3 Minute Whole Wheat Bread Food

WHOLE WHEAT BREAD

Steps:

• 1. Combine yeast, honey, and 1¼ cups (300 ml) warm water and set aside to proof, about 5 minutes.
• 2. When starting with whole kernel wheat: Place wheat, and if desired, salt into the Vitamix Dry Grains Container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Grind wheat for 1 minute. (Do not over process) Stop the machine and allow the flour to cool for a few minutes.
• 3. When starting with whole wheat flour: Place flour and, if desired, salt into the Vitamix Dry Grains or Standard Container and secure lid.
• 4. Select Variable 1.
• 5. Turn machine on and slowly increase speed to Variable 6. Blend until a hole forms in the center of the mixture, about 5 seconds. Turn machine off and remove the lid.
• 6. Pour oil, lemon juice, and yeast mixture into the hole in the flour. Secure the lid.
• 7. To mix the dough, turn the machine on High for 1 second. Stop the machine. Remove lid.
• 8. While the dough rests, lightly coat a loaf pan with vegetable cooking spray or shortening.
• 9. To knead dough, two steps are required: Step 1: Use a nylon spatula to scrape the sides of the container. Pull the dough away from the container sides and into the center of the mixture. Step 2: With the switch on High, quickly turn the machine on and off five times.
• 10. Repeat the above two-step process five times, or until the dough binds together in a soft elastic mixture.
• 11. To remove the dough from the container, turn the machine on and off five times (to lift the dough up and away from the blades). Invert the container over the prepared pan and let the dough fall into the pan. Use a wet nylon spatula to remove any remaining dough.
• 12. Use a wet (or oiled) nylon spatula to shape the loaf. Allow the dough to rise until the top of it reaches the top of the pan, about 15 to 20 minutes.
• 13. Bake at 350°F for 35 minutes. Makes one loaf.

SIMPLE WHOLE WHEAT BREAD

Steps:

• Place flours, yeast, sugar & salt in a large mixing bowl.
• Stir in milk, followed by oil and egg.
• Beat on high for 2 minutes.
• On low speed add about 1/4 cup bread flour until dough forms a mass.
• Place dough on floured surface and knead 50 turns.
• Cover and let rest 10 minutes.
• Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan.
• Cover with a towel and let rise in a warm spot until it's one inch taller than the pan, about 35 minutes.
• Meantime, preheat oven to 375° F.
• Bake for 30 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.
• Remove immediately from pan onto a cooling rack. Let it cool at least 10 minutes before slicing.

WHOLE WHEAT BREAD

Steps:

• Add 4 1/2 tsp yeast to 3/4 cup water.
• Add 1 cup of whole wheat flour and mix vigorously.
• Cover bowl with plastic and let sit for 45 minutes to proof.
• When sponge is ready, uncover bowl and add the 1 1/2 cups of warm water and 2 cups of whole wheat flour . Stir in very well.
• Now add the 1/2 cup vital wheat gluten, 2 1/2 tablespoons vegetable oil, 1/3 cup honey and 1 tablespoon salt. Mix these in well. Now start adding the remaining flour about 1/2 cup at a time. (I use my KitchenAid for this).
• Knead dough in mixer for 10 minutes or 20-30 minutes by hand. Take a break half-way through if you're hand kneading and let dough rest for 10 minutes.
• Place dough into large greased bowl (preferably not metal) and cover with plastic. Leave the dough to rise in a warm place for 1 to 1 1/2 hours until it doubles in size.
• Punch dough down, divide dough, and reshape into loaves. Place into greased 9x5 bread pans, cover with plastic and allow to rise again.
• Preheat oven to 350°F.
• Make egg wash by whisking egg and water together in small bowl.
• Brush egg wash over tops of loaves and then place in the oven to bake for 40 minutes.
• To test for doneness, pull the loaf out of the pan and tap the bottom with a wooden handle. It should have a hollow sound.
• Cool these for at least an hour before slicing. If you don't wait that long the structure of the bread will not support a knife and will mush down and stay permanently mushed when you're done mangling it. Try to be patient.

WHOLE WHEAT BREAD - HOW TO MAKE WITH TANGZHONG METHOD

Steps:

• Measure the white flour in a small pot.
• Add cold water and place over low heat and heat it until the starch turns semi-translucent and thicken.
• Remove from heat. Let it cools before adding to the dough.
• Scale the water and the flour required into the mixing bowl.
• Mix gently to autolyze at room temperature for two hours. (Note: I found using only water and flour to autolyze yields a better result, so this step is different from what is shown in the video which aI made earlier.)
• After two hours, combine the water/flour with tangzhong, sugar, salt, and yeast, and butter.
• Use the food processor to blend it for one minute.
• Let it ferment at room temperature until it doubles its size.
• Divide the dough to the desired amount for each loaf. Rest for fifteen minutes.
• Roll out the dough and then shape it into loaves or buns.
• Let it rise at room temperature until it doubles its size.
• Brush the loaf with egg wash or water before baking.
• Bake the bread at 175°C/350°F.for thirty-five minutes or until the top turns golden brown.

