THE BEST WHOLE WHEAT BISCUITS
This homemade whole-wheat biscuit recipe is so quick and easy-plus it has only 5 ingredients! Make sure to bake a double batch to freeze for later and pull out for breakfast or dinner. They go great with homemade gravy or even jam.
Provided by Lisa Leake
Categories Breakfast Holiday Lunch Snacks & Appetizers
Time 25m
Number Of Ingredients 5
Steps:
- In a medium sized bowl combine the dry ingredients. Mix well with whisk or fork.
- Cut the ½ stick butter into little pea sized pieces and then mix the pieces into the flour mixture.
- Using a fork or pastry blender, try to mash the butter pieces as you mix it together with the flour until the mixture resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour.
- Then pour in the milk and mix it all together. Knead the dough with your hands 8 to 10 times (for best results do not over-knead the dough) and then turn out onto a floured surface (like a counter or cutting board).
- Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
- Turn a drinking glass upside down and cut out biscuit rounds. I have also used shaped cookie cutters (like a heart or star) if you have little ones helping you!
- Then place biscuits on an ungreased baking sheet or in a cast iron skillet and bake at 450 degrees for 10-12 minutes or until golden brown. Enjoy!
Nutrition Facts : Calories 171 kcal, Carbohydrate 23 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 210 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
SWEET WHEAT BREAD
This bread is great with butter and/or jam. I sometimes use sunflower oil in place of vegetable oil.
Provided by Wiebers
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h10m
Yield 24
Number Of Ingredients 10
Steps:
- Whisk water, milk, brown sugar, honey, and 1/4 cup vegetable oil together in a bowl. Add whole wheat flour, all-purpose flour, yeast, and salt; stir until dough holds together. Turn dough onto a floured surface and knead until smooth.
- Pour 1 tablespoon vegetable oil into a bowl. Place dough into the bowl and turn to evenly coat with oil. Allow dough to rise until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Punch dough and knead 4 to 5 times. Divide dough in half and form each half into a loaf. Place loaves into 9x5-inch loaf pans. Allow to rise until dough is about 1 inch above the pan, about 30 minutes.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool slightly before slicing.
Nutrition Facts : Calories 101.7 calories, Carbohydrate 16.9 g, Cholesterol 0.2 mg, Fat 3.1 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 100.2 mg, Sugar 5.3 g
SOURDOUGH BREAD
Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.
Provided by Food Network Kitchen
Time 16h
Yield 2 medium boules
Number Of Ingredients 8
Steps:
- For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
- For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
- Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
- Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
- Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
- Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
- Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
- About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.
BASIC 100% WHOLE WHEAT PIE CRUST
I generally try to eat as many whole grain foods as I can and I was astonished to discover not a single basic 100% whole wheat pie crust recipe here at Allrecipes. So here's mine! I previously had trouble with whole wheat pie crusts; they tended to be hard to work with and crumbly. Then I added wheat gluten, as I do for bread, and voila! This makes enough for one 8-inch pie. If you're making a recipe that requires a top and bottom crust, double the recipe.
Provided by Misti
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
- Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 22.8 g, Fat 7 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 147 mg, Sugar 0.1 g
SUPER QUICK WHOLE WHEAT BUNS
These are so quick to throw together. I like to make these when I want a yeast roll but don't have the time to wait for it to rise twice. My mom made these when I was growing up and they were very soft. I loved to make peanut butter sandwiches with them. Store in plastic bag or covered container to keep soft.
Provided by Delish
Categories Yeast Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, yeast, oil and sugar or honey; let rest for 15 minutes.
- Add salt, egg, and flour to yeast mixture and mix well.
- Roll out 3/4 inch thick and cut into 10-12 rounds.
- Place rolls on cookie sheet sprayed with nonstick cooking spray.
- Bake at 400-425 for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry. Every oven is different.
BASIC SWEET DOUGH
Would be great with a nice stew, or soup. Came across this recipe in my cookbook, and sounds very nice and easy to make. Tell me what you think. Enjoy
Provided by Anna P.
