ROASTED HAZELNUT RAISIN WHOLE GRAIN WHEAT BREAD - DIRECT METHOD
This is a short-cut method to my all time favorite bread. The loaves are light and very flavorful. Do not skip the autolzye or resting period or kneading time will greatly increase. This is a combination of methods and recipes by Jeffery Hamelman and Peter Reinhart.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 2h15m
Yield 2 medium loaves, 32 serving(s)
Number Of Ingredients 8
Steps:
- Mix the flour and water either by hand or mixer until all of the flour is wetted. Cover and let that sit at room temperature for 1 hour.
- Roast hazelnuts at 375F for 14 minutes. Cool and remove skins by rubbing the hazelnuts between your hands. Crush the nuts roughly or leave whole.
- Add salt and yeast, butter and honey and knead for 5 minutes.
- Add nuts and raisins and knead for about 3 more minutes to mix them in uniformly.
- Remove dough and place in a straight-sided clear container noting the level of the dough.
- Cover with oiled plastic wrap and let rise until doubled in volume. After 20 minutes, remove the dough and stretch and fold it as you would a letter from top to bottom and side to side. Return to the container.
- Divide the dough into 2 pieces and roll each piece until the length is about 8 inches each. Place each into 8" x 4" loaf pans sprayed with oil.
- Preheat oven to 375°F.
- Cover the pans with oiled plastic wrap and let rise until risen 1 1/2 times the volume or 1/2 inch above the pan tops.
- Bake for 15 minutes and rotate the loaves for even baking.
- After 35 to 45 minutes (total) check the temperature. Remove when the loaves are 195 F to 205°F.
- Tip the loaves out onto racks and let cool to room temperature.
Nutrition Facts : Calories 111, Fat 3.4, SaturatedFat 0.5, Cholesterol 0.9, Sodium 150, Carbohydrate 18.7, Fiber 2.7, Sugar 3.8, Protein 3.4
WHOLE WHEAT RAISIN BREAD
Make and share this Whole Wheat Raisin Bread recipe from Food.com.
Provided by havent the slightest
Categories Yeast Breads
Time 2h35m
Yield 1 loaf (2 lb)
Number Of Ingredients 9
Steps:
- Soak raisins beforehand in some warm water.
- In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
- In another bowl, mix warm water and canola oil.
- Gradually add warm water mixture to flour mixture.
- Beat together, then stir in raisins and whole wheat flour. Stir until mixture is consistent.
- Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.
- Divide into 3 balls and place in loaf pan. Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
- Bake at 350F for 30 to 35 minutes or until done.
- Remove from pans; cool on wire rack. Brush with melted butter.
WHOLE GRAIN WHEAT BREAD
This bread is surprisingly easy. Unlike some whole wheat breads, this recipe has a soft, tender texture. The original recipe, which comes from the book "Feeding The Whole Family", calls for barley malt or maple syrup where I have used honey. This makes good rolls.
Provided by fresh fanatic
Categories Yeast Breads
Time 45m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Starter Dough: Blend cooked grains and water in food processor or blender until creamy; pour into a large mixing bowl. Mix in oil, salt, and yeast. Add enough flour to make the mixture look like thick cooked cereal. Cover thee bowl with plastic wrap or a damp towel and leave for 12-24 hours at room temperature Once starter dough is fermented, it can be refrigerated up to a week before making the bread.
- To Make Bread: After the 12-24 hours, add sweetener to starter dough and stir. Add whole wheat flour, stirring it inches As you add the white flour, the mixture will be too difficult to stir. Knead it by hand on the bowl and continue to add white flour. When dough is lees sticky, transfer it to a floured surface an knead 10-15 minutes or until dough is soft and springy, but not too sticky. Wash and dry mixing bowl and oil it. Place dough in bowl, cover, and let rise in a warm place 1 1/2 to 2 hours.
- To Bake Bread: Mix water, honey, oil, and salt in a small cup and coat the top of each loaf with this mixture. (Makes about 3 loaves) Cover and let rise in greased pans for 45-60 minutes until the loaves have doubled in size. Test the bread for readiness. If you press the dough and it wants to stay in, but still has a little spring, it's ready to bake.
- Preheat oven to 350°F.
- Bake 45-50 minutes. Bread will come out of pans after cooling 5 minutes. Let cool 30 minutes until slicing (if you can wait!).
- Omit the honey for non-apian vegetarians/vegans.
Nutrition Facts : Calories 158.6, Fat 3, SaturatedFat 0.4, Sodium 317.2, Carbohydrate 29.8, Fiber 2.9, Sugar 3.3, Protein 4.2
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-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
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