Best Kittencals Light Whole Wheat Bread Recipes

LIGHT WHEAT BREAD (BREAD MACHINE)

Steps:

• Place ingredients in the order given in bread machine bucket.
• Process on basic/white cycle, medium color crust setting.
• I use warm (tepid) water and the rapid (3 hr) setting.
• You can use 1 1/2 teaspoons yeast, but I've found that 2 teaspoons produces a fluffier loaf.

KITTENCAL'S 60% WHOLE WHEAT ROLLS

Steps:

• In a small saucepan, heat the 1/2 cup whole milk with 3 tbsp sugar, salt and 4 tablespoons butter until the milk is warmed (not hot!) and the butter is almost melted (the butter does not have to melt completely) set aside and cool until lukewarm.
• Proof the yeast with 1 tsp sugar in the 1-1/4 cups warm water for 10 minutes until foamy.
• Using a heavy-duty mixer, fitted with the kneader attachment, to the bowl add in 3 cups whole wheat flour and 1 cup white flour with warm milk/butter mixture and the proofed yeast.
• Mix for 2 minutes, then start adding in more flour if needed to create a soft smooth dough that holds around the kneader blade, knead for 5-8 minutes (adjusting flour).
• Remove the dough and let rest 10 minutes on the counter, covered with a clean tea towel.
• After 10 minutes, lightly knead the dough into a ball, and then place in a well-oiled bowl.
• Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size (if you are oven-rising this should take about 1 hour).
• Remove and punch down dough.
• Shape into 12 balls (depending on what size you make them).
• Cover and rise again for 30-35 minutes.
• Brush the tops and sides gently using a pastry brush with the egg/water mix, sprinkle with sesame seeds (if using).
• Bake for 25-30 minutes, or until they are a deep golden brown, and sound hollow when tapped.

KITTENCAL'S LIGHT WHOLE WHEAT BREAD

Steps:

• Grease two dark metal 8 x 4-inch loaf/bread pans.
• Fit a heavy-duty stand mixer with kneader blade.
• Place both flours into the stainless steel mixing bowl set aside.
• Place 1/2 cup milk, 3 tablespoons butter, 2 teaspoons salt and 2-1/2 tablespoons sugar in a small saucepan; heat on top of the stove over medium heat, stirring constantly with a spoon until the sugar and salt is dissolved and the butter has melted (do not boil the milk and the butter does not have to be completely melted) remove and let cool until lukewarm (I place the saucepan in the fridge to speed up the cooling process).
• When the milk has cooled to luke-warm pour into the mixing bowl with the flour; cover with a towel to keep the milk warm.
• In a small cup or bowl mix the 2 teaspoons sugar with the warm water until dissolved.
• Add in 1 tablespoon plus 1/2 teaspoon dry yeast and stir briefly.
• Cover with a tea towel and proof the yeast for 8-10 minutes or until foamy.
• After the yeast if proofed add into the bowl with the flour and the milk mixture. Start kneading adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough.
• Remove the dough to a lightly-floured surface and let rest covered with a clean tea towel for 5 minutes.
• Gather up the dough and knead gently for about 15 seconds (the dough will come together nicely).
• Generously oil a large glass or stainless steel bowl.
• Place the dough in the bowl; turn to coat the dough with oil.
• Cover with plastic wrap or a clean tea towel and let the dough rise in a warm place for 1 hour, or until doubled (it might take more or less time depending on the temperature of your kitchen).
• Punch down the dough then slice into two equal pieces.
• Place the dough onto a very lightly floured surface cover one pie with a clean tea towel.
• Using your hands flatten/pat out one piece the dough to about 12x8-inches (does not have to be the exact size).
• Roll up tightly then tuck the sides under to fit a 8x4-inch greased loaf pan.
• Repeat with the remaining dough.
• Cover with a clean tea towel in a warm place for about 30-35 minutes (depending on the temperature of your kitchen).
• Set oven to 375°F.
• Bake for about 25 minutes, or until the top is golden dark brown.

LIGHT WHOLE WHEAT BREAD (BREAD MACHINE)

Steps:

• Place all the ingredients in the pan according to the order in the manufacturer's directions.
• Set crust on medium or dark and program for Basic cycle; press start.
• The dough ball will be moist.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

KITTENCAL'S OLD FASHIONED WHITE BREAD

Steps:

• Fit a heavy-duty stand mixer with kneader blade.
• In a small saucepan scald 1/2 cup milk with 2 tablespoons sugar and 2 teaspoons salt until very warm stirring with a spoon until no sugar or salt granules remain; set aside until luke-warm (for faster cooling place in the fridge for about 15-20 minutes on your top fridge shelf).
• Place 4 cups white flour and 3 tablespoons shortening (or lard) in the stainless steel mixing bowl along with the warm milk mixture; cover bowl with a towel to keep the milk warm.
• In a cup mix together 1-1/4 cups warm water with 2 teaspoons sugar, mix with a spoon until the sugar is dissolved; add in 1 tablespoon plus 1/2 teaspoon dry yeast, stir with a spoon for about 15 seconds.
• Place a towel over the cup and proof for about 8-10 minutes or until foamy.
• Place the water/yeast mixture in the bowl.
• Start mixing/kneading add in more flour as needed to create a soft smooth dough (about 8 minutes).
• Remove the dough to a very lightly floured surface; cover with a clean tea towel and let rest for about 5-8 minutes.
• Gather up the dough and shape into a ball, then place in a large well greased bowl.
• Cover with plastic wrap and let rise in a warm place for about 1 hour (I use my oven!).
• Punch down the dough and place on a surface.
• Using hands (not a rolling pin) flatten to a 10 x 14-inch rectangle (trust me this dough will shape beautifully, no need for a rolling pin!).
• Roll the dough up tightly then seal the long seam.
• Using a knife slice off the dough ends just enough to fit into your 8x4-inch pan, then pinch the dough ends together to seal (you can shape the two ends in a ball and freeze to make buns or discard the dough).
• Place in a dark metal 8 x 4-inch bread pan.
• Cover and let rise in a warm place for about 30-40 minutes or until doubled.
• Bake in a 375 degree oven for about 25 minutes, or until golden brown.

MAD DOG'S ULTIMATE WHOLE WHEAT SEMOLINA BREAD

Steps:

• Proof yeast with 1 cup of water that has had the honey mixed into it for ten minutes.
• Sift flours (bread, whole wheat & SEMOLINA) and salt together into mixing bowl.
• Mix flour combination with the melted butter.
• Mix flour combination with proofed yeast and additional water until a dough ball is formed.
• Knead dough for ten minutes.
• Place dough into a buttered bowl, cover with a damp cloth and let rise in a warm, draft free place (I heat oven to 115ºF and then turn it off) at least one hour until dough doubles in size.
• Punch down the dough, form it into a loaf and place in a buttered metal bread loaf pan (big one as this makes a big loaf).
• Let loaf rise a second time (at least one hour or until loaf doubles in size) in a draft free warm place (I put into the microwave and leave it uncovered.).
• Bake bread in a preheated 375ºF oven for 35 minutes until bread reaches an internal temperature of 180-200ºF.
• Turn bread out of pan and let cool on rack.

WHOLE WHEAT ROLLS

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.