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bread recipes

1.5 Pound Whole Wheat Bread Recipe

January 28, 2014

I’ve been baking homemade bread for many years, and have tried literally hundreds of recipes. For years I baked bread in batches by hand – kneading, punching, and proofing each week so my family would have fresh, nutritious slices of bread for sandwiches or to accompany homemade soups or stew.

Once I got a breadmaker, I experimented to find the perfect whole wheat bread recipe that my kids would like.  Eventually I discovered a recipe that uses whole wheat flour as well as all-purpose flour, and it works!  (Here is a recipe for a 100 percent whole wheat bread recipe that I like too.) While I still have a breadmaker, now that we live off the grid, I find that it is a real energy hog.  The kneading cycle draws steady power, but once the baking cycle kicks in our batteries start humming with the strain of keeping up.  So I’ve adapted the recipe to use for both bread machine and by hand.

Now when I bake bread, I knead it by hand, or if the generator is on to power the house I will use the dough cycle on the bread machine to knead it – on my Black and Decker breadmaker this is setting #8 and it runs one hour and thirty minutes.

Here is the recipe that I’ve developed – it makes one 1.5 pound loaf. It is fairly dense, and slices really well for sandwiches. After a couple of days it is perfect for french toast too.

1.5 Pound Whole Wheat Loaf Bread Recipe

Ingredients

Avamum Whole Wheat Bread Recipe

Whole Wheat Bread Recipe

1 cup hot water

2 tbsp softened butter

1/4 cup powdered milk

3 tbsp brown sugar

1 tsp salt

2 cups all-purpose flour

1 cup whole wheat flour

2 1/2 tsp active dry yeast

How to Make Whole Wheat Bread Using the Dough Cycle on Your Breadmaker

Add the ingredients for the whole wheat bread recipe into the bread machine in the order specified. Set to the dough cycle (on my breadmaker this is setting #8 and it runs for 1.5 hours).  Once the cycle has ended, remove the dough from the breadmaker. On a floured cutting board or surface, punch it down and knead it for approximately three minutes.  Lightly spray a loaf pan, and place the dough in the pan.  Cover with a clean tea towel and let it rise in a warm place for 40 minutes.

Tip: You can let bread dough rise in an oven that hasn’t been turned on. Now that we have a large wood stove, which we run 24/7 during the winter, I like to place my loaf pans on the hearth beside it, where they stay warm.  One of these days I’ll experiment with baking bread in a dutch oven right inside the wood stove.

Once the dough has risen, bake the loaf for 25 minutes in a 350 F oven.  To check if the  bread is done, remove it from the pan and tap the bottom.  It should sound hollow.

Let the bread cool on a rack before slicing it. This recipe makes a dense, crusty loaf.  For a softer loaf, cover it with a tea towel while it is cooling, or brush the top with butter or milk.

More Bread Recipes From Avamum!

Kamut Bread Recipe

Whole Wheat Cheese and Herb Bread

Bread Machine Recipes: Rolls, Pizza Dough, and White Bread

How to Make a 1.5 Pound Loaf of Whole Wheat Bread Without a Breadmaker

Though the ingredients are the same as when you use a bread machine, baking bread by hand means a different sequence of adding the ingredients.

Dissolve the yeast in 1/2 cup of  the warm water. When baking bread by hand, I’ve found it’s better to use water that is warm rather than hot.

Use a large bowl and mix the flour and salt together, then make a well in the middle.

Dissolve your powdered milk and sugar in the second 1/2 cup of water and add your melted butter.  Then pour the yeast  mixture and the butter/sugar mixture into the well of the flour and salt.

Beginning in the middle, and using your hands, start combining the ingredients. The goal is to get the batter nice and smooth, without lumps. Keep scraping and folding in the batter that sticks to the sides of the bowl until the dough is soft.

Kneading Your Whole Wheat Bread Dough By Hand

Now is the fun part – the kneading!  Think of it as a workout, and a great way to relieve stress or anxiety.

Kneading dough means grabbing it in your hands, then pushing it down and out with your palms and fingers, as though you are massaging the dough.  Knead for 500 strokes or five minutes.  Smooth it into a round ball.  Then put it in another large, clean bowl and cover with a clean dishcloth, and put it in a warm place to rise for two hours.  As mentioned above, I put my loaves of bread beside the wood stove to rise.

To find out if your whole wheat bread dough is risen, use a wet finger to poke a hole in it. If the hole your finger made stays indented, it’s ready.  If not, wait another ten minutes then try again.

The Second Rising

The next step is to GENTLY press the dough down, flattening out all the air, and making a smooth, rectangle shape. Place it in a greased loaf pan, and cover it with a clean tea towel.  The second rising should take about forty minutes.

The last step is the same as it is for the whole wheat bread recipe using the breadmaker.

Once the dough has risen, bake the loaf for 25 minutes in a 350 F oven.  To check if the  bread is done, remove it from the pan and tap the bottom.  It should sound hollow.

 

Enjoy!

Welcome Home Wednesdays

Filed Under: Bread Recipes, Frugal Recipes, Healthy Recipes, Recipes, Vegetarian Recipes Tagged With: bread recipes, frugal recipes, healthy frugal recipes, off grid baking

Kamut Bread Recipe

April 6, 2013

If you’re interested in introducing ancient grains into your family home baking, try this easy kamut bread recipe.

