Food recipes
Whole Wheat Bread
Whole Wheat Bread Ingredients: water, bottled, generic oil, olive, salad or cooking syrup, maple, canadian wheat flour, white, all-purpose, unenriched vital wheat gluten seeds, flaxseed salt, table leavening agents, y...
Whole Wheat Bread
Ingredients:
water, bottled, generic
oil, olive, salad or cooking
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
vital wheat gluten
seeds, flaxseed
salt, table
leavening agents, yeast, baker's, active dry
Directions:
(Hand Method) Combine all of the ingredients, and mix them till you have a shaggy dough.
The dough will seem wet, but remember: wetter is better.
Let the dough rest, covered, for 20 minutes, then knead till smooth and elastic, about 10 minutes.
Allow the dough to rise, covered, for 1 to 2 hours, or until its puffy and nearly doubled in bulk.
(Mixer Method) In the bowl of a stand mixer fitted with the dough hook, combine all ingredients and mix them till you have a shaggy dough.
The dough will seem wet, but remember: wetter is better.
Let the dough rest for 20 minutes, then knead by machine until fairly smooth, about 10 minutes.
Allow dough to rise, covered, for 1 to 2 hours, or until its puffy and nearly doubled in bulk.
(Bread Machine Method) Place all ingredients in bread machine pan and set to dough cycle.
After the dough has risen, gently deflate the dough, shape it into a log, and place it in a lightly greased large (9x5 inch) bread pan or two small bread pans.
Cover the pan with a towel*(see note below) or lightly greased plastic wrap, and allow it to rise in a warm place for about 30 minutes-1 hour, till its crowned about 2 inches over the rim of the pan.
Preheat your oven to 350F about halfway through the rising time.
Bake the bread in a preheated 350F oven for 45 minutes or until it turns a deep brown and sounds hollow when tapped on the bottom.
Yield: 1.
Ingredients:
water, bottled, generic
oil, olive, salad or cooking
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
vital wheat gluten
seeds, flaxseed
salt, table
leavening agents, yeast, baker's, active dry
Directions:
(Hand Method) Combine all of the ingredients, and mix them till you have a shaggy dough.
The dough will seem wet, but remember: wetter is better.
Let the dough rest, covered, for 20 minutes, then knead till smooth and elastic, about 10 minutes.
Allow the dough to rise, covered, for 1 to 2 hours, or until its puffy and nearly doubled in bulk.
(Mixer Method) In the bowl of a stand mixer fitted with the dough hook, combine all ingredients and mix them till you have a shaggy dough.
The dough will seem wet, but remember: wetter is better.
Let the dough rest for 20 minutes, then knead by machine until fairly smooth, about 10 minutes.
Allow dough to rise, covered, for 1 to 2 hours, or until its puffy and nearly doubled in bulk.
(Bread Machine Method) Place all ingredients in bread machine pan and set to dough cycle.
After the dough has risen, gently deflate the dough, shape it into a log, and place it in a lightly greased large (9x5 inch) bread pan or two small bread pans.
Cover the pan with a towel*(see note below) or lightly greased plastic wrap, and allow it to rise in a warm place for about 30 minutes-1 hour, till its crowned about 2 inches over the rim of the pan.
Preheat your oven to 350F about halfway through the rising time.
Bake the bread in a preheated 350F oven for 45 minutes or until it turns a deep brown and sounds hollow when tapped on the bottom.
Yield: 1.