More Bread Recipes!

From Nelva:

Whole Wheat Bread

 5 1/2 C. Hard White Wheat

4 C. Hard Red Wheat

Ground to Flour

Add

2 T. SAF yeast or other instant yeast

3 Heaping T. Sweet Dairy Whey (available at www.americanspice.com)

Stir into the flour

2 1/2 C. Boiling Water

2 1/2 C. Cold Water

1 T. Salt

1/2 C. Honey

1/2 C. Canola Oil

Add flour mixture to formula water mixture 1 c. or so at a time until dough begins to wipe down sides of bowl.  Mix for 10 minutes.  Divide dough into 4 even loaves, shape into loaf pans and let rise about 1/2 hour (do not let double in size).  Start in a cold oven.  375 degrees, 35 minutes (depending on your oven).

From Shelby:

James and Shelby's Bread

6 cups hot water (110 degrees)

3 T. SAF instant yeast

3/4 cup honey

3/4 cup applesauce

2 T. salt

5 cups oats

6+ cups wheat flour (add until dough pulls away from the mixer)

5+ cups white flour (add until dough pulls away from the mixer)

1/4 cup flax seed

Bosch method:  Add hot water, yeast, honey, applesauce, and salt.  Turn mixer on and begin adding grains and flour until dough pulls away from the sides of the bowl.  Mix for about six minutes or so.  You can either let it rise in the bowl for 10 or 20 minutes, or put it directly on the counter for kneading.  I haven't noticed a difference personally.  Cut dough into equal portions.  I do four loaves at a time, but it depends on the size of your pans.  Lightly knead and shape into loaves.  Decorate loaves if desired, or brush tops of loaves with water and roll in grains (i.e. oats, nine grain, etc.).  Place dough in pans sprayed with Pam or greased.  Let rise for about 20 minutes or until the dough reaches the top of the pan.  Bake at 350 degrees for about 25 to 35 minutes.  Enjoy!

Note:  I play around with different grains a lot.  I occasionally add some nine grain or spelt flour or millet; just whatever I am in the mood for.  Play around and find what your taste buds like. If I put a cup of nine grain in, for example, though, I would minus a cup of oats or flour etc. Your consistency should not be too sticky.

From Rochelle Pinnock:

Artisan Bread in 5 minutes a Day

3 cups lukewarm water

1 1/2 T granulated yeast (1 1/2 packets)

1 1/2 T coarse kosher or sea salt

6 1/2 cups unsifted, unbleached, all-purpose white flour

Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container. Don't worry about getting it all to dissolve.

Mix in the flour. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If hand-mixing becomes too difficult, use very wet hands to press it together. Don't knead! This step is done within a matter of minutes, and yields a wet dough loose enough to conform to the container. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours.  You can use a portion of the dough any time after this period.

Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife.  Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on four "sides," rotating the ball a quarter-turn as you go, until the bottom is a collection of of four bunched ends.  Most of the dusting flour will fall off; it doesn't need to be incorporated.  The bottom of the loaf will flatten out during resting and baking.

Place the ball on the pizza peel (with corn meal or parchment to keep it from sticking).  Let it rest uncovered for about 40 minutes.

Twenty minutes before baking, preheat oven to 450 degrees with a baking stone in the middle rack.  Place an empty broiler tray for holding water in.

Slash a 1/4-inch-deep cross, scallop or tick-tack-toe pattern into the top.  (This helps the bread expand during baking.)

Quickly but carefully pour about a cup of hot water into the broiler tray and close the oven door to trap the steam.  Bake for about 30 minutes, or until the crust is browned and firm to the touch. 

Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks (if it will last that long).

Another from Rochelle Pinnock:

Multi-Grain Sunflower Bread

1 cup lukewarm water

2 T honey or brown sugar

2 t instant yeast

2 T vegetable oil

1 1/4 t salt

1/2 cup hulled sunflower seeds

1/2 cup rolled oats

2 cups bread flour

Mixing:  In a large bowl, combine the first three ingredients. Let it sit for about 5 minutes to activate the yeast.  Add the rest of the ingredients (flour last, added a little at a time) and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also mix or knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy, though not necessarily doubled in bulk, 1 to 1 1/2 hours, depending on the warmth of your kitchen.

Shaping:  Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.  Place the log in a lightly greased 8 1/2 x 4 1/2 inch loaf pan, cover the pan loosely with lightly-greased plastic wrap, and allow the bread to rise for about 45 to 60 minutes, until it's crowned about 1 inch about the edge of the pan.  A finger pressed into the dough should leave a mark that rebounds slowly.  

Baking;  Bake the bread in a preheated 350 degree oven for about 35 minutes, until it's light golden brown.  Store bread in a plastic bag at room temperature.

Yield:  1 loaf

From Annette Jeppson:

Whole Wheat Cinnamon Roll Bread

Mix together in bowl:

10 cups whole wheat flour

1 cup quick oats

1 Tbsp salt

3 Tbsp Instant Yeast

2 Tbsp dough enhancer

1/3 cup vital wheat gluten

1/2 cup honey powder

Add:

1/2 cup oil

 5-6 cups hot water

1 cup chopped, sliced almonds.  Optional, add after dough forms

Mix 2 minutes, adjusting water to make soft dough that cleans the sides of the bowl.  Mix 8 more minutes.  Turn out onto sprayed counter and cut into 4 loaves.  Roll each into a long, narrow rectangle.  Brush with butter and sprinkle with cinnamon sugar.  Add raisins, if desired, then roll up and seal edges well.  If you just want one cinnamon loaf, just roll the others regular.  Put loaves in sprayed pan upside down, then dump out and put back in right side up.  Bake 350 degrees for 30-40 minutes.  

Thanks ladies!  We're so excited to try these new recipes!