Easy Whole Grain Bread Food

WHOLE-GRAIN BREAD

Steps:

• Stir whole-wheat flour, bran, and 1 cup water in a bowl. Let stand 30 minutes.
• Stir milk and 1 tablespoon sugar in a bowl until sugar dissolves. Stir in yeast. Let stand until foamy, about 5 minutes.
• Put whole-wheat flour mixture, milk mixture, remaining 3 tablespoons sugar, the cornmeal, 3 tablespoons oats, the ground flaxseed, and salt into the bowl of an electric mixer fitted with the dough hook; mix on medium-low speed until combined. Add 2 1/2 cups bread flour; mix until dough is tacky, but not sticky, about 2 minutes (if dough is too sticky, add more flour, 1 teaspoon at a time). Continue kneading until dough is soft and elastic, about 5 minutes more.
• Coat a large bowl with cooking spray. Add dough to bowl; turn to coat. Cover loosely with plastic wrap. Let dough rise in a warm, draft-free place until doubled in bulk, about 1 hour (or refrigerate overnight; bring to room temperature).
• Turn out dough onto a work surface; shape into a loaf about 9 inches long. Using a spray bottle, mist with water; sprinkle top with remaining 2 teaspoons oats and the whole flaxseed. Coat a 9-by-5-inch loaf pan and a piece of plastic wrap with cooking spray. Transfer loaf to the pan, and cover lightly with the plastic wrap. Let stand until doubled in bulk, about 45 minutes.
• Preheat oven to 400 degrees. Mist oven with water; place loaf in oven. Bake 5 minutes; mist oven again. Continue to bake, rotating pan once, until well browned, 25 to 30 minutes. Unmold bread onto a wire rack; return to oven, and bake directly on oven rack 5 minutes more. Remove from oven; let cool completely on rack.

EASY WHOLE GRAIN SANDWICH BREAD

Steps:

• Add the water to a liquid measuring cup and add the yeast and honey. Stir to combine and set aside for a few minutes.
• To the bowl of your stand mixer fitted with the dough hook, or to a large mixing bowl (if you plan to make the bread by hand), add the milk, oil, egg and salt and whisk together until combined.
• Add the yeast mixture to the milk mixture and add the flours and multigrain mix on top (you can soak the multigrain mix for a few minutes in hot water first, if you want, but be sure to drain it well before adding. This step is not necessary).
• Stir everything together well until a dough forms. Turn the dough out onto a floured work surface if making by hand, or knead the dough in your stand mixer with the dough hook attachment until the dough is smooth and elastic.
• If making by hand, flour your hands and begin the kneading process. When kneading bread dough, always start by putting your hand under the edge of the dough farthest away from you and pulling it up and toward you. Then, push it down and away from you, and into the rest of the dough. Keep repeating this motion while turning the dough 90 degrees clockwise every few kneads. It's also important to scoop up the doughy and floury bits on the counter and knead them into the dough as well. The goal is to end up with a smooth and elastic ball of dough.
• Add as little extra flour as possible when kneading, but continue kneading for about 5-10 minutes until the dough is very smooth and elastic. Under-kneading is a very common problem when making bread by hand and it results in loaves that are rock hard on the outside, too dense on the inside, and don't get enough height in the oven. It's almost impossible to over-knead bread when you're kneading by hand because it's such hard work. So if you think you've kneaded long enough, keep kneading for at least another few minutes.
• Return the dough to its bowl, cover it with plastic wrap and let it rest in a warm, draft-free place until it doubles in size (about 1 hour and 20 minutes should do).
• Once the dough has risen, grease 2 loaf pans with butter and set them aside.
• Flour your hands again and punch the dough down until it deflates completely. Divide the dough evenly into 2 pieces and let them rest on the counter for about 5-10 minutes before shaping into loaves. This will make the shaping process easier as it allows the gluten to relax and makes the dough softer and easier to work with.
• After letting it rest, shape the dough into a rectangle (with the short end about the same length as the long side of your loaf pan).
• Fold one short end into the middle and press with your fingers to seal.
• Fold the other short end into middle and press with your fingers to seal.
• Pinch the sides and pull them in slightly.
• Flip the whole thing over and tuck the ends under again. Place the loaf into the greased loaf pan.
• Preheat your oven to 400 degrees Fahrenheit. Place the shaped loaves in their pans under a clean tea towel (I have a few I reserve just for this purpose) and let them rise for 25 minutes.
• Check them after 15 minutes, to make sure they haven't over-risen. If they're ok, wait at least another 10 minutes before checking again. They should be larger but not so large that they're overflowing the pans.
• This second rise is very important. If the loaves under-proof they'll be dense and chewy. If they over-proof, they'll have large holes (especially right under the crust) and they'll fall apart easily.
• Bake the loaves at 400 degrees for about 20-25 minutes. Because every oven is different, watch the loaves after 18 minutes to ensure they're not becoming too brown on top.
• Let the loaves cool in their pans for about 5 minutes before turning them out onto a cooling rack to cool completely.
• As always, the loaves will continue to bake on the inside even after you've removed them from the heat of the oven, so it's important to resist the urge to cut into them until they have cooled almost 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.

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.

EASY WHOLE GRAIN BREAD

Steps:

• Combine honey, yeast and a few tablespoons of the warm water. Allow to stand until foamy.
• Combine flour and salt.
• Add warm water and yeast/honey mixture to the flour and salt. Stir until combined. The dough will be sticky, but should not be wet. Add additional water, if needed.
• Place in bread pan and let stand, covered, in a warm place for about 40 minutes.
• Bake at 200°C/400°F for 40-50 minutes (50 minutes for a dark, crispy crust).

EASY WHOLE GRAIN BREAD

Steps:

• In a small microwave safe bowl, mix the flax seed, bulgar wheat, and pearl barley. Add 1 cup of water, mix well, cover, and microwave on high for 3 minutes. When finished, set aside to cool while you mix the dry ingredients.
• In a large mixing bowl, mix together flour, oats, salt, baking soda and baking powder.
• Cut in/mix in the seeds/grains until well blended.
• Add remaining 2 cups water and mix until well blended.
• Bake in center of your oven at 400 for 45 minutes.
• (Note: The dough will be very moist and sticky, so do not try to knead or work with your hands. However, it should not be so wet that it acts like a batter. Use a spatula to transfer it direcly from the mixing bowl to a greased/vegetable sprayed 4x4x8 loaf pan. My wife and I eat a low-sodium diet, so we don't add any extra salt, and use Featherlite baking powder. When making it this way, the total sodium per slice falls to 42 mg.
• Hope you enjoy!