Whole Wheat Sandwich Bread - By Smitten By

I'm still trying to find the perfect whole wheat bread recipe. America's Test Kitchen's bread that I posted previously is by far my favorite but it uses some white flour which we're elminiating. I tried that recipe with all whole wheat flour and it didn't really work. 

Makes 2 4×8 loaves

4 3/4 cups whole wheat flour

1 tbsp instant yeast

3 tbsp vital wheat gluten (you can substitute vinegar if you want)

1 1/2 tsp salt

1/2 cup potato flakes 

3 tbsp softened butter 

3 tbsp honey

2 cups very hot tap water

In the bowl of your stand mixer, fitted with a dough hook, add the flour, yeast, gluten, salt and potato flakes.  Mix for about 30 seconds to evenly distribute the dry ingredients.  

Add the oil, honey, and water.  Mix for another 30 seconds.  If the dough is too dry, add a little more water about a tbsp at a time.  The dough should be wet enough to leave a little residue on the sides of the bowl.  Mix for 10 minutes (just set your timer and walk away).  

Do not add any more water or flour at this point, it will not incorporate and will ruin the dough.

When it is done mixing, the dough will be smooth and elastic.  

Spray the inside of a large plastic bowl with cooking spray.  Place the dough on in the bowl and turn to coat with oil. Cover the dough lightly with plastic wrap or clean cotton towel and let it raise until it has doubled in size.  It takes between 30 to 60 minutes, so keep an eye on your dough.

After the first raise, gently punch down the dough with your hands.  Separate the dough into two equal balls.  Form into loaves, and place in pans lightly sprayed with cooking spray.  Cover again with plastic wrap or cotton towel and let raise  again until about doubled; it should raise just above the top of the pan.  Near the end of this raising time, preheat your oven to 350 degrees Fahrenheit.

Bake for 25 minutes.Remove from the oven and let them cool in the loaf pan for 7-10 minutes.  Then remove from the pans and continue to cool on a wire rack (don’t let it cool completely in the pan, it will become a sticky mess and ruin the bread.).

Italian Bread Bowls

Ingredients:
2 1/4 tsp yeast
1 1/4 cups warm water
1 tsp salt
1 tbsp olive oil
3 1/2 cups flour
1 1/2 tsp cornmeal
1/2 egg white
1 1/2 tsp water


Directions:

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Source for recipe and image 

30 Minute Rolls

Ingredients: 
1 c. plus 2 Tbl. warm water
1/3 c. vegetable oil
2 Tbl. active dry yeast (yes, you read that right! 2 tablespoons!)
1/4 c. sugar
1/2 tsp. salt
1 egg
3 1/2 c. whole wheat flour (much too soft, delicate, and crumbly with all-purpose flour) 

Directions:
Preheat oven to 400 degrees. In the bowl of a stand mixer, combine warm water, oil, yeast and sugar; let rest for 5-10 minutes or until frothy and bubbly. With a dough hook, mix in salt, egg and 2 cups of flour until combined. Add remaining 1/2 cup flour at a time (dough will be sticky). Spray your hands with cooking spray and shape the dough into 12 balls. After shaped, place on lightly greased cookie sheet and let rest for 10 minutes. Bake for about 10 minutes or until tops are lightly golden. Yield: 12 good-sized rolls. You can also use this same dough for cinnamon rolls! 

Source for image. Source for Recipe 

No Knead 4 Ingredient Overnight Bread

3 1/2 cups bread flour (measure exactly with a knife)

2 tsp salt

1/4 tsp instant yeast (or 1/2 tsp active dry yeast)

1 1/4 cup water (under 110 degrees) (**sometimes I have to add more water to make a moist dough that doesn't require kneading. It just depends on the day)

Directions: 
Combine the ingredients in a 1 gallon food-grade bucket or a large 1 gallon bowl with a lid, just until everything is mixed and smooth. It takes about 20-30 turns by hand to get it all combined. Cover with a lid and keep covered 10-12 hours at room temperature until you're ready to bake bread. Once it has raised overnight you have two options. Form into bread (or rolls, cinnamon rolls, whatever) OR it can be kept in the fridge up to 7 days and warmed to room temperature to use for bread or pizza etc. It takes about 45 minutes to an hour to get it up to room temperature (70 degrees). 

