Whole Wheat and Grains

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Recipes

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The following are some of my favorite and most frequently used whole grain recipes.

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'Fool Proof' Simple Loaf Bread - 2lb Loaf Recipe
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Note: Only 2 rises! Once as a lump and once as a loaf before baking!

1 ½ Cup Warm Water (100-110 degrees)
1 Tablespoon Oil (Olive, Canola, Safflower or Sunflower)
¼ Cup Sweet Stuff (Sugar, Honey or Sucanant)
3 ½ Cups of Flour (this can be any combination of Whole Wheat and
White Bread Flour - best for newbies to start out with 1 ½ Cups
White & 2 Cups Whole Wheat)
¼ Cup Gluten
½ teaspoon salt
1 ½ teaspoon Flieshmann's Instant Yeast

For Bread Machine - put ingredients in in order given and set to
'Dough Setting' - now go fold clothes, vacuum and clean the shower
(o:

By Hand or with Mixer/Dough Hook - Mix all the water, oil, sweet
stuff together in your mixing bowl. Proof your yeast in the whole
liquid if you want to. Instant yeast does not HAVE to be proofed
(let get bubbly) but it won't hurt it if you do. In a separate
bowl, mix all your dry ingredients (flours, gluten, salt and yeast
if you didn't proof it)

Slowly add dry to the liquid stirring until too hard to use a
spoon, then start the hand kneading process (or if in the kitchen
aid - start the dough hooks, or if in the Bosch Mixer...follow
directions for kneading)

Knead (by hand, by hook or by Bosch ) minimum 10 minutes - up to 15
minutes - until dough feels elastic and looks silky-like (or in
Bosch Mixer - it pulls away from the sides)

Cover bowl with a clean cloth towel.

Let dough rise once in the bowl in semi warm place approximately 30
minutes or until double the size it started.

LIGHTLY punch it down to get all the air out after it rose the
first time.

(All above steps are done on 'Dough Setting' of your bread machine)

Turn out onto AN OILED (not floured - it makes it heavy and dense)
surface to REST for 5 minutes (this helps the gluten that has
formed to relax a bit and not 'crack' the crust)

Now form your loaf by flattening by hand, and rolling up like a
'jelly roll' and after tucking ends in and seam side down, place it
into a greased loaf pan.

Cover the pan with a clean towel and let rise in a semi-warm place
another 30 minutes.

Last 10 minutes of rising, preheat oven to 350 degrees (be sure
your racks are placed so that loaves bake in the middle of the
oven).

Bake 18-22 minutes in center of the oven. Start checking for
golden tops and 'hollow' sound when top is tapped at about 18
minutes

Take out of pans and cool on a wire rack.

Wait at least 10 minutes before attempting to cut - or it smooshes!
If you can wait that long after smelling it bake! Use a serrated
knife for best results in cutting.

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