Grandma Frazier Whole Wheat Bread Food

GRANDMA S'S WHOLE WHEAT BREAD

Steps:

• In a mixer bowl add water, oil, honey, yeast, salt and white flour mix together.
• Add 3 cups of whole wheat flour and blend together.
• Add remaining flour in small amounts to get a firm but elastic texture (more flour may be added if needed).
• Knead on high speed for 10 minutes. Dough should be firm but elastic.
• Form into 2 loaves and place in well greased loaf pans. Let rise until doubled in size. (Could be covered with a damp kitchen dish towel) about 1/2 hour to 45 minutes. (if you press on the dough at the corner of the pan it should dimple (or leave an indentation) when ready).
• Bake at 350'F for 30-45 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 5-10 minutes of baking to prevent over browning) Immediately remove bread from pans. Cool Completely on wire racks.

WHOLE WHEAT NO-KNEAD BREAD

Steps:

• Measure and add flour, yeast, and salt to a large bowl. Now add 2 cups water (room temp) and stir until blended. Your dough will be shaggy and a bit sticky. If it's not, add a little more water.
• Cover bowl with plastic wrap or cover and let the dough rest for about 18-22 hours at room temperature. Even up to 48 hours is just fine. It just gets better. The dough is ready when its surface is dotted with bubbles.
• When dough is done, lightly flour a clean work surface and pour your dough out on the flour. Now you can fold it once or twice. The dough will be very pliable and soft. Let rest for about 15 minutes.
• Using only enough additional flour to keep the dough from sticking, gently and quickly shape the dough into a ball. Place the dough seam side down in a bowl with cornmeal or on a towel dusted with flour or cornmeal. Cover and let rise for 2 hours. When it's ready, the dough will be more than doubled in size and won't spring back readily when poked with your finger.
• A half hour before the dough is ready, heat the oven to 450°F. Put a 3- to 4-quart pot with the cover. Cast iron or enameled cast iron work best for this. Place pot in the oven as it preheats. When the dough is ready, remove the hot pot from the oven and turn the dough over into the pot, seam side up. This is a bit messy but it works.
• Place cover back on pot and put back in oven to bake for 30 minutes. Then, remove the lid and bake for another 20 to 30 minutes, until the loaf is nicely browned and the internal temperature is about 200°F or more. (If at any point the dough starts to smell scorched, lower the heat a bit.) Remove the bread with a spatula or tongs and cool on a rack for at least 30 minutes before slicing.

MULTIGRAIN WHOLE WHEAT BREAD

Steps:

• Combine 1 1/2 c ww, 1 1/2 c oats, 1/3 c gluten flour,oil, honey.
• Pour water, mix well.
• Add yeast, salt, mix, 1 1/2 c oats.
• Stir in 3 - 3 1/2 c of whole wheat. Stop adding when cleans sides of bowl.
• Knead well. Divide into 2 loaves. Place in greased pan cover with towel. Rise til dbl 45- 60min.
• Bake 350º 30min.
• NOTE: For wheat germ, wheat bran, nuts. May sub any of the following as long as 1 c total: GNC soy baking mix, Flax seed, Wheat Germ, Oat bran, Bulgar Wheat, Sunflower seed.

GRANDMA FRAZIER WHOLE WHEAT BREAD

Steps:

• * Preheat Oven to 350 Degrees Mix all ingredients at once saving the yeast for last. Mix on high for one minute. After the one minute of mixing on high reduce speed to low and gradually add an ADDITIONAL 1 cup of white flour then 1 cup of whole wheat flour back and fourth until the dough comes away from the bowl. At this time you continue mixing on low speed for 10 Min. When the 10 min has passed, oil hands and divide into 4 loaves. Drop into greased and floured pans. Let rise in a warm spot (on top of a pre-heated oven works well... just not near the oven vent) or a 150 degree oven for 20 min or until the dough rises above the pan. Then place in a pre heated oven at 350 degrees for 30 - 40 min. * When done baking remove and allow time to cool before de-panning the bread. This give the bread time to become more firm so it will not fall apart if it happens to stick a bit to the pan