Breads

Whole Wheat Bread

Recipe comes from the West Bend Bread-maker Instruction Manual, model 47413. I'm not getting anything for recommending it. I have used many bread-makers over the last 37 years. I have written instructions for both the bread-maker and making it by hand. This one is my favorite bread recipe. I've modified it by cutting the whole wheat flour to abt. half and substituting all purpose flour, plus cutting the amount of sweetener.

2-pound loaf Whole Wheat Bread:

1 ¼ c + 3 Tbsp warm water 80 F

1 lg egg beaten

2 Tbsp olive oil

1 Tbsp molasses

1 Tbsp honey

2 c. organic all-purpose flour

2 ¼ c. organic whole wheat flour

2 Tbsp dry milk powder

1 ½ tsp salt

2 ¼ tsp active dry yeast OR 2 tsp bread machine, fast rise yeast

Bread-machine instructions: Mix the wet ingredients together and pour into bread machine pan. Then add the flour, dry milk, and salt in that order. Make a small well in the center of the flour and pour the yeast in the well. Put Bread-machine to “whole wheat”. Use spatula as needed to scrape flour off the sides into the bread.

**After the 2nd knead is over and before the 2nd rise, I take out the dough hooks, then using oiled hands, I pat the bread dough down into a loaf shape. If you leave the hooks in for the 3rd stir down, I have found it makes the bread fall so much, it doesn’t rise properly again. I have also found the 3rd rise over-rises the bread.

**After about 25-30 mins, during 2nd rise cycle, or when the loaf is nearly risen to the top of the pan (but still slightly below), I turn the cycle off by holding down the start/stop button. Then I cycle the menu until I reach bake cycle. In this machine, 30 minutes comes up automatically. Follow directions for how to add to bake cycle time. I have found 60 baking minutes to be about right. When the bread is done cooking, I unplug, let it sit 5 minutes, then take out the bread to cool, wrapped in t-towel on a cooling rack.

Making the recipe by hand:

Put the water, egg, oil, molasses, and honey into a lg mixing bowl. Using an electric beater on low, beat the egg and wet ingredients well together. Add the active dry yeast, gently stir, and cover with t-towel or loose saran wrap. Let it stand 4-5 mins., or until the yeast just starts to swell and bubble a bit. Using a dough hook on your electric beater on low speed, add the dry ingredients in this order: whole wheat flour1/2 c. at a time, then the salt and dry milk while continuing to beat or hand mix with wooden spoon. Add in the all purpose flour last, 1/2 c. at a time. Continue to mix as adding flour. If using bread machine yeast or fast rise instant yeast, instead of active dry yeast, add the yeast into the bowl with the last cup of all purpose flour. Mix well for 15 minutes if using dough hooks on electric beaters. If mixing by hand, use a large wooden spoon to stir in the flour until it gets too stiff to handle. Turn the bread onto a flat, floured surface, and continue to add in flour a bit at a time, kneading the bread until you get all the flour added in. You may need to add a little extra or a little less flour depending on humidity. You have enough flour when the bread dough is still slightly sticky, but not so sticky you can’t work it. Knead it well, turning over every few minutes for a good 20 minutes. The more pounding and pushing while you knead, the better! Flour the board as you knead when the dough gets too sticky to handle. The bread should feel quite elastic and soft when it's ready to rise. Preheat oven to 350 F. Grease a large bowl. Put the bread dough in the bowl, turning over once so both sides of the dough get greased. (I use olive oil or coconut oil). Cover loosely with either saran wrap, or a slightly damp t-towel. Put dough in a warm spot to rise. Let it rise about 20 minutes then punch it down and let it rise again another 10-15 mins or until the dough has nearly doubled in size. Turn the dough out onto a lightly floured, flat surface, and knead an additional 5 minutes, adding flour if necessary. Form into either 2 small loaves or 1 large loaf. Then transfer to well greased loaf pan(s). Cover again with barely damp t-towel (don't use dry or it'll stick!) and let rise until dough is nearly doubled in size, inside the pan. Bake in 350 F oven about 25-30 minutes or until it’s brown on top, and sounds hollow when you tap the top. Let it rest in pan for 5 minutes before banging bottom and sides to help release the loaf. Wrap in a dry t-towel and place on wire cooling rack. Lasts 2-3 days in a Ziploc bag or 6-7 days in the fridge.

2 lb. Nutritious, Gluten Free Bread (Bread machine and by hand)

Ingredients

Wet:

1 c. warm water abt 80 F (Not hot!!)

