Monday, April 1, 2013

Homemade 100% Whole Wheat Bread

Nothing beats homemade bread! It really isn't difficult to make homemade bread; this recipe only has 6 ingredients and was adapted from the cookbook that came with the Regal Breadmaker.  I have been using my mom's breadmaker, which makes it even easier, but you can also use your stand mixer with the dough hook, or you can even make it by hand.  I normally just let the breadmaker cook the the whole thing, but will also show you how to use the stand mixer.  As far as storage, they recommend using a heavy duty bread bag to store your bread; mine keeps about 7-10 days by just putting it in a storage container and covering it well. Hope you make some soon!

100% Whole Wheat Bread:
(serves 8-10)

10-12 ounces water (the drier the weather, the more water you use.  If the breadmaker begins to "knock" or the dough is too hard to mix, add another ounce or two of water to it)
2 tsp salt
2 Tbsp molasses
1 Tbsp packed organic brown sugar
4 c. whole wheat flour
2 tsp active dry yeast

If Using a Breadmaker:
1. Measure and add each ingredient to the bread pan in the order listed.  Replace the bread pan in the breadmaker and start it up according to your breadmaker's guide.  For mine, I would push the 'Select' button until it gets to the 'Whole Wheat' setting and then choose whether I want the crust to be regular, light, or dark.  Push start and the breadmaker will do all the work!

2. When the breadmaker timer goes off, signaling that it is complete, use a spatula or wooden spoon to pull the bread out of the bread pan.  Cut, serve, & enjoy!

3. If you want to use the bread to be a base for another recipe, such as my Veggie Snack Bars, follow the same directions, but instead of selecting the 'Whole Wheat' option, you will choose the option on your breadmaker that will only mix the dough and let it rise twice.  In this case, my setting is 'Dough/Pasta'.

4. Once the timer goes off to signify the breadmaker is done mixing the dough, use some extra flour on your surface and roll out the dough to the desired form.  Cover the dough with a kitchen towel or plastic wrap and let sit 30 minutes to rise a final time.

5. Place dough in a 350 degree oven until complete; it will depend on what shape you have formed the dough in.  For the Veggie Snack Bars, I took 1/3rd of the dough, rolled it out to 1/4" thickness, placed it onto a greased 9" x 13" pan and let it rise 30 minutes. I then cooked it in a 350 degree oven for 8-10 minutes.

If Using a Stand Mixer:
1. Measure the first four ingredients into the mixer with the dough hook attachment. Mix well.  Gradually add in the flour, then the dry yeast.  Let the mixer mix it up on low speed until a ball of dough forms (10-15 minutes).

2. Knead 5-7 more minutes on medium speed.  Cover and let the dough rise until doubled (about 25 minutes) then punch down before forming into a loaf pan.

3. Take dough out and shape into a loaf pan(s). Let rise for 30 more minutes.  Then, bake in a 350 degree oven for 25-30 minutes.

4. Refer to above directions if you are shaping into something other than a loaf.  Example, for the Veggie Snack Bars you would shape 1/3rd of the dough into a 9"x13" pan before letting it rise a final time.  Then bake in a 350 degree oven for 8-10 minutes.


No comments:

Post a Comment