Whole Wheat Bread Hayes Recipes

Steps:

• In a small bowl, stir together 1 3/4 cups warm water and yeast, and let stand until foamy, about 5 minutes. In a measuring cup, whisk together remaining 1/4 cup water and molasses.
• In a large bowl, stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well.
• Stir in enough of remaining 3-4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface; knead dough 8 minutes, or until smooth and elastic, and shape into a ball (it may be a bit sticky at this point, but will be easy to handle after rising). (I let my KitchenAid handle the mixing and kneading.).
• Transfer dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place until doubled in bulk (about 1 hour).
• Punch down dough and let rise, covered 45 more minutes.
• Divide dough in half, lightly knead each piece and form into ovals. Transfer loaves to greased loaf pans (8 1/2 X 4 1/2 X 2 inches) and let rise, covered with kitchen towels, 45 minutes.
• During the final rise, preheat oven to 400°F.
• Brush tops of loaves lightly with egg wash and sprinkle with oats (or whatever you choose:) Bake loaves in middle of oven 10 minutes. Reduce heat to 350F and bake loaves 20-25 minutes more, or until golden brown.
• Turn loaves out onto a rack to cool.

Steps:

• In a small bowl stir together 1 3/4 cups warm water and yeast and let stand until foamy, about 5 minutes. In a measuring cup whisk together remaining 1/4 cup warm water and molasses. In a large bowl stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well. Stir in enough of remaining 3 to 4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface. Knead dough 8 minutes, or until smooth and elastic, and shape into a ball.
• Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about
• 1 hour. Punch down dough and let rise, covered, 45 minutes more.
• Preheat oven to 400°F. and grease 2 loaf pans, 8 1/2 by 4 1/2 by
• 2 inches.
• Divide dough in half. Lightly knead each piece of dough and form into ovals. Transfer loaves to pans and let rise, covered with kitchen towels,
• 45 minutes. Brush tops of loaves lightly with egg wash and sprinkle with oats. Bake loaves in middle of oven 10 minutes. Reduce oven temperature to 350°F. and bake loaves 20 to 25 minutes more, or until golden brown. Turn loaves out onto a rack to cool.

Steps:

• In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.

Steps:

• In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
• Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
• Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.