Food recipes
Soft 100% Whole Wheat Bread
Soft 100% 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...
Soft 100% 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:
To prepare the dough:.
(Hand method) Combine all ingredients and mix until you have a shaggy dough.
The dough will seem wet.
Let the dough rest, covered, for 20 minutes, then knead until smooth and elastic, about 10 minutes.
Allow dough to rise, covered, for 1-2 hours or until puffy and nearly doubled in bulk.
(Mixer method) In bowl of a stand mixer fitted with the dough hook, combine all ingredients and mix them until you have a shaggy dough.
The dough will seem wet.
Let the dough rest for 20 minutes, then knead by machine until fairly smooth, about 5-10 minutes.
Allow dough to rise, covered, for 1-2 hours or until puffy and nearly doubled in bulk.
(Bread machine method) Place all ingredients in bread machine and set to dough cycle.
To shape loaves:.
After the dough has risen, gently deflate, shape into a log, and place in a lightly greased 9x5 bread pan or 2 small pans.
Cover with towel or lightly greased plastic wrap and allow to rise in warm place for about 30 mins to 1 hour, until its crowned about 2 inches over the rim of the pan.
Preheat oven to 350 about halfway through the rising time.
To bake the loaves:.
If desired, brush top of loaf with milk or egg white and sprinkle with oatmeal, poppy seeds, etc.
Bake bread in preheated 350 oven for 45 minutes or until it turns a deep brown and sounds hollow when tapped on the bottom.
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:
To prepare the dough:.
(Hand method) Combine all ingredients and mix until you have a shaggy dough.
The dough will seem wet.
Let the dough rest, covered, for 20 minutes, then knead until smooth and elastic, about 10 minutes.
Allow dough to rise, covered, for 1-2 hours or until puffy and nearly doubled in bulk.
(Mixer method) In bowl of a stand mixer fitted with the dough hook, combine all ingredients and mix them until you have a shaggy dough.
The dough will seem wet.
Let the dough rest for 20 minutes, then knead by machine until fairly smooth, about 5-10 minutes.
Allow dough to rise, covered, for 1-2 hours or until puffy and nearly doubled in bulk.
(Bread machine method) Place all ingredients in bread machine and set to dough cycle.
To shape loaves:.
After the dough has risen, gently deflate, shape into a log, and place in a lightly greased 9x5 bread pan or 2 small pans.
Cover with towel or lightly greased plastic wrap and allow to rise in warm place for about 30 mins to 1 hour, until its crowned about 2 inches over the rim of the pan.
Preheat oven to 350 about halfway through the rising time.
To bake the loaves:.
If desired, brush top of loaf with milk or egg white and sprinkle with oatmeal, poppy seeds, etc.
Bake bread in preheated 350 oven for 45 minutes or until it turns a deep brown and sounds hollow when tapped on the bottom.