RUSTIC WHOLE WHEAT BREAD
Much quicker than the usual recipes, these loaves of whole wheat bread can be ready to eat in a little over an hour. Easy, quick and delicious.
Provided by Jan Mowbray
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 1h5m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 24.7 g, Fat 1.6 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 148.4 mg, Sugar 1.6 g
WHOLE WHEAT BREAD
Provided by Food Network
Time 1h16m
Yield 1 loaf (10 slices)
Number Of Ingredients 7
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.
CRUSTY WHOLE WHEAT ITALIAN BREAD
Make and share this Crusty Whole Wheat Italian Bread recipe from Food.com.
Provided by Donna M.
Categories Yeast Breads
Time 2h50m
Yield 2 Baguettes, 16 serving(s)
Number Of Ingredients 8
Steps:
- ----ForBread Machine----.
- Add all ingredients except cornmeal to bread machine pan in the order recommended by your machine's manufacturer.
- Select dough cycle and start machine.
- ----ConventionalMethod----.
- In large bowl, dissolve yeast, brown sugar, and ginger in warm water.
- Let stand 5 minutes until yeast foams.
- Add salt and bread flour; beat well.
- Stir in whole wheat flour to make a stiff dough.
- Turn out onto lightly floured board and knead 10 minutes or until dough is springy, smooth and satiny.
- Wash bowl, grease it, and add dough to bowl; turn over to grease top.
- Let rise in a warm place until doubled in bulk, about 1 hour.
- ----Shapingand Baking----.
- Lightly oil or grease a 14x17" baking sheet and sprinkle with cornmeal; set aside.
- Punch down the dough.
- Divide in half and, on a lightly floured surface, shape into long loaves, rolling each piece first into a 5x12" rectangle, then rolling each up along the long side to make a long, narrow loaf.
- Pinch edges to seal, and taper ends.
- Place loaves, seam side down, on prepared baking sheet.
- Let rise until doubled, about 45 minutes.
- Make 4-5 slashes across each loaf with sharp knife or razor blade.
- Brush each loaf with water and sprinkle with whole wheat flour.
- Bake in a preheated 400 degree F oven for 15-20 minutes, until loaves are browned and crisp.
- Remove to a wire rack to cool completely.
- NOTE: I also use a spray bottle filled with water and spray the loaves and oven walls once or twice at 5-minute intervals at the beginning of baking.
- You could also make this into one large oblong loaf or a round loaf, but baking time would need to be increased.
RUSTIC ROUND HERB BREAD
I've had this bread recipe for at least 10 years. It takes only 10 minutes to stir together. Wedges are marvelous served warm and are great with soup. -Patricia Vatta of Norwood, Ontario
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first nine ingredients. Cut in butter until mixture resembles fine crumbs. In another bowl, whisk the egg, yogurt and milk. Stir into dry ingredients until just moistened. , Spoon into a 9-in. round baking pan coated with cooking spray. Sprinkle with poppy seeds. , Bake at 400° for 20-25 minutes or until golden brown. Cool in pan on a wire rack. Cut into wedges.
Nutrition Facts : Calories 185 calories, Fat 7g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 379mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 7g protein.
WHOLE GRAIN SOURDOUGH RUSTIC COUNTRY LOAF
This loaf of 100% whole grain, sourdough leavened bread is the perfect "daily driver" for me; it's exactly what I want to experience when I make some toast or a hearty sandwich. Sliced and buttered (un-toasted), it also makes a magnificent complement to a meal of soup or pasta.
Provided by homebreadbaker
Categories Recipes
Number Of Ingredients 5
Steps:
- Combine salt with flour in a mixing bowl, then add water and mix either by hand or with a dough whisk until fully incorporated into a "shaggy mass."
- Add starter and mix / squish by hand until fully incorporated. The process of incorporating the starter is a bit of primary kneading and should result in the dough smoothing out some, but don't go nuts. As soon as the starter is fully incorporated, you're done.
- Cover mixing bowl and let sit.
- First Bulk Fermentation Period
- The first (of three) bulk fermentation period is at room temperature which for me is 73 - 75 degrees F, and lasts about 10 hours.
