100% WHOLE WHEAT SANDWICH BREAD RECIPE
Make this 100 percent whole wheat bread in your food processor, for a wonderfully light and chewy loaf.
Provided by Stella Parks
Categories Breakfast and Brunch Sandwiches Yeast Bread Bread
Time 8h
Number Of Ingredients 7
Steps:
- For the Autolyse: In large bowl, combine whole wheat flour with first addition of water. Stir until water is absorbed; then knead briefly against the sides of the bowl until no floury bits remain. Cover and set aside for 2 hours 30 minutes to hydrate flour.
- For the Dough: Transfer hydrated dough to a 14-cup food processor fitted with the regular metal blade (not the dough blade), along with brown sugar, salt, and instant dry yeast. Process until dough is silky smooth, and a small piece can be stretched into a thin sheet without tearing, about 75 seconds. The exact timing will vary with the power and capacity of a given machine. For smaller machines, the reduced capacity and power will necessitate dividing dough in half to process in stages.
- Once gluten is well developed, drizzle in the remaining water and oil while the processor is running, and continue mixing only until smooth. At this stage, the dough will feel sticky, wet, and elastic.
- First Rise: Transfer dough to large, lightly greased bowl (it's fine to reuse bowl from autolyse, no need to wash). Cover and proof until puffy, light, and roughly doubled in bulk, about 2 hours at 70°F (21°C). In a chilly kitchen, the dough will need more time to rise, and in a warmer kitchen, it will move faster.
- Shaping the Loaf: Turn soft dough out onto clean surface lightly dusted with whole wheat flour. Pat dough into 7-inch square, and form into tight log, sealing dough together with heel of your hand. Nestle into lightly greased 1-pound loaf pan, seam side down; cover loosely as before.
- Second Rise: Let dough proof until puffy, light, and risen about 2 1/2 inches above rim of pan at very center. To test dough, poke it gently with a flour-dusted fingertip; when dough is ready, it will retain a shallow impression that springs back after a minute. If dough is firm and springs back right away, continue proofing until dough retains a shallow impression. This will take about 75 minutes at around 70°F (21°C). Again, timing of the process will vary based on environmental conditions. Near the end of this period, adjust oven rack to lower-middle position and preheat oven to 350°F (177°C).
- Baking the Loaf: After the second rise, uncover dough and bake until well risen, golden brown, and hollow sounding when thumped; about 45 minutes, or to an internal temperature of approximately 200°F (93°C). Immediately turn loaf out onto a wire rack, and cool completely before slicing, at least 90 minutes. Slice with a sharp serrated knife. The loaf will keep up to a week at room temperature in a bread box or paper bag.
Nutrition Facts : Calories 159 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 359 mg, Sugar 4 g, Fat 3 g, ServingSize One 8-inch loaf, UnsaturatedFat 0 g
KITCHENAID WHOLE WHEAT BREAD
I got this somewhere in the internet, these are great tasting healthy bread. I made them in rolls for less baking time Ü
Provided by fawn512
Categories Yeast Breads
Time 32m
Yield 3 small loaves
Number Of Ingredients 7
Steps:
- Combine 4 cups flour, yeat, salt,dough enhancer.
- Combine water, oil, honey. Add to dry. Mix until well distributed. Rest for 15-20min til double.
- Add the rest of flour. Mix using mixer until it cleans the sides of bowl. Add flour if needed.
- Knead until soft and smooth. About 10-15min.
- On floured surface, shape in 3 (7 1/2" loaf) place in greased loaf. Cover, rise until double.
- Bake at 350 30-35 minutes. I made them in rolls, baked for around 15min.
JANE'S TOTALLY WHEAT BREAD (USING FOOD PROCESSOR)
This is a recipe that my customers at the farmer's market rave about. It is very moist, despite being made with 100% whole wheat flour. This makes two slightly small (1 lb) loaves of bread. If you are new to bread baking, I suggest you read my recipe "Jane's Challah Bread (Using Food Processor)" for tips. This recipe could be modified for a bread machine, stand mixer, or made by hand. Prep time does not include rising time.
Provided by doglover aka Jane
Categories Yeast Breads
Time 45m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 8
Steps:
- Proof yeast in warm water.
- Add brown sugar, salt and applesauce to yeast.
- Place flour and wheat gluten into the bowl of a large food processor and process briefly to mix. (Check your food processor manual to make sure your processor is powerful enough to process bread dough and to determine how much flour your processor can handle. If necessary, process this recipe in two batches). I use a 14 cup Cuisinart processor. (Note: vital wheat gluten is available in bulk or boxes at health food stores).
- Add oil to processor and process briefly to mix. .
- Start processor and slowly pour liquid through the feed tube. You may need more or less liquid depending on the type of flour and the humidity. Within about 30 to 60 seconds the mixture should form a ball. If it doesn't, add more water or flour (whichever is necessary) for the dough to form a ball. After the dough forms a ball, process for an additional 30 to 60 seconds until smooth and elastic. Do not overprocess because processing causes the dough to heat up and it might heat up so much that you kill the yeast. When making 100 percent whole wheat bread in my processor, it helps to use a dinner knife to "premix" the dough. Pour the liquid into the bowl (without the processor running) and mix briefly with a dull knife until most of the flour is moistened. Then process as above.
