Best Best Whole Wheat Bread For High Altitudes Recipes

Basic High-Altitude Bread image

Provided by Brady McPeak

Time 2h35m

Yield 8

Number Of Ingredients 6

1 cup warm water (100 degrees F/40 degrees C)
2 teaspoons active dry yeast
3 cups bread flour
¼ cup coconut oil, melted
1 tablespoon white sugar
1 teaspoon salt

Steps:

Combine water and yeast and let sit until foamy, about 10 minutes.
Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 34.6 g, Fat 7.6 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 293 mg, Sugar 1.7 g

best whole wheat bread for high altitudes image

Provided by Kelley Paystrup

Time 3h40m

Number Of Ingredients 9

Steps:

1. Soften yeast in warm water, set aside. Scald milk. Grind wheat into flour.
2. In stand mixer bowl, combine scalded milk, butter, sugar, and salt. Wait for it to cool. (about 15 minutes) Once cool, add 3 cups of the wh.wheat flour and the gluten, beat well with regular mixer blade.
3. Add softened yeast mixture and remaining wh. wheat flour. Switch to dough hook. Beat until thoroughly mixed. Add a little of the white flour or a little more wh. wheat flour only if needed. Dough should be a soft sticky ball at the bottom of the bowl.
4. Cover with plastic wrap and let rise 15 minutes.
5. With dough hook and mixer set on low, knead bread for 2 minutes.
6. Put dough into a buttered bowl. Cover and let rise 40 minutes.
7. With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 30 minutes.
8. With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 20 minutes
9. With lightly buttered hands, punch down dough and slap out air bubbles. Divide into two balls for loaves. cover and let rest 10 minutes.
10. Shape into loaves and place into two well buttered loaf pans. Let rise in a warm place to the top of the pans (not doubled)
11. Bake at 375-400 degree preheated oven for 35-45 minutes
12. Lay bread on side on a rack until it cools enough to pop out of the pans, and finish cooling. butter tops if desired