WHOLE WHEAT BREAD
Provided by Food Network
Time 1h16m
Yield 1 loaf (10 slices)
Number Of Ingredients 7
Steps:
- 1. Combine yeast, honey, and 1¼ cups (300 ml) warm water and set aside to proof, about 5 minutes.
- 2. When starting with whole kernel wheat: Place wheat, and if desired, salt into the Vitamix Dry Grains Container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Grind wheat for 1 minute. (Do not over process) Stop the machine and allow the flour to cool for a few minutes.
- 3. When starting with whole wheat flour: Place flour and, if desired, salt into the Vitamix Dry Grains or Standard Container and secure lid.
- 4. Select Variable 1.
- 5. Turn machine on and slowly increase speed to Variable 6. Blend until a hole forms in the center of the mixture, about 5 seconds. Turn machine off and remove the lid.
- 6. Pour oil, lemon juice, and yeast mixture into the hole in the flour. Secure the lid.
- 7. To mix the dough, turn the machine on High for 1 second. Stop the machine. Remove lid.
- 8. While the dough rests, lightly coat a loaf pan with vegetable cooking spray or shortening.
- 9. To knead dough, two steps are required: Step 1: Use a nylon spatula to scrape the sides of the container. Pull the dough away from the container sides and into the center of the mixture. Step 2: With the switch on High, quickly turn the machine on and off five times.
- 10. Repeat the above two-step process five times, or until the dough binds together in a soft elastic mixture.
- 11. To remove the dough from the container, turn the machine on and off five times (to lift the dough up and away from the blades). Invert the container over the prepared pan and let the dough fall into the pan. Use a wet nylon spatula to remove any remaining dough.
- 12. Use a wet (or oiled) nylon spatula to shape the loaf. Allow the dough to rise until the top of it reaches the top of the pan, about 15 to 20 minutes.
- 13. Bake at 350°F for 35 minutes. Makes one loaf.
3 MINUTE WHOLE WHEAT BREAD
This is too simple, and no bread machine required. This makes a beautiful and really healthy bread. I was really skeptical when a friend gave me this recipe but the result was great. The 3 minutes is prep time it does take an hour to bake.
Provided by Marlitt
Categories Yeast Breads
Time 2h23m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- In a medium bowl dissolve the yeast in warm milk ( not hot).
- Add the rest of the ingredients (very important, do not forget the vinegar) and stir well.
- Pour dough into a 5 x 9 loaf pan.
- Place into a cold oven and turn the heat to 400°F.
- DO NOT LET THIS DOUGH RISE BEFORE PUTTING INTO OVEN AND OVEN IS COLD.
- Bake for 10 minutes then cut a slit in the top of the dough.
- After 40 minutes of baking you can brush the top of the loaf with butter or an egg wash.
- After 60 minutes reduce the heat to 350°F then bake another 50 minutes.
- Remove the bread from the pan and bake another 15-30 minutes.
- Bread is done when it sounds hollow.
Nutrition Facts : Calories 1946.4, Fat 75.3, SaturatedFat 16.4, Cholesterol 68.3, Sodium 4942.2, Carbohydrate 265.3, Fiber 59.5, Sugar 28.1, Protein 72.8
WHOLE WHEAT BREAD
I discovered this fantastic bread recipe by Jean Sutherland and I thought I would share with everyone. This is not a bread machine recipe! Zaar seems to have a lot of machine recipes but not many old-fashioned so I thought this would be a great addition. This bread is a little difficult to make but is perfect for sandwiches and tastes wonderful! Very much worth the work you have to invest. I replace all of the oil with 1/2 cup flax seed meal. It's a nice way to get that very nutritious grain into our diet easily. Plus it adds more flavor.
Provided by Cynna
Categories Yeast Breads
Time 3h10m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Add 4 1/2 tsp yeast to 3/4 cup water.
- Add 1 cup of whole wheat flour and mix vigorously.
- Cover bowl with plastic and let sit for 45 minutes to proof.
- When sponge is ready, uncover bowl and add the 1 1/2 cups of warm water and 2 cups of whole wheat flour . Stir in very well.
- Now add the 1/2 cup vital wheat gluten, 2 1/2 tablespoons vegetable oil, 1/3 cup honey and 1 tablespoon salt. Mix these in well. Now start adding the remaining flour about 1/2 cup at a time. (I use my KitchenAid for this).
- Knead dough in mixer for 10 minutes or 20-30 minutes by hand. Take a break half-way through if you're hand kneading and let dough rest for 10 minutes.
- Place dough into large greased bowl (preferably not metal) and cover with plastic. Leave the dough to rise in a warm place for 1 to 1 1/2 hours until it doubles in size.
- Punch dough down, divide dough, and reshape into loaves. Place into greased 9x5 bread pans, cover with plastic and allow to rise again.
- Preheat oven to 350°F.
- Make egg wash by whisking egg and water together in small bowl.
- Brush egg wash over tops of loaves and then place in the oven to bake for 40 minutes.
- To test for doneness, pull the loaf out of the pan and tap the bottom with a wooden handle. It should have a hollow sound.
- Cool these for at least an hour before slicing. If you don't wait that long the structure of the bread will not support a knife and will mush down and stay permanently mushed when you're done mangling it. Try to be patient.
Nutrition Facts : Calories 1508.9, Fat 28.3, SaturatedFat 4.5, Cholesterol 93, Sodium 3545.4, Carbohydrate 287.9, Fiber 37.8, Sugar 47.8, Protein 50.5
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