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Friday, May 8, 2009

Fanatic Friday: Bread Recipes-whole wheat food storage recipes

I absolutely LOVE hearing for you all of you and am even more excited when you share recipes with ME! Here are some bread recipes I was sent for our lessons on bread.

9 Grain Whole Wheat Bread (from Tiffany R.)
This recipe makes 6 large loaves…
In a blender crack: (I like chunky so I don’t blend as much)
1/3 cup flax seed
2 cups 6 grain rolled cereal
1 cup sunflower seeds
In bowl of mixer, pour in 6 cups very warm tap water then add the cracked flax seed, cereal and sunflower seeds, and add the following: (I add 1 Tbs of sugar to aid rising)
1/3 cup millet
1/3 cup sesame seeds
1 and a 1/2 cups white flour
1/2 cup vital wheat gluten
3 Tablespoons yeast
Mix this and then let brew for 15 minutes, then add:
3 cups white wheat flour
2/3 cup oil
2/3 cup honey or molasses
2 Tablespoons salt
Mix well and start adding 1 cup of white wheat flour one cup at a time until the mixture pulls clean from sides of bowl (6-7 more cups of white wheat flour)
Knead on Speed 1 for 7 minutes then add:
3 Tablespoons dough enhancer
mix for 2 more minutes.
Form into 6 large loaves, place in greased bread pans and let rise until double–about 1 hour. Bake at 350 degrees for 30 minutes
I tent the loaves in plastic sacks it raises faster and Target bags (clean, I asked if I could have some:) are the best! Just fold over the flaps and put two loaves in per bag!

My Version of Two-Hour Wheat Bread-(From Laura S.)
Preheat oven to 200° for both methods.
If using a stand-mixer:
Combine the following in a bowl or measuring cup and set aside:

3 T. yeast 1 T. salt

3 T. vital gluten ½ - 1 cup wheat germ*
Combine in the mixer bowl:

¾ cup honey

2/3 cup oil

6 cups hot water - about 115° - I test mine with a meat thermometer.☺

A hint: Use the ¾ cup measuring cup to measure your oil, just don’t fill it up all of the way. This way you can use the same measuring cup for your honey and it will basically slip right out of the oiled measuring cup.☺
About 12 cups wheat flour.
Add 6 cups flour to the mixer bowl; mix well. Add combined yeast, gluten, salt and wheat germ. Start timer for 12 minutes. Add about 6 more cups of flour - until dough cleans the sides of the bowl. Continue mixing until the 12 minutes is up. Dump the dough out onto an oiled counter and divide into 4 loaves. Place the loaves in 4 oiled, sprayed or non-stick bread pans. Place loaves in preheated oven and turn off the oven. Set timer for 20 minutes. If loaves have risen to just above the rim of the bread pans or higher after 20 minutes, then turn the oven back on and heat to 350° (leaving the loaves in the oven). Set timer for 20 minutes as soon as you set the temperature (before it is up to temperature) and bake. When the 20 minutes is up, check for doneness by tapping the loaves and listening for a hollow sound; bake 5 more minutes at a time until they are done. I have learned that it is better to have a little “crustier” bread (especially since I spritz them with water), than to have them doughy in the middle. So if they look a little brown on the tops, that is o.k., because they are much more likely to be done in the middle too. For softer crust, immediately turn the bread out of the pans onto a damp kitchen towel and spritz with water. Allow them to cool completely and then slice and freeze or eat. If you prefer, brush the hot loaves with melted butter/margarine and allow them to cool completely.

If mixing by hand:
Combine yeast, water and honey; allow to stand for 5 minutes; add oil. Stir in 6 cups flour. Add gluten, salt, and wheat germ; mix well. Add more flour, 1 cup at-a-time (about 6 cups probably), until it is stiff enough to knead by hand, but not too dry. Oil your kitchen counter and knead for about 12 minutes (or until your arms fall off ☺). Proceed as above for baking.
*Wheat germ is available in all major grocery stores, usually on the same aisle as oatmeal, cream of wheat, etc. It is not necessary, but adds fiber, nutrients and a good flavor.


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