Form into a loaf  (see detailed tutorial here) and place on a lightly oiled baking stone or in an 8 inch loaf pan that has been greased. Allow to raise in a warm room until doubled, about 2 hours. Bake at 375 degrees 35-40 minutes (meat thermometer will register 165 degrees or more).  Enjoy!

Source for recipe & image 

Downeast Maine Pumpkin Bread

15 oz canned pumpkin
3 eggs
1/4 cup coconut oil, melted
1/4 cup butter, melted
1/2 cup plain yogurt
2 cups sugar
2 3/4 cups white flour
3/4 cups whole wheat flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 1/2 TBSP orange zest

1/2 cup chocolate chips (optional)

Divide between 2 greased bread pans (or in two 9x13 pan) and cook at 350 degrees for 45 minutes or until toothpick inserted comes out clean.

Source for original recipe & image

America's Test Kitchen's Whole Wheat Sandwich Bread

There are a lot of steps, but man, this bread is amazing!!!

Makes two 9 by 5-inch loaves

You can hand-knead the dough, but we’ve found that it’s easy to add too much flour during the kneading stage, resulting in a slightly tougher loaf. Wheat germ is usually found either in the baking aisle near the flours or with hot cereals such as oatmeal. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days. To freeze the bread for up to 1 month, wrap it with an additional layer of aluminum foil.

INGREDIENTS

Biga

• 2cups (11 ounces) bread flour (I just have all-purpose, so I'm adding 1 TBSP of vital wheat gluten)
• 1cup (8 ounces) warm water (100-110 degrees)
• 1/2teaspoon instant or rapid-rise yeast

Soaker

• 3cups (16 1/2 ounces) whole-wheat flour, plus extra for kneading
• 1/2cup wheat germ (see note)
• 2cups (16 ounces) whole milk

Dough

• 1/4cup honey (I'm going to use 1/4 cup brown sugar instead so baby can eat it too. Then add 1 TBSP of water)
• 4teaspoons table salt
• 2tablespoons instant or rapid-rise yeast
• 6tablespoons unsalted butter, softened
• 2tablespoons vegetable oil
•  Bread flour for work surface

INSTRUCTIONS

• 1. For the Biga: Combine bread flour, water, and yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (70 degrees) overnight (at least 8 hours and up to 24 hours).
• 2. For the Soaker: Combine whole-wheat flour, wheat germ, and milk in large bowl and stir with wooden spoon until shaggy mass forms, about 1 minute. Turn out dough onto lightly floured work surface and knead until smooth, 2 to 3 minutes. Return soaker to bowl, cover tightly with plastic wrap, and refrigerate overnight (at least 8 hours and up to 24 hours).
• 3. For the Dough: Tear soaker apart into 1-inch pieces and place in bowl of stand mixer fitted with dough hook. Add biga, honey, salt, yeast, butter, and oil. Mix on low speed until cohesive mass starts to form, about 2 minutes. Increase speed to medium and knead until dough is smooth and elastic, 8 to 10 minutes. Turn out dough onto lightly floured counter and knead 1 minute. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature 45 minutes.
• 4. Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover and allow to rise at room -temperature until doubled in volume, about 45 minutes.
• 5. Adjust oven racks to middle and lowest positions, place baking stone on middle rack, and heat oven to 400 degrees. Spray two 81/2 by 41/2-inch loaf pans with nonstick cooking spray. Transfer dough to well-floured counter and divide into 2 pieces. Working with 1 ball of dough at a time, pat each into 8 by 17-inch rectangle. With short side facing you, roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Place loaf seam side down in prepared loaf pan, pressing gently into corners. Repeat with second ball of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan).
• 6. Place empty loaf pan or other heatproof pan on bottom oven rack and bring 2 cups water to boil on stovetop. Using sharp serrated knife or single-edge razor blade, make one ¼-inch-deep slash lengthwise down center of each loaf. Pour boiling water into empty loaf pan in oven and set loaves on baking stone. Reduce oven temperature to 350 degrees. Bake until crust is dark brown and internal temperature registers 200 degrees on instant-read thermometer, 40 to 50 minutes, rotating loaves 180 degrees and side to side halfway through baking.
• 7. Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pans, return to rack, and cool to room temperature, about 2 hours.
  
