MO'S WHITE OR RED RIVER WHEAT BREAD
I learned to how to make bread at a hunting camp as a camp cook. Mo was the camp cook in Canada. She gave me a crash course on baking. She had great recipes. Alas, she had to go to her own camp and I was to hold down the fort at mine..I do not know what I would have done with out her knowledge, patience and all around just a...
Provided by deb baldwin
Categories Other Breads
Time 4h
Number Of Ingredients 26
Steps:
- 1. Add sugar, warm water (Test on your wrist)and yeast to a small bowl. Let it bubble.
- 2. In a large bowl, add the hot water and butter. After the butter melts, add milk, sugar and salt. When mixture is luke warm, add yeast mixture.
- 3. Wheat bread: mix the wheat, red river and white flour together with a wire whip before adding to wet.
- 4. Add about 1/4 to 1/2 the total flour. Mix with a wire whip until the flour mixture get to thick. Roll up your sleeves. Use your hands (very clean hands, rings removed if possible or very clean rings). Continue to add flour, 1 cup at a time, and mix well. Scrape side of bowl and when you can not mix very much flour in dough, turn out on a floured surface. Knead for 10 minutes (12 minutes for 6 loafs). Adding flour if needed to keep from getting to sticky.
- 5. Cover with a cloth and let rise for 1 hour in a warm place. Punch down and divide into 4 balls (6 balls) and let rest for 10 minutes.
- 6. Roll out each ball and flatten to 12" x 8". Roll up like a jelly roll (short side) being careful to keep the roll tight. Put into buttered bread pans, seam side down, and let rise until double.
- 7. Oven: 375 degrees ---- Convection Bake: 350 degrees Bake for 25 to 35 minutes Remove from oven. (rub butter on tops for a softer crust) Remove from pans and cool on wire racks.
WHOLE WHEAT BREAD III
Sweet whole wheat bread with a crunch of corn meal, dark crust and best of all, my kids love it!
Provided by BENNETT.MAYO
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Yield 12
Number Of Ingredients 9
Steps:
- Place all ingredients into the pan of the bread machine in the order suggested by the manufacturer. Press Start.
Nutrition Facts : Calories 177.7 calories, Carbohydrate 34.2 g, Cholesterol 0.1 mg, Fat 3.6 g, Fiber 4 g, Protein 4.9 g, SaturatedFat 0.6 g, Sodium 335.5 mg, Sugar 10.3 g
WHOLE-WHEAT BREAD HAYES
Steps:
- In a small bowl stir together 1 3/4 cups warm water and yeast and let stand until foamy, about 5 minutes. In a measuring cup whisk together remaining 1/4 cup warm water and molasses. In a large bowl stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well. Stir in enough of remaining 3 to 4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface. Knead dough 8 minutes, or until smooth and elastic, and shape into a ball.
- Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about
- 1 hour. Punch down dough and let rise, covered, 45 minutes more.
- Preheat oven to 400°F. and grease 2 loaf pans, 8 1/2 by 4 1/2 by
- 2 inches.
- Divide dough in half. Lightly knead each piece of dough and form into ovals. Transfer loaves to pans and let rise, covered with kitchen towels,
- 45 minutes. Brush tops of loaves lightly with egg wash and sprinkle with oats. Bake loaves in middle of oven 10 minutes. Reduce oven temperature to 350°F. and bake loaves 20 to 25 minutes more, or until golden brown. Turn loaves out onto a rack to cool.
MULTIGRAIN BREAD
No-knead bread recipe.
Provided by Boosayky
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 14h55m
Yield 10
Number Of Ingredients 6
Steps:
- Whisk all-purpose flour, whole wheat flour, wheat cereal mix, salt, and yeast together in a large bowl. Pour in water; stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature, 12 to 18 hours.
- Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest, 2 to 4 hours.
- Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.
- Bake in the preheated oven until crust is well-browned, about 45 minutes.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 40.9 g, Fat 0.7 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 235.9 mg, Sugar 0.2 g
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