You will be delighted with how simple bread making can become. Bread can be ready to eat in as little as 1 1/2 hours!
Ingredients:
– 12 cups wheat berries
– 1 cup olive oil
– 1 cup honey
– 6 cups warm water (115° – 120°)
– 4 tablespoons yeast
– 3 tablespoons salt
– (Optional) 2 tablespoons of golden flaxseed and 2 tablespoons of sesame
Directions:
seeds coarsely ground. This increases nutrition and fiber
Makes: 6 loaves
Preparation time: about 1 hr
Rising and cooking time: about 30 mins
See sections below for further detail on shaping, ingredient tips, raising and techniques. 1. Grind 12 cups of wheat (12 cups of wheat berries is about 18-20 cups of flour)
2. Mix In BoschTM bowl: with the dough hooks and add: honey, oil, warm water, yeast, and the optional ground seeds.
3. Add at a low speed 10 cups of flour and then the salt last.
4. “Sponge” Stop the machine and set a timer for 10 minutes. Put the lid on the bowl
to capture the moisture and warmth of the mixture.
5. Clear the side of the bowl, turn the machine on 1 and continue adding flour until the dough clears the sides of the bowl. Add flour in 1/4 cup increments.
6. Knead on a low speed for 4 to 5 minutes. Let the dough sit for 1 to 2 minutes, then check for gluten development.
a. Press the dough and it will spring back.
b. Dough clings to itself and not you.
c. Dough is translucent when stretched, you can see light through it.
7. De-bubble: This is the fun part! Take the dough out of the bowl by dumping it onto an oiled countertop or large cutting board. (no need to add flour from this point forward) Pick the dough up and slam it down a few times. Slamming the dough helps remove any air bubbles that may have formed.
8. Shape the dough into a large circle. Using kitchen scissors, cut the dough like a pie into 6 equal pieces. Each of these pieces of dough can now be used to make a variety of bread forms. Use a kitchen scale to weigh the dough if you want 6 perfectly equal parts.
9. Rise in a slightly warm oven for about 20 minutes or on the counter for 1 hour.
10. Bake at 350°. Get to know your oven. Some cook hotter and others cooler. Look for golden brown crusts and make a small dent in the bread, if it bounces back, it should be done! However, 1-2 extra minutes won’t hurt. Slightly overcooked bread is better than doughy bread.
- focassia bread: 9 to 11 minutes.
- rolls/cinnamon rolls: 12 to 14 minutes
- burger buns: 15-17 minutes
- braided bread: 18-20 minutes
- loaves: 21 to 23 minutes.
Shaping the dough:
After forming the dough into a circle, cut the dough into 6 equal pieces. Now you have the beginnings of a variety of bread forms. 1/6 can become any of the following forms, or any you can dream up! Set aside 5 portions of dough and cover with moist cloth.
– Loaf Bread: simply take 1/6 of the dough and shape it into a long, narrow loaf and place into a prepared (oiled) bread pan. Pat down any remaining air bubbles.
– Cinnamon Rolls: simply roll dough out into a rectangle shape, (at least 10 by 14 inches) then add your favorite ingredients. Lightly coat the entire face of the bread with olive oil, sprinkle with chopped pecans, cinnamon, finely ground coconut and organic raisins. This bread is so good for you, I don’t mind a simple sugar frosting. At our home, we drizzle fresh cinnamon rolls with maple syrup to bypass the traditional sugar coating. Roll up the dough and then use scissors to cut the dough into traditional cinnamon rolls. Place them about a 1/2” apart in a prepared pan
– Focassia Bread: simply roll dough out into a rectangle shape about 10″ x 14″ let the dough rise and then spritz it with olive oil and follow with Italian herbs or a Rosemary herb blend. We serve Focaccia bread with marinara sauce and a salad. This bread is also great dipped in an olive oil/balsamic vinegar/Italian seasoning mixture. You can also try kneading dried tomato bits, chopped onions & garlic into this dough before you roll it out.
– Bread sticks, pretzels, twists: take 1/6th of the dough and make it into a circle. Cut the circle into eight equal portions, each piece can be a bread stick. Simply use your hands to roll the dough into long pieces. Place the dough on a prepared pan or cookie sheet, spritz with olive oil and your favorite seasonings. For pretzels, dip the pretzel in a large bowl of water and then add coarse salt. You may want to lightly knead spices into the bread and then shape them for bread sticks. Cinnamon Twists are just bread sticks that have been lightly coated with olive oil and a mixture of cinnamon and sugar, then twisted and placed on a baking sheet.
– Dinner Rolls: take 1/6th of the dough, form the dough into a circle and then cut it into eight equal portions. Each 8th makes a large dinner roll. Place dinner rolls about 1⁄4 to 1⁄2 inch apart in your prepared pan.
– Three ball dinner rolls: 1/6 divided into 8 equal portions. Each portion is then divided into three equal parts. Roll the parts to form small balls and then place three balls into each muffin space.
– Pizza Crust: using 1/6th of your dough, spread the dough onto a pizza stone as thin as you like, prick evenly. If you like soft crust, let the dough rise and then bake. If you want crispy crust, do not let the dough rise, prick it and then bake immediately.
– Monkey bread: Use a round cake pan with 2 tablespoons of olive oil in the bottom of the pan. Add maple syrup and pecans or walnuts. Sprinkle with cinnamon. Gently knead raisins into the dough and roll dough into 1” balls and fill the pan with the balls touching. Let it rise and then bake. Turn pan upside down on a platter to serve. Variation: roll each dough ball in a maple syrup mixture and then roll the wet dough in a mixture of cinnamon, finely ground coconut, raisins, and nuts and then place in the pan, prepared with olive oil and syrup as previously instructed. Cooking time may be longer depending on the amount of moist ingredients.