- At about an hour in, do 5-10 minutes of hand kneading (see notes and video below) until the dough develops some strength and elasticity and becomes noticeably smoother. Cover and let sit.
- Every 1-2 hours (exact timing is not important - really!) do a short round of stretching and folding to re-develop the dough's elasticity (see notes and video below). Then re-cover and let sit.
- Second Bulk Fermentation Period
- After about 10 hours, or whenever the dough has risen to about 1.5 times its original volume, put the covered bowl of dough into a cold (~40 F) refrigerator and let sit (for me, this is overnight) for about 10 hours.
- Third Bulk Fermentation Period
- Remove dough from refrigerator and let sit at room temperature again.
- As the dough warms up, resume periodic stretch and folds. Dough should be feeling progressively more lively, developing a bit of sour aroma, and eventually starting to bubble some.
- This final bulk fermentation period is the hardest to put a time length on. Getting it right matters, and it will totally depend on how active your starter is, how warm your kitchen is, and a whole host of other mostly invisible things. You are shooting to finish this period when the dough has risen to 2 - 2.5 times its original volume and ideally is actively blowing a few bubbles. I've had this take anywhere from 4 - 8 hours depending on this and that. Your mileage may vary. Try not to overshoot this - you'll probably have a better result erring on the too soon side than the too late side.
- Shaping and Proofing
- (See notes and video below)
- Prepare a lined proofing basket by generously flouring the inside and set it aside.
- Lightly flour a large work surface and turn the dough out onto it.
- Wet your hands, punch down the dough and then stretch and flatten it into a large thin rectangle.
- Fold dough in half from top to bottom and press top into bottom, flattening again but not as big as the initial rectangle. At this point, you want the height of the dough rectangle to be right about the length of your proofing basket (no more than that).
- [Optional] Lightly flour the top of the dough (and your hands).
- Start at one end and roll the dough rectangle into a cylinder.
- Keep track of the seam and transfer the dough cylinder into the lined, floured proofing basket seam-side up.
- Cover and let sit for 1 - 1.5 hours.
- Baking
- From 30 - 60 minutes after transferring dough into proofing basket, pre-heat oven and clay baker to 450 degrees F ~ about 20 - 30 minutes.
- Uncover dough and transfer from proofing basket into base of clay baker, score top of dough, cover and bake at 450 F for 25 minutes.
- Uncover clay baker, reduce oven temperature to 400 F and bake uncovered for another 20-25 minutes (or until desired crust color develops).
- Remove bread and place on cooling rack for at least a couple hours before cutting.
RUSTIC MULTI-GRAIN BREAD
Milk gives this bread a soft tender crust that appeals to all. All-purpose, whole wheat and rye flours blend beautifully in this family-favorite recipe.
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt. In a small saucepan, heat the milk, water and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Roll each into a 15-in. rope. Twist two ropes together; pinch ends to seal. Repeat with remaining dough. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
More about "rustic whole wheat bread food"
NO-KNEAD RUSTIC WHOLE WHEAT BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
3.9/5 (16)Total Time 10 hrs 50 minsServings 3
- The dough will be quite sticky., Put the sticky dough into a large bowl or dough bucket, greased or not; it's not critical to grease the container.
