Speedy Whole Wheat Bread Food

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.

NO KNEAD 100% WHOLE WHEAT BREAD

Steps:

• Combine flour, yeast and salt in a large bowl. Stir in water until it's well combined.
• Cover with plastic wrap and let stand overnight at room temperature for 10-12 hours or longer.
• In the morning, place a Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
• When oven reaches 450° place dough on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
• Place on a piece of parchment paper and carefully lift and place into the hot pot. Cover and bake for 30 minutes.
• After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes.

SPEEDY NO-KNEAD BREAD

Steps:

• Combine flour, yeast and salt in a large bowl. Add 1-1/2 cups water and stir until blended. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
• Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
• 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 dough and put it into pot, seam side up. 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 an other 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

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.

FAST NO-KNEAD WHOLE WHEAT BREAD

Steps:

• Combine flours, cornmeal, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
• Oil a standard loaf pan (8 or 9 inches by 4 inches; nonstick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.
• Preheat oven to 350 degrees. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. Remove bread from pan and cool on a rack.