No Knead Wheat Germ Bread Food

QUICK WHEAT GERM BREAD

Steps:

• Preheat oven to 350. Spray 8x4" loaf pan with nonstick cooking spray. Measure 2 Tbsp wheat germ; set aside.
• Combine remaining wheat germ, flours, sugar, baking soda, baking powder and salt in large bowl. Add raisins; stir until coated. Beat buttermilk, butter and egg in small bowl until blended. Stir into flour mixture. Pour into prepared pan; sprinkle with reserved 2 Tbsp wheat germ.
• Bake 40-50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool 30 minutes on wire rack. Serve warm or at room temperature.

NO-KNEAD WHOLE WHEAT SANDWICH BREAD

Steps:

• MIXING AND STORING DOUGH:.
• Whisk together flours, wheat germ, yeast, and salt in large bowl or lidded 5 quart container.
• Stir honey and melted butter into water; then add water, beer, and vinegar to the dry ingredients.
• Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl/ container until shaggy ball forms (use wet hands if needed).
• Cover bowl with plastic wrap and let sit at room temperature until dough rises and collapses (or flatttens on top); 2 - 5 hours.
• Refrigerate in lidded (not airtight) container and allow to preferment for at least one day or up to 5 days.
• ON BAKING DAY:.
• Lightly grease a 9x4x3-inch nonstick loaf pan.
• With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1 1/2 pound, or canteloupe-size, piece of dough. Dust the piece with flour and quickly shape into a ball by gently stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking. The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape. Form an elongated oval and place into the prepared pan.
• Cover loosely with plastic wrap and allow to rest until doubled in size, approximately 2 hours.
• Twenty minutes before baking, preheat oven to 400 degrees, with an empty broiler tray or cast iron skillet on any other shelf that won't interfer with the rising bread.
• Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the hot broiler tray or skillet and quickly close the oven door.
• Bake for 45 - 50 minutes or until golden brown and firm.
• Remove from pan and allow to cool on wire rack before slicing.

NO-KNEAD WHOLE WHEAT BREAD

Steps:

• Preheat oven to 250°F.
• Sprinkle yeast over 2/3 cup lukewarm water and add honey. The yeast should proof.
• Warm flour in a 250°F oven for about 20 minutes.
• Combine molasses and 2/3 cup of lukewarm water and add to the yeast mixture.
• Stir this into the flour.
• Add salt, wheat germ, and 1 1/3 cups lukewarm water. The dough will be sticky.
• Butter a 9"x5" loaf pan and turn the dough into the pan. No kneading is necessary. (When I next make this, I'm planning to divide it into 2 loaf pans because I think smaller, non-mushroom-shaped loaves will be easier and less crumb-y to cut. But if you do this, don't bake it for 50 minutes. That's too long. I'll edit again once I figure that time out.).
• Sprinkle sesame seeds over the top.
• Let rise to about 1/3 more. (45-60 minutes).
• Preheat oven to 375°F.
• Bake for 50 minutes until crust is brown.
• Remove pan from oven and cool on rack for 10 minutes. Remove bread from pan and cool completely on rack.

NO-KNEAD WHEAT GERM BREAD

Steps:

• Combine 1/2 cup all purpose flour, dry milk, sugar, yeast and salt.
• Heat water and butter until very warm (until the butter melts).
• Stir in wheat germ, let stand for about 2 minutes.
• Stir wheat germ mixture into dry ingredients.
• Beat 2 minutes at medium speed of electric mixer.
• Add egg and 1/4 cup all purpose flour.
• Beat 2 minutes at high speed.
• Stir in 3/4 cup all purpose flour and 1/4 cup whole wheat flour to make stiff batter.
• Place into a Loaf Pan (1,5 QT size).
• Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Bake at 375F for 25 minutes or until done.

100% WHOLE WHEAT NO KNEAD BREAD

Steps:

• Mix all dry ingredients.
• Proof yeast for 10 min in 1/2 cup of warm water from the total 2 cups of water.
• Combine all ingredients to form a shaggy dough.
• Cover with plastic wrap and let rise for 12-18 hours in warm area of the kitchen.
• Dough is done rising when the top is bubbled.
• Dump dough on to floured counter top.
• Fold over twice and let rest for 15 minutes.
• Transfer to a floured tea towel, seam side down. Place in clean bowl and let rise till doubled about 2 hours.
• About 30 minutes before rise is complete, preheat the oven to 450°F with dutch oven.
• Place risen dough in the dutch oven seam side up, cover and bake for 30 minutes. Uncover and continue to bake for another 15 minutes.
• Allow to cool completely prior to cutting.

NO-KNEAD WHOLE WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in honey; add butter, salt and whole wheat flour. Beat on low speed until well-blended. Stir in all-purpose flour. Cover and let rise in a warm place until doubled, about 30 minutes. Stir 30 strokes with a spoon; pour batter into a greased 8x4-in. loaf pan. Cover and let rise in a warm place until batter reaches edge of pan, about 30 minutes. Bake at 375° for 30-40 minutes. Cool on wire rack.

NO-KNEAD BREAD

Steps:

• In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

WHOLE WHEAT NO-KNEAD BREAD WITH FLAX SEEDS AND OATS

Steps:

• Whisk flour, steel cut oats, flax seeds, yeast, and salt in large bowl. Add water and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy, sticky ball forms. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Lay 12X18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Dough is ready when its surface is dotted with bubbles. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
• About 30 minutes before baking, adjust oven rack to lowest position, place 6-8 quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 475 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2 inch-deep slit along top of dough.
• Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature before slicing.

NO KNEAD WHOLE WHEAT BREAD

Steps:

• In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

WHEAT GERM BREAD

Steps:

• In a small measuring cup add warm water, yeast and honey, stir well,set aside for 10 minutes until foamy.
• In a skillet toast wheat germ, on medium heat for 5-8 minutes, stirring constantly, cool.
• Either in a food processor or stand mixer add flour, whole wheat flour, cornmeal, salt and cooled wheat germ.
• Add olive oil and proofed yeast mix well. Mix until a smooth ball forms.
• Take out of mixer and knead on slightly floured board (4-5 minutes).
• Put dough in a large greased bowl and cover with a clean towel.
• Let rise in a warm place for 60 minutes until double in bulk.
• Punch down and form into loaf, placing in a well greased 9x5-inch loaf pan.
• Let rise for another 30-45 minutes.
• Bake at 375°F for 25 minutes.
• Take out of oven brush with butter, let cool on wire rack.