Whole grain bread recipes, anyone?
I'm looking for delicious whole grain bread recipes (specifically made with mostly or all whole-wheat flour) which the dough can be made in the bread machine and then the actual loaf is baked in the oven. I have a lot of good recipes for bread machine or by-hand, but none which we've found to be winners when we make the dough in the bread machine and cook the loaf in the oven. Does anyone have a good recipe (or recipes) to share? I have a smaller one-loaf bread machine, by the way. I'd also be interested in any dough recipes which can be made in the bread machine (rolls, pretzels, pizza dough, etc.). Any pointers for making dough in the bread machine? I seem to have a lot of trouble achieving a finished result that is not on the tough and crusty side with any type of dough I've been making. Is it my bread machine or is it something I'm doing wrong? Thoughts? Suggestions?
posted by Crystal Paine at 8:11 AM
31 Comments:
Oh my goodness, that's exactly what I'm on the lookout for, too!
The best recipe I have tried so far is the one I found here. I used the suggestions given by the first reviewer for baking in the oven. I also used some ground up flax seed. The recipe was pretty good, but just slightly too dense. DH says it's "good enough," but I'm looking for THE recipe. Let me know if you find it! :)
http://www.thefamilyhomestead.com/recipes.htm
crystal is a wonderful christian woman...and her whole wheat bread recipe seems very very popular...and she's great the answer emails and the ladies on her message board are equally as informative..
Celina in Canada
Here's the pizza dough recipe I do in the bread machine (every Friday night!). I've substituted whole wheat flour for up to half the flour called for in the recipe with good results.
1 cup warm water
2 T. oil (Olive oil if you have it)
1 T. sugar
1 t. salt
1 t. baking powder (optional)
2 t. grated Parmesan cheese
1/2 t. Italian seasoning
up to 1 t. granulated garlic (I use a whole teaspoon, but we really like garlic here!)
3 cups unbleached all-purpose flour
2 t. yeast
Preheat oven to 450. Add ingredients to bread machine in order listed. Run on dough cycle. When finished, roll out on desired pan and let rest for 10 minutes. Prebake crust 5 minutes (can prebake longer if you find you're getting a doughy crust). Add toppings and bake 8-13 minutes more, or until cheese is melted and crust is baked through.
You might have to add gluten to it and let it rise for longer then the machine allows. I always use whole wheat pastry flour when I make whole wheat bread otherwise its as hard as a brick.
I make pizza every Friday night, so I'd be happy to share my dough recipe with you. It is the America's Test Kitchen recipe, and I love it! It makes 3 12in pizzas. I'll just e-mail it to you.
I've had good success with this recipe:
http://www.cdkitchen.com/recipes/recs/394/OutbackSteakhouseHoneyWheat64760.shtml
It says to form into small loaves, but I've had good success just putting it in a loaf pan. I've also made it without the coffee powder and cocoa, never used the caramel color and using light corn syrup (ants got in the honey).
I also recently did a post on my blog about bread machines, including my dinner roll/breakfast pastry recipe (white flour):
Mama Says Bread Machine post
There's links to a few bread sites I like too, plus some lesson sites for homeschoolers who do this with kids.
Mama Says
I second, Crystal. I'm looking for one too. Anyone know a bread machine/oven recipe for Annadamma bread?
A flour labeled "bread flour" will give better results. It has a higher protein content which helps it form a better loaf. Another way to up the protein is to add vital wheat gluten at 1T into each cup of flour, just put the spoonful in the 1 cup measure and top up with flour. It is available at health food stores.
www.lynnsbread.com
I live around Springfield, MO. Lynn makes bread for me without the dough enhancer and it is awesome. The dough enhancer contains soy and corn which bothers my fibromyalgia. I went to one of her classes and there were women there talking about how they make their own dough enhancer, but it still contained soy so "no go" for me. Awesome Christian lady though. I have bought the Sue Gregg cookbooks as well. Lynn sells them. Lynn has survived cancer (I know breast cancer at least once) and did it with (I believe) a mixture of natural medicine and conventional. She homeschooled her kids and her husband was a teacher thus $$ was tight. That is how she got into starting her bread business and eating naturally. Give her a look. : )
In Him,
Johanna
I use this one: http://www.kingarthurflour.com/shop/recipe.jsp?recipe_id=R428 and use my kitchen aid to do all of the mixing and kneading and it still turns out great (so it's not one that needs to be hand kneaded). It should easily fit in a bread machine and I bet it would work if you want to give it a try.
