Whole wheat flour is admittedly hard to work with if you have never used it before. I always suggest to people that want to begin bread baking that they start with white flour and master that, then move to a white /whole wheat blend, and finally whole wheat.

100% Whole wheat flour is moister and stickier than white flour and the gluten in it develops at a slower rate. You will need to hand knead most whole wheat breads for a minimum of 15-20 minutes. If you use the wheat from white wheat berries the protein is higher and it will respond more like white flour. Still takes a lot of kneading though…and it will never not be sticky.

Whole wheat bread will break a Kitchen aid in a heartbeat. I know that some of you are all ready grabbing your whisks and ready to throw them at me, which is o.k..because I can use another one, but just listen a minute. KA can do about 2 loaves of whole wheat bread at a time …but when you are making 6 loaves every couple of days? You better have a Bosch. In a perfect world I would have one of each!

If you add about 1/4 cup of wheat gluten you will find that your bread rises higher and is lighter. You can also add a pinch of ginger to the yeast to help it. Other than that, there are no secrets, just really good arm muscles.

This loaf is full of old fashioned taste. Makes great toast, or a good sturdy sandwich. If you are going to have it for more than 2 days slice it and freeze it. It will mold fast because mold likes real food. And whole wheat bread? Real food!

You can use milk or water for the liquid, just make sure that it is warm..Milk will give a more tender crumb and add nutrition.

100% Honey Whole Wheat Bread

2 c scalded milk, cooled to lukewarm

1/4 c unsalted butter, melted

1/2 c strong honey, like buckwheat

2 pkg yeast

1/2 c warm water

1 Tbs salt

7 or more cups of whole wheat flour

Mix yeast and water. Allow to get foamy.

Stir together the butter, salt, milk, and honey. Mix into yeast. Add flour until dough leaves sides of bowl and forms a ball. Turn out onto a floured surface.

Knead for 15 minutes or until the dough becomes springy. It will still be slightly sticky. Oil top and place in an oiled bowl. Cover and allow to rise for 1 1/2 hours, or until double.

Punch down and form into two loaves. Place in greased loaf pans, oil the tops, and allow to rise for one hour, or until almost double.

Brush with a glaze made of 1 egg yolk and 1 tsp water mixed until blended. Bake at 400 for 40 minutes, or until bottom sounds hollow when tapped. Turn out of pans and let cool.

Makes 2 loaves.

Image:MaryeAudet

Post from: Baking Delights

Of all of the types of bread that I have made over the years there are a few that are classic. A few that i make over and over and over just because they are perfect. This is one of them.

Oatmeal bread makes a hearty and filling bread that is full of good things like fiber and B vitamins. It just tastes like a country morning. When toasted it is crisper than other toast, I think, and the nutty oatmeal flavor is more pronounced. We like it a lot as a sandwich bread, and it handles ham especially well.

If you like add chopped nuts, dried cranberries, raisins, dried blueberries, or other dried fruits in any combination that equals about 1 1/2- 2 cups. I don’t measure anymore.

Old Fashioned Oatmeal Bread

•   2 packages active dry yeast
•   2 cups warm water
•   1/3 peanut oil or other delicate flavored oil..or butter
•   2 teaspoons salt
•   1/2 cup brown sugar
•   2 1/2 to 3 cups all-purpose flour
•   2 1/2 to 3 cups whole wheat flour
•   2 cups old fashioned rolled oats
• dried fruits and nuts as desired

Soften the yeast in 1/2 c warm water for 5 minutes.  Add the sugar, 1 c of the flour, 1 c of the whole wheat flour and the rest of  the water.  Mix well and allow to stand for fifteen minutes.

Mix in the salt, the oil, the oats, and the rest of the flour until a soft dough is formed.  Dough should pull away from the sides of the bowl.

Turn out on lightly floured surface and knead for 10 minutes. Dough will be sticky. Knead in dried fruit and nuts if desired.

Place in an oiled bowl, turning to oil all sides. Cover and let rise in a warm place for 1 hour or so, until doubled in bulk.

Punch down and form into 2 or 3 loaves. Place in oiled pans and allow to rise until doubled, about 45 minutes.  Brush with egg yolk wash if desired (1 egg yolk mixed with 1 tsp. water) and sprinkle oats over the top.  Bake at 375 for 40 minutes

Images: (c) Marye Audet, Apron Strings and Simmering Things

Content (c) Marye Audet for Baking Delights 

Post from: Baking Delights

I have something to tell you. There is one thing I cannot resist. One way to get me to tell anyone anything. I have a weakness akin to Superman’s kryptonite or Garfield’s lasagne.

Kalamata Olive Bread.

Can we have a moment of silence?

Yum. Done right it is the best stuff in the world. Chewy, salty, and olive-y with a crisp crust, it is incredible with a thick slice of fresh mozzarella and a ripe tomato on top. Dip it in herbed olive oil, or use it to sop up marinara sauce. Seriously, is there anything better?

It is not hard to make. It is a little time consuming, especially if you use a poolish, which intensifies the flavor. Oh, but it is well worth the wait when that aroma fills the kitchen , or better yet the warm bread yields, steaming, to the serrated knife. Muhahahaha.  This is not so time consuming.  I like it best when I let the dough rise for at least an hour before shaping.

It really isn’t that different from the Daring bakers French loaf that I posted the end of February. The most tedious part is pitting the olives, but this bread is so good it is worth it. Give it a try.

Starter: 

• 1 cup warm water (95-105° F)
• 1 tablespoon  yeast
• 1 cup flour

Let set at room temperature for 30 minutes.

Bread:

• 1/2 cup warm water
• 2 tablespoons olive brine, warmed
• 4 teaspoons yeast
• 4 – 5 cups flour
• 2 teaspoons of salt
• Starter
• 3/4 cups  kalamata olives, pitted

To create the starter,combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast. Add the flour to the bowl and stir.  Cover with a cloth and ferment the starter at room temperature for 30 minutes.
For the dough, combine the water and yeast. Stir to dissolve the yeast fully. Add the  flour, salt,  brine, starter, and olives. Mix on low speed (if using a mixer) until the dough is fully developed.  Knead for 15 minutes if kneading by hand. Remove the dough from the mixing bowl.

You can let the dough rise for an hour or so to develop the flavor or go on to the next step.

Divide the dough into 2 pieces  Roll each piece of dough into a boule, or a baguette. Place the dough on the counter and cover with a warm, damp cloth. Let rise for 30 minutes. Preheat the oven to 425° F.

Form the dough into loaves and place them on the counter. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.

Score the loaves with a sharp knife, spray with water, and bake for 30 minutes, until the crusts are a deep golden brown. Just as you put the loaves in the oven pour about 1.4 cup of water on the floor of the oven to create steam.  Keep door closed.

Remove the bread from the oven and cool for at least 30 minutes, or as long as you can wait.

2 Loaves

(c)2008  Marye Audet for Baking Delights 

http://bakingdelights.com. All other use is just stealing.

Post from: Baking Delights