WHOLE WHEAT BREAD - Made with Bread Machine

Makes one 1- 1/2 lb Loaf  or (1- 2 lb loaf)

    1 cup hot(not boiling) water (1-1/3 cup)           2 tablespoons potato flakes (2 tbsp)

    2 tablespoons oil (2tbsp + 1 tsp)                       2 tablespoons powdered milk (2tbsp) (optional)

    2 tablespoons honey (2 tbsp)                           3-1/4 cups white whole wheat flour (4-1/4 C)

    2 1/4 teaspoon salt (2 1/2 tsp)                          2 teaspoons instant yeast (2 tsp)

    1 egg (1egg) 

       Place ingredients into bread pan in the above order of water, oil, honey, salt, egg, potato flakes, powdered milk and whole wheat flour.  In the top of flour make a small indentation and add the yeast.  Turn the bread machine on for appprox. 3 1/2 hours or machine setting for whole wheat bread. Remove and place on rack to cool.  Brush top with butter or oil.

WHOLE WHEAT BREAD - For Electric Mixers

Makes 4 large or 6 small loaves

     5 1/2 cups warm water                                 2 tablespoons instant yeast

     2/3 cup oil                                                 12 to 13 cups whole wheat flour OR

     2/3 cup honey, sugar or molasses                  11 to 12 cups white whole wheat flour

     1 1/2 tablespoons salt

     Add 7 cups whole wheat flour and yeast in bread mixer; mix well.   Combine warm water, oil, and honey, in bread mixer; mix well.  Let dough rest for 5 to 10 minutes to allow the yeast to rise and bubble. 

     Add salt, knead on low until blended.  Add 4 to 6 cups of flour ONE AT A TIME until dough starts pulling away from the sides of the mixing bowl.  This is the sign that the mixture has the right amount of flour.  Less flour produces a lighter loaf.  Knead on low speed for 6 to 10 minutes; until dough is smooth and elastic.  This allows the gluten to fully develop for a lighter loaf of bread.   

     Oil hands and remove dough from mixer.  Let dough rise until nearly doubled in an oiled bowl with a damp cloth over the top for about 40 minutes. (Optional- Punch down and repeat for 20 min.)   Place dough on a lightly oiled surface; divide dough into four or six equal parts. Knead each portion and shape into a loaf by patting and tucking.  Place dough into greased pans (use shortening).  For a soft crust oil the top of the loaves.  Cover with a damp cloth and let rise until double (approximately 25-45 minutes depending on the strength of the yeast and room temperature). If dough rises too much you will have large holes in the bread.

    For altitudes over 4,000 feet, bake at 425* for 8 minutes, then reduce heat to 350* for 30 minutes.  Remove bread from the pans and cool on a rack.  Brush top with butter or oil. Enjoy while still warm.

DEE-LICIOUS  WHOLE WHEAT BREAD – For Electric Mixers

Yield:  2 large loaves - 4 ½”x8 ½”

 1-3/4 cups milk (scalded)                                              2 teaspoons salt

1/3 cup olive oil                                                             1/3 cup honey

1/2 cup water                                                                2 eggs

2 tablespoons yeast                                                       6 cups whole wheat flour (approximately)

     Grind 6 cups whole wheat flour fine.  Pour slightly cooled milk in mixer.  Add salt, oil, honey, water, eggs and yeast.  Add 3 cups of whole wheat flour and blend together.  Add 3 more cups of flour or enough to knead at the proper texture in the mixer.  Knead 10 minutes.  Cover with a kitchen towel and let rise until doubled in bulk.  Knead again just until all the air is out of the dough.  Form into loaves and place in a well-oiled bread pan.  Let rise again until almost doubled in bulk.  Preheat oven to 450º and bake for 8 minutes; then turn the oven to 350º for 30 minutes.  Remove bread from pans and cool on a rack.  These loaves are very tender.

                                                                 WHOLE WHEAT BREAD – Made by hand

Yield:  2 large loaves - 4 ½”x8 ½”

 2-3/4 cups lukewarm warm water                                             1 tablespoon instant yeast*

1/3 cup oil                                                                                  7 to 8 cups red whole wheat flour

1/3 cup honey, sugar or molasses                                                 or 6 to 6-1/2 cups white whole

3/4 tablespoon salt                                                                      wheat flour

            In a medium bowl measure 3 cups whole wheat flour and yeast; mix well.   Add lukewarm water, oil, and honey; mix well with a large spoon.  Let dough rest for 6 to 10 minutes to allow the yeast to start working.  Add salt, and mix with a large spoon until well blended.  Add the rest of the flour 1 to 1-1/2 cups at a time until dough is too stiff to stir with a spoon; the dough should still be slightly sticky.  Form a ball with the dough and coat with flour. Oil hands and counter top to knead the dough.  To knead the dough, fold an edge into the middle of the ball and push down by using the heel of your hand. Take another portion of the edge and fold it into the middle of the dough by pushing down with the heel of your hand.  Continue this process until the dough is smooth and elastic for about 6 to 10 minutes allowing the gluten to develop for a lighter loaf of bread.  Adding excess flour produces a coarse, dense loaf of bread. 

