WHOLE GRAIN BREAD IMAGES RECIPES

Steps:

• Place the first five ingredients in the bowl and mix.
• Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
• Add: 4 Cups of 100% Whole Grain Wheat Flour.
• Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
• When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.
• Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
• Mix the dough again just enough to knock it down at least close to the original size.
• Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it's self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
• When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.

Steps:

• Stir yeast and honey into lukewarm water in a large bowl. Let stand until frothy, about 10 minutes. With a wooden spoon, stir in 1 cup all-purpose flour, 3/4 cup whole-wheat flour, oats, bulgur and bran. Beat for 100 strokes. Cover with plastic and let rise for 1 hour in a warm, draft-free place.
• 2 Stir in ground sunflower seeds, salt, remaining 1 cup whole-wheat flour and enough of the remaining all-purpose flour to make a firm, soft dough. Turn out onto a lightly floured board and knead until dough is smooth and elastic, about 10 minutes, adding additional all-purpose flour as needed to prevent the dough from sticking.
• Place dough in a lightly oiled bowl and turn to coat with oil. Cover with plastic and let rise until doubled in bulk, about 1 1/2 hours. Punch the dough down, cover and let rise again for until doubled, about 1 hour. (Alternatively, refrigerate the dough, let it rise overnight, then allow it to return to room temperature.)
• Divide dough in half and shape each portion into an oval loaf, about 8 inches long. Places loaves at least 3 inches apart on a lightly oiled baking sheet. Cover with a towel and let rise until almost doubled, about 45 minutes.
• Preheat oven to 375 degrees F. Brush the tops of the loaves lightly with water. With a serrated knife, make 3 diagonal slashes about 1/4 inch deep across the tops. Bake the loaves until tops are golden brown and the bottoms sound hollow when tapped, 25 to 35 minutes.