Categories Breads
Time 1h45m
Yield 24 equal pieces
Number Of Ingredients 9
Steps:
- Dissolve 1 tsp.
- sugar in warm water in large bowl.
- Sprinkle in yeast.
- Let stand 10 minutes, then stir well.
- Heat milk to lukewarm.
- Stir in 1/4 cup sugar and salt.
- Add lukewarm milk mixture, butter,egg and 1 cup flour to dissolved yeast mixture.
- Beat for 3 minutes.
- Stir in about 3 cups remaining flour gradually.
- If necessary, add more flour to make a soft dough which leaves sides of bowl.
- Turn out onto lightly floured board.
- Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 5 minutes).
- Place in lightly greased bowl.
- Turn dough to grease top.
- Cover with greased waxed paper and tea towel.
- Let rise in warm place until doubled (about 1 hour).
- Punch down.
- Turn out onto lightly floured board and round up into a ball.
- Cover and let rest 10 minutes.
- Shape and prepare according to one of the following variations.
- (These variations can also be made with Basic White Bread dough).
- Dinner Rolls: Divide each portion of prepared dough into 16-24 equal pieces depending on size of buns desired.
- Shape into balls and flatten slightly.
- Place on greased baking sheet or in muffin cups.
- Cover with a tea towel and let rise in warm place until doubled (about 30 minutes) Bake at 375F for 12-15 minutes or until golden.
- Brush with melted butter, if desired, for soft shiny crust.
- Pan Rolls; Divide each portion of dough into 16 equal pieces.
- Shape into balls.
- Place balls, almost touching, in rows, in a greased 8" square pan.
- Cover and let rise as above.
- Bake at 375F for 25-30 minutes.
- or twin rolls, Cloverleaf rolls, Cresents, Parkerhouse Rolls, knots and posies.
Nutrition Facts : Calories 90.8, Fat 2.5, SaturatedFat 1.5, Cholesterol 14.8, Sodium 117.3, Carbohydrate 14.6, Fiber 0.5, Sugar 2.3, Protein 2.2
BASIC WHOLE WHEAT SWEET DOUGH
I created this recipe in order to have a very low sodium, whole wheat sweet dough for my favorite cinnamon rolls. It will work for other sweet rolls and sweet breads, too. Recipe #189088 is how I make my cinnamon rolls.
Provided by Lianna Banana
Categories Yeast Breads
Time 1h25m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Add first 6 ingredients in the order listed, to bread machine and process on dough setting. (During the first 5-10 minutes, if dough is sticky, add more whole wheat flour a teaspoonful at a time. Or, if dough is dry, add more water a teaspoonful at a time.).
- Ater bread machine beeps that it's done (approximately 1 hour to 1 hour 20 minutes), remove from bread pan onto lightly floured board, using from reserved 1/4 cup flour to dust the board as needed to keep from sticking.
- Divide dough in half, and continue with your favorite sweet bread, roll or cinnamon rolls recipe. Repeat with second half of dough. (Bake according to your recipe's instructions.).
Nutrition Facts : Calories 118.6, Fat 3.3, SaturatedFat 1.7, Cholesterol 6.8, Sodium 2.7, Carbohydrate 19.3, Fiber 2.8, Sugar 2.9, Protein 4.8
BASIC WHOLE WHEAT PASTA DOUGH
Make and share this Basic Whole Wheat Pasta Dough recipe from Food.com.
Provided by LilithDreams
Categories Vegan
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Put it into a mixer with bread hooks or a food processor, and knead until really smooth.
- I suppose you could also do this by hand, but I haven't tried it!
- We've also substituted 1/4 of the flour with kamut, buckwheat etc. to add extra flavor, and the recipe suggested that chopped spinach, herbs, or tomato paste could be added.
- From [email protected] (astels).
- Posted to MM-Recipes Digest V4 #169 by Nancy Miller on Jul 1, 1997.
Nutrition Facts : Calories 148.9, Fat 2.2, SaturatedFat 0.3, Sodium 54.1, Carbohydrate 29, Fiber 4.9, Sugar 0.2, Protein 5.5
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