- Turn dough out onto a lightly floured board and form into a ball. This is your opportunity to ensure that the dough has the proper ratio of flour to liquid.
- Place dough into a lightly oiled bowl and turn to coat the surface of the dough with the oil. Cover with kitchen towel or plastic wrap and let rise in warm place until doubled.
- Turn risen dough out onto lightly floured board and knead a few times. Cut dough in half and let rest for 10 minutes.
- Roll half of dough into a rectangle about 1/2 inch thick. Turn board so long edge of rectangle is facing you. Fold right half over middle and press with fingers to seal. Fold left half over middle (so the "new rectangle" is as wide as your bread pan) and seal. Roll (beginning at narrow side) tightly, pressing as you go with your fingers to seal well. Pinch ends and tuck under loaf.
- Place in a greased loaf pan (8 inches by 4 1/4 inches by 2 1/2 inces). Oil the top of the loaf.
- Cover with a kitchen towel or loose plastic wrap and let rise in a warm place until almost doubled.
- Bake at 325 degrees F until done. This takes about 29 minutes in my oven.
- Turn out and let cool on a rack.
Nutrition Facts : Calories 75.3, Fat 2, SaturatedFat 0.2, Sodium 92.6, Carbohydrate 13.1, Fiber 2, Sugar 1.3, Protein 2.2
FOOD PROCESSOR LOAF BREAD
Fast and easy and good. I got this recipe from my food processor recipe book about 20 years ago. It's real good and faster than the dough setting on my bread machine (although I also love my bread machine).
Provided by Darlene Summers
Categories Breads
Time 2h35m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine water, sugar and yeast in a small bowl and set aside.
- Using steel blade, place flour and salt in bowl of food processor. Pour in yeast mixture through chute; process till dough forms ball.
- Break dough apart and reprocess 2 or 3 times.
- Place dough in BUTTERED bowl; turn dough in bowl to butter all sides.
- Cover and let rise about 1 hour, till doubled in size.
- Punch down, shape into loaf and place in greased loaf pan.
- Let rise till doubled (about 45 minutes).
- Bake in preheated oven (450°) 25 to 30 minutes or till golden brown.
More about "food processor whole wheat bread"
100% WHOLE WHEAT FOOD PROCESSOR SANDWICH BREAD
From thebakingwizard.com
4.4/5 (10)예상 독서 시간 5분
- Scrape the bowl and process 15 seconds more. With the work bowl covered, leave the dough alone for 1 hour. It will more than double in bulk.
NEW METHOD! 100 PERCENT WHOLE WHEAT FOOD PROCESSOR …
From thebakingwizard.com
리뷰 수 6
100% WHOLE WHEAT FOOD PROCESSOR BREAD - CDKITCHEN
From cdkitchen.com
5/5 (11)소요 시간 3시간서빙 11회 섭취량당 칼로리 161
THE EASIEST WHOLE WHEAT PIZZA DOUGH RECIPE
From cookieandkate.com
SANDWICH BREAD IN ONE HOUR - EASY BREAD RECIPE
From foodiewithfamily.com
IMPROVERS AND FUNCTIONAL INGREDIENTS IN WHOLE WHEAT BREAD: A …
From sciencedirect.com
WHOLE WHEAT FLOUR DOUGH (USING FOOD PROCESSOR) - YOUTUBE
From youtube.com
ROTI TAKES A NEW FORM: CONVENIENCE FOOD - THE NEW YORK TIMES
From nytimes.com
7 FOODS YOU HAD NO IDEA WERE ACTUALLY ULTRA-PROCESSED
From salon.com
FOOD PROCESSOR WHOLE WHEAT BREAD RECIPE
From grouprecipes.com
PROCESSING STRATEGIES TO IMPROVE THE BREADMAKING POTENTIAL OF …
From link.springer.com
WHOLE WHEAT BREAD | BAKING PROCESSES | BAKERPEDIA
From bakerpedia.com
WHOLE-WHEAT BREAD RECIPE - CUISINART.COM
From cuisinart.com
THE VERY BEST WHOLE WHEAT BREAD • FIVEHEARTHOME
From fivehearthome.com
WHOLE WHEAT BREAD RECIPE | PANASONIC EXPERIENCE …
From experience-fresh.panasonic.eu
WORLD FOOD DAY 2023: 5 WHOLE GRAIN SWAPS YOU NEED TO MAKE …
From dnaindia.com
WHOLE WHEAT BREAD FOR FOOD PROCESSOR RECIPE - COOKEATSHARE
From cookeatshare.com
UNDERSTANDING WHOLE-WHEAT FLOUR AND ITS EFFECT IN BREADS: A …
From ift.onlinelibrary.wiley.com
WHOLE WHEAT BREAD FOR FOOD PROCESSOR - RECIPE - COOKS.COM
From cooks.com
KING ARTHUR'S 100% WHOLE WHEAT SANDWICH BREAD
From kingarthurbaking.com
HOW TO MAKE A MOIST WHOLE WHEAT BREAD LOAF IN A BREADMAKER
From youtube.com
MAKE WHEAT BREAD WITH A FOOD PROCESSOR - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love