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The best machines and the finest grains need to be combined with outstanding and tasty recipes so that your family can enjoy your whole grain creations. On these pages we've given you our essential recipes for bread baking, a number of variations on those basic breads, and a number of other recipes that make delicious use of whole grains, seeds and flavorings. Bread recipes are on this page. For other recipes, click here: Other Recipes Basic Bread Steps Whole Wheat Bread Rosemary Whole Wheat Bread Seeded Whole Wheat Bread Sprouted Whole Wheat Bread Oatmeal Bread Challah Bread Sour Dough Bread Whole Wheat Pita Bread Basic Bread Steps: (return to top) These are the basic steps that can be followed to make delicious home made whole grain bread in just over 1 hour. These steps can be followed for any bread recipe. The recipes that follow are formulated for the Bosch Universal Mixer and typically make 4 or 5 loaves of bread. Measure honey and oil into mixing bowl Add total amount of water or other liquids warmed to 130 degrees Mix in ½ total flour (approx 6-7 cups for Bosch mixer, 4 cups of flour for oatmeal bread) Add instant yeast (SAF prefered) and mix. Cover and let mixture rise 10 minutes until bubbly. Add salt and gluten flour (if needed) Mix in remaining flour until bowl cleans (approximately 12-14 cups total for Bosch mixer) Knead for 6-8 minutes on level 2 of Bosch, or for 10 minutes by hand. (for hand kneading, add as little flour as possible during kneading. No additional flour is required for kneading in Bosch mixer.) Check to see that dough is smooth and stretchy. Oil hands to divide dough and shape into 4-5 loaves. Place dough in greased loaf pans. Let dough rise 20 minutes in slightly warmed oven. Spray loaves with water occasionally to keep dough moist. Leave loaves in oven. Turn oven on to 350 degrees. Bake approximately 20 minutes - until tops and bottoms are browned. Remove from pans to cooling racks immediately. Cool completely. Wrap for storage ASAP Whole Wheat Bread: (return to top) Blend together: 5 cups warm water (130 degrees) 2/3 cup oil 2/3 cup honey 7 cups whole wheat flour 4 scant Tbs instant yeast (3 scant Tbs SAF) Let mixture rise 10 minutes - this is called a "sponge" rise Add: 4 tsp salt Any seeds or seasonings that are desired - see note below* Slowly mix in 5-7 cups whole wheat flour (until mixing bowl cleans or, if hand mixing, until dough is manageable) In Bosch, kneed 6-8 minutes on "2". By hand kneed 10 minutes, adding as little flour as possible. Shape into 5 loaves and place in greased loaf pans. Let rise 20 minutes in warm oven. Spray occasionally with warm water to keep dough moist. Turn oven on to 350 degrees Bake 20 minutes until brown. Suggestions for additions to basic whole wheat bread 1) Tomato Basil Bread: (return to top) Substitute V-8 juice for approximately ½ of water in basic recipe Add 5-6 tablespoons of dried basil and/or Italian Seasoning Mix 2) Rosemary Bread: (return to top) Use virgin olive oil in basic recipe Add 3/4 cup of chopped fresh rosemary or 5-6 tablespoons dried rosemary (crushed) 3) Seeded Wheat Bread: (return to top) Add any or all of the following seeds: 1 cup cooked or sprouted wheat berries ½ cup raw sunflower seeds 1/4 cup poppy seeds 1/4 cup sesame seeds 1/4 cup flax seed 4) Sprouted Wheat Bread: (return to top) Add 2-3 cups freshly sprouted wheat berries (whole or chopped) Oatmeal Bread: (return to top) Mix together: 5 cups warm water 2/3 cup canola oil 1 cup combo molasses and honey 4 cups oats 4 cups whole wheat flour 4 scant Tbs. instant yeast (3 Tbs SAF) Let rise 10 minuted in covered bowl. Add: 4 tsp salt 3/4 cup gluten flour (NOT optional!) whole wheat bread until bowl cleans knead 6 minutes on "2". Do not over-knead Shape into 5 loaves. Let rise 20 minutes. Bake 20 minutes at 350 Challah: (return to top) Although NOT a whole grain bread, an occasional batch of Challah Bread is sure to please your family and friends. Mix together: 4 cups warm water 1 cup vegetable oil 3/4 cup sugar 4 large eggs 4 tsp vanilla Add: 6 cups unbleached white flour 3 Tbs instant yeast (scant Tbs for SAF yeast) 3 tsp salt Let rise 10 minutes Add flour until bowl cleans. Knead for 6-8 minutes. Shape into 5 loaves. Braid dough if desired. Let rise in greased pans 20 minutes Brush with beaten egg yolk for a glossy, dark crust. Bake at 350 for 20 minutes or until golden top and bottom Remove from oven, cool completely. Sourdough Bread: (return to top) Use bottled water and unbleached flour or whole wheat flour throughout. Note that traditional sourdough bread has no sweetener and no fat. Begin with Carl Griffith's 1847 sourdough bread starter 24 hours - 36 hours before you want to bake. Remove a small amount of starter (1-2 Tbs) from your refrigerator culture and place in covered jar. Add an equal amount (1-2 Tbs) of bottled water and flour to make a thick batter. Wait until starter is bubbly (2-6 hours or overnight). Feed again with 1/4 cup water and 1/4+ cup flour to make a thick batter. Allow to double in bulk (4+ hours). Stir down and add ½ cup water and ½+ cup flour to make a thick batter. Let rise until very bubbly. (4+ hours). This will be approximately 1 cup of starter for recipe. Occasionally feed your refrigerator culture doubling the quantity with both water and flour. Keep refrigerated. Begin making your bread. 12- 24 hours before bread baking: Mix together and let stand 12 hours (overnight) 1 cup starter 2 cups water (bottled) 3 cups unbleached flour Add and let stand 4-6 hours or more (all morning). 2 cups water 3 cups flour -For rye bread use 3 cups rye flour For white, rosemary or wheat bread: Beat down batter and add: 3 tsp. salt 3 cups flour For rosemary bread add 4+ Tbs fresh rosemary, use olive oil to shape loaves Let stand 30 minutes if desired. For rye bread: 3/4 cup gluten flour 3/4 cup molasses use 3 cups whole wheat flour, 4 Tbs. caraway seed. Add flour until bowl cleans. For rye bread alternate white, and wheat. Don't use additional rye flour. Kneed 5-8 minutes in Bosch For rye bread kneed only 5 minutes. Shape into 4 loaves. Place in warm oven with boiling water in dish under bread. Spray occasionally with warm water. Let rise until doubled (1½ - 2 hours) Slash tops of loaves 30 minutes before baking if desired. Bake white bread at 400 for 20-30 minutes. Spraying frequently. Bake wheat and rye bread at 350 for 20-25 minutes. Whole Wheat Pitas: (return to top) Makes 12 pitas (24 pockets). Do not double recipe. Blend together: 2 ½ cups warm water 2 Tbs. olive oil 2 tsp. Sugar 3 cups whole wheat flour 1 scant Tbs. Yeast. Let rise 10 minutes Add: 1 tsp salt up to 3 cups whole wheat flour Kneed for 6-8 minutes Preheat oven and baking stone to 500 degrees Divide dough into 12 balls. Keep moist Roll dough ball in cornmeal. Roll flat with rolling pin Sprinkle with ½ tsp. sesame seeds Place 2 pitas at a time on preheated baking stone. Bake 5 minutes until puffed and lightly browned. Remove to plate and cover with wax paper and towel to retain moisture. Best served same day. |
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