100 % WHOLE WHEAT BREAD
Abbey of Our Lady of the Holy Trinity. For years the monks made and sold their special brand of whole wheat bread. In recent years it became necessary to discontinue this industry. However, the monk who for many years was the baker has developed a recipe for home owners to bake their own whole wheat bread from the 2-grain cereal now produced at the monastery
Provided by spacholl
Categories Yeast Breads
Time 2h40m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, heat milk not to boiling.
- Remove from heat and add sugar, salt and 1/4 cup butter, stir until blended.
- Cool to lukewarm.
- Sprinkle yeast over water in large bowl.
- Stir to dissolve yeast- stir in lukewarm milk mixture.
- Add 4 cups whole wheat flour, beat vigorously with wooden spoon until smooth.
- Gradually add remainder of whole wheat flour.
- Mix in last of it with hands until dough is stiff Turn dough out onto lightly floured surface.
- Knead dough for about 5 minutes until dough is smooth and has some elasticity.
- Place in greased large bowl.
- Turn dough so greased side is up.
- Cover with towel; let rise in warm place (85F is good), until it doubles in size, about an hour.
- Turn dough again on floured surface.
- Divide into halves.
- Cover about 10 minutes.
- Cut each of the two halves into two pieces.
- Roll each piece into about a 12 inch strip.
- Twist two strips together.
- Repeat the process.
- Roll into a ball to fit into a 9x5x2-3/4 greased pan.
- Mold evenly into pan.
- Repeat process with remaining two pieces.
- Brush tops of two loaves with a little butter, margarine or oil.
- Let the two loaves rise in a warm place until dough rises to tops of pans- about an hour.
- Preheat oven 400F.
- Bake in middle of oven for 35- 40 minutes.
- Turn out pans onto racks, brush top with melted butter.
- Makes 2 loaves.
Nutrition Facts : Calories 227.2, Fat 6.2, SaturatedFat 3.3, Cholesterol 14.1, Sodium 398.7, Carbohydrate 38.7, Fiber 5.3, Sugar 2.9, Protein 7.5
EASY 100% WHOLE WHEAT BREAD
This is a foolproof, beginner 100% whole wheat bread, easy to make with a stand mixer like a Kitchenaid®.
Provided by Mme Rocha
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h50m
Yield 12
Number Of Ingredients 6
Steps:
- Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
- Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
- Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
- Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
- Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
- Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.
Nutrition Facts : Calories 140 calories, Carbohydrate 28.4 g, Fat 1.8 g, Fiber 4.3 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 149.7 mg, Sugar 3 g
100% WHOLE GRAIN WHEAT BREAD
If you like fluffy brown bread this is it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won't stand up you need more flour. The total amount of flour is usually about 6 1/2 to 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneading is bye bye.
Provided by dbsnova
Categories Yeast Breads
Time 3h15m
Yield 2 Loaves, 24 serving(s)
Number Of Ingredients 7
Steps:
- Place the first five ingredients in the bowl and mix.
- Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
- Add: 4 Cups of 100% Whole Grain Wheat Flour.
- Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
- When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.
- Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
- Mix the dough again just enough to knock it down at least close to the original size.
- Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it's self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
- When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.
Nutrition Facts : Calories 176.4, Fat 4, SaturatedFat 0.6, Sodium 293.6, Carbohydrate 32.5, Fiber 4.3, Sugar 4.9, Protein 5.4
100% WHOLE WHEAT GRAIN BREAD
I make this using King Arthur's White Whole Wheat flour (it's 100% whole grain wheat flour made with a hybrid white wheat instead of the red hard wheat, so it has all the nutrition but is not as dark or bitter). With the addition of 7-grain cereal it is hearty with a little crunch. Extra yeast, wheat gluten, and egg yolk (for lecithin) makes it soft and helps it rise nicely. Makes two loaves.
Provided by cddbt
Categories Yeast Breads
Time 30m
Yield 2 Loaves
Number Of Ingredients 11
Steps:
- Place sugar and yeast in bowl with 1/2 the warmed water. Stir and let sit 5-10 minutes until foamy.
- In bowl of stand mixer add: remaining water, gluten, egg yolks, honey, olive oil, buttermilk, 2 cups of the flour, 7 grain cereal, and proofed yeast.
- Stir into batter, cover with towel, and let sit 30 minutes (will rise some).
- Place bowl onto stand mixer, add salt, and remaining flour 1/2 cup at a time -- mixing with paddle attachment until dough pulls away from sides and forms ball around the paddle.
- Scrape dough off paddle and replace with dough hook. Set on 2 and knead with dough hook x8 minutes. Cover with towel and allow to rise until doubled.
- Remove dough and divide in half. Form each half into a loaf and place into greased standard size loaf pan - push dough into corners and sides to form to pan. Spritz with pan spray (preferably olive or canola), cover with towel and let rise until 1 - 2 inches above top of pan.
- Place into pre-heated 350* oven and bake x30 minutes.
- Remove from pans, brush lightly with butter using paper towel to remove excess so dough does not get soggy, and place on cooling rack to cool.
