Best High Rising Whole Wheat Commercial Yeast Bread Recipes

QUICK RISE WHOLE WHEAT BREAD

Steps:

• Add ingredients in the order listed to bread mixing bowl.
• Using a dough hook, mix well and add more flour if needed so that the dough cleans the sides of the bowl (dough should be slightly tacky.
• Knead for 10 minutes.
• Shape into 2 to 3 loaves depending on the size of your pans. Add dough to sprayed pans.
• Cover with tented plastic or cloth and let rise for about 1 hour.
• Preheat oven to 400 for the last half hour of rising. It is ready to go in the oven when the dough is doubled in bulk.
• Turn oven down to 350 and bake for 25 to 30 minutes.
• Take out of pans and let cool on wire rack.
• Brush tops with melted butter to keep crusts soft.
• additional ingredients may be added:.
• Eggs:.
• decrease water by 1/4 cup and add two beaten eggs. Eggs add flavor, liquid, color, structure, nutrients and tenderness to breads.
• Cracked wheat:.
• Add 1/2 cup uncooked cracked wheat for each 4 cups of flour. If using uncooked cracked wheat the bread will be somewhat crunchy. cooking the cracked wheat first will add a variety of texture without the crunch feel. Many people like to put oatlems or other cooked cereals into their bread. As a guidelin, use 1/2 cup or less per 4 cups of flour.
• Potatoes:.
• They add a sweet, rich flavor to breads. Add 1/2 cup to 4 cups flour and reduce water by 1/4 cup.

HOMEMADE DOUGH ENHANCER

Steps:

• Mix together and store in a capped Mason jar in the refrigerator.
• To Use: Add 3 tablespoons for each loaf of bread a recipe makes.

HIGH RISING WHOLE WHEAT COMMERCIAL YEAST BREAD

Steps:

• Make the sponge:.
• Mix all ingredients in a bowl large enough to accomodate the sponge doubling in volume. Mix well.
• Spread the remaining flour over the top of the sponge as a blanket but do not mix into the sponge.
• Cover with plastic wrap and leave at room temperature one hour and then refrigerate overnight or up to 2 days.
• To make the dough:.
• Remove the sponge and let warm for 1 hour. Mix the blanket in to make a very ragged dough.
• Cover and rest for 1 to 2 hours at room temperature to hydrate all the flour.
• In a cup, mix the egg and oil together well using a fork and add to sponge.
• Add the remainder of the ingredients and place in the mixing bowl of a standing mixer.
• Mix on medium-low speed with the dough hook for 8 minutes, adjusting with small amounts of water or flour until a slightly sticky dough is formed. Slightly sticky means that a small amount of dough will stick to a dry finger when poked. The dough should form a ball and clean the sides of the bowl.
• Continue mixing until the dough can be stretched to form a thin film that doesn't easily break.
• Place the dough on a lightly floured surface and form a ball.
• Place in a lightly oiled container and let rise for 40 minutes at 80F or until the volume has doubled. I have a hot water tank in a closet that stays at 80°F I set the dough on the heater.
• Gently divide in half and shape 2 loaves either in a free standing form or 2 oiled loaf pans (8 1/2 x4 1/2 inch).
• Let rise until doubled in volume.
• Preheat oven to 450°F along with a pan on the floor of the oven for water.
• Place the loaves in the oven and add 1 cup of hot water to the pan.
• Drop temperature to 375F and cook for 50 minutes or until loaves are 205F internally or hollow sounding when thumped. Rotate the loaves after 20 minutes in the oven for uniform baking.
• Alternate method: Place the loaf pans in a large roaster pan that has been preheated in the oven to 450F with a tight fitting lid.