3/4 c. liquid egg whites OR 3 beaten lg eggs

2 tsp apple cider vinegar

1/4 c. olive oil

Dry:

1 c. oat flour

1 c. brown rice flour

1/4 c. tapioca flour

3/4 c. potato starch flour

1/3 c. dry milk

3 Tbsp coconut sugar

2 tsp xantham gum

1 Tbsp baking powder

2 Tbsp instant dry yeast

1 sml mixing bowl

1 lg mixing bowl

Bread machine with a GF bread option

OR electric beater with dough hooks

For hand mixing:

Whisk

Wooden spoon

**** The gluten free bread recipe in West Bend Bread-maker Instruction Manual, model 47413, and "The Gluten-Free Bread Machine Cookbook by Jane Bonacci & Shannon Kinsella" Honey Oat Bread recipe, helped inspire me in the creation of this recipe. I highly recommend both the bread machine as well as the cookbook if you're baking gluten free breads!!

Recipe

Directions for bread machine:

In sml mixing bowl first beat egg whites (or whole eggs if chosen) until frothy. Add in vinegar, olive oil, water, and mix with whisk until just incorporated. Don't over mix!

In lg mixing bowl, add all the dry ingredients EXCEPT the yeast. Whisk together very well with a lg, dry, clean whisk.

Put the wet ingredients into the bread machine. Then add the flour mixture on top. Cover the flour evenly over the wet ingredients until it's totally covered. Make a shallow well in the center of the flour mixture. Add the yeast.

Put bread-machine on Gluten Free bread option. As it mixes, be sure to use a spatula to push in all the flour. The batter should be sticky and have the consistency of raw banana bread. It will NOT look or feel like wheat bread. When the cycle is done mixing, and before the rise, use spatula to spread evenly over the pan. Then use wet, clean fingers to push the dough down until smooth on top. Let your GF option rise and bake as programmed. Instructions below for tweaking better results.

GF bread options only have ONE rise! If your bread option does more than 1 rise, turn it off after the first rise, and cycle through to bake cycle. It takes about 1 hr. cooking time.

***If you don't have a GF bread option but DO have a bread machine, below are adaptations to make it work. ***GF bread can NOT have more than 1 rise!!

Watch for the end of the first mixing and the beginning of the first rise (or check your instruction book for times). When the first mixing is done (need at least 10 minutes of mixing), and BEFORE the first rise, use instructions above on how to remove the hook and push the dough down. Cycle your regular bread machine to the rise cycle. Let it rise until it's 3/4 up the pan, then cycle to your bake cycle. Add enough time for it to bake 60 minutes, then follow instructions above to finish. it's If you can't do that, just put your machine on pause or turn the cycle off for the rise. (Remember only 1 rise!) Then cycle your machine to the baking cycle as instructions above.

BETTER BREAD MACHINE RESULTS (What I do): When my kneading is done for my GF bread cycle (only 1 cycle of mixing), I use a small, wire hook, to lift out my bread hook, a spatula, to remove the dough off the hook and my fingers, then I wet my fingers with water to push the dough down and smooth the top. My machine rises too long and causes it to fall. The dough is ready when it's about 3/4 up the loaf pan. I stop the rising cycle when it's ready, then cycle through to baking option, increasing time to 1 hour bake time.

When done baking, lift hot pan out with oven gloves, put the hot pan on a cooling rack for 5 minutes. Then with oven gloves on, tap sides and bottom to get the loaf out. Put it on a fresh, dry, t-towel and wrap it up like a Christmas present. Then put on a wire rack to cool. Keep it in a plastic bread bag. Keeps 2-3 days room temp. I keep mine in the fridge and it lasts 7 days that way.

Directions for hand or electric mixer method:

Add dry ingredients including instant yeast to lg mixing bowl. Using whisk, stir well until everything is well incorporated.

In sml mixing bowl, use either electric beater or a whisk and beat the egg whites (or lg whole eggs) until frothy. Then add the rest of the wet ingredients and beat on low setting (or hand whisk) until everything is just mixed.

Gradually pour the wet ingredients into the dry ingredients with dough hooks in electric beaters on med speed until well mixed. Continue mixing a full 10 minutes. IF mixing by hand, use a lg wooden spoon following same directions. When the 10 minutes of mixing time is done, put the bread into a well greased bread loaf pan. Preheat oven to 350 F. Wash your hands well and don't dry them. With wet fingers, push the bread dough down into the pan and until top is smooth. Loosely cover with a damp t-towel or saran wrap. Put in a warm place to rise. Watch it! It should take 20-30 mins. for bread to not quite double in size. It won't rise as much as wheat bread. When it's about 3/4 up the pan with the rise, put into the preheated oven, bake for 50-60 mins. Bread is done when top is golden and an inserted toothpick comes out dry. Remove when done with oven mitts. Cool on a wire rack for 5 mins. Then, using oven mitts, gently bang the bottom and sides of the pan to help release the loaf. Put on a dry, clean t-towel and wrap it up like a Christmas present. Then put the bread on the cooling rack until cool. Store in plastic bread bag. Lasts 2-3 days room temp, 7 days in the fridge.

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