Best Whole Wheat Bread For High Altitudes Food

BASIC HIGH-ALTITUDE BREAD

Steps:

• Combine water and yeast and let sit until foamy, about 10 minutes.
• Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.

HEATHER'S HIGH ALTITUDE SOURDOUGH BREAD

Steps:

• To make the sourdough sponge/starter, Take 2 cups flour, mix with 2 cups warm water, plus a ½ cup of sugar. Mix and let sit a glass or plastic bowl with a towel on top for about a week in a warm place. After a beery smell starts to develop, you have sourdough starter! Mix any hooch (brownish liquid that may form on top) back into the starter.
• To start your loaf of bread, you must "proof" your sponge. Do this by taking your sponge and adding a cup of flour and a cup of warm water to it. Place the sponge in a glass/plastic bowl covered with a towel, and leave in a very warm spot for an hour or until a frothy surface and beery smell develops. The longer your sponge sits out, the more of a sour flavor will develop.
• From here you can use two cups of the sponge in your recipe and save the other cup in a mason jar in the refrigerator. To the Mason jar sponge, add another cup of flour, and another cup of warm water. Mix well. Loosely cap this jar to let it breathe a little. Don't forget to feed your starter ½ cup flour and ½ cup warm water weekly, or else you should make bread once a week. This is a living yeast culture and should be treated like a pet!
• Place your dry active yeast in ¾ cup warm water. Let moisten and stir.
• To the sponge add sugar, salt, yeast water and oil. Mix well. Knead in a little flour at a time to make a good, flexible dough consistency. In drier climates you may not need all the flour. In humid climates you may need more.
• Lightly grease the skin of the dough so it does not dry out. Let the dough rise in a warm place while covered loosely with a towel for about an hour or until doubled.
• Punch down and knead a little more. Form your loaf. Place it on a lightly greased baking sheet and grease the dough again. You may slit the top at this time. Cover with a towel and place back in your warm spot. Let rise again until doubled.
• You may also use lightly beaten egg whites to coat the dough if you prefer a dark, slick texture after baking.
• Place the loaf in oven; turn it to 350 degrees F. Do not preheat! Loaf is done when a light brown crust forms, and makes a hollow noise when tapped with a wooden spoon, anywhere from 30-45 minutes. Cool before slicing.

100% WHOLE WHEAT BREAD (NON-DENSE/HEAVY, WHITE BREAD TEXTURE)

Steps:

• The Sponge: In your bread mixing bowl put the yeast, 3/4 cup water, and the cup of whole wheat flour, mix until combined then cover with plastic wrap and a towel and let it sit for 45 minutes to an hour in a warm place. It should be bubbly.
• The Dough: Add the 2 cups water, 2 cups whole wheat flour, dry milk, wheat gluten, salt, sugar and oil. Mix until combined.
• Here's where you learn how to make bread. Start to add your remaining flour. I add one cup at a time but you can do it by the half a cup. 2 cups might be enough but it could go up to 4 cups. Fully incorporate the flour you add before adding more.
• Whole wheat bread will still be a little sticky and a little stiff, carefully judge when you think you have enough. Once you make bread enough you'll know when it's enough flour. You can always add more flour when you're kneading.
• Kneading: By hand, 20 to 30 minutes. In a mixer, 10 minutes. I suggest the bread mixer. The first time I made this I did it by hand. Because whole wheat is heavier I could only last about 2 minutes. I baked it but this was not a light textured bread. The second time I did it for 10 in my mixer... wow what a difference.
• Rising: Once your dough is kneaded your going to coat it all over in a little oil and stick it in a bowl that will let it rise at least one and a half times it's size. Now you're going to cover it with plastic wrap and a towel, put it in a warm place and let it rise for 45 minutes to an hour. It should have risen over double it's size.
• During this rising time you want to spray or butter two bread pans. I use Pyrex 9"x5".
• Shaping, Last Rise, and Baking: When your dough is ready dump it out and push the bubbles out of it. Divide it as equal as you can. Flatten each piece out to a rectangle about the size of the pan then roll it up tight and pinch the seams together tucking the ends inches Turn over and put in the pan seam side down.
• Put the loaves in a warm place and cover with a towel, let them rise from 30 minutes to an hour. You want your loaves to be at least 2 inches over the top of the pan, nice and high, they won't rise anymore in the oven. Preheat your oven to 375 degrees. Bake for 15 minutes then lower the heat to 350 and cook for another 20 minutes. They will be a deep brown.
• Take them out and remove them from their pans and cool on a cooling rack. Enjoy!