Also, believe it or not, I find that brand of flour affects how my loaves turn out regardless of recipe. The King Aurthurs just works better, even though it's more expensive, of course! (and my husband agrees when I had him do a blind taste test).
I echo the suggestions to use wheat gluten. It made a huge difference in the consistency of my bread. I make a big batch by hand, so I'm afraid I don't have any recipes for you.
Crystal, this is our bread recipe that we pretty much use all the time. I mix the dough in the bread machine and then I take it out and let it rise in a loaf pan and bake it in the oven.
10 oz. milk, slightly warmed (can substitute water)
2 1/2 TB butter
2 1/2 TB sugar
1 1/2 t. salt
1/4 c. oat bran
1/4-1/3 c. wheat bran
1 cup wheat flour
2 cups white flour
I find the milk/sugar/butter combination makes a sturdier (but not tough!) loaf.
Krista
I have been making bread for almost three years now. A relative gave me a book for Christmas.... The Laurel's Kitchen Bread Book - A Guide to Whole-Grain Breadmaking (the revised edition has a new chapter on bread machines)
From what I have read so far, this is the BEST reference to making whole wheat bread I have ever come across. No, I do NOT endorse their worldview, or agree with it at all, however, I do appreciate the ability this book gives to teach me to make good bread. I haven't tried any of their recipes yet (didn't have all the necessary ingredients), but just by implementing some of their methods to making the bread, my old recipe came out tons better than ever before. It is well worth reading if one is serious about making bread!
I just posted today about Lanine's Letter's Whole Wheat Bread recipe. The dough is made in the machine and it is baked in the oven.
I have a super easy pizza dough recipe that is so unintimidating to make by hand....the reason it's great is b/c dough in the bread machine takes 1 1/2 hours...but this takes literally 5 minutes to whip up an only needs 15-20 minutes to rise. Also, if you like thin crust pizza you can divide the dough in half and make 2 pizzas out of one recipe.
stir together:
1c. warm water
1T. dry active yeast
1t. sugar
mix together until yeast somewhat dissolves and let stand one minute until foamy.
In a large bowl mix together:
2T. oil
1t. salt
Add yeast mixture and stir until combined. Then gradually add 2 1/2 cups of flour...I recommend using a mixture of 1/2 unbleached flour and half whole wheat.
Knead with floured hands, on a floured surface, until smooth and elastic(about a minute). Dump in a greased bowl, cover and let rise 15 minutes(although if you let it rise longer it doesn't matter)
You gotta try this b/c it's truly just so easy! Enjoy!
Heather in Pa
Hi Crystal,
I have found a really great 100% whole wheat bread recipe that tempers the harsh tones which can come from whole wheat flour, especially store-bought. I had searched for a long time for a great recipe like this one. Happy to share my find! :)
www.preparedpantry.com/wholewheatbreadrecipe.htm
Julie-Anne M.
This is the recipe I use. It's from the http://www.breadbeckers.com/recipes/slightly_sweet_but_simple.htm.
2 1/2 cups freshly milled flour
1 cup hot water
1/4 cup olive oil
1/4 cup honey
1 tsp salt
1 3/4 tsp yeast
1 T lecithin
1/4 tsp gluten
I put all this into the bread machine and turn it on the "dough" cycle (about 1 1/2 hours). When it is done, I shape it into a loaf and put it in a greased loaf pan. I let it rise in a warm place for 1 hour and then bake it for 25-30 minutes until it is golden brown and delicious!
His,
Mrs. U
Sorry, I forgot to add that I don't use the wheat gluten or dough conditioner and the bread still rises really well, even when using 100% whole wheat. Also, I substitute 1/3 cup of brown sugar for a little less than 1/4 cup of honey. Hope this helps...
