WHOLE WHEAT ARTISAN BREAD RECIPES
WHOLE-WHEAT BREAD HAYES RECIPE - FOOD.COM
My favorite 100% whole-wheat bread recipe thus far, originally published in the December 1996 issue of Gourmet and submitted by Timothy Hayes. I have made this bread many times and am posting the recipe basically as written, but have never baked it as two loaves in pans so I cannot vouch for the given baking time. Due to the small size of my family, I divide into 3 loaves, rather than 2, and bake free-form style on a baking stone. I also don't use oats to top the loaves--I use either toasted wheat germ or an artisan bread topping from King Arthur Flour. This freezes well and also makes excellent toast (I love it toasted with peanut butter spread on it:). Don't try to rush it as it needs all 3 "rises" and, depending on your yeast (I use SAF instant) and the temperature in your home, it could take longer to rise. Prep time includes rise time. Hope you enjoy it!
Total Time 3 hours 35 minutes
Prep Time 3 hours
Cook Time 35 minutes
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, stir together 1 3/4 cups warm water and yeast, and let stand until foamy, about 5 minutes. In a measuring cup, whisk together remaining 1/4 cup water and molasses.
- In a large bowl, stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well.
- Stir in enough of remaining 3-4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface; knead dough 8 minutes, or until smooth and elastic, and shape into a ball (it may be a bit sticky at this point, but will be easy to handle after rising). (I let my KitchenAid handle the mixing and kneading.).
- Transfer dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place until doubled in bulk (about 1 hour).
- Punch down dough and let rise, covered 45 more minutes.
- Divide dough in half, lightly knead each piece and form into ovals. Transfer loaves to greased loaf pans (8 1/2 X 4 1/2 X 2 inches) and let rise, covered with kitchen towels, 45 minutes.
- During the final rise, preheat oven to 400°F.
- Brush tops of loaves lightly with egg wash and sprinkle with oats (or whatever you choose:) Bake loaves in middle of oven 10 minutes. Reduce heat to 350F and bake loaves 20-25 minutes more, or until golden brown.
- Turn loaves out onto a rack to cool.
Nutrition Facts : Calories 107.6, FatContent 3.8, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 149.4, CarbohydrateContent 16.8, FiberContent 2.4, SugarContent 2.3, ProteinContent 2.9
DUTCH OVEN WHOLE WHEAT BREAD RECIPE | ALLRECIPES
Here is delicious whole wheat bread with reduced sodium, baked in a Dutch oven.
Provided by My Healthy Kitchen
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Total Time 9 hours 40 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 10 servings
Number Of Ingredients 5
Steps:
- Pour water into a microwave-safe measuring cup and heat in the microwave oven for about 1 minute. Check temperature using a food thermometer to be sure water is no hotter than 100 degrees F (38 degrees C). Add yeast and agave; let sit until foamy, about 15 minutes.
- Combine flour and salt in a large bowl. Add yeast mixture; stir to combine and knead a few times. Cover bowl and let dough rise in a warm place until doubled in size, overnight to 18 hours.
- Turn dough out onto a floured surface. Knead 5 to 10 times using floured hands. Shape dough into a ball and let rise while oven is preheating.
- Preheat the oven to 450 degrees F (230 degrees C) and place a Dutch oven inside to warm for 30 minutes.
- Use floured hands to carefully drop dough into the hot Dutch oven. Use potholders to place the lid on the Dutch oven.
- Bake in the hot oven for 30 minutes. Uncover Dutch oven and bake until bread is deep golden brown, 10 to 15 minutes more. Remove and let cool.
Nutrition Facts : Calories 125.2 calories, CarbohydrateContent 26.8 g, FatContent 0.7 g, FiberContent 4.5 g, ProteinContent 5.1 g, SaturatedFatContent 0.1 g, SodiumContent 118.3 mg, SugarContent 0.6 g
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