RUSTIC WHOLE WHEAT BREAD RECIPE - SAINT GERMAIN BAKERY
From stgermain.co
Estimated Reading Time 2 mins
RUSTIC WHOLE WHEAT BREAD - LESAFFRE
From lesaffreyeast.com
3/5 (1)Estimated Reading Time 1 min
RUSTIC SPANISH BREAD (PAN RUSTICO) RECIPE - THE SPRUCE …
From thespruceeats.com
RUSTIC ROSEMARY WHOLE WHEAT BREAD - CONFUSED JULIA
From confusedjulia.com
RUSTIC RAISIN WALNUT BREAD | ITALIAN FOOD FOREVER
From italianfoodforever.com
RUSTIC MULTIGRAIN BREAD - COMPLETELY DELICIOUS
From completelydelicious.com
RUSTIC WHOLE WHEAT AND BUCKWHEAT BREAD | GRAIN MILL …
From grainmillwagon.com
EASY WHOLE WHEAT ARTISAN BREAD RECIPE - THE …
From theconscientiouseater.com
WHOLE WHEAT RUSTIC BREAD RECIPE - FOODSRANK.COM
From foodsrank.com
WHOLE WHEAT RUSTIC BREAD - BREAD STORK - MANITOU MADE
From manitoumade.com
WHOLE WHEAT & MULTIGRAIN|RUSTIC BROWN BREAD – SMALL LOAF
From robinhood.ca
RUSTIC ROSEMARY GARLIC BREAD | GOOD LIFE EATS
From goodlifeeats.com
RUSTIC SAVORY WHEAT BREAD RECIPE WITH HERBS AND ONIONS - GRIT
From grit.com
BREAD RUSTIC ITALIAN AT WHOLE FOODS MARKET
From wholefoodsmarket.com
RUSTIC WHOLE WHEAT BREAD RECIPE - FOODSRANK.COM
From foodsrank.com
RUSTIC WHOLE GRAIN BREAD RECIPE FROM GRAND CENTRAL BAKERY
From wagrown.com
RUSTIC WHOLE WHEAT BREAD - COOK WITH KUSHI
From cookwithkushi.com
RUSTIC MULTIGRAIN BREAD | RECIPE | MULTIGRAIN BREAD, FOOD, RUSTIC …
From pinterest.ca
59 RUSTIC BREAD IDEAS | BREAD, RUSTIC BREAD, ARTISAN BREAD
From pinterest.ca
WHOLE WHEAT SOURDOUGH BREAD - TASTE OF ARTISAN
From tasteofartisan.com
RUSTIC WHOLE WHEAT BREAD - YUMMYPROOF
From yummyproof.com
RUSTIC WHOLE WHEAT BREAD RECIPE STOCK PHOTO - IMAGE OF DISH, …
From dreamstime.com
WHOLE WHEAT RUSTIC BREAD WITH CHIA & FLAXSEED - VEGAN CABIN LIFE
From vegancabinlife.com
RUSTIC RED FIFE WHOLE GRAIN BREAD - WHEAT RECIPES - PINTEREST
From pinterest.com
RUSTIC WHOLE GRAIN SOURDOUGH BREAD - BREAD BY ELISE
From breadbyelise.com
STEP BY STEP RECIPES WITH PICTURES: RUSTIC WHOLE WHEAT BREAD RECIPE
From discover.hubpages.com
**UPDATED** EASY RUSTIC WHOLE WHEAT BREAD - EASY SMART VEGAN
From easysmartvegan.com
CAST IRON COOKING: RUSTIC WHOLE WHEAT LOAF - FORGED METTLE FARM
From forgedmettlefarm.com
RUSTIC WHOLE WHEAT BREAD RECIPE STOCK IMAGE - IMAGE OF FLOUR, …
From dreamstime.com
CRACKED WHEAT BREAD (BULGUR WHEAT BREAD) - BAKING SENSE®
From baking-sense.com
FOOD – TAGGED "RUSTIC WHOLE WHEAT BREAD WITH SOURDOUGH …
From flavourwithbenefits.com
ONE-DAY RUSTIC LOAF BREAD - THE GOURMANDISE SCHOOL
From thegourmandiseschool.com
EASIEST RUSTIC BREAD RECIPE EVER - SHELF COOKING
From shelfcooking.com
RUSTIC WHOLE WHEAT BREAD FOOD- WIKIFOODHUB
From wikifoodhub.com
ARTISAN BREAD BOWLS - KING ARTHUR BAKING
From kingarthurbaking.com
EASY RUSTIC WHEAT BREAD - CELINE'S RECIPES
From celinesrecipes.com
CAPITAL BAKING COMPANY - RUSTIC WHOLE WHEAT BREAD
From sync.myfitnesspal.com
RUSTIC WHOLE-WHEAT WALNUT BREAD - RECIPE - FINECOOKING
From finecooking.com
RUSTIC WHEAT BREAD AT WHOLE FOODS MARKET
From wholefoodsmarket.com
NO KNEAD WHOLE WHEAT ARTISAN BREAD - THE BUSY BAKER
From thebusybaker.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love