Julie-Anne M.
the link again:
http://www.preparedpantry.com/wholewheatbreadrecipe.htm
I make a lot of bread, and always with whole-wheat flour, but I don't have a bread machine so unfortunately I can't help you with recipes! I always use whole wheat bread flour and add extra gluten (1-2 Tbs) which makes such a difference in the texture of the bread. My mom has a bread machine... I'll ask her if she has any good recipes for you.
Hi Crystal,
This is the recipe that I use for our family. I use a mixer but a bread machine could work. You might have to half the recipe, I do in my mixer. Also, it is good for cinnamon rolls, hamburger buns, and rolls. Lately, I haven't had any dough enhancer, and it still works fine.
Whole Wheat Bread
5 1/2 c. water (110-115 degrees)
Pour into bowl and add enough flour to make oatmeal consistency. Add:
2/3 c. olive oil (light)
2/3 c. honey
Mix in a little more flour and add:
3 Tbls. instant yeast
2 Tbls. wheat gluten
4 Tbls. dough enhancer
1 1/2-2 Tbls. salt
Mix. Add more flour till right consistency, about 14 cups total of flour. Let knead for 10 min. Turn on oiled surface. Let rest 5 min. Shape and let rise 25 min. Bake 30 min. at 350 degrees. Makes four loaves.
Enjoy!
Crystal, just to make it clear, that was whole wheat flour in that recipe.
Sarah
I have a recipe for Zan for Anadama Oatmeal Bread. I hope this is what you may be looking for. This recipe is for a bread machine
1/3 c. oatmeal
3 Tbl. cornmeal
1-1/2 c. boiling water
3 Tbl. butter or veg oil
3 Tbl. molasses
2 tsp. salt
1-1/4 c. whole wheat flour
2-1/2 c. bread flour
1/3 c. dry milk
3 Tbl. gluten
2 tsp. active dry yeast
Directions: Add oatmeal and cornmeal to heat proof bowl. Pour in boiling water, stirring to prevent lumps. Let mixture cool for 20 mins. Stir, pour it into the bread pan, and add the rest of the ingredients in the order given. My bread mach book says to make this on the "Whole Wheat setting".
I haven't made this particular recipe but many of the recipes in my book have turned out great! Happy Baking!!
Mrs. Johnson---PA
I had an Oster single paddle bread machine but upped to the Zojirushi last year. More expensive but the 2 paddles style has been a blessing for me the way the body energy goes on strike. The dough function is super, the bread hasn't failed to shake free of the paddles after many loaves baked, and the bread has been much better than the Oster way. Prefer to mix in the machine and bake in the oven, though. Don't like health factor of non-stick pans generally but the Zo pan isn't the typical kind that flakes off with use. Used to use a Sunbeam mixer with dough hooks and then kneaded by hand...enjoyed the bread but will say that the Zo produces a more even textured bread than me. More commercial looking though do like the mark of these hand's homemade bread having a bigger air pocket here and there. Scalded milk in a recipe makes a wonderful loaf(the Joy of Cooking cookbook has nice recipes for the old-fashioned way of doing bread).
Bread machines are notorious for a thicker and tougher crust than when baked in varied pans(glass, metal, airbake) in the oven(can't help it with the proximity of the heating element to the pan, the way it wraps around the sides, and being on for the rise cycle). The home economics teacher in junior high used to tell the students that gas was superior to electric for baking but I've had both and can't say it is a big difference(gas seems more moist, though). Other than that factor if you are oven baking, or if are using a machine for the bake cycle...it can be the machine itself, the type flour, too much flour, too much water/gluten, humidity...a myriad of things from what has been read online. Big help, eh? :-)
King Arthur Flour might still recommend the Zo Bread Maker. The books the bread machine website lists for sale are the Donna German books(Nitty Gritty series for the bread machine, and Big Book of Bread Machine Recipes) and the Laurel Robertson book(The Laurel's Kitchen Bread Book). Have some of the Nitty Gritty...like the whole grain and natural sweetener version. Have added olive oil or butter if the recipe doesn't list as ingredients for a softer crust and bread texture(1-2 tablespoons). Like raw honey as an ingredient. A bit of trial and error was required to adjust recipes when using King Arthur...needs more than the German recipes suggest. It is much different than the coarser stone ground whole wheat flours.
cooks.com has bread machine recipes, as do many sites a google search can offer. Hope something shared gives someone an idea. My mother used to bake the best white bread without a recipe. Her mother and mine both "eyed" it by putting ingredients on the wooden board followed by mixing and kneading the old-school way.
