8 Grain Whole Wheat Bread Recipes

Steps:

• Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.
• Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. Make a well in the center and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
• Grease 2 8x4-inch loaf pans. Deflate the dough and turn it out onto a lightly-floured surface. Use a knife to divide the dough into two equal pieces - don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into loaves and place into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select Whole Wheat Bread cycle, and Start.

Steps:

• Stir together all wet ingredients.
• Mix all dry ingredients, except poppy seeds. Let stand for 5 minutes.
• Add the wet mixture to the dry mixture and mix together until just combined. Let stand for 10 minutes more.
• Knead, and let rise for 1 ½ hour.
• Braid, and let rise 30 more minutes. Sprinkle poppy seeds on the outside.
• Bake at 190 C / 375 F for 45 minutes.

Steps:

• Day 1, mix together 2 cups of bread flour, instant yeast, honey and water into a large bowl till smooth. Cover with plastic wrap and allow to sit for 24 hours on the counter. After 24 hours add the day 2 ingredients to the mixture; mix till smooth and cover with plastic wrap and allow to sit for 2 hours. Take the bowl and place into the refrigerator for another 24 to 72 hours. The night before you want to bake the bread you will need to create the soaker. You need to add the 8 grains to a bowl and add the 1 cup of water. Cover with plastic wrap and allow to sit on the counter overnight. When you are ready to make the bread. remove the dough from the fridge and allow to sit on the counter for 2 hours. Pour mixture out onto a flat surface and add the soaked grains. Knead for 6 minutes. The dough should be slightly sticky, but not wet. So, if you need to add a little more flour go a head. Add just a tablespoon of flour at a time. Place dough in a lightly oiled large bowl and turn a few times to lightly coat. Allow to rest for 1 1/2 hours. Afterwards, pour dough out onto a flat surface and punch down. Cut dough into 3 equal parts. Flatten each piece and roll up like a jelly roll; be sure that they are rolled tightly. Place loaves on top of parchment that is sprinkled with cormeal. You may only be able to bake two first and the third one separately. Cover with plastic wrap and allow to rest for 1 hour. Dust with flour and score the tops just before placing into oven. Place into a preheated 400 degree oven with a baking stone. Create steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads onto the baking stone pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow or a meat thermometer reads 180F in the center. Remove and cool on a wire rack.

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.