Whole grain bread recipe?
I really like the whole grain bread that my mom gets (From Aldi) but it has hydrogenated oils and enriched flour etc. So I’m looking for a good, clean, healthy recipe. My mom has made bread in the past but it always turns out like were eating rocks. I’d like a nice soft and good tasting bread recipe! (I’ll take whole wheat recipes also.)
Thank you in advance!!!!
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about 1 year ago
Jeff Basom, the chef at Bastyr University, shares his unique way of making bread. Jeff’s bread is economical and nutritious and children love the soft, light texture. Using leftover grains or cereal as a starter dough is a beautiful example of the transformative quality of whole foods.
SIMPLE SOLUTION: Starter Dough
2 cups cooked whole grains
2 cups water
1/4 cup cold-pressed vegetable oil
1 tablespoon sea salt
1 tablespoon dry yeast
1 cup whole wheat flour (more or less)
Blend grains and water in a blender or food processor until creamy; pour into a large mixing bowl. Mix in oil, salt, and yeast. Add enough flour to make the mixture look like thick cooked cereal. Cover the bowl with plastic wrap or a damp towel and leave for 12-24 hours at room temperature. Once the dough is fermented, it can be refrigerated for up to a week before using to make bread.
To make a bread
1/4 cup sweetener (such as barley malt or maple syrup)
2 cups whole wheat flour
3-4 cups unbleached white flour or whole wheat flour
After the 12-24 hours, add sweetener to starter dough and stir. Add whole wheat flour, stirring it in. As you add the white flour, the mixture will be too difficult to stir. Knead it by hand in the bowl and continue to add white flour. When dough is less sticky, transfer it to a floured surface and knead 10-15 minutes or until dough is soft and springy, but not too sticky. Wash and dry mixing bowl and oil it. Place dough in bowl, cover and let rise in a warm place 1 1/2 – 2 hours.
To bake the bread
1 teaspoon water
1 teaspoon barley malt or maple syrup
1 teaspoon cold-pressed vegetable oil
1/4 teaspoon sea salt
Mix water, syrup, oil, and salt in a small cup or bowl and coat the top of each loaf with this mixture. Cover and let rise in pans for 45-60 minutes until the loaves have doubled in size. Test the bread for readiness. If you press the dough and it wants to stay in, but still has a little spring, it’s ready to bake. Preheat oven to 350 F. Bake 45-50 minutes. Bread will come out of pans after 5 minutes of cooling. Let it cool 30 minutes before slicing (if you can wait!).
http://www.care2.com/greenliving/homemade-whole-grain-bread-recipe.html
about 1 year ago
You CANNOT get the type bread you want using 100% whole grain bread. It just doesn’t come out as good and soft.
Find any recipe for “whole wheat” bread and sub all whole wheat flour or whole grain flour and butter for the hydrogenated oils.
But it still won’t be as soft as it won’t rise as well.
about 1 year ago
in the UK, bread was traditionally baked with 100% whole grain flour and cream – no yeast . The result is a bread high in fibre, but not something that everybody likes. Over the years, I’ve mastered a recipe which I think appeals to us better . What I do is simply prepare a starter the day before by mixing 200 grams of white flour with the same amount of water, and just a pinch of dried yeast. I mix it with a wooden spoon, then I covered it with a saucer and leave it inside the larder. The mix has to be gluey. The following day, I mix this starter with 600 grams of wholewheat flour and 200 grams of white flour, 2 teaspoons of salt and 2 tablespoons of extra virgin olive oil (or melted butter). I mix it and knead it for 15 minutes until it’s become elastic. I leave it in a large bowl, covered with a plate and let it rise for at least 3 hours. I knead it again, halve it and place the mix in two loaf tins after cutting it on top: the mix will rise again (wait about 3 hours again) then I bake it for about 45 minutes at 200C, with fan on. Of course you can add sunflower seeds or pumpkin seeds or whatever you like (walnuts?) . During the winter it may take extra time to rise if your kitchen is cold.
about 1 year ago
Grain Wheat Bread
Ingredients-
1 1/4 cups water
3 tablespoons honey
3 tablespoons butter, softened
1/4 cup spent grain
1 1/2 tablespoons powdered milk
1 teaspoon white sugar
1 teaspoon salt
1/2 cup rye flour
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1/4 cup vital wheat gluten
1 teaspoon active dry yeast
Preparation-
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select whole wheat cycle; press Start. If using the delay timer, decrease water by 1 tablespoon.
about 1 year ago
Making bread dough is as much art as science, and I don’t say this to frighten you off, but merely to explain that bread-making is a matter of experience, of touch, of sight and smell. Most happily, you will get better at it the more often you do it. So start practicing now.
You can use any reasonable recipe to make a decent loaf of bread. Go to a reputable website like http://www.kingarthurflour.com and look at their recipes.
As another poster has already said, fine-textured breads are pretty much impossible with all whole-wheat flour. However, you can get improved results using the following techniques: Be sure there’s an egg in your dough recipe; use milk or powdered milk in your recipe; and use 50% whole-wheat and 50% BREAD (not all-purpose) flour.
If you can find it in your area, King Arthur brand’s “White Whole-Wheat Flour” is amazing stuff. It is a hybrid wheat (not genetically engineered) that is almost white. It is delicious, pretty to look at and easy to work with. I can get it at health food stores, and some Krogers, Super Targets and Albertsons’. It sells for about $4 for a 10-lb bag.
When you’re mixing and kneading bread dough, don’t make the mistake that many beginners do, and add too much flour too soon, or your loaf will be dense and heavy. You need to knead the dough for awhile (2-3 mins), allowing it to be sticky, before adding more flour. As the gluten develops, the dough will come together and be less sticky.
The process is a bit messy, but bear with it–knead it in the bowl for a couple minutes before turning it out onto a countertop to finish kneading. As you work, scrape off the dough from your fingers, bowl and work space, and knead it back in. Add only enough flour, a heaping tablespoon at a time, to get a dough that isn’t sticking to your hand. It is very helpful to spray your hands and work surface with cooking spray before you begin kneading.
To develop the gluten quickly, soon after you’ve combined all the ingredients in the dough, pick up the dough ball, and from a height of about 2 feet, throw/slam the dough ball onto your work surface. Do this about 10-12 times, turning the dough ball each time you do it. The dough will suddenly become much more resilient, and save you some kneading effort.
Remember, practice makes perfect. It’s not rocket science–people have been making bread for thousands of years. The real difficulty, as I see it, is that people are out of touch doing things that require finesse based upon experience. We want to press a few buttons in a certain sequence, and presto! Bread isn’t like that. For the few hours you’re making it, it is more like taking care of a baby than it is like changing the oil in your car. Enjoy the craft aspect of bread.
I make nearly all my own bread, and my friends clamor for it. My recipes and techniques are not fussy, but simple and straightforward. You can do this too.