Wonderfulwholewheatbread Recipes

Steps:

• In a small saucepan, heat the milk with butter over low heat just until the butter melts. Remove from heat and add to the bowl of a standing mixer fitted with a dough hook. Proof the yeast by adding it to the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 3 minutes until foam appears. This indicates the yeast is active. Turn mixer on low and gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt and 1 egg white. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is no longer sticky, about 10 minutes.
• Turn the dough onto the work surface and knead for a minute or so by hand. Knead by folding the dough over itself and pushing out with the heel of your hands, not down. Rotate the dough and repeat. The dough is properly kneaded when you can pull it and it stretches without breaking. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil. Cover with plastic wrap or a damp towel and let rise over a gas pilot light on the stovetop or in another warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen.
• Once the dough is doubled and domed, turn it out onto the counter. The act of turning out the dough naturally deflates the gas, so there is no need to aggressively punch it down. Handle the dough gently, overworking the gluten at this point will produce a dense loaf that is difficult to shape. *To form a loaf, pat the dough into a rectangle, fold the long sides to the middle then fold under the ends. Pinch the seams closed and place in a greased 9 by 5-inch loaf pan, seam side down. Make sure the dough touches all sides of the pan. Cover with plastic wrap and let rise a second time for 20 minutes or until the top of the dough is nearly level with the top of the loaf pan. Preheat oven to 350 degrees F, place a large pan on the bottom rack of the oven. Bring 3 cups water to a boil on the stove. Pour the hot water into the preheated pan to create a steam bath for the bread. This will make a crisp crust.
• Slash dough down the middle of the loaf with a sharp knife to allow the steam to escape during baking. Brush the top with remaining beaten egg white and sprinkle with sesame seeds. Bake the bread for 30 to 40 minutes until crust is golden and internal temperature reads 195 degrees F when checked with an instant read thermometer. The bottom of the loaf should sound hollow when tapped. Immediately remove the bread from the pan and cool completely on a rack.
• * Variation: To make Cinnamon-Raisin Swirl Bread: after the first rise, press the dough out to a rectangle, sprinkle surface with cinnamon and raisins to cover. Roll up like a jellyroll, pinch the seams closed and continue as directed in the recipe.

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.

Steps:

• In a large mixing bowl, combine yeast and water; stir to dissolve yeast.
• Stir in the melted butter and salt.
• Add the whole wheat flour and mix well.
• Let stand for 3-5 minutes.
• Stir in the honey.
• Stir in as much unbleached flour as you can.
• Turn dough out onto a floured surface.
• Knead enough remaining flour to make a stiff dough that's smooth and elastic (8-10 minutes).
• Place the dough in a greased bowl.
• Cover; let rise until double in size (1 1/4 hours).
• Punch down dough; let rise again until almost double (about 45 minutes).
• Divide dough; shape into two loaves and place in two 9x5x3-inch loaf pans.
• Cover; let rise until nearly double and center is rounded (45 minutes).
• Bake in a 350F oven for 30 minutes then COVER WITH FOIL if necessary to prevent browning.
• Continue baking for 15 to 20 minutes more or until done.
• Remove from pans and cool on wire racks.
• While warm, you may brush loaves with melted butter.

Steps:

• Preheat oven to 375 degrees Fahrenheit. Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and shape into loaves. Let bread double in size again. Bake until crusty and brown on top.

Steps:

• Heat the milk with the butter in small sauce pan just until the butter melts.
• Remove from heat and add to the bowl of a standing mixer fitted with a dough hook.
• When the milk is warm (not hot) add the yeast and sugar (or honey).
• Stir gently to dissolve yeast, and let stand for 3 minutes.
• If the yeast is active, it will foam.
• Turn mixer on low and gradually add the flour.
• When the flour is incorporated increase the speed to medium, add the salt and 1 egg white.
• Mix about 10 minutes, stopping occasionally to scrape down the sides (if necessary) and remove the dough from the hook, until the dough is no longer sticky.
• Turn the dough onto a work surface and knead it (folding dough over and pushing away) for about a minute, or until it stretches without breaking.
• Form the dough into a ball and place into an oiled bowl, turning to coat the entire dough ball with oil.
• Cover with plastic wrap, or a damp towel and let rise in a warm place (over a pilot light, or in a sunny spot, etc.) until doubled in size- 45 to 60 minutes.
• When two fingers are pressed into the dough ball, and the indentations remain after removing fingers- it's ready.
• Turn out the dough onto the work surface.
• It isn't necessary to punch it down- it will deflate on it's own.
• Handle very gently at this point!
• Work the dough into a rectangle, folding long sides under to the middle, and pinch ends closed.
• Place in 9 X 5 greased loaf pan with seam down.
• Make sure dough touches all sides of the pan.
• Cover with plastic wrap and let rise again until the top of the loaf is nearly level with the top of the pan.
• Preheat oven to 350.
• Place a large pan on the bottom rack of the oven.
• Pour 3 cups boiling water into the large pan.
• When dough has risen, make several perpendicular slashes with a sharp knife across the top of the loaf.
• Brush the top with slightly beaten egg white and sprinkle oats (or sesame seeds) over the top of the loaf.
• Place loaf pan on the top shelf of the oven (over the pan of water).
• Bake 30- 40 minutes, until thermometer inserted into the loaf registers 195 degrees, and the top is golden brown.
• Remove from loaf pan immediately, and cool on rack.
• Note: for cinnamon/raison swirl bread, sprinkle cinnamon and raisons on the rectangle and roll into loaf shape before the second rising.