread recipe above.

Whole Wheat English Muffins
We just tried these and love them. The original recipe calls for ascorbic acid, but I skipped it and it was fine. I also was too impatient to let the dough rise for two hours after forming the muffins and baked them right away instead. They were still great even though not as light and fluffy as some store bought kinds.  We even used them un-toasted as dinner rolls.

  • 1 1/2 cups milk (or reconstituted powdered milk)
  • 1 tablespoon butter or margarine
  • 1 egg
  • 3 3/4 cups whole wheat flour
  • 1/4 cup wheat gluten or gluten flour
  • 1 tablespoon olive or other cooking oil
  • 1 teaspoon salt
  • 1/4 teaspoon ascorbic acid (optional)
  • 2 teaspoons yeast

Heat milk and butter to lukewarm. Add egg and mix well. Add to bread machine, along with remaining ingredients in order listed. Set to dough cycle. Once finished, form into a long cylinder and cut into 16 or more slices. Flatten slightly and place on greased cookie sheets. Let rise for 2 hours (optional). Bake at 350 degrees for 10-14 minutes, flipping the muffins half way through the baking time. Cool completely and store in a ziplock bag. The dough and the finished muffins freeze well.

The original recipe has instructions better suited for when you’re not using a bread machine. There are also different baking instructions if you want to make them look more traditional.

 

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About GirlDuck

I am a wife, mother, and homemaker who loves Jesus. I am married to an amazing man, Aaron, and I have three fantastic kids. I write this blog mostly to share information with others, record things for my own future reference, and pour out just a bit of my heart.
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One Response to Whole Wheat Bread and English Muffin Recipes

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