– Braided bread: Divide 1/6 of the dough into three equal pieces. Roll the pieces into long strands and braid your bread. Lightly coat with olive oil and sprinkle with sweet or savory spices.
– Burger buns: Divide 1/6 of your dough into 4 equal parts. Shape into the form of traditional burgers. Rise, bake, cool and cut in half. Press sesame seeds on top if you like.
Letting the dough rise:
Cover and let rise until double in a warm draft-free place. This should take anywhere from 20-40 minutes. Or, preheat your oven, turn it off and place loaves in the warm oven.
If desired, brush olive oil on your loaves for a brown crust. Sprinkle with oat, rye, or whole grain flakes. Sesame or poppy seeds work well too. This makes a beautiful presentation and the flakes or seeds add a delicious ‘toasted’ flavor to the bread.
Tips and Techniques:
First and foremost be sure that your ingredients are fresh and at room temperature. Cold flour that may have been stored in the freezer should be brought to room temperature. Ultimately, your flour should be ground fresh for the maximum amount of nutrition and flavor! (I keep frozen flour or bread for no longer than 1 month)
Almost every time I make my bread, I freeze dinner rolls prior to rising. I simply shape the rolls and place them on an oven-safe dinner plate and put them in the freezer. When I am ready for fresh from the oven bread, I take the plate out of the freezer, let the rolls thaw and rise and then bake them. Delicious and very convenient. If you need the dough to thaw quickly, preheat your oven, turn it off and then put the dough in the oven to warm and rise.
When we are hungry for pizza, we will thaw the same dinner rolls, roll them into individual round pizza crusts, bake them and then add our favorite toppings! You can freeze this dough in its many forms and you will always have a variety of choices on hand. This bread also freezes well after it has baked and cooled completely.
Ingredients for making great bread:
Ingredients will make or break your bread. Always look for organic why possible!
– Extra Virgin, first cold pressed Olive Oil
– Raw, local honey or 100% maple syrup
– SAF professional yeast (trouble free yeast, store in airtight container in freezer) – Hot water 115° to 125° (too hot kills the yeast, too cool won’t activate it)
– Freshly milled, high quality grain
– Sea Salt
Fresh milled flour starts to oxidize immediately and studies have shown that within a few days it can be completely rancid. I use high-gluten hard spring wheat from Montana to get the highest rising bread possible. Extra virgin olive oil or cold-pressed safflower or sunflower are the best oils to use for maximum freshness. Raw honey contains the most nutrients and helps to keep the bread fresher longer. Salt should be unprocessed sea salt. Most salts (including many sea salts) are heat treated and contain free flowing agents such as aluminum or sugar to keep them flowing smoothly.
I do most of my baking with SAF yeast. It’s a professional baker’s yeast that needs no proofing. Proofing is when you add the yeast directly to the water with a pinch of sugar to see if it’s still alive. You can add the SAF yeast directly to the flour instead of proofing it in the liquid. Because it is a highly potent yeast, you use about 1/4 less of it than regular yeast.
As for baking pans, I use stoneware or glass baking pans. Stainless Steel pans are a wonderful choice, as well. Brushing the pan with olive oil mixed with a teaspoon of liquid lecithin works to keep the loaves falling right out of the pans. I do not use pan sprays because they have toxic ingredients and are not good for the environment.
Gluten development:
– Be careful not to add too much flour! In the beginning this is very tempting and easy to do but in the end, you will wind up with a very dense loaf.
– Do not be tempted to over-knead. Because these machines are extremely powerful, it’s very easy to over-knead the dough. If the dough goes from soft to stretchy to big globs that break apart in your hand, then you have most likely over-kneaded the dough. Usually anything over 10 minutes will do this. Be sure to perform the gluten test after about 5-7 minutes of kneading to prevent this from happening. Speed 1 on the BoschTM Universal is sufficient for bread kneading.
– Proper gluten development is important for a high-rising loaf of bread. It’s formed when the protein part of the wheat is kneaded and it becomes stretchy and elongated. The carbon dioxide gas that is formed by the yeast is trapped in the gluten web thus causing the dough to rise. After kneading the dough into a soft and smooth consistency, it should feel rather stretchy instead of sticky. This will take anywhere from 3-9 minutes in an electric mixer to 10-20 minutes by hand.
Denise’s Honey Whole Wheat Bread:
Hand-made bread recipe
In large mixing bowl place:
– 3 cups hot water (115°-125°)
– 1/3 cup honey
– 1/3 cup olive, sunflower, safflower or oil of choice
– 5 cups of flour
– 1 1/2 tablespoons SAF instant yeast
1 Tablespoon dough enhancer (optional, gives a lighter and fluffier texture)
Mix above with a large wooden spoon and then cover and let set until double in size and bubbly. This is called a sponge and will take approximately 15-30 minutes. Then add:
1 T. salt (I use RealsaltTM)
And add enough of the remaining flour until it cleans the sides of the bowl. Touch the dough to see if it needs more flour. If it is wet and sticky, add a bit more flour until it is no longer wet. You want to achieve a smooth and satiny feel to the dough. Don’t add too much flour or you will create a dense loaf.
To begin the process of hand kneading, you should have a large mass of dough in front of you on the countertop that feels moist to the touch but not ‘sticky’. Start by pushing away and pulling forward the dough and then give it a 1⁄4 turn and push and pull again. Continue this process until the dough is smooth and satiny feeling. It should feel rather light and springy to the touch. This could take anywhere from 10-30 minutes depending on the recipe and how vigorous a kneader you are! When you are pushing and pulling, be sure to pull the dough up and over from front to back and back to front