Good 100 Whole Wheat Bread Food

100% WHOLE WHEAT BREAD-LOW FAT AND GOOD!

Steps:

• Combine yeast and warm water and let sit for about 5-10 minutes. Add a pinch of sugar to hurry it along.
• Mix egg, salt, honey, water and applesauce in large bowl.
• Stir in 1-2 cups of flour until smooth.
• Add in foamy yeast mixture.
• Gradually add the rest of the flour, stirring with a wooden spoon until it becomes too difficult, and then begin to knead with both hands.
• Turn dough out onto floured counter-top and knead until dough become elastic and smooth, form into a ball.
• Grease large bowl and put dough in it, turning to coat it.
• Cover with a damp towel, leaving it on counter to rise, or cover and refrigerate to bake later.
• When well-risen (double its bulk-about 1 1/2 to 2 hours) turn out on counter, punch dough down and divide into three pieces. Roll each out into a long rectangle and roll up
• Place each roll up piece of dough into a greased bread pan and let rise for 45-60 minutes.
• Bake in oven at 350°F for exactly 30 minutes. Enjoy!
• Freeze warm bread i bread bags to lock in moistness. May freeze extra loaves for up to 2 months. A family of four can easily eat two loaves in a week and half, leaving you to give one away, without freezing any. Enjoy!

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.

CLASSIC 100% WHOLE WHEAT BREAD

Steps:

• Mixing: I.
• In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
• Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.")
• Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
• Shaping:
• Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
• Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
• Baking:
• Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes.
• Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf).
• Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.

VERY BEST 100% WHOLE WHEAT BREAD

Steps:

• Mix water, yeast, oil, honey, and molasses.
• While yeast is proofing (if not instant), grind flour.
• I start adding 10 cups flour, salt, dough enhancer, and wheat gluten, while yeast is proofing (no wait necessary if using instant yeast). Mix until even consistency.
• Add remaining flour minus about 2 cups.
• 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 around 15 cups (I believe it may be less if you are in a lower altitude area). If the dough mixture isn't "cleaning" the sides of the mixer, it is too wet. I sometimes add up to one additional cup -- I think altitude and humidity influence how much is needed, as well as how packed the flour is (if I get my mill full and "packed" the recipe takes less flour -- hence the need to add a l/2 cup at the end of the ingredient addition process.
• Mix on medium speed 5-7 minutes in Bosch or other heavy duty mixer.
• Put dough in a greased bowl to rise for 30 minutes (will get about about double in size).
• Shape loaves and put into 4 greased loaf pans, let rise another 30 minutes (I use a kitchen scale and my loaves are very close to 2 pounds each).
• Put loaves in preheated 350 degree oven and bake 36 minutes.
• I let it cool in the pans for about 10 minutes, then 20 minutes on a rack.
• I wrap in plastic wrap then store in a bread bag. We eat a lot of bread (toast for breakfast, sandwiches for lunch -- family of 6) so I am able to keep a couple of loaves out and a couple in the freezer. It's gone in a week. Enjoy!

BASIC 100% WHOLE WHEAT BREAD

Steps:

• In mixing bowl (you can do all of this in an electric mixer with a dough hook), and in this order, combine water, oil, honey, lecithin (opt), the initial 8 cups flour (covering all the wet ingredients), vital wheat gluten (opt), dough enhancer (opt), yeast, and salt.
• Mix until fully combined, and then let it sit for 10 minutes.
• After 10 minutes, it should have risen a little, so mix the mixture again and then add in the additional 6 cups flour (more ro less) and mix until the dough is not sticky (tacky) and all the flour is mixed in well.
• Now, knead the dough for 10 minutes, and the dough, at this point, should look smooth.
• Divide the dough into 5-6 equal loaves.
• Put in well greased pans and then let dough rise until fully risen. The way I can tell is by lightly pushing in on the dough, and if the dough does NOT come back out, or comes out very slowly, then it is ready.
• Put bread into a COLD oven (not preheated), and turn on the oven to 350 degrees and bake for 35 minutes.
• When it comes out, you can put butter on the top of it. It is a GREAT bread!
• ***NOTE*** You can use this bread for pizza dough, cinnamon rolls, or dinner rolls as well. For the cinnamon rolls and pizza dough, you will place them in the oven which has been preheated. The dinner rolls can follow the other directions. The rolls, and cinnamon rolls take the full 35 minutes to cook, and the pizza cooks on 500 degrees for 10-15 minutes. The cinnamon rolls use up the amount of dough that would be used for 2 loaves of bread, and for the rolls it depends on the size that you make.
• *FOR PIZZA -- use amount of dough used for one loaf and roll out into a circle.
• Place on pizza sheet with corn meal on it.
• Place pizza sauce and toppings on pizza crust, WITHOUT cheese.
• Place into 500 degree oven for 7-9 minutes.
• Take out and spread cheese on pizza, and put it back into the oven for 3-6 minutes.
• Take out of oven and let cool before cutting.

GOOD 100% WHOLE WHEAT BREAD

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select Whole Wheat or Basic Bread setting.
• Press Start.