September 20, 2012

2 Whole Grain, Whole Wheat Bread Recipes

Whole Grain Bread 
Makes 2 loaves, bake at 375 F
4 1/2 cups whole wheat flour (works well with spelt and pretty good with kamut)
1/2 cup oat bran (sometimes I use oat flakes, or half flax seeds, or you could use a grain mix, etc.)
3 pks yeast (1 pk= 2 1/4 tsp)
1 Tbsp salt
2 cups milk
1/3 cup honey
1/4 cup oil
1) Combine dry ingredients, using just 4 cups of flour to start. Meanwhile, heat milk with honey and oil on the stove to just warm them.
2) Add warmed liquid to dry ingredients and stir well. Add more flour to make a stiff dough.
3) Turn onto a floured board and knead for 8 min. or until smooth and elastic, adding more flour as needed. Cover and let rest 10 min.
4) Shape into 2 loaves and place in greased loaf pans. Cover and let rise until double in bulk, about 45 min.
5) Bake at 375 F for 35 minutes, until the tops are evenly browned. Cool on a wire rack.

Basic Whole Wheat Bread
Makes a 1 1/2 pound loaf
1/2 cup water (if you have a Welbit/Dak machine, add 2 Tbsp more water)
3/8 cup milk
1 egg
1 1/2 cups whole wheat flour
1 1/2 cups bread flour (I use all whole grain flour, and have done it with wheat and spelt)
1 1/2 tsp salt
1 1/2 Tbsp oil
1 1/2 Tbsp honey (do the oil first, then the honey, and it will slide so easily off the spoon)
2 tsp active dry yeast (they recommend Red Star and I would agree)
Place all ingredients in bread pan, select Light Crust setting and press start.
Or, you can do what I have been doing lately, with excellent results. is to make this bread on a dough cycle, then pull it out, knead very briefly and place it in an oiled pan. Let it rise until doubled (usually less than an hour), and bake in the oven at 375 F for about 30 minutes (I set my timer for 20 and check it, as I've only done this a couple times so far). Bake until nicely browned.
After baking, remove bread from pan, place on cake rack and allow to cool for 1 hour before slicing (this is good practice whenever baking bread).

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