           Place dough in an oiled bowl with straight sides and large enough for the dough to double in size.   If the dough rises too much the elasticity of the dough structure will be ruined, causing a coarse, heavy and dense loaf of bread.  It is easy to tell if bread dough has over fermented because the dough will collapse when touched.  To check for proper fermentation place a ruler at the side of the container to measure the height of the dough from the center.  Mark the edge of the bowl with masking tape at the starting point of fermentation.  Also mark the bowl at the point the dough will have doubled in size.    Cover the bowl with a damp cloth for about 40 minutes depending on room temperature (optimum 80º to 85º).  Once dough has doubled in size, check for optimum fermentation by lightly punching the dough with index finger - a hole should remain without closing in.   Punch the dough down and let it rise a second time for about 20 minutes or about half the time of the first rising.  A second rise time is important when baking with hard whole wheat flour. 

            Place dough on a lightly oiled surface; divide dough into 2 equal parts.   Shape each portion into a loaf by patting and tucking.  Place dough into greased pans (use shortening).  For a soft crust oil the top of the loaves. Cover with a damp cloth and let rise until double (approximately 25 minutes depending on the strength of the yeast and room temperature).

           Preheat oven to 425º so oven is hot and ready when the bread has doubled in size.  For altitudes over 4,000 feet, bake at 425° for 8 minutes. Then reduce heat to 350° for 30 minutes.  Remove bread from the pans and cool on a rack.  Brush top with margarine or oil.

*3 teaspoons = 1 tablespoon; 1 package dry yeast = 2 teaspoons yeast

                                        PRE-FERMENTED WHOLE WHEAT BREAD

From the Kitchen of Park Place Patisseries

 Poolish:

8 oz white whole wheat flour

1 teaspoon instant yeast

1 cup water (65-70 degrees)

Mix and ferment at room temp for 8 hours. I just leave it over night.

Dough:

4 oz whole wheat flour

3/4 teaspoon salt

1/2 teaspoon instant yeast

1 oz honey

1 oz raisin juice concentrates

3 oz cooked brown rice

16 oz sponge from above

            Combine all ingredients in a mixer. Knead by hand or with dough hook for 12-15 min. Let rise until it is 3 times its size.  Shape into a sandwich loaf and let rise in a prepared loaf pan (9X5) until domed above sides. Bake at 350 degrees for 20 min. Turn and bake for 25-35 min until deep brown (internal 180 degrees). Cool for 2 hours before eating.

 INDIAN FRY BREAD

 2-1/2 cups whole wheat flour                             1 tablespoon sugar

1 tablespoon baking powder                              1 ¼ cups lukewarm water

3/4 teaspoon salt

            Sift all dry ingredients together.  Add the liquid all at once and mix like biscuit dough.  Stir until almost all of the flour is mixed in then finish mixing the flour by kneading on a lightly greased counter and hands using shortening.  Divide the dough into 4 pieces; let stand 5 minutes.  Roll out 1/8 inch thick.  Fry in hot oil until lightly brown on both sides.

  BAKING POWDER BISCUITS

2 cups whole wheat flour                                               1/2 teaspoon cream of tarter

4 teaspoons baking powder                                           1/2 cup shortening cut into above

2 teaspoons sugar                                                          2/3 cup milk

3/4 teaspoon salt                                                           1 egg

              Mix together.  Sift flour, baking powder, salt and cream of tarter.  Cut in shortening, add liquid.  Bake at 450º for 10 to 15 minutes.

 MUFFINS – Oven or Microwave

 1-3/4 cups white whole wheat flour                               1/3 cup sugar

2 teaspoons baking powder                                           1 beaten egg

3/4 cup milk                                                                1/4 cup cooking oil

              Preheat oven to 400 degrees. In a mixing bowl combine flour, sugar, baking powder, and 1/4 teaspoon salt. Make a well in the center. Combine egg, milk, and oil: add all at once to flour mixture. Stir just till moistened (batter should be lumpy). Lightly grease muffin cups or line with paper bake cups; fill 2/3 full. Bake in a 400 degree oven about 20 min or till golden. Remove from pans; serve warm. Makes 10 to 12 muffins..

Blueberry Muffins Prepare as above except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 teaspoon finely shredded lemon peel into muffin batter.

Cranberry Muffins Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar. Fold into muffin batter.

Jelly Muffins Prepare as above, except do not use paper bake cups. Fill muffin cups 1/3 full with batter, top each with 1 teaspoon jelly, jam, or preserves, then top with enough batter to fill each muffin cup 2/3 full.

Date-Nut Muffins Prepare as above, except fold 2/3 cup snipped pitted whole dates and 1/3 cup chopped nuts into muffin batter.

Cheese Muffins Prepare as above, except stir 1/2 cup shredded cheddar or Monterey Jack cheese (2 ounces) into flour mixture.

Banana Muffins Prepare as above, except reduce milk to ½ cup. Add 3/4 cup mashed banana and 1/2 cup chopped nuts to flour mixture with egg mixture. Do not use paper bake cups.

Pumpkin Muffins Prepare as above, except add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves to flour mixture. Add 1/2 cup canned pumpkin to egg mixture. Stir 1/4 cup chopped nuts into batter. Do not use paper bake cups.

Corn Muffins Prepare as above, except reduce flour to 1 cup and add 3/4 cup cornmeal to flour mixture. Do not use paper bake cups.

Oatmeal Muffins prepare as above, except reduce flour to 1 1/3 cups and add ¾ cup rolled oats to flour mixture.

Microwave Directions:

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Last modified: February 06, 2006