Whole Wheat Honey Buttermilk Bread Food

WHOLE WHEAT BUTTERMILK BREAD

Steps:

• Combine the yeast, sugar, and warm water together in a liquid measuring cup. Let sit 5 minutes.
• Pour yeast mixture into the mixing bowl of a stand mixer (use the paddle attachment). Add buttermilk, oil, honey, and egg. Mix just long enough to combine.
• Add whole wheat flour, salt, and baking powder. Beat at medium speed for 2 to 3 minutes.
• With mixer on medium-low, gradually add the bread flour.
• Turn dough out onto a lightly floured surface. I like to tape a piece of parchment paper to my counter for easy clean-up.Knead dough for 8 to 10 minutes.
• Place dough in a well-greased large bowl, turnng to coat it. Cover and let rise until doubled in bulk, about 1 1/2 hours.
• Punch dough down and divide in half. Roll each piece out into a 15x8-inch rectangle. Starting at the narrow end, roll it up. Pinch the ends to seal and tuck them under.
• Place each loaf in a greased 8 1/2-by-4 1/2-inch loaf pan. Cover and let rise until doubled, about 1 hour.
• Bake at 350 degrees for 30 minutes, or until sounds hollow when tapped. If bread is getting too browned, loosely cover with aluminum foil for the last 10 minutes of baking.Remove loaves from pans and let cool.

BUTTERMILK WHEAT BREAD

Steps:

• Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose.

BUTTERMILK & HONEY BREAD

Steps:

• Lightly spray two small or one large loaf pan with non stick cooking spray or coat with melted butter.
• Set them on a baking sheet and set aside.
• In a kitchen aid mixing bowl, hand whisk the water, yeast and sugar together and let stand for 2 minutes.
• Stir in buttermilk, butter, honey, salt and half the flour.
• Stir with a wooden spoon.
• Fit machine with a dough hook, then kneading, add in more flour as required to make a soft, but firm dough, about 8- 10 minutes.
• Cover lightly with plastic wrap and let rise 45- 90 minutes until doubled in size.
• Gently deflate dough and divide into two or keep as one loaf.
• Shape into oblongs and place in prepared loaf pans.
• Insert loaf pans into a large plastic bag and let rise until doubled in size, about 30-45 minutes.
• Glaze well with a beaten egg.
• (You can also brush loaf with melted butter).
• Preheat oven to 375°F.
• Place breads in oven and bake about 45 minutes until well browned.
• Turn breads out onto a cooling rack and cool well before slicing.

WHOLE WHEAT HONEY BUTTERMILK BREAD

Steps:

• Place all ingredients in bread machine.
• Bake according to manufactures directions.

HONEY WHEAT SOURDOUGH BREAD WITH QUINOA

Steps:

• Bring 1 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Whisk sourdough starter, milk, honey, olive oil, yeast, and salt together in a large bowl. Add cooked quinoa and mix until incorporated. Add flour, 1 cup at a time, mixing after each addition to form long strands of gluten.
• Knead dough for 10 minutes, adding more flour as needed to make dough workable. Set bowl on the counter, cover with a cloth, and let rise until doubled in size, 2 to 4 hours.
• Punch dough down, shape into 2 loaves, and place into well greased and floured baking pans. Wet tops of loaves slightly and press oats into the surface. Cover with a cloth and let rise in a warm place until doubled in size, 2 to 4 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until loaves sound hollow when you tap on the surface, 30 to 35 minutes. Remove from the oven and let sit in pans for 5 to 10 minutes before removing to a wire rack to cool completely.

HONEY-WHOLE WHEAT BREAD

Steps:

• In large bowl, dissolve yeast in 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water and 3 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.
• With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl.
• On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
• Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
• Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

BREAD MACHINE BUTTERMILK AND HONEY WHEAT BREAD

Steps:

• Put all ingredients in bread machine for 1 1/2 lb.
• loaf in the order suggested by the manufacturer.
• Bake using whole wheat cycle.

BUTTERMILK HONEY WHEAT BREAD (ABM)

Steps:

• Place all ingredients in the baking pan according to the manufacturer's directions.
• If baking in machine, use medium setting.
• If using dough cycle and baking in oven, remove from bread maker and place in a greased loaf pan. Let rise until doubled. Bake at 350º for 25 minutes or until loaf sounds hollow when tapped.

WHOLE WHEAT OATMEAL BUTTERMILK BREAD

Steps:

• Fit a kneader blade on a heavy-duty stand mixer.
• Proof 1 tablespoon yeast in 3/4 cup warm water with 1 teaspoon sugar for 8-10 minutes or until foamy.
• In the stainless steel mixing bowl add in 2 cups EACH white and whole wheat bread flour and the rolled oats; mix slightly to combine with a spoon.
• In the microwave warm the buttermilk, butter, 3 tablespoons sugar and 1-1/2 teaspoons salt for about 40 seconds until warm (the butter does not have to melt completely) then pour into the stainless steel mixing bowl with the flour.
• After the yeast is proofed, add into the bowl along with the 1/2 teaspoon baking soda and start mixing/kneading adding in more WHITE flour as needed to create a soft semi-sticky dough (because of the oatmeal and whole wheat flour the dough will be more sticky than usual).
• Knead for 10 minutes.
• Remove the dough to a lightly-floured surface; cover with a clean tea towel and let rest for 10 minutes.
• Gather up the dough and knead gently for about 15 seconds with your hands (it will come together nicely).
• Generously grease a large bowl with oil.
• Place the dough in the bowl, cover with plastic wrap or a clean tea towel and let rise for about 1 hour and 15 minutes (it might take more or less time depending on the temperature of your kitchen, or place in a warmed oven to rise).
• Remove and punch down dough.
• Place on a floured surface and roll out to about 14x8 inches (does not have to be exact size!).
• Roll up tightly and tuck the sides under to fit the 8x4-inch loaf pan (I just slice off the ends of the dough enough to fit into the pan and pinch the dough together, it makes for a more even loaf).
• Cover and let rise for about 30-45 minutes (depending on how warm your kitchen is) in a warm place covered with a clean tea towel.
• Bake for about 30 minutes in a 375°F oven.