Food Processor Whole Wheat Bread Recipes

Steps:

• Pour the warm water into a large bowl, and whisk in 4 teaspoons of bread flour, the yeast, and the white sugar until thoroughly combined and the sugar has dissolved. Allow to stand until the yeast starts to form creamy bubbles, about 5 minutes.
• Fit a dough blade into a large food processor, and place 3 1/2 cups of bread flour, the oats, whole wheat flour, salt, brown sugar, and vegetable oil into the work bowl. Start the food processor running, and slowly add enough of the water-yeast mixture to allow the dough to form a firm ball and pull away from the sides of the processor, about 1 minute. Process for another 30 seconds to knead.
• Place the dough into an oiled bowl, and turn to coat the dough with oil. Cover with a damp cloth, and allow the dough to rise until doubled, about 1 hour. Punch down the dough, and divide into 2 equal-sized pieces. Form each piece into a loaf; pinch the seams and ends closed.
• Grease 2 4x8-inch loaf pans, and place the loaves into the pans with the seam sides down. Allow to rise until the dough is 1 inch above the rim of the pans, about 1 more hour.
• While dough is rising, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the tops are browned, about 35 minutes. Allow bread to cool in pans for 10 minutes, then turn out onto cooling racks to finish cooling.

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.

Steps:

• Combine water, sugar and yeast in a small bowl and set aside.
• Using steel blade, place flour and salt in bowl of food processor. Pour in yeast mixture through chute; process till dough forms ball.
• Break dough apart and reprocess 2 or 3 times.
• Place dough in BUTTERED bowl; turn dough in bowl to butter all sides.
• Cover and let rise about 1 hour, till doubled in size.
• Punch down, shape into loaf and place in greased loaf pan.
• Let rise till doubled (about 45 minutes).
• Bake in preheated oven (450°) 25 to 30 minutes or till golden brown.

Steps:

• Place the flour, salt, wheat gluten and yeast in a food processor fitted with the metal blade. Using an instant-read thermometer, adjust the water temperature so that the combined temperatures of the water and the flour give a base temperature of 130 degrees F using a Cuisinart or KitchenAid or 150 degrees F if using a Braun. With the machine running, add the oil and the water through the feed tube. Process for 20 seconds, adding the remaining water if the dough seems crumbly and dry and does not come together into a ball during this time. Continue mixing the dough another 25 seconds for a total of 45 seconds.
• Stop the machine and take the temperature of the dough with an instant-read thermometer, which should read between 75 deg. F and 80 deg. F. If the temperature is lower than 75 deg. F, process the dough for an additional 5 seconds, up to twice more, until it reaches the desired temperature. If the temperature is higher than 80 deg. F, remove the thermometer, scrape the dough from the food processor into an ungreased bowl, and refrigerate for 5 to 10 minutes. Check the temperature of the dough after 5 minutes; the dough should be 80 deg. F or cooler by that time.
• Remove the dough from the processor and place it in a large ungreased bowl. Cover the bowl with plastic wrap and refrigerate for 1.5 to 2 hours at room temperature, about 70 deg. F to 72 deg. F. It will increase in volume somewhat, but don't be concerned by how much.
• Turn onto a lightly floured work surface, and shape into a ball. Place the formed loaf on a floured baking sheet, cover the loaf, and let it proof at room temperature for about 1.5 to 2 hours, until it visibly doubles in bulk. The dough will be ready to bake when an instant-read thermometer shows it has reached an internal temperature of 60 deg. F to 62 deg. F.
• One hour before bakng, place a small pan for water on the floor of the oven, put the oven rack on the second shelf from the bottom of the oven, and place the baking stone on the rack. Preheat the oven to 475 deg. F. Transfer the bread onto a peel or onto the back of a baking sheet heavily coated with cornmeal.
• Carefully pour 1 cup of hot water onto the pan on the floor of the oven. Slide the loaf from the peel or baking sheet heavily coated with cornmeal.
• Bake the loaf for 2 minutes. Create steam by adding another cup of water to the pan on the floor of the oven. Continue baking for 18 minutes, until the crust is a dark brown. Or, the bread will be finished when it reaches an internal temperature of 205 deg. F to 210 deg. F on an instant-read thermometer. Cool the bread on a wire rack before cutting.

Steps:

• In a big mixing bowl, combine flour, baking powder, soda, and salt.
• Cut in butter until it reaches a coarse meal consistency. (I started with two knives, then finished the process with my fingers.).
• Add raisins.
• Combine liquids separately. Add liquids to dry ingredients.
• Mix until a soft dough forms. At some point it will become hard to stir it, and it will be better to use your hands. Kneading the dough is the best way to combine all the ingredients completely -- knead it gently until it is smooth (about 3 minutes). You can knead it right there in the mixing bowl.
• Shape the dough into two balls, and place them on a greased cookie sheet. Flatten each ball slightly and cut an X about 1/4" deep in the top of each loaf.
• Bake at 375 for 35 minutes.

Steps:

• Proof yeast in warm water.
• Add brown sugar, salt and applesauce to yeast.
• Place flour and wheat gluten into the bowl of a large food processor and process briefly to mix. (Check your food processor manual to make sure your processor is powerful enough to process bread dough and to determine how much flour your processor can handle. If necessary, process this recipe in two batches). I use a 14 cup Cuisinart processor. (Note: vital wheat gluten is available in bulk or boxes at health food stores).
• Add oil to processor and process briefly to mix. .
• Start processor and slowly pour liquid through the feed tube. You may need more or less liquid depending on the type of flour and the humidity. Within about 30 to 60 seconds the mixture should form a ball. If it doesn't, add more water or flour (whichever is necessary) for the dough to form a ball. After the dough forms a ball, process for an additional 30 to 60 seconds until smooth and elastic. Do not overprocess because processing causes the dough to heat up and it might heat up so much that you kill the yeast. When making 100 percent whole wheat bread in my processor, it helps to use a dinner knife to "premix" the dough. Pour the liquid into the bowl (without the processor running) and mix briefly with a dull knife until most of the flour is moistened. Then process as above.
• Turn dough out onto a lightly floured board and form into a ball. This is your opportunity to ensure that the dough has the proper ratio of flour to liquid.
• Place dough into a lightly oiled bowl and turn to coat the surface of the dough with the oil. Cover with kitchen towel or plastic wrap and let rise in warm place until doubled.
• Turn risen dough out onto lightly floured board and knead a few times. Cut dough in half and let rest for 10 minutes.
• Roll half of dough into a rectangle about 1/2 inch thick. Turn board so long edge of rectangle is facing you. Fold right half over middle and press with fingers to seal. Fold left half over middle (so the "new rectangle" is as wide as your bread pan) and seal. Roll (beginning at narrow side) tightly, pressing as you go with your fingers to seal well. Pinch ends and tuck under loaf.
• Place in a greased loaf pan (8 inches by 4 1/4 inches by 2 1/2 inces). Oil the top of the loaf.
• Cover with a kitchen towel or loose plastic wrap and let rise in a warm place until almost doubled.
• Bake at 325 degrees F until done. This takes about 29 minutes in my oven.
• Turn out and let cool on a rack.