Quick Whole Wheat Bread Food

EASY 100% WHOLE WHEAT BREAD

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 350 degrees F. Lightly coat a 9x5-inch loaf pan with cooking spray.
• In a large bowl stir together the flour, flaxseeds, baking powder, baking soda and salt. Make a well in center of flour mixture.
• In a medium bowl combine the egg, buttermilk, oil and sugar. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spread batter in the prepared pan.
• Bake 45 to 50 minutes or until a toothpick comes out clean. Cool in pan 10 minutes. Remove bread from pan; cool on a wire rack. If desired, wrap and store overnight before slicing.

QUICK WHOLE-WHEAT BREAD

Steps:

• Lightly grease a 23 x 13 cm (9 x 5 in.) loaf pan or line it with parchment paper. Set aside while you make the dough.
• Sift the flour into a large mixing bowl. Add salt. Stir in the yeast and make a well in the centre. Stir the sugar or honey into the tepid water, then pour into the well in the dry ingredients.
• Mix together, then beat vigorously with your hand (or with a wooden spoon if you prefer) for about 2 minutes or until the dough comes away from the side of the bowl; it will be very soft and sticky.
• Pour the dough into the prepared pan, cover with a damp dish towel and leave in a warm place for about 30 minutes or until the dough has risen almost to the top of the pan.
• Toward the end of the rising time, preheat the oven to 400ºF (200ºC). Uncover the pan and dust the top of the loaf evenly with the white flour. Bake for 30-40 minutes or until well risen and brown. It should feel light and sound hollow when turned out of the pan and tapped on the base.
• Transfer the whole-wheat bread loaf to a wire rack and, if necessary, return it to the oven for 5 minutes to crisp the sides and base. Leave on the wire rack to cool. Quick whole-wheat bread can be kept for up to 5 days.

WHOLE WHEAT BREAD

Steps:

• 1. Combine yeast, honey, and 1¼ cups (300 ml) warm water and set aside to proof, about 5 minutes.
• 2. When starting with whole kernel wheat: Place wheat, and if desired, salt into the Vitamix Dry Grains Container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Grind wheat for 1 minute. (Do not over process) Stop the machine and allow the flour to cool for a few minutes.
• 3. When starting with whole wheat flour: Place flour and, if desired, salt into the Vitamix Dry Grains or Standard Container and secure lid.
• 4. Select Variable 1.
• 5. Turn machine on and slowly increase speed to Variable 6. Blend until a hole forms in the center of the mixture, about 5 seconds. Turn machine off and remove the lid.
• 6. Pour oil, lemon juice, and yeast mixture into the hole in the flour. Secure the lid.
• 7. To mix the dough, turn the machine on High for 1 second. Stop the machine. Remove lid.
• 8. While the dough rests, lightly coat a loaf pan with vegetable cooking spray or shortening.
• 9. To knead dough, two steps are required: Step 1: Use a nylon spatula to scrape the sides of the container. Pull the dough away from the container sides and into the center of the mixture. Step 2: With the switch on High, quickly turn the machine on and off five times.
• 10. Repeat the above two-step process five times, or until the dough binds together in a soft elastic mixture.
• 11. To remove the dough from the container, turn the machine on and off five times (to lift the dough up and away from the blades). Invert the container over the prepared pan and let the dough fall into the pan. Use a wet nylon spatula to remove any remaining dough.
• 12. Use a wet (or oiled) nylon spatula to shape the loaf. Allow the dough to rise until the top of it reaches the top of the pan, about 15 to 20 minutes.
• 13. Bake at 350°F for 35 minutes. Makes one loaf.

RUSTIC WHOLE WHEAT BREAD

Steps:

• Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water and oil together in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
• Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
• Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from oven to cool completely on a wire rack.

OATMEAL WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
• Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

SIMPLE WHOLE WHEAT BREAD

Steps:

• In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
• Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
• Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

RAISIN WHOLE WHEAT QUICK BREAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the milk, butter and honey. Stir into dry ingredients just until moistened. Fold in the carrots, raisins, dates, almonds and pecans., Transfer to three greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

EASY WHOLE WHEAT BREAD

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.

