100% WHOLE WHEAT PIZZA DOUGH
Provided by Georgia
Number Of Ingredients 6
Steps:
- In a small bowl, combine yeast, water and 1 teaspoon sugar; Let sit for five minutes.
- In a large bowl or the bowl of a stand mixer, combine 2 cups flour, salt and remaining teaspoon sugar. Make a well in the center. Add yeast mixture and olive oil.
- Stir with a wooden spoon or the paddle attachment until the dough just comes together. Knead, either by hand or in a stand mixer fitted with the dough hook, for about 5 minutes (2-3 minutes if using a stand mixer). As you knead, add remaining 1/4 cup flour in small increments, just until dough is no longer sticky. (You may not need to add the full 1/4 cup)
- Shape dough into a ball. Place in a lightly greased bowl, turn once to coat, and cover with plastic wrap. Let rise at room temperature until doubled, about 1 hour (up to 2 hours).
- Punch down risen dough and place on a lightly floured surface. Shape dough into a ball. Either wrap dough in plastic wrap and refrigerate/freeze for later use, or bake right away.
- To bake, preheat oven to 475 degrees F. On a lightly floured surface, roll out dough to desired crust thickness and place on a pizza stone or baking sheet. Add your desired sauce and toppings. Bake 10-12 minutes, or until crust is golden brown and cheese is melted. Let rest for about 5 minutes before slicing.
- Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
100% WHOLE WHEAT PIZZA DOUGH
This easy 100% whole wheat pizza dough recipe will have you creating delicious and healthy thin-crust pizzas in no time.
Provided by Delphine Fortin
Categories Main course
Time 30m
Number Of Ingredients 7
Steps:
- In a large bowl, combine lukewarm water, yeast and honey. Mix with a spoon, then let sit until foamy, about 5-8 minutes.
- Add in the olive oil, whole wheat flour and salt stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball. Knead the dough for 5 minutes or until smooth.
- Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with plastic wrap and place in a warm place for 1-2 hours or until doubled in size.
- Once the dough has doubled in size**, punch it down and divide in two balls. Sprinkle cornmeal onto a floured surface and roll out each dough. Alternatively, use floured hands to stretch the dough into a circle, then place on the prepared baking sheet and stretch a little more, pinching the edges of pizza dough to form a crust. To get the dough super thin, briefly roll with a rolling pin.
- Garnish the pizza with toppings of your choice and bake at 450°F (230°C) for 15-20 minutes***, or until the edge is golden and crispy.
100% WHOLE WHEAT, MULTIPURPOSE DOUGH - PIZZA, BUNS, BREAD
whole grain dough kept refrigerated (or frozen) for pizza, pretzels, or buns. The method is similar to Reinhart's "artisan breads every day". Preparation time does not include refrigeration overnight.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 1h15m
Yield 16 buns
Number Of Ingredients 6
Steps:
- Mix ingredients well (add salt and yeast at different times) and let rest 5 minutes.
- Knead by dough hook for 7 - 8 minutes.
- Stretch and fold and place in an oiled container to rest.
- After 10 minutes, stretch & fold again. Do the same two more times and place in fridge.
- After an overnight stay in the fridge (up to 3 days) divide the dough into 8 oz pieces (6) for pizza or 2.9 oz pieces (16) for buns or a combination of both.
- For pizza dough, place each ball into an oiled plastic sandwich bag and place into the fridge for use within 3 days or freeze for a month or so. Thaw in the fridge overnight.
- Roll each piece of dough for bun into balls and press or roll into round flats 3.5 " to 4" in diameter. Repress to maintain diameter and place on parchment covered to rise for 20 to 30 minutes.
- Preheat oven to 375 F.
- When risen to 1.5 the original volume, place into the oven. Bake 8 minutes and rotate.
- Bake 4 to 6 more minutes until the rolls are 200 F internally.
Nutrition Facts : Calories 196.7, Fat 3.7, SaturatedFat 0.5, Sodium 365.8, Carbohydrate 38, Fiber 4.9, Sugar 5.6, Protein 6.1
100% WHOLE WHEAT BREAD
I haven't bought a loaf of store bought bread for almost a year and have experimented with quite a few recipes. I made this recipe up, after having a few doorstops, and now pretty much use this recipe all the time. It comes out very light, and tastes like white bread!
Provided by Kansas A
Categories Yeast Breads
Time 40m
Yield 5 loaves
Number Of Ingredients 8
Steps:
- Add the first four ingredients into Bosch bread mixer along with FIVE cups of flour.
- Mix briefly.
- Let sit for 20 minutes to proof yeast. (I know it sounds weird to proof instant yeast but this works).
- After 20 minutes the mixture should be quite high, if not, throw out and start again with new yeast.
- Then add the next three ingredients with 7 cups of flour.
- You might use more or less flour but mix in one cup at a time until dough is sticky but not dry.
- I add the gluten flour because, as far as I know, whole wheat flour has very little gluten and bread just won't rise well without it -- believe me I've tried and ended up with doorstops, reeeeeealy heavy doorstops!
- After adding the last of the flour turn your Bosch down to 1 and knead for 7 minutes (I picked 7 just because it's a lucky number). I'm sorta fanatical about the size of my bread so I weigh my dough, roughly 750 grams for whole wheat bread.
- I get 5 full size loaves and 1 smaller one with this recipe.
- I bake it on convection bake for about 25 minutes at 350 degrees in greased pans. It doesn't taste like whole wheat and has a very light texture.
Nutrition Facts : Calories 1525.3, Fat 35.5, SaturatedFat 5.4, Sodium 1431.2, Carbohydrate 254, Fiber 37, Sugar 38.3, Protein 69.4
100% WHOLE WHEAT BREAD
Make and share this 100% Whole Wheat Bread recipe from Food.com.
Provided by cdwile
Categories Yeast Breads
Time 3h30m
Yield 30 slices, 30 serving(s)
Number Of Ingredients 9
Steps:
- Using a stand mixer, place water in bowl. Add nectar, salt and 2 cups flour. Combine well. Add yeast and allow to sit until you observe that the yeast is beginning to work. Combine remaining dry ingredients. Gradually add to mixer bowl. Switch to dough hook and knead, adding more flour if needed, until dough does not stick to bowl. Knead for 3-4 minutes on medium setting. Set aside in a draft free area to rise, until double in size, about 90 minutes. Punch down and form loaves. Rise again until nearly double, about 60 minutes. About 45 minutes into second rising, preheat oven to 400 degrees.
- Bake at 400 degrees, for 25 - 30 minutes, until bread reaches an internal temperature of 200 degrees. Cool and enjoy.
Nutrition Facts : Calories 2.9, Fat 0.1, Sodium 78.1, Carbohydrate 0.7, Fiber 0.5, Protein 0.2
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