3 MINUTE WHOLE WHEAT BREAD

Steps:

• In a medium bowl dissolve the yeast in warm milk ( not hot).
• Add the rest of the ingredients (very important, do not forget the vinegar) and stir well.
• Pour dough into a 5 x 9 loaf pan.
• Place into a cold oven and turn the heat to 400°F.
• DO NOT LET THIS DOUGH RISE BEFORE PUTTING INTO OVEN AND OVEN IS COLD.
• Bake for 10 minutes then cut a slit in the top of the dough.
• After 40 minutes of baking you can brush the top of the loaf with butter or an egg wash.
• After 60 minutes reduce the heat to 350°F then bake another 50 minutes.
• Remove the bread from the pan and bake another 15-30 minutes.
• Bread is done when it sounds hollow.

WHOLE-WHEAT BREAD

Steps:

• The day before making the bread, make the soaker and the poolish. For the soaker, mix together the coarse whole-wheat flour and the water in a bowl, cover the bowl with plastic wrap, and leave it at room temperature until the next day. For the poolish, mix together the whole-wheat flour and yeast, then stir in the water to make a thick paste. Stir only until all the flour is hydrated, then cover the bowl with plastic wrap and allow to ferment at room temperature for 2 to 4 hours, or until it just begins to bubble. Then put it in the refrigerator overnight.
• The next day remove the poolish from the refrigerator 1 hour before making the dough to take off the chill. In a mixing bowl (or in the bowl of an electric mixer), stir together the whole-wheat flour, salt, and yeast. Then add the poolish and the soaker, as well as the honey, oil, and egg. Stir with a large metal spoon (or mix on low speed for about 1 minute with the paddle attachment) until the dough forms a ball, adding more water or flour if needed.
• Sprinkle whole-wheat flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Add flour if necessary and knead until the dough forms a firm, supple dough. This will take 10 to 15 minutes by hand, slightly less by machine. The dough should be tacky but not sticky. It should pass the windowpane test (page 58) and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
• Divide the dough into 2 equal pieces (they should weigh about 18 ounces each). Shape them into sandwich loaves, as shown on page 81. Lightly oil two 8 1/2 by 4 1/2-inch loaf pans and place the loaves in the pans. Mist the tops with spray oil and loosely cover with plastic wrap.
• Proof at room temperature for about 90 minutes, or until the dough nearly doubles in size and is cresting above the lip of the pans.
• Preheat the oven to 350°F with the oven rack in the middle of the oven. Just before baking, you may choose to garnish the loaves by misting the tops with water and sprinkling on sesame seeds.
• Bake the loaves for about 30 minutes, then rotate them 180 degrees, if necessary, for even baking. Continue baking for 15 to 30 minutes longer. The finished bread should register between 185° and 190°F at the center and should sound hollow when thumped on the bottom. The loaves should be golden brown all around and firm on the sides as well as on the top and bottom. If they are soft and squishy on the sides, return them to the pans and continue baking until done.
• When the loaves have finished baking, remove them immediately from the pans and cool on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
• BREAD PROFILE
• Enriched, standard dough; indirect method; commercial yeast
• DAYS TO MAKE: 2
• Day 1: 2 to 4 hours soaker and poolish
• Day 2: 1 hour to de-chill poolish; 15 minutes mixing; 3 1/2 hours fermentation, shaping, and proofing; 45 to 60 minutes baking
• Commentary
• Coarse flour weighs slightly less per cup than regular grind flour because it doesn't pack as tightly and contains more air. This explains why the coarse flour is only 4.25 ounces, while the regular whole-wheat flour used in the rest of the formula weighs 4.5 ounces per cup.
• The bread will develop a more open crumb if the flour is high in protein. The strongest flour comes from hard spring wheat, which can often be found at natural food markets that offer a variety of flours (see also Resources, page 291). You may also substitute regular whole-wheat flour from the supermarket.
• The use of oil and/or egg is offered as an option to tenderize the bread. If you use either of them, you will need to add additional flour during the final mixing. Let the dough determine how much flour to add, as you knead it to a firm, slightly tacky consistency. Another way to tenderize the dough is to use milk or buttermilk instead of water when making the poolish.
• BAKER'S PERCENTAGE FORMULA
• Whole-Wheat Bread %
• (Soaker)
• Whole-wheat flour: 100%
• Water: 141%
• Total: 241%
• WHOLE-WHEAT POOLISH
• Whole-wheat flour: 100%
• Instant yeast: .41%
• Water: 88.9%
• Total: 189.3%
• (Dough)
• Soaker: 114%
• Whole-wheat poolish: 142%
• Whole-wheat flour: 100%
• Salt: 3.7%
• Instant yeast: 1.2%
• Honey: 16.7%
• Vegetable oil: 5.6%
• Egg: 18.3%
• Total: 401.5%