WHOLE WHEAT BREAD

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WHOLE WHEAT BREAD

  • Author: Loretta

Description

If you’re tired of making brick-like whole wheat loaves of bread, I have good news for you!

Here are a recipe and a method which will give you the light, tasty, whole wheat loaf you’ve been dreaming about.

If you’ve struggled with producing quality home-made bread, I recommend you review my posts about the proper tools and method necessary to consistently making a satisfactory loaf of bread.


Scale

Ingredients

Equipment:

2– to 3-quart mixing bowl

2-cup measuring utensil

Tablespoon

Measuring cups, from ¼-cup size on up to 1-cup

Whisk or fork

Digital thermometer

Bread machine

Bread pan

Spatula

Butter, oil or no-stick spray to coat bread pan

Ingredients:

1 ¼ cups water, ranging from 105 to 110 degrees

1 ½ teaspoons yeast

¼ cup sugar, honey or maple syrup

1 Tablespoon gluten

3 ½ cups 100% whole wheat flour (I recommend white wheat for the flavor)

1 ½ teaspoons salt (recommend Himalayan pink salt)

2 Tablespoons of melted butter or oil


Instructions

f necessary (typically during the winter months), use hot tap water to heat your measuring utensil and bread machine canister before preparing your bread dough. This usually takes just a few minutes once the hot water is placed in the utensil. Pour the water out before measuring your ingredients.

Place 1 ¼ cups of hot tap water in 2-cup measuring utensil. If you’re using refrigerated syrup or honey, it will significantly cool the water’s temperature. Once you’ve added the sweetener and stirred it thoroughly to blend it with the water, check the water’s temperature. If it’s too cold, heat 1 or 2 Tablespoons (stove top) to boost the liquid’s overall temperature (105-110degrees); if too hot, allow it to cool for a few minutes. Once the mixture is within the desired temperature range, add the yeast and stir to dissolve it.

Allow the yeast mixture to rest for 3-5 minutes. It will form a foamy “head” to indicate that the yeast is activated.

While you wait for the yeast, blend your dry ingredients. In a large mixing bowl, measure flour, gluten and salt. Sift the ingredients together using a whisk or a fork.

If using butter, melt it slightly or cut into small pieces so it blends thoroughly with your dough.

Once your yeast mixture is ready, pour out the water used to heat the bread machine canister. Carefully pour the yeast mixture into the pan, using a spatula to clear the measuring cup. Carefully add the flour mixture to the canister. Pour the oil or softened/chopped butter on top of the flour. Select your machine settings and start the mixing/kneading process.

An effective cycle is knead 10-18 minutes/rest 20 minutes/knead 10-18 minutes.

Before the second cycle completes, prepare your bread pan. If necessary, warm the pan before coating it (spraying with non-stick product, insert parchment, etc.).

Once the second kneading cycle is done, gently place the dough into the coated bread pan, cover it and place it in a warm area (I use my oven, which I heat to close to as warm as 120 degrees). It will take 30-45 minutes for the dough to raise.

Once the dough is raised, place it in a pre-heated 350-degree oven to bake for 30-45 minutes or until the crust is nicely browned. Remove from the oven and immediately place on a cooling rack. Try to give it some time to cool before you cut any slices!

Once it’s completely cooled, store the bread in a plastic bag. In summer, home-made bread quickly spoils and should be refrigerated once it’s cooled.


Notes

You may add gluten to this recipe if you desire. However, when using a bread machine to mix/knead the dough, you will get a beautiful rise without added gluten. Whichever method you use to prepare the dough – bread machine, mixer, hand mixing – be sure to thoroughly knead the dough to help develop the gluten, which is a key element in the final rise.

HERBED BREAD MACHINE BREAD

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HERBED BREAD MACHINE BREAD

  • Author: Loretta

Description

If you’ve been thinking (as I did) that adding herbs to your bread might be complicated or challenging, I have great news! It’s as easy as measuring the herbs you like and adding them to your dough.

 

I’m completely serious. That’s all there is to it. If there’s anything complicated about making herbed bread, it may be in selecting the herbs you want to use.

 

This recipe has a four-herb combination that reminds me of the seasoning in stuffing. My recipe calls for dried herbs. If you use fresh herbs, double the amounts you add. Regardless of dried or fresh, you’re going to love this bread! I recommend that you consider cubing drying thick slices to use as stuffing mix. Or seasoned breadcrumbs.

 

If you already have a favorite two-pound loaf bread recipe just add the herbs in the amounts listed here. You’re going to love this bread!


Scale

Ingredients

Ingredients:

1 cup water, warmed to between 105 to 110 degrees (Fahrenheit)

1/3 cup milk

1 1/2 teaspoons yeast

¼ cup sugar, honey or maple syrup

3 ½3 ¾ cups all-purpose or bread flour

1 1/2 teaspoons salt (I recommend Himalayan pink salt)

1 teaspoon sage leaves

1 teaspoon thyme

1 ½ teaspoons oregano

1 ½ teaspoons basil leaves

3 tablespoons of butter or oil


Instructions

If necessary (typically during the winter months), use hot tap water to heat your measuring utensil and bread machine canister before preparing your

bread dough. This usually takes just a few minutes once the hot water is placed in the utensil. When you’re ready to use them, pour the water out.

Place 1 cup of hot tap water in 2-cup measuring utensil. Add the milk and sweetener of your choice. Mix well.

 

If you’re using refrigerated milk and sweetener, it will significantly cool your water. Use a digital thermometer to test the mixture’s temperature. If it’s too cold, it can be heated to the proper temperature. If it’s too warm, allow it to sit at room temperature until it reaches the 105-110 degree temperature range. If too cold, you can warm it (I prefer stovetop) to desired temperature.

 

Once the mixture temperature is in the appropriate range, dissolve the yeast in it, by stirring thoroughly. Allow the yeast mixture to rest for 3-5 minutes. It will form a foamy “head” to indicate that the yeast is activated.

 

While you’re waiting for the yeast, mix your dry ingredients. In a large mixing bowl, measure flour and salt. Blend the ingredients well.

 

If using butter, melt it just till it’s soft enough to easily blend into the bread dough or cut into small pieces.

 

Pour out the warm water in your bread machine canister (if you warmed it). Carefully pour the yeast mixture into the canister, using a spatula to clear the measuring utensil. Slowly add the flour mixture. Pour the oil or melted butter on top of the flour. Select your machine settings and start the mixing/kneading process.

 

Once the initial kneading/mixing is complete, allow the dough to rest in the bread machine pan until the second kneading cycle is completed.

 

Before the second cycle completes, prepare your bread pan. If necessary, warm the pan before coating it (spraying with non-stick product, insert parchment, etc.).

 

After the second kneading cycle is done, gently place the dough into the coated bread pan, cover it and place it in a warm area (I use my oven, which I

heat to near 80 degrees). It will take 30-45 minutes for the dough to raise.

 

Once the dough is raised, place it in a pre-heated 350-degree (Fahrenheit) oven. Bake it for 30-45 minutes until the crust is nicely browned. Remove from the oven and immediately place on a cooling rack. Try to give it several minutes to cool before you cut any slices!

 

After the loaf is thoroughly cooled, store the bread either in a plastic bag or bread-keeper. In summer, homemade bread quickly spoils and should be refrigerated or frozen once it’s cooled.


Notes

Unless you plan to use it within 24 hours, always store homemade bread in the refrigerator. Use a plastic bag or consider investing in a bread keeper.