Best Basic Whole Wheat Bread From The Whole Foods Diabetic Cookbook Recipes

BASIC WHOLE WHEAT BREAD

Steps:

• Proof yeast in half a cup of the water, with about a teaspoon of flour- let it sit, covered, until it becomes bubbly& active.
• Combine the rest of the water with the yeast/water in a large bowl, and gradually add about half of the flour.
• Stir the mixture about 100 times in the same direction, until it is well-mixed and strands are beginning to form.
• Stir in the salt and oil.
• Add the remaining flour half a cup at a time, stirring well, until it is too stiff to stir with a spoon.
• Turn out onto a lightly floured board and knead for about 20 minutes, adding flour as nescessary to keep the dough from sticking to the board.
• The dough should be springy and nice to work with.
• When it has been sufficiently kneaded, cover it with a damp cloth for about 10 minutes and wash and grease the bowl lightly.
• After it has rested, knead the dough a few more times (it should feel really nice by now!) and place it in the bowl, covered with the damp cloth, a plastic bag, and maybe a plate.
• Let the dough rise until it springs back when you stick your finger in it, and it is about twice the size as it was before (this takes about 2 hours; longer or shorter depending on the room temperature- I prefer a longer (cooler) rise, because it allows the flavour to develop more... but sometimes you just don't have time for that sort of thing).
• Deflate the dough by punching or kneading it a few times, and let it rise again- this time, it should take about half the amount of time as it did before.
• When the dough has risen twice, deflate it again and cover it with the damp cloth again for about 10 minutes (to let the gluten relax, apparently.. it makes it easier to manage if you do this), then divide it into and shape it into loaves, buns, etc.
• Let the shaped dough rise on a baking sheet or in a loaf-pan for about an hour maybe- it will rise a bit more in the oven.
• Slash the top of the bread if you want, so that it doesn't bust open in the oven.
• Bake at 400º for 20 minutes, and then turn the oven down to 350º and bake for 20-30 minutes longer, until the loaf is a lovely brown and sounds hollow when you thump it on the bottom.
• (Buns and smaller loaves take a shorter time).
• Try to let the loaf cool (out side of the loaf pan, or it will get a bit soggy) before you tear into it.

100% HONEY WHOLE WHEAT/CRACKED WHEAT BREAD

Steps:

• In the bowl of your electric mixer (I use a KitchenAid ) dissolve yeast in warm water. Add milk, honey, oil, salt and eggs. Mix until blended.
• Add 2 1/2 cups of the flour and beat for 3 to 4 minutes. Cover bowl with plastic wrap or a warm towel and allow sponge to rise in a warm place until doubled in bulk, about 30 minutes.
• Mix in remaining flour reserving 1/2 C for kneading. At this point you may add the softened cracked wheat if desired. This may seem a little stickier than you may be used to but as long as your fingers don't stick in the dough you have the right amount of flour.
• Turn out onto floured board or counter top or use the dough hook from your mixer. Knead for 8 to 10 minutes until elastic and smooth.
• Put in a large buttered bowl and let rise in warm place until doubled in bulk.
• Punch dough down. On lightly floured board or counter top divide into 3 equal portions. Shape into loaves and place in buttered loaf pans approximately 8" X 4".
• Cover and let rise for the third time until doubled in bulk.
• Bake at 375 degrees for 30 - 35 minutes. The bread tests done when the crust make a hollow sound when tapped.
• Remove from pans and brush with melted butter. Cover with a hot damp towel to soften crust if desired.

BASIC WHOLE WHEAT BREAD

Steps:

• Proof yeast by mixing with 1Tablespoon honey and 1/4 cup warm water in a glass measuring cup.
• Set aside and allow to stand until it bubbles up.
• 5-10 minutes.
• If using instant yeast, skip this step and mix yeast in with dry ingredients.
• In a large mixing bowl blend together water, salt, honey, oil and vitamin C powder.
• Add 3 cups of the flour and the yeast mixture.
• Mix thoroughly.
• Add in as much of the remaining flour as you can stir in.
• Then turn out onto a board and knead for 10 minutes until smooth and elastic.
• Try not to add too much more than the 6 cups called for in the recipe.
• Place dough in a lightly oiled bowl, cover and let rise until doubled in size.
• About 1-1/2 hours.
• Punch down, divide in half and shape into two loaves.
• Place in oiled pans, cover and let rise until doubled.
• Bake in a 350 degree oven for 35 to 45 minutes until golden brown.
• Turn out of pans and let cool on a rack.
• Enjoy!
• You can also use 1/2 whole wheat flour and 1/2 unbleached flour if you prefer.

BASIC WHOLE WHEAT BREAD (FROM THE WHOLE FOODS DIABETIC COOKBOOK)

Steps:

• 1. On a lightly floured surface, knead the dough until it's soft and springy.
• 2. Form into a loaf and place in a lightly oiled 9x5 inch bread pan. Cover the pan with a clean table cloth and let rise until almost double in size.
• 3. For bread machines follow the instructions for adding the wet/dry ingredients and adjust the amounts needed as per your machines instructions. When done turn out onto a wire rack and cool thoroughly before slicing.
• 4. Enjoy!