Basic Whole Wheat Bread Food

EASY 100% WHOLE WHEAT BREAD

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.

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.

EASY WHOLE WHEAT BREAD

Steps:

• Grease one or two loaf pans.
• In a large mixing bowl combine 1 1/2 cups flour, sugar, salt, and yeast.
• Heat the oil, milk, and water to 100-110 degrees.
• Add the warmed ingredients and egg to the bowl and blend at low speed until everything is evenly moistened. Beat 3 minutes more at medium speed. Using a dough hook stir in 2 1/2 - 3 cups flour.
• If you choose to make 2 loaves, divide the dough and let it rise in the greased pans,otherwise leave it in the bowl to rise and put the dough in the greased pan when your oven is preheated.
• Cover with plastic wrap or towel and place in a warm place (80-85 degrees), or put the covered dough on a rack over a pan of very hot water in the oven. The dough should double in about one hour.
• Preheat oven to 375 degrees.
• Bake for 30- 40 minutes. Remove it from the pans and cool on a baker's rack.

BASIC WHOLE WHEAT BREAD

Steps:

• In a large bowl, put water and add yeast. Stir to dissolve.
• Add brown sugar, gluten and whole wheat flour. Beat well. Let yeast develop for about 10 minutes.
• Add oil, orange juice and salt, mix thoroughly.
• Add 1 cup bread flour, beat well. Work in the remaining bread flour to form a soft dough.
• Turn out to a lightly floured surface and knead 6 to 8 minutes, or until dough is smooth and elastic.
• Place the dough in a large oiled bowl and turn to coat. Cover with a clean towel and let it rise in a warm, draft free place about one hour, or until doubled in bulk.
• Punch dough down. Form it into a log. Place in a greased 9X5X3 - inch loaf pan. Cover and let it rise45 minutes, or until nearly doubled.
• Bake loaf in a preheated oven ( 375º F ) for 30 to 35 minutes, or until top is golden brown.
• Let it cool on a wire rack.

EASY WHOLE WHEAT BREAD

Steps:

• In a large bowl mix together the flour, yeast and salt. Then pour in the warm water and knead with your hands until a dough forms (the dough will be sticky, which is ok)
• Cover the bowl with a kitchen towel and let it rest in a draft free spot for 1 hour
• After 1 hour preheat your oven to 400 F and line a round baking dish* with parchment paper
• Rub some flour between your hands and transfer your dough to the round baking dish. Shake the dish so the dough settles into the space of the dish evenly, or pat it gently with your hands to fill it
• Let the dough rest for another 30 minutes
• Score the dough with a knife (criss-cross shape in center) and sprinkle it with your toppings (rolled oats, salt, etc.)
• Bake for 35-40 minutes or until the crust is a deep golden brown

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.

BASIC 100% WHOLE WHEAT BREAD

Steps:

• In mixing bowl (you can do all of this in an electric mixer with a dough hook), and in this order, combine water, oil, honey, lecithin (opt), the initial 8 cups flour (covering all the wet ingredients), vital wheat gluten (opt), dough enhancer (opt), yeast, and salt.
• Mix until fully combined, and then let it sit for 10 minutes.
• After 10 minutes, it should have risen a little, so mix the mixture again and then add in the additional 6 cups flour (more ro less) and mix until the dough is not sticky (tacky) and all the flour is mixed in well.
• Now, knead the dough for 10 minutes, and the dough, at this point, should look smooth.
• Divide the dough into 5-6 equal loaves.
• Put in well greased pans and then let dough rise until fully risen. The way I can tell is by lightly pushing in on the dough, and if the dough does NOT come back out, or comes out very slowly, then it is ready.
• Put bread into a COLD oven (not preheated), and turn on the oven to 350 degrees and bake for 35 minutes.
• When it comes out, you can put butter on the top of it. It is a GREAT bread!
• ***NOTE*** You can use this bread for pizza dough, cinnamon rolls, or dinner rolls as well. For the cinnamon rolls and pizza dough, you will place them in the oven which has been preheated. The dinner rolls can follow the other directions. The rolls, and cinnamon rolls take the full 35 minutes to cook, and the pizza cooks on 500 degrees for 10-15 minutes. The cinnamon rolls use up the amount of dough that would be used for 2 loaves of bread, and for the rolls it depends on the size that you make.
• *FOR PIZZA -- use amount of dough used for one loaf and roll out into a circle.
• Place on pizza sheet with corn meal on it.
• Place pizza sauce and toppings on pizza crust, WITHOUT cheese.
• Place into 500 degree oven for 7-9 minutes.
• Take out and spread cheese on pizza, and put it back into the oven for 3-6 minutes.
• Take out of oven and let cool before cutting.

