8 Grain Whole Wheat Bread Food

EIGHT-GRAIN BREAD

Steps:

• Stir together all wet ingredients.
• Mix all dry ingredients, except poppy seeds. Let stand for 5 minutes.
• Add the wet mixture to the dry mixture and mix together until just combined. Let stand for 10 minutes more.
• Knead, and let rise for 1 ½ hour.
• Braid, and let rise 30 more minutes. Sprinkle poppy seeds on the outside.
• Bake at 190 C / 375 F for 45 minutes.

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.

8 GRAIN WHOLE WHEAT BREAD

Steps:

• Day 1, mix together 2 cups of bread flour, instant yeast, honey and water into a large bowl till smooth. Cover with plastic wrap and allow to sit for 24 hours on the counter. After 24 hours add the day 2 ingredients to the mixture; mix till smooth and cover with plastic wrap and allow to sit for 2 hours. Take the bowl and place into the refrigerator for another 24 to 72 hours. The night before you want to bake the bread you will need to create the soaker. You need to add the 8 grains to a bowl and add the 1 cup of water. Cover with plastic wrap and allow to sit on the counter overnight. When you are ready to make the bread. remove the dough from the fridge and allow to sit on the counter for 2 hours. Pour mixture out onto a flat surface and add the soaked grains. Knead for 6 minutes. The dough should be slightly sticky, but not wet. So, if you need to add a little more flour go a head. Add just a tablespoon of flour at a time. Place dough in a lightly oiled large bowl and turn a few times to lightly coat. Allow to rest for 1 1/2 hours. Afterwards, pour dough out onto a flat surface and punch down. Cut dough into 3 equal parts. Flatten each piece and roll up like a jelly roll; be sure that they are rolled tightly. Place loaves on top of parchment that is sprinkled with cormeal. You may only be able to bake two first and the third one separately. Cover with plastic wrap and allow to rest for 1 hour. Dust with flour and score the tops just before placing into oven. Place into a preheated 400 degree oven with a baking stone. Create steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads onto the baking stone pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow or a meat thermometer reads 180F in the center. Remove and cool on a wire rack.