Home Recipes Healthy Recipes Small Batch Soft and Fluffy Whole Wheat Bread {Perfect for KitchenAid Mixers}

Small Batch Soft and Fluffy Whole Wheat Bread {Perfect for KitchenAid Mixers}

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Making fluffy, scrumptious complete wheat bread at residence is simpler than you assume! This small batch complete wheat bread recipe is the ticket. It may be made in a KitchenAssist or Bosch mixer or by hand!







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If you might be new to creating complete wheat bread at residence otherwise you desire a recipe that doesn’t yield 13 loaves, in the present day’s your day.

I’m strolling you thru the best way to make a smaller batch of complete wheat bread. It’s really easy. And it yields fluffy, gentle, and scrumptious bread (yep, even with 100% complete wheat flour!).

I’ll be trustworthy, my section of life (with 5 hungry children) isn’t conducive to small batch something. Large batches are the place its at with me and mine, particularly with bread as a result of the additional loaves freeze fantastically to be pulled out at a second’s discover.

BUT, I additionally acknowledge not everybody’s life mirrors the chaos of my very own. Many of you need to bake fewer loaves of bread at a time…both due to family numbers OR since you are mixing the dough by hand or with a KitchenAssist mixer.

I nearly at all times use my Bosch Universal stand mixer {aff. link} to make bread. It’s large. It’s highly effective. And it’s good for massive batches of bread.

But a lot of you through the years have written/commented to me that you really want a recipe for a smaller batch of bread that works nice in a KitchenAssist mixer.

“Small batch” might imply various things to totally different folks, however the recipe I’m sharing in the present day is small batch in my e-book. It produces two good loaves of complete wheat bread.

I’m exhibiting you the step-by-step of this small batch complete wheat bread recipe under.

But first, right here’s a take a look at some previous posts that is likely to be useful earlier than we start: 

The Best Whole Wheat Bread Recipe (this publish has the unique complete wheat bread recipe that I make most and what this small batch recipe is modified from; the complete recipe yields 5-6 loaves and is finest made in a heavy-duty mixer like a Bosch Universal – it’s an excessive amount of dough for a regular KitchenAssist)

Step-by-Step Tutorial for Whole Wheat Bread (a quick-glance image tutorial for making the bread recipe linked above)

Bosch vs. KitchenAssist (an in-depth take a look at these two stand mixers with some perception into why I exploit the Bosch for bread recipes; the feedback on that publish are useful, too)

Wheat 101: Where to Buy, Different Types of Wheat, Etc. (fast overview – I nearly at all times use laborious white wheat berries and I grind them at residence; if you’re utilizing storebought wheat flour, look for white wheat flour for a lighter colour/textured loaf, in any other case laborious pink wheat flour can be utilized…the loaf can be darker in colour and presumably a bit extra dense)

Wheat Grinding 101: All About Wheat Grinders (I’ve a KoMo Wolfgang grain mill that I carry on my counter 24/7 and use for grinding wheat; these Harvest mills are a cheaper/nice starter choice)

For the needs of this tutorial, I’m utilizing my KitchenAssist mixer, however this recipe will also be simply made in a Bosch stand mixer or by hand. {I’ve the Costco model of this KitchenAssist mixer; I haven’t examined this recipe with different KitchenAssist fashions.}

To start, add three cups complete wheat flour, 1 1/2 tablespoons yeast, and 1/4 cup very important wheat gluten to the bowl of the mixer fitted with the dough hook.

Mix the dry elements collectively and add 2 3/4 cups heat water.

Start mixing on low pace. I discover with the KitchenAssist that I would like to make use of a rubber spatula to scrape the edges and backside at this level within the recipe when the combination could be very moist.

Let this “sponge” combination relaxation for 10-12 minutes till it’s barely puffy – some little bubbles might type on the floor.

Add 1/3 cup oil, 1/3 cup honey, 1 tablespoon salt and 1 tablespoon lemon juice (you may sub in a finely crushed 1000mg pill of vitamin c as a substitute of the lemon juice; one or the opposite is required to assist activate the gluten).

Mix on low pace with the dough hook and then with the mixer persevering with to run, start including flour progressively to the mixer.

It’s going to be a shaggy mess for some time, however ultimately it’ll start coming collectively. Continue including flour till the dough pulls away from the edges of the bowl with out leaving a whole lot of sticky residue. Be cautious to not add an excessive amount of flour at first; because the dough kneads the moisture within the dough will proceed absorbing extra flour.

