Brown Bread Recipefluffy Whole Wheat Bread Food

BROWN BREAD RECIPE/FLUFFY WHOLE WHEAT BREAD RECIPE

Steps:

• Into a bowl, pour in the lukewarm water.Water which is not cold nor hot; but just slightly warm.Add the honey,yeast,salt,and stir everything together until everything get dissolved in water.If you are using active dry yeast, use 1 and 1/ 4tsp and make sure it dissolved in water completely before adding the flour.Now add the softened butter and the whole wheat flour into this.Combine everything together to form a shaggy mass of dough.Transfer the dough onto a clean work surface.Knead the dough for 10-12 minutes until we get a soft and elastic dough.
• Take a clean bowl and pour in some oil and then place the dough inside it and lightly coat it with some oil.Cover the bowl with a plastic film and let the dough sit and rise for 60-90 minutes.This proofing time may vary according to the room temperature.If our place is warm then it will rise faster and if it is cold it will rise slowly.Wait for until it gets doubled in size.
• Degas the dough and then flatten it into a rectangle with a width very similar to that of the width of bread tin.Roll the dough into the shape of a log and place it onto a well greased baking tin.Cover the top loosely with a greased plastic film.We need to wrap the plastic film loosely as it will rise above the rim.As we grease the plastic film, we can make sure it will not stick to the dough while we take it away.
• Proof the dough for 45 minutes or until it rises well.When the dough reaches 3/4 height of baking tin, start preheating your oven to 350F.
• After 45 minutes, the dough has risen and now it is ready to go into the oven.Bake @ 350 F for 32-35 minutes.At around 25 minutes of baking you may need to tent the top of bread with aluminum foil to prevent any chance of top of bread, getting over browned.I have used this Pullman tin to bake this homemade whole wheat sandwich bread.This pan gives tall medium sized sandwich bread.Size :7.5 length x 4 breadth x 4.2 height (inches);19.5 x 10 x 11 in cm
• Enjoy!

SOFT AND FLUFFY WHOLE WHEAT BREAD

Steps:

• Combine all ingredients in a breadmaker, or use a stand mixer until a soft and springy dough forms.
• Cover and let rise for 1 hour.
• Shape and place in greased loaf pan.
• Cover and let rise another hour.
• Bake in preheated 375 degree oven for 38 minutes. Makes one 1.5 lb loaf.

MOIST, LIGHT, & FLUFFY WHOLE WHEAT BREAD

Steps:

• In a medium-sized bowl, put 4 cups of the flour, the yeast, the dough enhancer, the vital wheat gluten, and the salt.
• In the mixer bowl (I mix mine in a Bosch mixer), put water, oil, honey, and lecithin.
• Add the dry ingredients from the bowl to the liquid in the mixer bowl.
• Beat with wire attachment until it forms a smooth batter. (About 3 minutes.)
• Place the dough hook on the mixer.
• Gradually add more flour and mix until it forms a soft dough. Continue mixing for about 10 minutes to knead the dough.
• Remove the dough from the bowl and form it into 3 loaves.
• Place in PAM-sprayed bread pans and spray the top of the loaves with PAM and allow to rise for about one hour.
• Preheat your oven to 350* and Bake for 20-25 minutes or until golden brown.
• ** If you don't use all white-wheat flour, cut down on the baking time as it will brown more quickly. **You can use red wheat flour, but it is slightly heavier. I prefer using all white wheat flour or 1/2 white wheat and 1/2 red wheat flour, but any flour will work.

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.

GRANDMA'S BROWN BREAD (GRAHAM BREAD)

Steps:

• Preheat oven to 300 degrees F.
• Grease medium sized loaf pan.
• Mix dry ingredients together.
• Add wet ingredients to dry.
• Fold in nuts if desired.
• Batter will be thick.
• Bake in very slow 300 degree oven for about 55-60 minutes. Test near center with wooden skewer.
• Serve warm or room temperature with butter or your favorite spread. Or alone with a cuppa tea!
• Thanks Grandma!

100% WHOLE GRAIN WHEAT BREAD

Steps:

• Place the first five ingredients in the bowl and mix.
• Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
• Add: 4 Cups of 100% Whole Grain Wheat Flour.
• Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
• When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.
• Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
• Mix the dough again just enough to knock it down at least close to the original size.
• Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it's self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
• When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.

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.