Best Basic Whole Wheat Dough Recipes

BASIC WHOLE WHEAT SWEET DOUGH

Steps:

• Add first 6 ingredients in the order listed, to bread machine and process on dough setting. (During the first 5-10 minutes, if dough is sticky, add more whole wheat flour a teaspoonful at a time. Or, if dough is dry, add more water a teaspoonful at a time.).
• Ater bread machine beeps that it's done (approximately 1 hour to 1 hour 20 minutes), remove from bread pan onto lightly floured board, using from reserved 1/4 cup flour to dust the board as needed to keep from sticking.
• Divide dough in half, and continue with your favorite sweet bread, roll or cinnamon rolls recipe. Repeat with second half of dough. (Bake according to your recipe's instructions.).

BASIC WHOLE WHEAT PASTA DOUGH

Steps:

• Put it into a mixer with bread hooks or a food processor, and knead until really smooth.
• I suppose you could also do this by hand, but I haven't tried it!
• We've also substituted 1/4 of the flour with kamut, buckwheat etc. to add extra flavor, and the recipe suggested that chopped spinach, herbs, or tomato paste could be added.
• From [email protected] (astels).
• Posted to MM-Recipes Digest V4 #169 by Nancy Miller on Jul 1, 1997.

BASIC WHOLE-WHEAT DOUGH

Steps:

• TO MAKE IN A FOOD PROCESSOR:1. Place the flour in the work bowl of the food processor fitted with the metal S-blade. Turn the machine on, add the water or yogurt in a thin stream, and process until it just gathers into a ball.2. Continue to process until the sides of the bowl look clean, 20 to 30 seconds. (Add 1 or 2 tablespoons more flour if the dough sticks to the sides of the work bowl, and some water if the dough seems hard.) Stop the machine, remove the dough to a bowl, cover with plastic wrap or the lid of the bowl, and let rest at least 1 and up to 4 hours. (This allows the gluten to develop.) If keeping for a longer period, refrigerate the dough.TO MAKE BY HAND:1. Place the flour in a bowl and add 3/4 cup water. Stir lightly in round circular motions with clean fingers until it starts to gather. (Add 1 or 2 tablespoons more flour if the dough seems sticky, or some water if it seems too firm.)2. Knead for about a minute, pressing your knuckles lightly into the dough, spreading the dough outward, then gathering the ends together toward the center with your fingers and pressing the center down. Repeat kneading a few times until you have a soft and pliable dough that does not stick to your fingers. If while kneading, the dough sticks to your hands, put a little oil or water on them.3. Cover with plastic wrap or the lid of the bowl and let rest at least 1 and up to 4 hours at room temperature. (This allows the gluten to develop.) If keeping for a longer period, refrigerate the dough.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.