  
  
  
  A picture tutorial!!
  
  

  • SECRETS TO SERIOUSLY WHEATY SANDWICH BREAD

    
    1. MAKE BIGA Combine bread flour, water, and yeast and let mixture rest overnight to create bubbly aromatic starter dough.
  • 
    2. MAKE SOAKER Steep whole-wheat flour and wheat germ in milk to hydrate bran and help reduce its bitterness.
  • 
    3. KNEAD SOAKER Briefly knead soaker, then chill overnight to ensure that final dough reaches proper temperature.
  • 
    4. COMBINE BIGA AND SOAKER Tear soaker into
    1-inch pieces and mix with biga (and remaining ingredients). Knead, then let rise 45 minutes
  • 
    5. FOLD AND TURN Deflate center of dough, then fold it in on itself. Turn bowl 90 degrees; fold again. Repeat for total of 8 folds. Let rise 45 minutes.
  • 
    6. DIVIDE AND PRESS Halve dough and pat each portion into 8 by 17-inch rectangle, with short side facing you.
  • 
    7, ROLL Roll each sheet toward you into tight cylinder. Keep roll taut by tucking it under itself as you go. Pinch seams to seal.
  • 
    8. PLACE AND RISE Place each loaf seam side down in prepared loaf pans. Let dough rise until almost doubled in size, 60 to 90 minutes.
  • 
    9. ADD STEAM Place empty loaf pan on lower oven rack and fill with boiling water. Steam prevents crusts from drying out before loaves expand.
  • 
    10. SLASH TOPS Using knife blade, make shallow slash down center of each loaf to stop bread from tearing randomly when it rises. Bake 40 to 50 minutes.

Orange Banana Bread (with yogurt)

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups ripe mashed bananas (about 4 bananas)
3 TBSP butter, melted
1/3 cup plain yogurt
2 teaspoon vanilla extract
2 eggs, lightly beaten
1 heaping tablespoon orange zest
3/4 teaspoon ground cinnamon

Optional Garnishes:
Peanut butter
Honey
Cream cheese

Directions
Preheat the oven to 350 degrees F. Spray a 9-by-5 inch baking pan with nonstick cooking spray.

In a large bowl, combine the flours, sugar, baking soda and salt. In another large bowl, combine the bananas, butter, yogurt, vanilla extract and eggs whisking until smooth. Fold the flour mixture into the butter mixture until well incorporated. Stir in the orange zest and ground cinnamon.

Pour into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, about 50 minutes (may take an additional 20 minutes). Yield: 1 loaf (8 slices)


Per serving: Calories: 324; Total Fat: 7.5 grams; Saturated Fat: 4 grams; Protein: 6 grams; Total carbohydrates: 61 grams; Sugar: 33 grams; Fiber: 3 grams; Cholesterol: 62 milligrams; Sodium: 361 milligrams

Source for image and altered recipe

Soft Dinner Rolls or Buns

Source for original recipe & image

2 1/4 tsp active dry yeast
1 cup warm water (110 degrees)
1/4 cup dry potato flakes
1 tbsp white sugar
1 tsp salt
1 egg
1 tbsp olive oil
3/4 tsp onion powder
3/4 cup whole wheat flour (1 cup whole wheat and D didn't like it as much)
1 1/2 cups white flour

Directions

1. In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl. Dough will be very sticky. 
2. Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
3. Preheat oven to 400 degrees F. Lightly grease 12 muffin cups or a glass pan.
4. Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full or divide into 12 and place in glass pan. Let rise until batter reaches tops of cups if in muffin tin, or about 20 minutes.
5. Bake in a preheated 400 degree F for 15 minutes.
6. Makes 12 rolls/buns (160 calories each) 

Morning Glory Muffins

Source for original recipe and image 

Ingredients:

1 1/2 cups white flour
1/2 cup whole wheat flour
1 cup white sugar
2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt

2 cups shredded carrots
1/2 cup pumpkin puree
1 apple cored and shredded
3 eggs
1/2 cup oil
1/2 cup sour cream
2 tsp vanilla extract

**next time I'll try adding some oats instead of white flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
3. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center of a muffin comes out clean.
5.