Food recipes
Daily Bread -Wheat
Daily Bread -Wheat
Ingredients:
Water
Salt
Active dry yeast
All-purpose flour
Wheat germ
Directions:
1. Pour water into your container of choice. I use a 2 gallon tupper-ware container (but I would love to find a glass or ceramic container!
2. Add Salt and yeast.
3. Add wheat flour and wheat germ. Stir until flour is no longer clumpy.
4. Add white flour, 2 cups at a time. Stir in in between with a wooden spoon.
5. (If you have a mixer that can handle bread dough by all means use it!
6. I don't so I add the four gradually and mix thoroughly with my wooden spoon).
7. Cover loosely, (I use my tupper-ware lid and just do not secure it, or you could use a towel.) Let sit on the counter for 2 hours.
8. (I do not find that heat, or no heat makes a difference).
9. Dough can now be used for bread of choice or stored in the fridge. To bake:.
10. Make sure you have flour ready to keep your hands covered.
11. The dough is very sticky.
12. Heat oven to 400°F.
13. To make Rolls for hamburgers or sandwiches: Sprinkle corn meal on your baking sheet (I use a stone) Flour hands and pull of a piece of dough about the size of a tennis ball, form and place on your baking sheet. Bake 30 minute.
14. To make a round loaf: Follow directions as above only used a well floured surface to kneed additional flour into the dough so that it is a nice elastic dough.
15. (sometimes I skip this step).
16. Cross the top with a sharp knife and bake 400°F for 30-35 minute To make a loaf to slice: Follow directions as above only after kneading in additional flour use a rolling pin to roll dough out.
17. Roll like a jelly roll and pinch the ends.
18. You may slice the top with a sharp knife).
19. To use for pizza dough: Follow as above but roll out to fit your pizza pan.
20. Pierce with a fork, and bake 400 for about 15 minute Top with toppings and place back in the oven for 10-15 min depending on toppings and crust thickness.
21. (a thin crust turns into a wonderfully crispy crust, a thicker crust bubbles up and makes a thick chewy crust).
22. To make cinnamon rolls: follow as above.
23. Roll out jelly roll style and coat with melted butter and cinnamon sugar.
24. Roll jelly roll style and slice.
25. Bake at 375°F for about 40 min, watch them it depends on how thick they are.
26. I have found that these proportions last us for sandwiches for lunch and a loaf for dinner.
27. Our menu dictates how often I make it but it is about every other or every third day.
28. But it is so easy it is not a big deal to thow it all in the bin and forget about it till later.
Ingredients:
Water
Salt
Active dry yeast
All-purpose flour
Wheat germ
Directions:
1. Pour water into your container of choice. I use a 2 gallon tupper-ware container (but I would love to find a glass or ceramic container!
2. Add Salt and yeast.
3. Add wheat flour and wheat germ. Stir until flour is no longer clumpy.
4. Add white flour, 2 cups at a time. Stir in in between with a wooden spoon.
5. (If you have a mixer that can handle bread dough by all means use it!
6. I don't so I add the four gradually and mix thoroughly with my wooden spoon).
7. Cover loosely, (I use my tupper-ware lid and just do not secure it, or you could use a towel.) Let sit on the counter for 2 hours.
8. (I do not find that heat, or no heat makes a difference).
9. Dough can now be used for bread of choice or stored in the fridge. To bake:.
10. Make sure you have flour ready to keep your hands covered.
11. The dough is very sticky.
12. Heat oven to 400°F.
13. To make Rolls for hamburgers or sandwiches: Sprinkle corn meal on your baking sheet (I use a stone) Flour hands and pull of a piece of dough about the size of a tennis ball, form and place on your baking sheet. Bake 30 minute.
14. To make a round loaf: Follow directions as above only used a well floured surface to kneed additional flour into the dough so that it is a nice elastic dough.
15. (sometimes I skip this step).
16. Cross the top with a sharp knife and bake 400°F for 30-35 minute To make a loaf to slice: Follow directions as above only after kneading in additional flour use a rolling pin to roll dough out.
17. Roll like a jelly roll and pinch the ends.
18. You may slice the top with a sharp knife).
19. To use for pizza dough: Follow as above but roll out to fit your pizza pan.
20. Pierce with a fork, and bake 400 for about 15 minute Top with toppings and place back in the oven for 10-15 min depending on toppings and crust thickness.
21. (a thin crust turns into a wonderfully crispy crust, a thicker crust bubbles up and makes a thick chewy crust).
22. To make cinnamon rolls: follow as above.
23. Roll out jelly roll style and coat with melted butter and cinnamon sugar.
24. Roll jelly roll style and slice.
25. Bake at 375°F for about 40 min, watch them it depends on how thick they are.
26. I have found that these proportions last us for sandwiches for lunch and a loaf for dinner.
27. Our menu dictates how often I make it but it is about every other or every third day.
28. But it is so easy it is not a big deal to thow it all in the bin and forget about it till later.
Printed from https://recipe.bluelayer.org/recipe/42447/daily-bread-wheat