Round Whole Wheat Loaves Recipes

Steps:

• ----ForBread Machine----.
• Add all ingredients except cornmeal to bread machine pan in the order recommended by your machine's manufacturer.
• Select dough cycle and start machine.
• ----ConventionalMethod----.
• In large bowl, dissolve yeast, brown sugar, and ginger in warm water.
• Let stand 5 minutes until yeast foams.
• Add salt and bread flour; beat well.
• Stir in whole wheat flour to make a stiff dough.
• Turn out onto lightly floured board and knead 10 minutes or until dough is springy, smooth and satiny.
• Wash bowl, grease it, and add dough to bowl; turn over to grease top.
• Let rise in a warm place until doubled in bulk, about 1 hour.
• ----Shapingand Baking----.
• Lightly oil or grease a 14x17" baking sheet and sprinkle with cornmeal; set aside.
• Punch down the dough.
• Divide in half and, on a lightly floured surface, shape into long loaves, rolling each piece first into a 5x12" rectangle, then rolling each up along the long side to make a long, narrow loaf.
• Pinch edges to seal, and taper ends.
• Place loaves, seam side down, on prepared baking sheet.
• Let rise until doubled, about 45 minutes.
• Make 4-5 slashes across each loaf with sharp knife or razor blade.
• Brush each loaf with water and sprinkle with whole wheat flour.
• Bake in a preheated 400 degree F oven for 15-20 minutes, until loaves are browned and crisp.
• Remove to a wire rack to cool completely.
• NOTE: I also use a spray bottle filled with water and spray the loaves and oven walls once or twice at 5-minute intervals at the beginning of baking.
• You could also make this into one large oblong loaf or a round loaf, but baking time would need to be increased.

Steps:

• Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water and oil together in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
• Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
• Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from oven to cool completely on a wire rack.

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.