WHEAT CORNMEAL BREAD FOR BREAD MACHINE OR BY HAND
This bread machine (or conventional) whole wheat bread cornmeal bread is an excellent choice for toast or sandwiches.
Provided by Diana Rattray
Categories Side Dish
Time 2h10m
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Add ingredients to the bread machine in the order recommended by your bread machine manufacturer. Bake on basic cycle, medium crust.
- Gather the ingredients.
- In a large mixing bowl, combine the yeast and brown sugar in warmed (about 105 F) water and let stand for 10 minutes.
- Whisk in the egg and softened butter , and then add the salt, cornmeal, whole-wheat flour, and bread flour; mix with hands or dough hook.
- Turn the dough out onto a floured surface and knead until smooth and elastic, about 8 to 10 minutes. Alternatively, knead with a stand mixer and dough hook.
- Grease a large bowl with butter or oil.
- Put the dough into the bowl and turn so all sides are greased.
- Cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until doubled.
- Punch the dough down and shape into a loaf.
- Turn the dough into a buttered 9 x 3-inch loaf pan.
- Cover with a kitchen towel and let it rise in a warm, draft-free place for about 45 minutes, or until doubled.
- Position the oven rack in the middle of the oven.
- Preheat the oven to 350 F.
- Bake the bread for about 30 to 40 minutes, or until golden brown.
- Serve and enjoy.
Nutrition Facts : Calories 199 kcal, Carbohydrate 36 g, Cholesterol 21 mg, Fiber 2 g, Protein 6 g, SaturatedFat 2 g, Sodium 291 mg, Sugar 2 g, Fat 3 g, ServingSize 1 large loaf (12 servings), UnsaturatedFat 0 g
WHOLE-GRAIN BREAD
Sub processed flour with whole grains and you can indulge in bread again -- guilt free.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-inch loaf
Number Of Ingredients 11
Steps:
- Stir whole-wheat flour, bran, and 1 cup water in a bowl. Let stand 30 minutes.
- Stir milk and 1 tablespoon sugar in a bowl until sugar dissolves. Stir in yeast. Let stand until foamy, about 5 minutes.
- Put whole-wheat flour mixture, milk mixture, remaining 3 tablespoons sugar, the cornmeal, 3 tablespoons oats, the ground flaxseed, and salt into the bowl of an electric mixer fitted with the dough hook; mix on medium-low speed until combined. Add 2 1/2 cups bread flour; mix until dough is tacky, but not sticky, about 2 minutes (if dough is too sticky, add more flour, 1 teaspoon at a time). Continue kneading until dough is soft and elastic, about 5 minutes more.
- Coat a large bowl with cooking spray. Add dough to bowl; turn to coat. Cover loosely with plastic wrap. Let dough rise in a warm, draft-free place until doubled in bulk, about 1 hour (or refrigerate overnight; bring to room temperature).
- Turn out dough onto a work surface; shape into a loaf about 9 inches long. Using a spray bottle, mist with water; sprinkle top with remaining 2 teaspoons oats and the whole flaxseed. Coat a 9-by-5-inch loaf pan and a piece of plastic wrap with cooking spray. Transfer loaf to the pan, and cover lightly with the plastic wrap. Let stand until doubled in bulk, about 45 minutes.
- Preheat oven to 400 degrees. Mist oven with water; place loaf in oven. Bake 5 minutes; mist oven again. Continue to bake, rotating pan once, until well browned, 25 to 30 minutes. Unmold bread onto a wire rack; return to oven, and bake directly on oven rack 5 minutes more. Remove from oven; let cool completely on rack.
Nutrition Facts : Calories 131 g, Cholesterol 1 g, Fiber 2 g, Protein 5 g, Sodium 128 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.
WHOLE WHEAT CORNBREAD
Make and share this Whole Wheat Cornbread recipe from Food.com.
Provided by strawberryjane
Categories Breads
Time 55m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine the corn meal,flour,baking powder,and salt.
- Add the honey,oil,milk and eggs.
- Mix just enough to moisten the batter.
- Pour the batter into an oiled 9 by 13 inch baking pan.
- Bake at 375 degree oven for 20-35 minutes or until golden brown.
100% WHOLE GRAIN WHEAT BREAD
If you like fluffy brown bread this is it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won't stand up you need more flour. The total amount of flour is usually about 6 1/2 to 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneading is bye bye.
Provided by dbsnova
Categories Yeast Breads
Time 3h15m
Yield 2 Loaves, 24 serving(s)
Number Of Ingredients 7
Steps:
- Place the first five ingredients in the bowl and mix.
- Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
- Add: 4 Cups of 100% Whole Grain Wheat Flour.
- Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
- When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.
- Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
- Mix the dough again just enough to knock it down at least close to the original size.
- Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it's self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
- When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.
Nutrition Facts : Calories 176.4, Fat 4, SaturatedFat 0.6, Sodium 293.6, Carbohydrate 32.5, Fiber 4.3, Sugar 4.9, Protein 5.4
WHOLE WHEAT CORNMEAL MOLASSES BANANA BREAD
Make and share this Whole Wheat Cornmeal Molasses Banana Bread recipe from Food.com.
Provided by katy.mccown
Categories Quick Breads
Time 50m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine flour, cornmeal, baking powder, baking soda, and salt. Mix in raisins.
- In a separate bowl, mash bananas and stir in molasses, honey, and buttermilk. Add this mixture to the dry ingredients and stir only enough to blend.
- Pour into two 4 1/2 x 8 1/2 lightly greased loaf pans and bake for 40 to 50 minutes.
Nutrition Facts : Calories 80.2, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.3, Sodium 158.3, Carbohydrate 18.7, Fiber 1.4, Sugar 8.1, Protein 1.8
FAVORITE CORNMEAL YEAST BREAD
This bread goes very well with chili or any kind of soup. I think it makes a great combination on a cold winter day.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, cornmeal, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining 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 45 minutes. , Punch dough down. Divide in half and shape into two loaves. Place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 93 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 98mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
WHOLE WHEAT CORN BREAD
Make and share this Whole Wheat Corn Bread recipe from Food.com.
Provided by Chef Jean
Categories < 30 Mins
Time 20m
Yield 12 muffins/pieces, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients in a medium bowl.
- Mix wet ingredients in a small bowl.
- Add wet ingredients to the dry and mix just until smooth.
- Bake at 425 for 12-15 minutes.
- Use an 8x8 square pan or 12 muffin tins.
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