100% Stone Ground Whole Wheat Spaghetti Bread

100% Stone Ground Whole Wheat Spaghetti Bread
for the Bread machine


Ingredients:
1-1/2 cups Water, room temperature
2 Tb Olive Oil
2 Tb Honey or agave nectar
3-1/2 cups Stone Ground Whole Wheat Flour
1/4 cup Milk Powder (Non-Fat Dry)
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
1/3 cup grated Parmesan cheese
1-1/2 tsp Sea Salt
1 Tb Yeast, Active Dry
1 -2 Tb Vital Wheat Gluten

Directions:
All ingredients must be at room temperature. Water should be at 75°-80°. If you want a higher, lighter American style loaf, add 1 more tablespoon of vital wheat gluten flour.

Add all ingredients in the order suggested by your bread machine cycle and process on the basic bread cycle according to the manufacturer’s directions. Let loaf cool for 15 minutes before slicing.

Yield: one (1-1/2 lb.) loaf

Source: Chari's Kitchen

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Video Tip: Shape French Bread Rolls with a Pinch

Video Tip: Shape French Bread Rolls with a Pinch

Cool demo

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bakingsheet: Whole Wheat Hamburger Buns

bakingsheet: Whole Wheat Hamburger Buns


Whole Wheat Hamburger Buns
2 cups whole wheat flour, divided, plus more for kneading
1 cup water, warm (110F)
2 1/2 tsp active dry yeast (1 packet)
1/4 cup wheat bran
2 tbsp brown sugar
scant 1 1/2 tsp salt


Combine 1 cup whole wheat flour, 1 cup water and the yeast in a large bowl and stir well. Let it stand, covered, for 1-3 hours (time is flexible here), until nice and bubbly. This "sponge" will probably puff up, too. This is fine.

Stir the remaining flour, wheat bran, brown sugar and salt into the sponge. Add extra flour a tablespoon at a time until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead, adding extra flour as necessary to prevent sticking, for 6-8 minutes or until elastic. Place in a lightly greased bowl, cover with plastic wrap and let rise until doubled, 1 1/2-2 hours.

Turn risen dough out onto a lightly floured surface and divide into 6 equal portions. Shape into rounds and flatten (so they're approx. 3/4 inch thick) onto a lightly greased baking sheet. Cover rolls with a clean dishtowel and let rise for 45-50 minutes.
Meanwhile, preheat oven to 375.
Bake rolls for 19-20 minutes, until browned. They will sound hollow when the bottom is tapped. Let cool on a wire rack before slicing.
Makes 6 buns.
Nic, 9:42 AM

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100% White Whole Wheat Bread

100% White Whole Wheat Bread -from the Breadmachine


Ingredients:
1-1/2 cups + 2 Tb Water (room temperature)
2 Tb Canola Oil
1 Tb Molasses
3-3/4 cups Hard White Whole Wheat Flour, Organic
2 Tb Milk Powder (Non-Fat Dry)
1-1/2 tsp Sea Salt
2 Tb Sugar (agave nectar)
1-1/2 Tb Vital Wheat Gluten
3 tsp Yeast, Active Dry


Directions:
All ingredients should be at room temperature before starting.

Add all ingredients in the order suggested by your bread machine cycle and process on the whole wheat bread cycle according to the manufacturer’s directions.

Let loaf cool for 15 minutes before slicing.

Yield: one (1-1/2 lb.) loaf


NUTRITIONAL INFORMATION:
Each slice contains Calories 180, Calories from Fat 25, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 290mg, Total Carbohydrates 34g, Dietary Fiber 5g, Sugars 3g, Protein 6g.

Source: Bob's Red Mill-online recipes

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7-Grain Salt-Free Bread

7-Grain Salt-Free Bread -from the Breadmachine

Ingredients:
2/3 cup 7-Grain Cereal
1 cup Boiling Water
2 tsp Vegetable Oil
4 tsp Honey
Grated Rind from 1 Orange
2 cups Whole Wheat Flour
4 tsp Vital Wheat Gluten
2-1/2 tsp Yeast, Active Dry

Directions:
*Soaking grains in boiling water is an old European technique. This modern version is quickly assembled in a bread machine, then allowed to set for 12 to 24 hours while grains absorb moisture and soften, yielding a bread that is moist and nutritious with a hint of orange.

Place ingredients in bread pan in the order listed.

Select white/basic setting. Using the delay feature on your bread machine, program bread to be finished in 12-24 hours.

Yield: 1-1/2 lb loaf

Source: Bob's Red Mill-online recipes

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