BASIC, LIGHT & EASY WHOLE WHEAT BREAD

Steps:

• Put the ingredients in your ABM in the order your manufacturer recommends.
• Dont use the rapid rise cycle on your machine as a longer, slower rise helps develop the flavor.
• I use this for rolls or for loaves.
• Enjoy.

BASIC WHOLE WHEAT BREAD (FROM THE WHOLE FOODS DIABETIC COOKBOOK)

Steps:

• 1. On a lightly floured surface, knead the dough until it's soft and springy.
• 2. Form into a loaf and place in a lightly oiled 9x5 inch bread pan. Cover the pan with a clean table cloth and let rise until almost double in size.
• 3. For bread machines follow the instructions for adding the wet/dry ingredients and adjust the amounts needed as per your machines instructions. When done turn out onto a wire rack and cool thoroughly before slicing.
• 4. Enjoy!

BASIC WHOLE WHEAT BREAD

Steps:

• Proof yeast by mixing with 1Tablespoon honey and 1/4 cup warm water in a glass measuring cup.
• Set aside and allow to stand until it bubbles up.
• 5-10 minutes.
• If using instant yeast, skip this step and mix yeast in with dry ingredients.
• In a large mixing bowl blend together water, salt, honey, oil and vitamin C powder.
• Add 3 cups of the flour and the yeast mixture.
• Mix thoroughly.
• Add in as much of the remaining flour as you can stir in.
• Then turn out onto a board and knead for 10 minutes until smooth and elastic.
• Try not to add too much more than the 6 cups called for in the recipe.
• Place dough in a lightly oiled bowl, cover and let rise until doubled in size.
• About 1-1/2 hours.
• Punch down, divide in half and shape into two loaves.
• Place in oiled pans, cover and let rise until doubled.
• Bake in a 350 degree oven for 35 to 45 minutes until golden brown.
• Turn out of pans and let cool on a rack.
• Enjoy!
• You can also use 1/2 whole wheat flour and 1/2 unbleached flour if you prefer.

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, remaining 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.
• Preheat the oven to 350 degrees F (175 degrees C). Grease three 9x5-inch loaf pans.
• Punch down dough, and divide into 3 loaves. Place in the prepared loaf pans, and allow to rise until dough has topped the pans by one inch.
• Bake in the preheated oven 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.

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.

BASIC WHOLE WHEAT BREAD

Steps:

• Combine and stire warm water, yeast, and sugar. Set aside. Then combine milk, oil, brown sugar, molasses, and salt and stir until melted. Add the water when the mixture is lukewarm add the yeast mixture. Comine the flours together in a seperate bowl then add 5 cups of the combined flour to the above mixtures and beat well with a mixer or by had. Then let rest for 15 minutes. Add remaining flour and knead until smooth and elastic. Place in greased pan and grease top. Cover and let rise until double. Punch down and let rise again. Then shape into 4 loaves. Greast tops with oil and let rise until double again. Bake at 350 degrees for 40 minutes. Do not overbake.
• May add 1 cup natural bran if desire. Use 1/2 Cup let flour.
• Yield: 4 loaves.