I am looking for good whole wheat bread recipies that don't take long to make. We also have a bread machine so oven or bread maker is fine. I have looked online as well but i want what you got lol Thanks guys !
Pete
Pete
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Making plain loaf bread is fine, but when I make homemade, I often like a real hearty crust and love making Jim Lahey's no-knead bread from Sullivan St Bakery in NY.
Here's a recipe to his wheat bread. http://leitesculinaria.com/21678/recipes-no-knead-whole-wheat-bread.html
I haven't tried the what bread recipe yet but w/ the success of his standard loaf, I'm betting this would be great as well.
Here's what I usually make. http://www.sullivanstreetbakery.com/recipes
If all goes well and the weather is terrible Tue into Wed, I should be home from work and able to mess around.
pen
Here's a recipe to his wheat bread. http://leitesculinaria.com/21678/recipes-no-knead-whole-wheat-bread.html
I haven't tried the what bread recipe yet but w/ the success of his standard loaf, I'm betting this would be great as well.
Here's what I usually make. http://www.sullivanstreetbakery.com/recipes
If all goes well and the weather is terrible Tue into Wed, I should be home from work and able to mess around.
pen
It's always an experiment, but for my oven and using my dutch oven doing this bread, I need to run between 425 and 450 instead of the suggested 475.
Being a 24 hour rise, it does take a while, but really only a few minutes of work here and there and a little scheduling to make some really great bread.
pen
Being a 24 hour rise, it does take a while, but really only a few minutes of work here and there and a little scheduling to make some really great bread.
pen
Hearth Mistress
Minister of Fire
I can spend the day on King Arthurs website looking as recipes. I've made a whole lot of them, never a disappointment.
http://www.kingarthurflour.com/shop/RecipeHome
If you have never used King Arthur flour, give it a try. I always figured flour is flour but I don't use anything else anymore. Their unbleached white wheat flour has such a nutty flavor to it, it's changed all of my baking, for the better.
I just made this today, my basic bread recipe, make 1 small loaf or 6 rolls (i used big muffin tins)
1 cups lukewarm water
2 - 2 1/2 cups flour
1/2 tsp salt
1 1/2 tablespoons yeast
Mix together, kneading adding flour until it isn't sticky. Let rise 1 hour, punch down, shape into loaf or rolls, rise again. Bake 350 15-25 minutes.
You can also make a big batch and refrigerate the dough so you can grab a hunk of dough and bake a loaf every night. The longer it sits in the fridge, the tangier it gets, like a sour dough.
Experiment with different flours for all different loafs. Half should aways be all purpose or bread flour but the other half can be any other flour like sunflower, rice, chickpea, rye, etc. If you are afraid of the bread being too dense, add some vital wheat gluten. I also use Bob's Red Mill 7 grain hot cereal mix, to add texture for "whole grain" breads.
I recommend going to the library and check out Artisan bread cook books for more inspiration!
http://www.kingarthurflour.com/shop/RecipeHome
If you have never used King Arthur flour, give it a try. I always figured flour is flour but I don't use anything else anymore. Their unbleached white wheat flour has such a nutty flavor to it, it's changed all of my baking, for the better.
I just made this today, my basic bread recipe, make 1 small loaf or 6 rolls (i used big muffin tins)
1 cups lukewarm water
2 - 2 1/2 cups flour
1/2 tsp salt
1 1/2 tablespoons yeast
Mix together, kneading adding flour until it isn't sticky. Let rise 1 hour, punch down, shape into loaf or rolls, rise again. Bake 350 15-25 minutes.
You can also make a big batch and refrigerate the dough so you can grab a hunk of dough and bake a loaf every night. The longer it sits in the fridge, the tangier it gets, like a sour dough.
Experiment with different flours for all different loafs. Half should aways be all purpose or bread flour but the other half can be any other flour like sunflower, rice, chickpea, rye, etc. If you are afraid of the bread being too dense, add some vital wheat gluten. I also use Bob's Red Mill 7 grain hot cereal mix, to add texture for "whole grain" breads.
I recommend going to the library and check out Artisan bread cook books for more inspiration!
I agree, there is a difference and love King Arthur flour.
Sadly, I can't buy it in 25lb bags around here and the 5lb bags are not economical for our usage.
pen
Hearth Mistress
Minister of Fire
They only sell their all purpose flour in 25# bags but if you go on their website, under "professional flours" you can see what distributors or bakeries they sell to and you may be able to have them order for you. I had them sell me a 25# bag of their organic red wheat to make the bread for our wedding, weird, I know but it had significant meaning. Anyway, their shipping is by dollar value for their retail website but if you call and inquire about a bulk order, they will either sell it direct or recommend a local place that can add it to their order. I don't know exactly where you are in NE PA but down here in SE PA, there is a bulk "by the scoop" store called The Larder, that orders the stuff I need.
PapaDave
Minister of Fire
My go to is a honey wheat bread.
So far, it's been fool proof. This, coming from a fool, so you know I ain't lyin'.
I double it, because the first loaf doesn't last long.
1 cup warm water
2 tsp ADY or IDY
1 TBS milk
2 TBS honey
2 TBS brown sugar
1 tsp salt
2 TBS oil (I use olive oil)
1 cup WW flour
2 cups all purpose flour
I proof the yeast in the water while mixing all other stuff.
Add the water/yeast to the rest and knead for about 10-15 minutes ( I do this in the bowl) and if it's a bit too wet, add a little flour while kneading.
Form into a round, then drizzle some oil in the bowl and turn dough to coat
Cling wrap the bowl and let rise for up to 2 hours (it almost never takes that long)
Punch down, and form into loaf (you could knead it again at this point if you want)
Place loaf into a greased (I use butter) bread pan (I use clear pyrex type), cover and let rise again (it'll rise some more in the oven)
Bake at 350 for at least 30 minutes.
This whole thing takes about 3 hours from start to finish and gives a great crumb and crust. Give it a few minutes before cutting so it doesn't tear.
I've found that I can do a bit more WW, but it takes too long to rise (for me) if I go too heavy on that.
I also do the no-knead stuff, and a couple variants. Very good with soup or chili.
So far, it's been fool proof. This, coming from a fool, so you know I ain't lyin'.
I double it, because the first loaf doesn't last long.
1 cup warm water
2 tsp ADY or IDY
1 TBS milk
2 TBS honey
2 TBS brown sugar
1 tsp salt
2 TBS oil (I use olive oil)
1 cup WW flour
2 cups all purpose flour
I proof the yeast in the water while mixing all other stuff.
Add the water/yeast to the rest and knead for about 10-15 minutes ( I do this in the bowl) and if it's a bit too wet, add a little flour while kneading.
Form into a round, then drizzle some oil in the bowl and turn dough to coat
Cling wrap the bowl and let rise for up to 2 hours (it almost never takes that long)
Punch down, and form into loaf (you could knead it again at this point if you want)
Place loaf into a greased (I use butter) bread pan (I use clear pyrex type), cover and let rise again (it'll rise some more in the oven)
Bake at 350 for at least 30 minutes.
This whole thing takes about 3 hours from start to finish and gives a great crumb and crust. Give it a few minutes before cutting so it doesn't tear.
I've found that I can do a bit more WW, but it takes too long to rise (for me) if I go too heavy on that.
I also do the no-knead stuff, and a couple variants. Very good with soup or chili.
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