Baked 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:

• In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
• Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
• Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

WHOLE WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.

BAKED WHOLE WHEAT BREAD

Steps:

• 1. Place _chapati_flour (or whole wheat mixed with all-purpose flour) in a bowl. Add water, pouring it fast at first, to moisten the flour enough that it adheres into a mass; then slowly, little by little, until the dough is formed and can be kneaded.
• 2. Place the dough on the work surface and knead for 10-15 minutes, or mix and knead the dough in the food processor. This will be a very soft and pliable dough, quite sticky to the touch. Put the dough back in the bowl, cover with a moist towel or a sheet of plastic, and let it rest, preferably in a warm place, for at least 1/2 hour. (The dough may be made a day ahead and refrigerated, tightly sealed in foil. Remove from the refrigerator about 30 minutes before you are ready to roll it.)
• Rolling the Bread
• 3. Put the flour for dusting in a plate or a shallow bowl and keep it close to the work surface where you are rolling the dough. Knead the dough again for a minute, and divide it into 2 equal portions. Using your hands, roll each into a rope, cut into 12 equal parts, and roll the small pieces into smooth balls (or pinch off small pieces of dough from the rope, and roll them into 1-inch balls). Dust the balls lightly with flour to prevent their sticking to each other, and put them back in the bowl. Keep the bowl covered loosely, with a damp towel or a sheet of plastic wrap to prevent the dough's drying out.
• 4. Start heating the griddle or frying pan over medium heat. Working one at a time, pick up a ball and place it on the dusting flour. Press the ball lightly but firmly, both to flatten it into a round pillow and simultaneously to coat the underside with flour. Turn and repeat, to coat the other side with flour. Pick up the patty with your fingers, shake it gently to release any excess flour, and place it on the work surface.
• 5. Roll the patty into a very thin 8-9-inch circle, pressing and stretching with the rolling pin with a brisk back-and-forth motion, going from edge to edge to keep it circular. Dust the dough from time to time to prevent its sticking to the work surface or rolling pin. Those of you familiar with Mexican or Chinese cooking techniques will notice that the rolling of this bread is very similar to the rolling of the Mexican wheat flour tortilla or the Chinese pancakes that traditionally accompany Roast Peking Duck or "Moo Shu" dishes. (Bear in mind that this method of rolling is altogether different from the familiar technique used for pies, tarts, and quiches. There you position the rolling pin in the center and roll the dough away or twoard you, thus spreading and not stretching the dough.)
• Baking the Bread:
• 6. Lift the bread gently, place it on the hot griddle, and bake until the side in contact with the griddle is cooked and several tiny brown spots appear. Flip the bread, using a pair of unserated tongs, and bake the other side the same way. (Generally, when the griddle temperature is right, the first side of the bread will take about 20-30 seconds and the second side 8-10 seconds. But if it is too hot, the bread will brown too fast and burn before cooking.; if it is not hot enough, it will take too long to brown, by which time the bread will become dry, tough, and leathery. Therefore it is essential to check and keep the griddle at the right temperature at all times.)
• Take the bread out, and if desired, brush with clarified butter or shortening. Place it in a covered dish, preferably lined with a kitchen towel. Repeat with the rest of the dough the same way. As the breads are baked, pile them one on top of the other in the dish. (The dish is lined because as more and more breads are piled in the dish, the steam from the breads begins to condense and accumulate at the bottom, which could cause the bottom few breads to be soft. The towel absorbs the moisture, preventing such a disaster.)
• Chapati goes well with just about all dishes. It is usually served when a light meal is intended. It is also a good choice when the main dish is rich with butter, cream, and nuts. Since there is no fat or oil in the bread, it provides the needed balance against rich dishes.

CLASSIC WHOLE WHEAT BREAD

Steps:

• In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

UNLEAVENED WHOLE WHEAT BREAD

Steps:

• Mix honey and oil and warm slightly.
• Mix egg yolk in warm milk.
• Add honey and oil to flour and salt.
• Then add egg and milk mixture gradually to the flour mixture.
• Divide dough into three equal pieces.
• Working with one piece at a time, roll out very thin to dinner plate size.
• Score dough using a shot glass for the center, then a saucer and next a salad plate (or whatever works to make approximateyl three equal outer circles).
• Then score twelve spokes out from the center circle.
• Bake on cookie sheet for 10 minutes at 350 degrees.
• Wrap while still warm. Store in refrigerator or freezer.
• Makes three flat loaves.

BASIC WHOLE WHEAT BREAD

Steps:

• Proof yeast in half a cup of the water, with about a teaspoon of flour- let it sit, covered, until it becomes bubbly& active.
• Combine the rest of the water with the yeast/water in a large bowl, and gradually add about half of the flour.
• Stir the mixture about 100 times in the same direction, until it is well-mixed and strands are beginning to form.
• Stir in the salt and oil.
• Add the remaining flour half a cup at a time, stirring well, until it is too stiff to stir with a spoon.
• Turn out onto a lightly floured board and knead for about 20 minutes, adding flour as nescessary to keep the dough from sticking to the board.
• The dough should be springy and nice to work with.
• When it has been sufficiently kneaded, cover it with a damp cloth for about 10 minutes and wash and grease the bowl lightly.
• After it has rested, knead the dough a few more times (it should feel really nice by now!) and place it in the bowl, covered with the damp cloth, a plastic bag, and maybe a plate.
• Let the dough rise until it springs back when you stick your finger in it, and it is about twice the size as it was before (this takes about 2 hours; longer or shorter depending on the room temperature- I prefer a longer (cooler) rise, because it allows the flavour to develop more... but sometimes you just don't have time for that sort of thing).
• Deflate the dough by punching or kneading it a few times, and let it rise again- this time, it should take about half the amount of time as it did before.
• When the dough has risen twice, deflate it again and cover it with the damp cloth again for about 10 minutes (to let the gluten relax, apparently.. it makes it easier to manage if you do this), then divide it into and shape it into loaves, buns, etc.
• Let the shaped dough rise on a baking sheet or in a loaf-pan for about an hour maybe- it will rise a bit more in the oven.
• Slash the top of the bread if you want, so that it doesn't bust open in the oven.
• Bake at 400º for 20 minutes, and then turn the oven down to 350º and bake for 20-30 minutes longer, until the loaf is a lovely brown and sounds hollow when you thump it on the bottom.
• (Buns and smaller loaves take a shorter time).
• Try to let the loaf cool (out side of the loaf pan, or it will get a bit soggy) before you tear into it.

WHOLE WHEAT BATTER BREAD

Steps:

• In large bowl, combine 2 cups whole wheat flour, undissolved yeast, and salt.
• Heat water, milk, honey, and butter until very warm (120* to 130*F).
• Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add 1 / 2 cup flour; beat 2 minutes at high speed.
• Stir in remaining flour to make stiff batter.
• Place in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Bake at 375*F for 45 minutes or until done.
• Remove from pan; cool on wire rack.