Soaked Whole Wheat Sandwich Bread Food

SOAKED WHOLE WHEAT SANDWICH BREAD

Steps:

• Combine the coconut oil and 2 cups of water in a saucepan. Heat over low heat until the coconut oil is melted. Place the whole wheat flour and salt in mixer bowl. Attach the dough hook and mix. Add warm water and coconut oil mixture to flour mixture. Stir in the spelt flour (or 1 cup of white, if that's all you have.) Add buttermilk and blend for about a minute. Cover and allow to soak overnight. The next morning Mix yeast, honey, and 1/4 cup of very warm water. Add this mixture to the soaked flour mixture. Mix on Speed 2 for 1-2 minutes. Add the all-purpose flour. Mix about 2 minutes, or until the dough starts to clean the sides of the bowl. Then knead for another 2 minutes until smooth and elastic. Remove dough and grease the inside of the mixing bowl, all the way to the top. Return the dough to the bowl, and turn over so that it is buttered on all sides. Cover with a clean towel and place it in a warm place to rise for an hour until double. On a cutting board punch down, and then divide it into two equal sized lumps of dough. Roll the doll out into rectangle shape. Then on one of the long sides begin to tightly roll the dough (as you would when making cinnamon rolls). When the dough is one roll pinch the loose ends into the dough. Then roll the dough over so that the seam is on the bottom. Fold the ends under. Place it in a buttered bread pan. Repeat with second loaf. Let loaves rise for 45 minutes. Preheat oven to 350 degrees and bake for 30 minutes.

WHOLE-WHEAT SANDWICH BREAD(ATK)

Steps:

• For the Biga: Combine 2 cups bread flour, 1 cup water, and 1/2 teaspoon yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (70 degrees) overnight (at least 8 hours and up to 24 hours).
• For the Soaker: Combine 3 cups whole-wheat flour, 1/2 cup wheat germ, and 2 cup milk in large bowl and stir with wooden spoon until shaggy mass forms, about 1 minute. Turn out dough onto lightly floured work surface and knead until smooth, 2 to 3 minutes. Return soaker to bowl, cover tightly with plastic wrap, and refrigerate overnight (at least 8 hours and up to 24 hours).
• For the Dough: Tear soaker apart into 1-inch pieces and place in bowl of stand mixer fitted with dough hook. Add biga, honey, salt, yeast, butter, and oil. Mix on low speed until cohesive mass starts to form, about 2 minutes. Increase speed to medium and knead until dough is smooth and elastic, 8 to 10 minutes. Turn out dough onto lightly floured counter and knead 1 minute. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature 45 minutes.
• Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover and allow to rise at room -temperature until doubled in volume, about 45 minutes.
• Adjust oven racks to middle and lowest positions, place baking stone on middle rack, and heat oven to 400 degrees. Spray two 81/2 by 41/2-inch loaf pans with nonstick cooking spray. Transfer dough to well-floured counter and divide into 2 pieces. Working with 1 ball of dough at a time, pat each into 8 by 17-inch rectangle. With short side facing you, roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Place loaf seam side down in prepared loaf pan, pressing gently into corners. Repeat with second ball of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan).
• Place empty loaf pan or other heatproof pan on bottom oven rack and bring 2 cups water to boil on stovetop. Using sharp serrated knife or single-edge razor blade, make one ¼-inch-deep slash lengthwise down center of each loaf. Pour boiling water into empty loaf pan in oven and set loaves on baking stone. Reduce oven temperature to 350 degrees. Bake until crust is dark brown and internal temperature registers 200 degrees on instant-read thermometer, 40 to 50 minutes, rotating loaves 180 degrees and side to side halfway through baking.
• Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pans, return to rack, and cool to room temperature, about 2 hours.

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.

SOAKED MULTIGRAIN SOURDOUGH BREAD

Steps:

• Mix proofed sourdough starter and Harvest Grain Blend, cover, and let soak 2-8 hours.
• Combine all ingredients, adding additional flour if necessary. (This can be done in a breadmaker, set to the dough setting.).
• Allow dough to rest 30 mintues. Fold, like a letter, making three folds, turning the dough 90 degrees in between turns.
• Place dough in a lightly oiled bowl, turning to coat; cover and place in fridge for 6-8 hours. **You may omit this step if time does not permit it.**.
• Shape dough into a loaf, and place in greased (PAM'd) loaf pan, or on a cookie sheet sprinkled with cornmeal.
• Allow to rise until doubled in bulk, approximately 3 hours. If using more of the grain blend for topping, spray loaf with water, and sprinkle topping on, adding a even but light layer. Slash 2-3 1/2" deep slashes on top of loaf.
• Bake at 375 degrees F for 40 to 50 minutes. Remove from pan and cool on wire rack. The top can be brushed with butter for a soft crust, if desired.
• NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.