Have you ever made some whole wheat bread? Maybe not. You may think it is to long to prepare. It really isn’t difficult. You will need a little practice.
Did you know that you would get as much fiber in one piece of whole wheat bread as you would in 8-9 slices of white bread?
The recipe I will show you may be used for all types of bread rolls, bread sticks, pizza crusts, etc. The point you need to remember is the different temperature and the raising time.
Bread rolls: Bake at 325 degrees about 20 minutes, unless rolls are very large.
Breadsticks: Roll pencil-thin. Raise 2-5 minutes. Bake in preheated oven 6-8 minutes.
Pizza or dessert crust: Spread dough onto a cookie sheet until very thin. Prick with a fork as you would a pie crust. Let raise. Place in oven (325 degrees) and bake 15-20 minutes. Next day bake at 400 degrees for 10 minutes with topping.
Multi grain bread
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
4 ½ cups flour (could be 1/2 cup each: oatmeal, rye and/or millet)
2 Tbsp liquid lecithin (opt)
7-8 cups whole wheat flour
1. Combine yeast, gluten flour and 4½ cups flour
3. Add honey and hot tap water (130 degrees)
4. Beat with electric mixer about 3 minutes (or by hand) until gluten is well developed.
5. Let rest 10 minutes until light and foamy.
6. Whiz 1 cup hot water, raisins, salt, lecithin and apple in blender.
7. Mix all ingredients well.
8. Add 7 or 8 cups whole wheat flour.
9. Knead 10 minutes until spongy.
10. Place in a covered bowl. Let rise in warm place until double.
11. Divide into portions for five loaves and make into balls.
12. Let rest about 10 minutes.
13. Roll out with rolling pin.
14. Form into loaves. Should fill pan 2/3 full.
15. Bake at 350 degrees for 35-40 minutes and that's it.
Makes 5 loaves or can use for buns.
Now that you know how to make bread did your it turn out like you’d hopped? If not, here are a few hints that may help you:
||* Too much flour added
* Not enough kneading
||* Old, partially inactive yeast
* Too much flour added
* Not enough kneading
* Poor quality of flour (not a high enough gluten content)
||* Raising period too long
* Temperature too high during raising
||* Rising period too long
* Insufficiently baked