QUICK RISE WHOLE WHEAT BREAD

Steps:

• Add ingredients in the order listed to bread mixing bowl.
• Using a dough hook, mix well and add more flour if needed so that the dough cleans the sides of the bowl (dough should be slightly tacky.
• Knead for 10 minutes.
• Shape into 2 to 3 loaves depending on the size of your pans. Add dough to sprayed pans.
• Cover with tented plastic or cloth and let rise for about 1 hour.
• Preheat oven to 400 for the last half hour of rising. It is ready to go in the oven when the dough is doubled in bulk.
• Turn oven down to 350 and bake for 25 to 30 minutes.
• Take out of pans and let cool on wire rack.
• Brush tops with melted butter to keep crusts soft.
• additional ingredients may be added:.
• Eggs:.
• decrease water by 1/4 cup and add two beaten eggs. Eggs add flavor, liquid, color, structure, nutrients and tenderness to breads.
• Cracked wheat:.
• Add 1/2 cup uncooked cracked wheat for each 4 cups of flour. If using uncooked cracked wheat the bread will be somewhat crunchy. cooking the cracked wheat first will add a variety of texture without the crunch feel. Many people like to put oatlems or other cooked cereals into their bread. As a guidelin, use 1/2 cup or less per 4 cups of flour.
• Potatoes:.
• They add a sweet, rich flavor to breads. Add 1/2 cup to 4 cups flour and reduce water by 1/4 cup.

OATMEAL WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 425.
• Grind oatmeal in a food processor or blender.
• In a large bowl, combine oatmeal, flour, baking powder, and salt.
• In a separate bowl, dissolve honey in oil then stir in milk.
• Combine both mixtures and stir.
• Turn out onto a lightly loiled baking sheet and bake for about 20 minutes.

QUICK AND EASY WHOLE WHEAT SANDWICH BREAD

Steps:

• Mix the yeast and salt with the water in a 5 qt bowl or a lidded (not airtight) food storage container.
• Mix in the remaining dry ingredients without kneading, using a spoon, a 14 cup capacity food processor [with dough attachment], Danish dough whisk, or a heavy duty stand mixer [with dough hook]. If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour.
• Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used after initial rise though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days or divide into 4 1-lb portions and freeze in an airtight container for no more than 3 weeks. Thaw 24 hours before usage.
• On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 lb piece (grapefruit sized). Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Allow to rest and rise on a cornmeal covered pizza peel for 40 minutes.
• Twenty minutes before baking time, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack. Place an empty metal broiler pan on any other shelf that will not interfere with the baking.
• Sprinkle the loaf liberally with flour and slash a cross, scallop or tic-tac-toe pattern into the top of the bread, using a serrated bread knife.
• Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for about 35 minutes, or until deeply browned and firm. Allow to cool before slicing and eating.

QUICK WHOLE WHEAT AND MOLASSES BREAD

Steps:

• Heat oven to 325 degrees.F.
• Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
• Mix together dry ingredients.
• Stir molasses into buttermilk.
• Stir liquid into dry ingredients (just enough to combine) then pour into loaf pan.
• Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour.
• Cool on a rack for 15 minutes before removing from pan.

WHOLE WHEAT ORANGE QUICK BREAD

Steps:

• Combine all ingredients in large mixing bowl.
• Stir until dry particles are moistened, about 75 strokes.
• Pour batter into greased bread pan.
• Sprinkle with topping.
• Bake at 350 degrees for 60-65 minutes until toothpick inserted in center comes out clean.
• Not recommended for use with self-rising flour.

QUICK WHOLE WHEAT AND MOLASSES BREAD

Steps:

• Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
• If using buttermilk or yogurt, ignore this step. Make soured milk: warm milk gently -- 1 minute in the microwave is sufficient, just enough to take the chill off -- and add vinegar. Set aside.
• Mix together dry ingredients. Stir molasses into buttermilk, yogurt or soured milk. Stir liquid into dry ingredients (just enough to combine) then pour into loaf pan. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Cool on a rack for 15 minutes before removing from pan.