WHOLE WHEAT FRENCH BREAD
The first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. -Roseann Loker, Colon, Michigan
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 10
Steps:
- Combine the flours. In a large bowl, combine 3 cups flour mixture and the yeast. Set aside. Heat water, sugar, salt and butter to 115°-120°. Add to flour and yeast. Beat on low speed for 30 seconds; increase speed to medium and beat 3 minutes longer. Stir in enough remaining flour to make a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease the top. Cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half and let rest 10 minutes. Roll each half into a 15x12-in. rectangle. Roll up jelly-roll style, starting with the long side. Pinch seal and turn ends under to form a smooth loaf. Sprinkle 2 baking sheets with cornmeal and place each loaf, seam side down, on a greased baking sheet. Make slashes every 2-1/2 in. in the top of each loaf. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush some over loaves. Refrigerate remaining mixture. Bake at 375° for 20 minutes. Brush again with egg white mixture and bake 15-20 minutes longer or until golden brown. Remove pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 227mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
FRESH MILLED GRAIN WHOLE WHEAT BREAD IN BREAD MACHINE
This is a recipe based on a few different bread recipes that use fresh milled grain. It is completely whole grain and is just heady and delicious! It took a few tries with different recipes, different types of rises, etc. before I finally came up with one that worked. This takes some planning. You won't get a loaf in 4 hours, but you will get a wonderful, completely clean, bread that will impress the neighbors and make you feel awesome. Preparation time includes the soaking time.
Provided by MsTeechur
Categories Yeast Breads
Time 12h30m
Yield 2 Loaves, 12 serving(s)
Number Of Ingredients 7
Steps:
- Grind about 5 cups of hard red or hard white spring wheat. This should make a little more than 600 grams of flour. Weigh the flour out.
- Tip for using Vitamix--store grain in freezer so it does not get hot during grinding. Do only 1 cup at a time. You can re-grind the larger pieces.
- Measure it out on a scale because the weight of flour is different depending on the grind. This is key. It will be around 4-5 cups, but you won't get bread that is as good if you use volume over weight.
- In your bread machine, add everything EXCEPT yeast and about 1 cup of flour.
- Turn on your bread machine and let it mix. It'll be kind of gloopy, that's fine. You might need to help get all the wheat wet by mixing it inches It doesn't have to be perfect, but we want the wheat wet. Stop once it's mixed (turn off machine). Of course you can do that by hand if you want to.
- Set the timer on your bread machine for at least 8 hours later and use the dough cycle for the best bread. You can wait up to 24 hours.
- The wait is so that the whole wheat can do a few important things; develop a good gluten and break down phytic acids. By using buttermilk (you can make your own or use water and 2 tsp apple cider vinegar) you give it an acidic environment to do it's thing.
- Pour the remaining flour on top of the dough and make a little "bowl" in the flour and carefully pour the yeast into the indent so that it is separated from the dough. If you don't, it will activate too early. Even better if you have a bread machine with a separate yeast chamber. If so you do not need to hold back any flour.
- When the machine beeps the next morning, the dough should be nicely risen, although you might expect it to be a bit higher if you're used to using regular bread flour. Worry not, my friend.
- Wash your counter very well and spray a little oil on it. Oil up your hands and turn the dough onto the counter. Fold it over itself a few times and then tear the dough in half. Just using your hands make it into a rectangle and roll it up tightly. Place it into an oiled bread pan. Cover with a towel and allow to rise for another hour or so. I just turn on my oven for a bit at low heat and then turn it off.
- Take the towel out of the oven (very important part) and bake for 25-30 minutes at 350.
FRESH MILLED WHEAT/RYE BREAD
My new toy, a grain grinder, was aching for me to make some flour. I found a number of recipes for rye bread, but my husband made his "rye bread face" (similar to his miso face...he hates miso) so I decided to keep looking and finally cobbled this together from a few recipes. I ended up with three nice, delicious loaves! If you know you want caraway, you can mix it with the rest of the dry ingredients. I chose to fold it into only 2/3 of the dough so that I would not see the "rye bread face" again. By the way, he claimed it was very good and there was no hint of rye bread face. Win!
Provided by MsTeechur
Categories Yeast Breads
Time 3h5m
Yield 3 Loaves, 40 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the flours, caraway, vital wheat gluten in a large mixing bowl. Because rye takes a longer knead, I decided to use my Kitchenaid mixer rather than the dough setting on my bread machine.
- In a glass measuring cup, mix together honey and buttermilk. Sprinkle the yeast on top and let it hang out for about 15 minutes. It should get nice and bubbly and frothy.
- Pour the milk and yeast mixture into the flour, add the water slowly while it mixes. Finally add the oil and the salt.
- If it is too wet, add a little more flour, if it is too dry add a little more water. Go slow and test. This dough is a little more sticky than wheat only.
- Cover with a towel and let rest for 30 minutes.
