Food recipes
Whole Grain Wheat Bread
Whole Grain Wheat Bread Ingredients: barley, hulled water, bottled, generic oil, olive, salad or cooking salt, table leavening agents, yeast, baker's, active dry wheat flour, white, all-purpose, unenriched honey wheat...
Whole Grain Wheat Bread
Ingredients:
barley, hulled
water, bottled, generic
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
Directions:
Starter Dough: Blend cooked grains and water in food processor or blender until creamy; pour into a large mixing bowl.
Mix in oil, salt, and yeast.
Add enough flour to make the mixture look like thick cooked cereal.
Cover thee bowl with plastic wrap or a damp towel and leave for 12-24 hours at room temperature Once starter dough is fermented, it can be refrigerated up to a week before making the bread.
To Make Bread: After the 12-24 hours, add sweetener to starter dough and stir.
Add whole wheat flour, stirring it inches As you add the white flour, the mixture will be too difficult to stir.
Knead it by hand on the bowl and continue to add white flour.
When dough is lees sticky, transfer it to a floured surface an knead 10-15 minutes or until dough is soft and springy, but not too sticky.
Wash and dry mixing bowl and oil it.
Place dough in bowl, cover, and let rise in a warm place 1 1/2 to 2 hours.
To Bake Bread: Mix water, honey, oil, and salt in a small cup and coat the top of each loaf with this mixture.
(Makes about 3 loaves) Cover and let rise in greased pans for 45-60 minutes until the loaves have doubled in size.
Test the bread for readiness.
If you press the dough and it wants to stay in, but still has a little spring, it's ready to bake.
Preheat oven to 350F.
Bake 45-50 minutes.
Bread will come out of pans after cooling 5 minutes.
Let cool 30 minutes until slicing (if you can wait!
).
Omit the honey for non-apian vegetarians/vegans.
Ingredients:
barley, hulled
water, bottled, generic
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
Directions:
Starter Dough: Blend cooked grains and water in food processor or blender until creamy; pour into a large mixing bowl.
Mix in oil, salt, and yeast.
Add enough flour to make the mixture look like thick cooked cereal.
Cover thee bowl with plastic wrap or a damp towel and leave for 12-24 hours at room temperature Once starter dough is fermented, it can be refrigerated up to a week before making the bread.
To Make Bread: After the 12-24 hours, add sweetener to starter dough and stir.
Add whole wheat flour, stirring it inches As you add the white flour, the mixture will be too difficult to stir.
Knead it by hand on the bowl and continue to add white flour.
When dough is lees sticky, transfer it to a floured surface an knead 10-15 minutes or until dough is soft and springy, but not too sticky.
Wash and dry mixing bowl and oil it.
Place dough in bowl, cover, and let rise in a warm place 1 1/2 to 2 hours.
To Bake Bread: Mix water, honey, oil, and salt in a small cup and coat the top of each loaf with this mixture.
(Makes about 3 loaves) Cover and let rise in greased pans for 45-60 minutes until the loaves have doubled in size.
Test the bread for readiness.
If you press the dough and it wants to stay in, but still has a little spring, it's ready to bake.
Preheat oven to 350F.
Bake 45-50 minutes.
Bread will come out of pans after cooling 5 minutes.
Let cool 30 minutes until slicing (if you can wait!
).
Omit the honey for non-apian vegetarians/vegans.