Whole Grain Wheat Bread Recipes

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

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.

Steps:

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

Steps:

• Combine 1 1/2 c ww, 1 1/2 c oats, 1/3 c gluten flour,oil, honey.
• Pour water, mix well.
• Add yeast, salt, mix, 1 1/2 c oats.
• Stir in 3 - 3 1/2 c of whole wheat. Stop adding when cleans sides of bowl.
• Knead well. Divide into 2 loaves. Place in greased pan cover with towel. Rise til dbl 45- 60min.
• Bake 350º 30min.
• NOTE: For wheat germ, wheat bran, nuts. May sub any of the following as long as 1 c total: GNC soy baking mix, Flax seed, Wheat Germ, Oat bran, Bulgar Wheat, Sunflower seed.

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.

Steps:

• Place sugar and yeast in bowl with 1/2 the warmed water. Stir and let sit 5-10 minutes until foamy.
• In bowl of stand mixer add: remaining water, gluten, egg yolks, honey, olive oil, buttermilk, 2 cups of the flour, 7 grain cereal, and proofed yeast.
• Stir into batter, cover with towel, and let sit 30 minutes (will rise some).
• Place bowl onto stand mixer, add salt, and remaining flour 1/2 cup at a time -- mixing with paddle attachment until dough pulls away from sides and forms ball around the paddle.
• Scrape dough off paddle and replace with dough hook. Set on 2 and knead with dough hook x8 minutes. Cover with towel and allow to rise until doubled.
• Remove dough and divide in half. Form each half into a loaf and place into greased standard size loaf pan - push dough into corners and sides to form to pan. Spritz with pan spray (preferably olive or canola), cover with towel and let rise until 1 - 2 inches above top of pan.
• Place into pre-heated 350* oven and bake x30 minutes.
• Remove from pans, brush lightly with butter using paper towel to remove excess so dough does not get soggy, and place on cooling rack to cool.
• Cool at least 20-30 minutes before cutting (if you cut while really hot the crumb does not have time to set and will feel very heavy and sticky).