Long, me knows. :-)
I have a pizza dough recipe that is so fast it's not worth the bread maker.
In a bowl, mix 1 c flour, 1 T yeast, 1 t salt. Add 1 T oil and 1 c warm water. Mix together until smooth. Mix in more flour (the recipe says 3 1/2 cups total, but it's different every time, especially if you use whole wheat). Keep kneading in flour until it is the right consistency - you know, like dough.
You don't need to let it rise, just roll it out right away. Before you top it, poke it all over with a fork to let the air out when it bakes (this is a great thing to let your kids help with - my two year old always asks to "fork" the pizza). Then brush a very little bit of oil over it before you add your sauce and toppings. After it is topped, bake for 20 mins at 450. It is so yummy and the dough part takes only a couple minutes.
Mmm... it's so yummy. We have it every Friday. I usually do the first one cup of flour white and the rest whole wheat.
Crystal,
I use my bread machine with the bread beckers recipe given here. Except! I halve all the ingredients (not the egg:)-I just use the whole egg) AND I use 4tsp. of gluten!! Now, that is my own made up thing, but I have never had a problem using my bread machine for it..and it comes out perfect every time. When I've passed it on to others to use in other brands of machines, no one has had a problem to date. So, give it a try! Use the light crust setting and go for it:)
I know I'm chiming in a little late here, but awhile back I posted my w/w bread recipe, which I mix in the machine and bake in the conventional oven. I've gotten good feedback from others using my recipe as well. I use Prairie Gold flour which I grind myself. The recipe is here:
http://charitygrace78.blogspot.com/2006/10/bread.html
And the other day I posted a vegan cinnamon roll recipe using the same basic bread recipe. That's here:
http://charitygrace78.blogspot.com/2007/01/vegan-cinnamon-rolls.html
Crystal, I adore this book: Rustic European Breads from Your Bread Machine by Linda West Eckhardt, Diana Collingwood Butts
http://www.amazon.com/Rustic-European-Breads-Bread-Machine/dp/0385477775/sr=1-17/qid=1169590048/ref=sr_1_17/103-4096924-9971819?ie=UTF8&s=books
It's all about how to make artisan bread dough in the bread machine and then how to "properly" bake it in the oven. I can't recommend it enough.
I use the recipe Carol at the S&S board uses. It's 100% whole wheat and GOOD. I have it and make it in my Kitchen Aid.
i have just recently found a wonderful 100% whole wheat homemade bread, we tweaked it ourselves, i will give you the original recipe then tell you what we changed (this can be done in the bread machine and it is sooo good!!!)
are you familiar with Prarie Gold whole wheat flour by wheat montana?
this is the flour i use
1 1/4 cup water
2 tbsp canola oil
2 tbsp honey
1 package of yeast
3 cups flour
1 1/2 tsp sea salt
3 tbsp gluten
we changed it to 2 cups flour and 1 cup oats, added 1/4 cup flaxseed...this is so good!!!!
i was having the same problem finding a w.w. bread recipe that did not have a heavy taste, this does not
enjoy!!
jennifer
you can email me if any question
jendmith@hotmail.com
About the crust - I've found that if I peel a stick of margarine or butter like a banana, and then rub it all over the crust when I first take it out of the pan, the crust is a lot softer. Also, my breadmaker (an Oster/Sunbeam I got at a thrift store) has a setting where you can choose light, heavy, or medium crust.
Mama Says
I let the dough rise in the bread machine, then after punching down rise again for as long as necessary, I also always use extra yeast -experiment to find the right amount for you.
Here's some really simple whole grain bread instructions I put on my blog: (You don't even have to knead the dough!)
http://thewalledgarden.blogspot.com/2007/01/come-bake-bread-with-me.html
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