If there continues to be a whole lot of stickiness, it’s alright to maintain including flour (even if you’re a number of minutes into what you thought was the ultimate kneading course of).

I add about 2-3 cups. Don’t get hung up on the precise quantity of flour wanted; it’ll fluctuate from person to person primarily based on a whole lot of bread making components like humidity, elevation, how we every measure flour, and so forth.

Let the dough knead on pace 1 or 2 for 6-7 minutes till it’s gentle and clean.

Turn the dough onto a evenly greased counter and cut up into two even items. Form into a fair, taught loaf form and place in evenly greased 8 1/2-X 4 1/2-inch bread pans.Here’s a video I posted a number of years in the past to reveal how I form loaves of bread earlier than baking. Skip to :52 in the event you don’t need to hear me blabbing at the start.

FYI: my favourite bread pans in spite of everything these years are nonetheless these Chicago Metallic pans and additionally these USA bread pans {aff. hyperlinks} (love the USA ones perhaps much more than the Chicago ones; though keep watch over baking because the bread bakes somewhat quicker…however extra evenly…in them).

Let the dough rise, coated, in a heat, draft-free spot till it’s 1-2 inches above the sting of the bread pan. I exploit these massive, white, tea towels {aff. link} for protecting the dough (I exploit them when making rolls and all different breads, too).

Bake in a 350 diploma F preheated oven for 28-32 minutes till golden and baked by (an instant-read thermometer ought to register about 180-190 levels if you’re into taking the bread’s temp).

Turn the bread out onto a wire rack.

Don’t neglect to slather the highest with butter at this level whereas the bread remains to be heat, in that case desired, and let the bread cool.

This bread freezes nice! I pop the cooled loaves into one in all these bread baggage {aff. link} and freeze till we need to eat all of it up.

Two loaves of small batch whole wheat bread slathered in butter on cooling rack.

There you go! Making two loaves of complete wheat bread is doable and dare I say, fairly simple!I hope this recipe matches the invoice for these of you that don’t want 5+ loaves of bread hanging round at a given time and/or you could have a smaller capability mixer (like a KitchenAssist) and subsequently want the proper small batch complete wheat bread recipe for it.

Happy bread making!

One Year Ago: Pumpkin Cream Cheese Muffins
Two Years Ago: Double Chocolate Chunk Muffins
Three Years Ago: White Bean Chicken Chili
Four Years Ago: Classic Slow Cooker Chili
Five Years Ago: White Texas Sheet Cake

Yield: 2 loaves

Perfect Whole Wheat Bread {Small Batch; Two Loaves}

Ingredients:

  • 5-6 cups complete wheat flour (I favor white complete wheat vs pink complete wheat)
  • 1 1/2 tablespoons immediate yeast
  • 1/4 cup very important wheat gluten
  • 2 3/4 cups heat water
  • 1 tablespoon lemon juice
  • 1/3 cup oil
  • 1/3 cup honey
  • 1 tablespoon salt

Directions:

  1. In the bowl of a stand mixer fitted with the dough hook, combine collectively 3 cups of the entire wheat flour, yeast, and gluten. Add the nice and cozy water and combine properly. Cover the bowl and let the combination relaxation for 10-12 minutes.
  2. Add the lemon juice, oil, honey, and salt. Mix on low pace.
  3. With the mixer working on low pace, proceed including flour 1/2 cup at a time till the dough pulls away from the edges of the bowl (don’t overflour! Somewhat stickiness is okay so long as the dough types a ball and doesn’t go away a whole lot of residue in your fingers).
  4. Let the mixer knead the dough for 5-6 minutes till the dough is gentle and clean.
  5. Turn the dough onto a evenly greased counter and divide in half. Shape every half right into a taut loaf and place in a evenly greased loaf pan (8 1/2- X 4 1/2-inches).
  6. Cover the loaf pans and let the loaves rise till they’re 1-2 inches above the sting of the loaf pan.
  7. Preheat the oven to 350 levels F. Make positive an oven rack is within the center/middle place. Bake the loaves for 28-32 minutes till golden and baked by (an instant-read thermometer ought to register 180-190 levels within the middle of the loaf).
  8. Turn the bread onto a wire rack. Brush the tops with butter, if desired. Let cool utterly.

Notes:

This bread recipe doesn’t require the dough to rise earlier than being formed into loaves and letting the loaves rise within the bread pans. However, in the event you discover your bread is somewhat dense after baking and cooling, letting the dough rise after kneading might assist with that, in addition to ensuring the dough isn’t overfloured.

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