Whole Wheat Bread No Yeast Food

NO-YEAST WHOLE WHEAT ZA'ATAR BREAD

Steps:

• Preheat an oven to 375 degrees F. Line a 9-inch round cake pan with a large sheet of parchment, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).
• Whisk the whole wheat flour, bread flour, sugar, za'atar, lemon zest, salt, baking soda and baking powder together in a large bowl. Whisk the buttermilk, melted butter and egg together in a separate bowl or liquid measuring cup until combined. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
• Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk that's about 7-inches in diameter. Place the dough into the prepared pan and cut a cross about 1/2 inch deep into the center of the dough using a sharp knife. Brush the top and sides with more buttermilk, then sprinkle with a few good pinches of za'atar and the sesame seeds.
• Bake until the top is puffed and lightly browned and a toothpick inserted in the center comes out clean, about 1 hour. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely.

WHOLE WHEAT BREAD-NO YEAST

Steps:

• in large bowl comine all six dry ingredients.
• stir to combine throughly.make a well in the center.
• in a small bowl put buttermilk, molasses and oil.
• stir untill molasses has thinned and mixed in, pour into well.
• stir just enough to combine.
• turn into greased 9x5x3 inch loaf pan.
• bake at 350 for 40 to 50 minutes.
• remove from pan to cool.
• note; graham flour can be used instead of whole wheat.1.

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.

YEAST FREE WHOLEMEAL BREAD

Steps:

• Pre-heat oven to 200 deg.celsius (392 deg. fahrenheit).
• Combine all dry ingredients then mix butter through well with a fork.
• Add milk (and sweetener if it is a liquid) mix until well combined.
• Put mixture into a greased loaf tin and bake for 50 minutes.
• Remove bread from tin and cool on a rack.

NO KNEAD WHOLE WHEAT BREAD

Steps:

• 1. Measure the dry ingredients. Use dry-ingredient measuring cups (avoid 2 cup measures, which compress the flour) to gently scoop up flour, then sweep the top level with a knife or spatula. Whisk together the flours, yeast, salt and vital wheat gluten in a 5-quart bowl, or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Lidded (or even vented) plastic buckets designed for dough storage are readily available.
• 2. Mix with water - kneading is unnecessary. Heat the water to slightly warmer than body temperature (about 100 degrees Fahrenheit). Add to the dry ingredients and mix without kneading, using a spoon, food processor (with dough attachment), or heavy-duty stand mixer (with paddle). You may need to get your hands wet to get the flour to incorporate if you're not using a machine. Don't knead! It isn't necessary.
• You're finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, and yields a wet dough that remains loose enough to conform to the shape of its container.
• 3. Allow to rise. Cover with a lid (not airtight) or cover loosely with plastic wrap. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), which will take about 2 hours. Longer rising times - even overnight - will not change the result. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try our method, it's best to refrigerate the dough overnight (or at least 3 hours) before shaping a loaf.
• After it's been refrigerated, the dough will seem to have shrunk back upon itself. It will never rise again in the bucket, which is normal for our dough. Whatever you do, do not punch down this dough! With our method, you're trying to retain as much gas in the dough as possible, and punching it down knocks gas out and will make your loaves denser.
• On Baking Day.
• 4. Quickly shape a loaf. First, prepare a pizza peel by sprinkling it liberally with cornmeal (or lining it with parchment paper or a silicone mat) to prevent your loaf from sticking to it when you slide it into the oven. Dust the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough, using a serrated knife or kitchen shears. Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating a quarter-turn as you go to form a ball. Most of the dusting flour will fall off; it's not intended to be incorporated into the dough. The bottom of the ball may appear to be a collection of bunched ends, but it will flatten out during resting and baking. The correctly shaped final product will be smooth and cohesive.
• 5. Form a narrow, oval-shaped loaf and let it rest. Stretch the ball gently to elongate it, and taper the ends by rolling them between your palms and pinching them.
• 6. Allow the loaf to rest - covered loosely with plastic wrap - on the pizza peel for 90 minutes (40 minutes if you're using fresh, unrefrigerated dough).
• Alternatively, you can allow the loaf to rest on a silicone mat or greased cookie sheet. Depending on the age of the dough, you may not see much rise during this period. More rising will occur during baking.
• 7. Thirty minutes before baking, preheat the oven to 450 degrees, with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on any other rack that won't interfere with the rising bread.
• 8. Paint and slash. Just before baking, use a pastry brush to paint the top of the loaf with a little water. Sprinkle with the seed and nut mixture. Slash the loaf with quarter-inch-deep parallel cuts across the top, using a serrated bread knife.
• 9. Baking with steam. After a 30-minute preheat, you're ready to bake. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated baking stone. If you used parchment paper instead of cornmeal, it will slide onto the stone with the loaf. If you used a silicone mat or cookie sheet, just place it on the stone. Quickly but carefully pour about a cup of hot water into the broiler tray and close the door to trap the steam. Bake for about 30 minutes, or until the crust is richly browned and firm to the touch (smaller or larger loaves will require adjustments in resting and baking time).
• If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it and bake the loaf directly on the stone or an oven rack when the loaf is about two-thirds of the way through baking.
• When you remove the loaf from the oven, it may audibly crackle, or "sing," when initially exposed to room-temperature air. Allow the bread to cool completely, preferably on a wire cooling rack. The perfect crust may initially soften, but will firm up again when cooled.
• 10. Store the remaining dough in your container in the refrigerator and use it over the next couple of weeks. You'll find that even one day's storage im¬proves the flavor and texture of your bread. The dough ferments and takes on sourdough characteristics. When your bucket is empty, don't wash it! Mix another batch in the same container. The aged dough stuck to the sides will give you a head start on sourdough flavor. To take it even further, incorporate up to 2 cups of your old dough.

HEALTHY WHOLE WHEAT PITA BREAD (NO OIL OR SUGAR)

Steps:

• Preheat oven to 500°F.
• Sift together 2 cups of flour and the yeast.
• Add water and salt and mix well.
• Gradually add in the remaining flour just until the dough begins to clean the sides of the bowl. Once this happens, stop adding flour (so, you might not use all the flour the recipe calls for.).
• Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic. (While you're kneading, you can get creative and add in some herbs or spices, but only if you want to do that). Be careful not to over-knead the dough.
• Form dough into 10 balls.
• On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick. (Be sure to sprinkle a little flour on both sides to prevent sticking).
• Place on a non-stick baking sheet and allow to rise 30 minutes, or until slightly raised.
• Just before you place the pan in the oven, flip each pita over on its other side.
• Bake on the bottom rack of the oven for 5 minutes. (The instant hot heat will help them puff up).
• When the pitas come out of the oven they will be hard, but they will soften as the cool.
• Store them, while they're still warm, in plastic baggies or an airtight container.
• Cut the pitas in half crosswise and stuff with your favorite fillings (beans and rice, taco fixings, thick stews, curries - anything goes).
• Pitas can be reheated in a 350°F oven or in the microwave.