Food recipes
Dave's Killer Whole Wheat Bread
Dave's Killer Whole Wheat Bread Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, yeast, baker's, active dry leavening agents, yeast, baker's, active dry water, bottled, gen...
Dave's Killer Whole Wheat Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses
oil, canola
wheat flour, white, all-purpose, unenriched
vital wheat gluten
salt, table
Directions:
Sponge:.
In bowl of stand mixer fitted with the paddle attachment, combine 3 1/3 cups whole wheat flour, sugar and yeast, mixing until combined.
Add the water, molasses and oil to a small saucepan and bring up to 120 degrees.
Add the mixture to the flour, mixing until incorporated.
Beat dough for 5 minutes on low.
Cover bowl and set aside for one hour.
Dough:.
Add the remaining flour, gluten, salt to the sponge, beating until well mixed.
If dough is too dry, you can add another tablespoon or two of water.
Using the dough hook, if possible, beat the dough on medium high speed for 10 to 15 minutes, until a window pane develops.
You should have a nice, smooth dough.
Note that KitchenAid stand mixers do not recommend using the dough hook higher than speed 2 for about 5 minutes.
Cut the dough into two equal pieces, cover with a slightly damp towel and set it aside to let it rest for 15 minutes.
Roll dough into a smooth log, making sure to get the air out.
Repeat with remaining dough.
Place shaped dough into greased pans and let proof until it begins to peak over the pan.
Preheat oven to 350F while bread is rising.
Let rise in pans about 1 hour, or until the dough has risen enough to really fill up the pan, and has crested over the top.
Bake loaves in preheated oven for 35 to 40 minutes, or until an instant-read thermometer reads 190F.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses
oil, canola
wheat flour, white, all-purpose, unenriched
vital wheat gluten
salt, table
Directions:
Sponge:.
In bowl of stand mixer fitted with the paddle attachment, combine 3 1/3 cups whole wheat flour, sugar and yeast, mixing until combined.
Add the water, molasses and oil to a small saucepan and bring up to 120 degrees.
Add the mixture to the flour, mixing until incorporated.
Beat dough for 5 minutes on low.
Cover bowl and set aside for one hour.
Dough:.
Add the remaining flour, gluten, salt to the sponge, beating until well mixed.
If dough is too dry, you can add another tablespoon or two of water.
Using the dough hook, if possible, beat the dough on medium high speed for 10 to 15 minutes, until a window pane develops.
You should have a nice, smooth dough.
Note that KitchenAid stand mixers do not recommend using the dough hook higher than speed 2 for about 5 minutes.
Cut the dough into two equal pieces, cover with a slightly damp towel and set it aside to let it rest for 15 minutes.
Roll dough into a smooth log, making sure to get the air out.
Repeat with remaining dough.
Place shaped dough into greased pans and let proof until it begins to peak over the pan.
Preheat oven to 350F while bread is rising.
Let rise in pans about 1 hour, or until the dough has risen enough to really fill up the pan, and has crested over the top.
Bake loaves in preheated oven for 35 to 40 minutes, or until an instant-read thermometer reads 190F.