- Cool at least 20-30 minutes before cutting (if you cut while really hot the crumb does not have time to set and will feel very heavy and sticky).
Nutrition Facts : Calories 1515.9, Fat 25.2, SaturatedFat 5.1, Cholesterol 193.7, Sodium 3651.3, Carbohydrate 290.5, Fiber 42.2, Sugar 48.4, Protein 55.2
100% WHOLE WHEAT BREAD, PLAIN AND SIMPLE (NO-KNEAD)
This is the 100 percent whole wheat bread from the cookbook "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. It makes enough for four 1-pound loaves. If you are familiar with the book, you know that the principle is to make a big batch of dough, then grab off pieces each day (or so) to bake hot and fresh. They also say whole grain spelt can be substituted. In addition, they offer more recipes, photos, videos, etc. at www.healthybreadinfive.com. I would just like to mention that the cookbook is great for the wealth of background information and a huge variety of recipes. It's great to read, so even if you find the recipes you like online, if you have even a little interest in bread making, you will enjoy the book immensely!
Provided by Wish I Could Cook
Categories For Large Groups
Time 3h30m
Yield 4 1-pound loaves, 24 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together the flour, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
- Add the water and mix without kneading, using a spoon. (You might need to use wet hands to get the last bit of flour to incorporate.).
- Cover, not airtight, and allow the dough to rest at room temperature until is rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 10 days.
- On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece. Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet if you don't have a pizza peel.
- Thirty minutes before baking time, preheat oven to 450F (230C). Place a baking stone on the middle rack. Place an empty metal broiler tray on another rack.
- Just before baking, use a pastry brush to paint the top with water. Sprinkle with your favorite seed mixture. Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife.
- Slide the loaf directly onto the hot stone. (Or place the silicone mat or cookie sheet on the stone.) Pour one cup hot tap water into the broiler tray and quickly close the oven door.
- Bake for 30-35 minutes, until richly browned and firm. If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time.
- Allow the bread to cool on a rack before slicing and eating.
- Variation: Honey whole wheat sandwich bread.
- Add 1/2 cup honey and decrease the water by 1/2 cup. Bake a 2-pound (900 g) piece of dough in a loaf pan at 350F (180C) for 50-60 minutes.
100% WHOLE WHEAT NO KNEAD BREAD
This is a variation of the no knead bread that is composed of all whole wheat. It uses vital wheat gluten as an additive to increase the rise.
Provided by Ashley Suzanne
Categories Yeast Breads
Time 20h45m
Yield 1 loaf, 14 serving(s)
Number Of Ingredients 7
Steps:
- Mix all dry ingredients.
- Proof yeast for 10 min in 1/2 cup of warm water from the total 2 cups of water.
- Combine all ingredients to form a shaggy dough.
- Cover with plastic wrap and let rise for 12-18 hours in warm area of the kitchen.
- Dough is done rising when the top is bubbled.
- Dump dough on to floured counter top.
- Fold over twice and let rest for 15 minutes.
- Transfer to a floured tea towel, seam side down. Place in clean bowl and let rise till doubled about 2 hours.
- About 30 minutes before rise is complete, preheat the oven to 450°F with dutch oven.
- Place risen dough in the dutch oven seam side up, cover and bake for 30 minutes. Uncover and continue to bake for another 15 minutes.
- Allow to cool completely prior to cutting.
Nutrition Facts : Calories 91.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.2, Sodium 173.9, Carbohydrate 19.3, Fiber 3.2, Sugar 0.7, Protein 4
100% WHOLE GRAIN BREAD WITH BIGA/SOAKER
This is my take on Reinhart's master recipe in Whole Grain Breads. I make 4 loaves of this a week, currently.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 1h15m
Yield 2 medium loaves, 32 serving(s)
Number Of Ingredients 11
Steps:
- .Mix the biga ingredients, cover and let rest for 1 hour at room temperature. Then, refrigerate for 3 to 18 hours.
- Mix the soaker, cover and rest for 4 to 19 hours.
- To make the bread, warm the biga at room temperature or in low heat (
- Spread the biga on a floured counter and layer the soaker over that. Cut dough into 12 pieces and add to mixing bowl.
- Add the remaining ingredients and mix and knead for 7 - 8 minutes. Rest for 5 minutes and knead for 1 to 2 more minutes until a moderate windowpane is achieved.
- Do a stretch and fold. On a lightly floured counter, stretch the dough into a rectangle and fold it like a letter going into an envelope. Turn 90 deg and fold again. Invert and place in an oiled bowl or straight sided clear container.
- Rest for 20 minutes and do another stretch and fold and return to container.
- After the dough has risen to one and a half times it's original volume (30 to 45 more minutes), turn out onto a floured counter.
- Shape into loaves and pan. Let rise, covered with oiled plastic, for 45 minutes or so or until loaves are risen to 150% of their volume.
- Bake in preheated 375F oven until 190-200F internally, about 35-40 minutes. Cool on rack before slicing.
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