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.
NO-YEAST WHOLE WHEAT ZA'ATAR BREAD
This simple whole wheat bread requires no yeast or rising time, so you can have a freshly baked loaf in practically no time at all! The combination of whole wheat and bread flour imparts subtle nuttiness and extra gluten, resulting in a baked loaf that's both chewy and airy. The generous addition of buttermilk also tenderizes the bread without any detectable tang. Finish the dough off with a decent sprinkle of za'atar and white sesame seeds for a perfectly crisp and flavorful crust.
Provided by Food Network Kitchen
Time 1h15m
Yield Makes 1 loaf
Number Of Ingredients 12
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 UNLEAVENED BREADS (ROTIS)
Nothing is more basic, simple and pervasive in kitchens across India than griddle breads. Interchangeably known as rotis or chappatis, these breads are torn into bite-size pieces, wrapped around morsels of food and devoured-making them an excellent substitute for flatware, too!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 49m
Yield 8
Number Of Ingredients 4
Steps:
- Mix flour and salt in medium bowl. Stir in warm water, 2 tablespoons at a time, until a fairly stiff dough forms.
- Knead dough in bowl or on lightly floured surface 2 to 3 minutes or until dough becomes smooth and pliable. Brush dough with Clarified Butter and cover with plastic wrap; set aside 10 to 15 minutes. (At this point, dough can be covered and refrigerated up to 24 hours. When ready to roll, let dough stand at room temperature 30 minutes so it becomes soft and easy to handle.)
- Divide dough into 8 equal pieces; return them to bowl and cover. Heat heavy 8-inch skillet over medium heat.
- Working with one piece of dough at a time, roll into 6-inch circle on lightly floured surface. Cook dough in skillet 2 to 4 minutes, turning once, until brown spots start to form on bottom and bubbles start to appear on surface. Remove from skillet; brush with butter. Repeat with remaining dough.
- Wrap cooked breads in aluminum foil to keep warm while cooking remaining dough.
Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 2 Breads, Sodium 300 mg
WHOLE WHEAT GRIDDLE CAKES
These are great. I also add blueberries (about a handful of fresh or 1/2 cup of frozen) for an even better griddle cake! [From my local newspaper.]
Provided by MilanzMom
Categories Breakfast
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix the flours, baking powder and salt in a bowl.
- Lightly beat the milk, egg, oil and honey together.
- Add the liquid ingredients all at once to the flour mixture. Stir with a wooden spoon until just moistened. Do not overmix, a few lumps are fine.
- Warm a lightly greased griddle pan over medium heat. The pan is ready when a few drops of water sprinkled on the griddle form fast-moving bubbles.
- Pour batter onto the griddle: 1/8 cup for small or 1/4 cup for large pancakes.
- When the tops of the pancakes are covered with holes and the bottoms are golden brown, flip to brown the other side.
- Keep warm in the oven.
Nutrition Facts : Calories 165.6, Fat 4.2, SaturatedFat 0.6, Cholesterol 43, Sodium 412.3, Carbohydrate 27.5, Fiber 1.8, Sugar 7.1, Protein 5.5
WHOLE WHEAT FLATBREAD
Kind of like a chapati, a flat pita, or a whole wheat tortilla. It is thin, perfect for scooping up dips or rolling into wraps. You could probably make these on a grill, too, and they would be lovely. These turn out to be around 6- or 7-inch diameter breads, more or less. If you want larger breads (think burrito-sized) then cut these into 8-10 pieces instead of 12.
Provided by Susiecat too
Categories Breads
Time 20m
Yield 6-12 serving(s)
Number Of Ingredients 5
Steps:
- Mix flours together.
- Mix salt into water to dissolve.
- Add water and oil to flour, mix well.
- Knead briefly on floured surface, let rest 10-15 minutes.
- Cut into 12 equal parts.
- Roll each flat, do not stack them.
- Cook on ungreased griddle, a few minutes on each side until golden brown.
- Optional - brush with melted butter or olive oil immediately after removing from griddle.
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