100 Whole Wheat Multipurpose Dough Pizza Buns Bread Recipes
100% WHOLE WHEAT, MULTIPURPOSE DOUGH - PIZZA, BUNS, BREAD
whole grain dough kept refrigerated (or frozen) for pizza, pretzels, or buns. The method is similar to Reinhart's "artisan breads every day". Preparation time does not include refrigeration overnight.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 1h15m
Yield 16 buns
Number Of Ingredients 6
Steps:
- Mix ingredients well (add salt and yeast at different times) and let rest 5 minutes.
- Knead by dough hook for 7 - 8 minutes.
- Stretch and fold and place in an oiled container to rest.
- After 10 minutes, stretch & fold again. Do the same two more times and place in fridge.
- After an overnight stay in the fridge (up to 3 days) divide the dough into 8 oz pieces (6) for pizza or 2.9 oz pieces (16) for buns or a combination of both.
- For pizza dough, place each ball into an oiled plastic sandwich bag and place into the fridge for use within 3 days or freeze for a month or so. Thaw in the fridge overnight.
- Roll each piece of dough for bun into balls and press or roll into round flats 3.5 " to 4" in diameter. Repress to maintain diameter and place on parchment covered to rise for 20 to 30 minutes.
- Preheat oven to 375 F.
- When risen to 1.5 the original volume, place into the oven. Bake 8 minutes and rotate.
- Bake 4 to 6 more minutes until the rolls are 200 F internally.
Nutrition Facts : Calories 196.7, Fat 3.7, SaturatedFat 0.5, Sodium 365.8, Carbohydrate 38, Fiber 4.9, Sugar 5.6, Protein 6.1
100% WHOLE WHEAT BREAD
Make and share this 100% Whole Wheat Bread recipe from Food.com.
Provided by cdwile
Categories Yeast Breads
Time 3h30m
Yield 30 slices, 30 serving(s)
Number Of Ingredients 9
Steps:
- Using a stand mixer, place water in bowl. Add nectar, salt and 2 cups flour. Combine well. Add yeast and allow to sit until you observe that the yeast is beginning to work. Combine remaining dry ingredients. Gradually add to mixer bowl. Switch to dough hook and knead, adding more flour if needed, until dough does not stick to bowl. Knead for 3-4 minutes on medium setting. Set aside in a draft free area to rise, until double in size, about 90 minutes. Punch down and form loaves. Rise again until nearly double, about 60 minutes. About 45 minutes into second rising, preheat oven to 400 degrees.
- Bake at 400 degrees, for 25 - 30 minutes, until bread reaches an internal temperature of 200 degrees. Cool and enjoy.
Nutrition Facts : Calories 2.9, Fat 0.1, Sodium 78.1, Carbohydrate 0.7, Fiber 0.5, Protein 0.2
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