Ancient grains are growing in popularity as people across the world search for organic and healthy whole grains.  Cookbooks and websites tout the benefits of quinoa, teff, amaranth and other whole grains as a high protein and low-fat alternative to processed white breads.  Many of these grains are suitable for gluten-free diets, and kamut is garnering attention for its uniquely digestible form of gluten.  Some individuals who must avoid gluten find they can tolerate kamut pasta,  and breads made from kamut flour, though as it is still a wheat individuals suffering from celiac disease should avoid it.  Green kamut is available online and in health food store in a powdered form, and may be mixed with water for a nutritous drink, or sprinkled into baking.

Kamut flour is similar in taste and consistency to durum flour, and may be substituted into recipes for pancakes, breads, and pastas.  It is important to note that kamut is actually a brand name for khorasan wheat, and is widely available in alternative markets across North America.  Here is a kamut bread recipe -it’s a quickbread, and not completely gluten-free because it has all-purpose flour as well.   It can also be made with amaranth flavor, and makes a great healthy snack or quick breakfast.

Kamut Bread Recipe

Ingredients:

1 1/3 cups organic all-purpose flour

1 cup ground pecans

1 cup granulated sugar

2/3 cups of kamut flour

2 tsps baking powder

1 tsp salt

1 cup skim milk

1 organic egg

1/3 cup butter, melted

1 tsp organic vanilla extract

Method:

Preheat oven to 350 degrees fahrenheit.  Lightly grease or spray a 9 x 5 x 13 loaf pan.  Use a large bowl to mix together all-purpose flour, ground pecans, sugar, kamut flour, baking powder and salt.  Set aside.  Use a medium bowl to beat the milk, egg, melted butter and organic vanilla together.  Pour the milk mixture carefully into the kamut flour mixture and stir until it is well combined.  Pour into the greased loaf pan.  Bake for 55 minutes, then use a clean knife to check the middle of the loaf.  If it comes out without batter sticking to it, the kamut bread is ready.  If there are batter bits stuck to it, slide the loaf back into the oven for another five minutes.  Allow the baked bread to cool in the pan for five minutes, then remove from the pan and let it cool on a wire rack.

Kamut pecan bread is delicious spread with low-fat cream cheese, butter, apple butter or almond spread.  If you prefer walnuts or almonds to pecans, try them instead.  Other substitutions include using amaranth grain flour, spelt flour or durum wheat flour for the kamut flour.  Alternate additions include dried cranberries, blueberries, raisins, or dates.  This kamut bread recipe can also be frozen once it has completely cooled, however wrap it well as it dries out easily.  Happy Baking!

 

Filed Under: Bread Recipes, Healthy Recipes, Recipes, Vegetarian Recipes Tagged With: bread recipes, green kamut, kamut flour

Whole Wheat Cheese and Herb Bread

June 23, 2011

Sometimes we just don’t have the time to make bread with yeast.  Hence the term quickbreads.  These breads result in a more dense loaf, but are ready to eat within the hour instead of later the same day.  Often eaten for breakfast or a snack, quickbreads can have a lot of sugar in them, but here is a recipe that uses whole wheat flour and oats with dried herbs and cheese to make a scrumptious dinner loaf.  Serve slices of it with a hearty soup and salad for a filling and delicious meal.

Ingredients:

2 cups all purpose flour

1 cup whole wheat flour

1/2 cup rolled oats (NOT instant oats)

1 tbsp granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1 tsp dried basil

1/2 tsp dried oregano

1/2 tsp salt

1/4 cup cold butter or margarine

1 cup shredded Swiss cheese

1 egg

**1 cup buttermilk

2 tbsp flax seeds, sesame seeds or pumpkin seeds

Preheat oven to 400 degrees fahrenheit.  Use a medium bowl to combine whole wheat and all-purpose flours, oats, sugar, baking powder, baking soda, herbs and salt.  Cut in butter with a pastry blender or two knives until your dough has many small pieces the size of large peas.  Stir in the shredded Swiss cheese.

If you don’t have buttermilk at home, place 2 tbsp of buttermilk in the bottom of a measuring cup and add enough milk to make one cup.  Stir and let it sit for five minutes.

In a separate small bowl, whisk buttermilk together with egg.  Add this to the dry ingredients, stirring with a fork to make the dough.  Do not overstir or your bread will be tough.  Use a spatula to scrape the dough into a lightly greased  8 inch round cake pan (I grease mine with butter then scatter a pinch of large grain cornmeal over it).  Once the batter is in the pan sprinkle the top with flax seeds, sesame seeds or pumpkin seeds.  Bake at 400 for about 25 to 30 minutes, or until a knife comes out clean when inserted in the middle.  Serve warm with a little butter.  Delicious!

This recipe makes 8 to 10 servings with about 260 calories per wedge.  It has 10 grams of protein [er serving, 10 grams of fat, 33 grams of carbs and 2.5 grams of fiber.

If you prefer to use fresh herbs, use at least 1 tablespoon of each. Substitute rosemary and garlic or onion bits for a different flavor.

Filed Under: Bread Recipes, Healthy Recipes, Vegetarian Recipes Tagged With: bread recipes, pumpkin seeds recipes, whole wheat recipes

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