- If you are doing this by hand, warm up so you don't pull a muscle and turn the dough out onto an oil. Knead for 8-10 minutes until it is nice and smooth. It definitely takes on a sheen when it's at the right point. It does not stretch as much as wheat only dough, so don't worry too much.
- If you're using magic aka the Kitchenaid Mixer, use the dough hook and knead it for 5 minutes, being sure to push the dough back down as it tries to crawl out. When it is smooth and shiny, transfer to a large oiled bowl and cover with a towel. Let it rise in a warm place for 1 hour.
- Note: It will rise right out of the mixing bowl, so when I say large bowl, I mean large.
- After an hour, punch it down and split into two or three depending on the size you want the loaves to be. When working with one, keep the rest covered.
- Form into a round or into a loaf (if using a pan). It was here I folded in the caraway in two of the loaves.
- Cut a slash into the bread so it does not tear while rising.
- Cover with a towel and let rise until doubled, about half an hour or so.
- Bake at 350 for 35-45 minutes.
- Remove from oven and brush with melted butter for a softer crust.
- Note: This bread does NOT brown like wheat only. It also will not rise in the oven (called an oven rise) so don't think you did something wrong if this is your first fresh milled bread. I happen to like smaller pieces of bread so I made three loaves, but if you like the more "normal" sized slices, do only two.
- Remove from the bread pan after a few minutes so it doesn't get soggy, then let cool on a clean towel.
HOMEMADE RYE BREAD
Provided by Food Network
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
- Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
WHOLE GRAIN SWEDISH RYE BREAD
I love rye bread, but try to avoid breads with white flour. I got this recipe from a 1979 cookbook brom my mom called Bread Winners. This is the first recipe I tried in my new KitchenAid artisan mixer.
Provided by jessnach
Categories Yeast Breads
Time 4h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- combine honey, molasses, salt, butter and caraway, pour boiling water over, and set aside to cool.
- Add yeast to warm water, stir to dissolve, and add to honey molasses mixture when cooled to lukewarm.
- add 2 cups of WW flour to mixture and using dough hook, mix well.
- add the remaining flours until you have a smooth dough that can be kneaded.
- Knead for 8 to 10 minutes and place in lightly oiled bowl, cover and let rise until doubled in size (about 1 1/2 to 2 hours).
- Punch down, turn out onto floured surface and knead for 2 minutes.
- Separate dough into 2 equal parts, shape to fit 2 loaf pans.
- Cover and let rise for another 1 1/2 to 2 hours until almost doubled in size.
- Bake at 375 for about 30 minutes. If tops are browning too much, cover with foil for the lase 15 minutes.
- Cool on wire racks, and enjoy with butter!
- note- I leave the loaf pans in the oven for the second rise, and then just uncover and turn on the oven to bake, I add 5 minutes to the baking time to compensate for the preheating time.
Nutrition Facts : Calories 123, Fat 1.7, SaturatedFat 0.7, Cholesterol 2.5, Sodium 11.3, Carbohydrate 25.2, Fiber 3.3, Sugar 5, Protein 3.6
EASY WHOLE WHEAT BREAD
An easy basic recipe for whole wheat bread that is great for sandwiches and for toasting!
Provided by Petal
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h10m
Yield 12
Number Of Ingredients 8
Steps:
- Dissolve egg substitute in warm water. Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Regular bake time; press Start.
- After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency. Once the bread is done, allow it time to cool on a wire rack before cutting.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 9.6 g, Fat 2.5 g, Fiber 1.3 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 198.2 mg, Sugar 2.1 g
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MOM'S RYE AND WHOLE WHEAT BREAD RECIPE
From natashaskitchen.com
4.6/5 (30)Category Medium
- In a large kitchen aid mixer bowl, combine 2 1/4 cups warm water (about 100˚F), 1 1/2 Tbsp sugar and 1/2 Tbsp salt; stir to dissolve.
- Sift the 3/4 cup wheat flour, 3/4 cup rye flour, and 3/4 cup better for bread flour with 2 tsp yeast into the salted water. Do not discard anything left in the sifter; toss it into the batter. Whisk together until well blended. Let it rise on the counter uncovered for 3 hours, stirring the batter about once every hour. It will be bubbly.
- Using the dough hook attachment add 1/2 cup better for bread flour until well blended, scraping down the bowl if needed. Blend in the rest of your bread flour (2 cups) a heaping Tbsp at a time, letting the dough dissolve the flour in between each spoon (this takes about 20 min).
- Once all the flour is incorporated, add 2 Tbsp canola oil. Let mix for an additional 20 more minutes with the dough hook on speed 2 or until dough is no longer sticking to your bowl. Note: after you add the oil it will look like it's coming off the walls and then it will appear to get stickier, then towards the end of your 20 minutes, it will actually stop sticking to the walls as it mixes. Just let it do it's thing and everything will work out ;). Remove dough hook and let it rise in the bowl, uncovered, until double in volume (45 min).
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