Best 100 Whole Grain Rustic Bread And Pizza Dough Recipes

100% WHOLE GRAIN PIZZA DOUGH

Steps:

• dissolve honey and yeast in warm water, let sit for about 7 minutes.
• stir in salt, flours, and gluten.
• knead for 5 minute place dough in bowl sprayed with cooking spray. cover and let rise 45 minutes. punch down and divide in half. roll out and place on 2 12 inch pizza pan sprayed with cooking spray.
• preheat oven to 450 degrees and bake for 5 minutes. remove from oven and put on selected toppings. i use roasted veggies. bake for 15 minutes. mmmmm!

100% WHOLE WHEAT, MULTIPURPOSE DOUGH - PIZZA, BUNS, BREAD

Steps:

• Mix ingredients well (add salt and yeast at different times) and let rest 5 minutes.
• Knead by dough hook for 7 - 8 minutes.
• Stretch and fold and place in an oiled container to rest.
• After 10 minutes, stretch & fold again. Do the same two more times and place in fridge.
• After an overnight stay in the fridge (up to 3 days) divide the dough into 8 oz pieces (6) for pizza or 2.9 oz pieces (16) for buns or a combination of both.
• For pizza dough, place each ball into an oiled plastic sandwich bag and place into the fridge for use within 3 days or freeze for a month or so. Thaw in the fridge overnight.
• Roll each piece of dough for bun into balls and press or roll into round flats 3.5 " to 4" in diameter. Repress to maintain diameter and place on parchment covered to rise for 20 to 30 minutes.
• Preheat oven to 375 F.
• When risen to 1.5 the original volume, place into the oven. Bake 8 minutes and rotate.
• Bake 4 to 6 more minutes until the rolls are 200 F internally.

WHOLE WHEAT PIZZA DOUGH

Steps:

• Whisk the warm water, yeast, and honey together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to rest for 5 minutes or until foamy on top. *If you don't have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
• Add the olive oil, salt, and flour. Beat on low speed for 3 minutes. Turn the dough out onto a lightly floured surface. It will be slightly tacky to the touch. With lightly floured hands, knead the dough for 5 minutes. The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed if needed instead. After kneading, the dough should still feel a little soft. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
• Lightly grease a large bowl with olive oil or nonstick spray- just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 2 hours or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)
• Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time- see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
• Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.
• To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 15-16 minutes.
• Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.

50% WHOLE GRAIN RUSTIC BREAD AND PIZZA DOUGH

Steps:

• To make bread using this recipe, follow the instructions for pain à l'ancienne (page 52), adding the sugar at the beginning of the process. To make pizza dough, follow the instructions for neo-Neopolitan pizza dough (page 67), again adding the sugar at the beginning.
• Any whole wheat dough can be turned into a multigrain dough by substituting any combination of flour or meal from other grains for up to 20 percent of the whole wheat flour (by weight). Also, reduce the water by 1 ounce (28.5 g). For instance, you could add a multigrain cereal blend to replace an equal amount of whole wheat flour. If you use more than 20 percent alternate grains, there may not be enough gluten to achieve the necessary structural strength. That said, some people do enjoy experimenting with larger amounts. One solution is to add vital wheat gluten to provide the extra structure. If you do this, don't use more than 2 percent (again, by weight) of the total amount of flour, as it can have a negative impact on both flavor and texture.

100% WHOLE WHEAT PIZZA DOUGH AND PIZZA TIPS

Steps:

• Mix all ingredients with a spoon for about 1 minute or use paddle on electric mixer for 1 minute.
• Rest for 5 minutes to hydrate dough. Cover while resting.
• Mix by hand or with dough hook on electric mixer for 5 to 6 minutes.
• Using a little oil on the counter and hands scrape onto counter and stretch by pulling on the bottom of the dough until a rectangle about 1/3 as thick as the dough is formed. Stretch and fold the dough as you would a letter. Do the same with the ends until a folded package is formed. Turn over and pull the dough to the bottom forming a smooth ball.
• Using a dough scraper or knife, cut and weigh our 5 equal pieces about 8 oz. each or 227 g.
• Form each piece into a ball.
• Spray with oil and place each piece into a plastic sandwich bag or freezer bag that has also been sprayed inside with oil.
• Rest overnight (or up to 4 days in the fridge) or freeze for up to several months.
• Thaw frozen dough in the fridge for a day before cooking.
• On baking day, set out desired number of bags, remove from the bags onto an oiled pan or work surface. Gently press into discs, spray with oil and cover with oiled plastic.
• Preheat oven with pizza stone to 500F or slightly more if possible.
• Prepare toppings.
• Using flour, shape the dough using gravity and your knuckels, rotate and strech until desired size is reached (10 to 12 inches). It should be thicker along the rim and thin, but not paper thin.
• Place on parchment paper and add sauce, cheese and toppings.
• Place on stone and bake until cheese is bubbly and crust is browned. This will take 7 to 8 minutes at 500°F.
• Tip: Use canned whole peeled plum tomatoes deseeded, salted, slightly mixed with immersion blender and strained of some water for the sauce. Pinch of sugar helps remove any bitterness and provides correct consistency. Don't cook sauce.