2 1/2 cups warm water
1 Tbsp dry yeast,
1/4 cup sugar
2 Tbsp lemon juice
2 Tbsp oil
1 tsp salt
7 - 8 cups whole wheat flour
Mix water, yeast, and sugar and let stand for a few minutes. Add remaining ingredients, adding enough flour to get right consistency for soft dough. Knead for 8 -10 minutes. Let rise until double. Shape into 3 loaves. Let rise, then bake at 350 degrees for 35 minutes.
Artisan Style Wheat Bread
In the evening, mix together to make a poolish:
1 cup spring water or filtered water
1 1/2 cup whole wheat flour
1/2 tsp yeast
1/2 cup sourdough starter, if desired
Cover and leave on counter overnight. In the morning, mix and knead together for 10-12 minutes:
Poolish mix from above
2 cups spring water or filtered water
1/2 tsp yeast
1 tsp sea salt
1 cup ground flax (or an extra 1 cup whole wheat flour)
4 to 5 cups whole wheat flour
Place in an oiled bowl, cover, and let rise until doubled in volume. (About 3-4 hours). Punch down and shape into 2 loaves, let rise 12 to 2 hours. Bake in pre-heated oven at 450 degrees on center rack, spraying oven with water 2-3 times(3 minutes apart). After 20 minutes reduce oven heat off and continue cooking for another 20 minutes. Bread should sound hollow when tapped on bottom. Cool on rack for at least 20 minutes before slicing (bread finishes cooking during this time).
(This is not a pure sourdough, but the little bit of yeast used helps the bread to rise well, while the sourdough starter gives it a sourdough flavor. If sourdough starter is not used, the slow rise bread will have a good flavor without tasting of too much yeast.)
Quick Wheat Bread
2 cup hot tap water
1/4 cup sugar
2 tsp yeast
2 Tbsp vegetable oil
2 Tbsp lemon juice, optional
1 tsp salt
6 1/2 - 7 cups flour (any combination wheat and/or white flour)
Mix together the first three ingredients, and let rest for 2-3 minutes. Add remaining ingredients, using enough flour to make a soft dough. Knead for 7 to 8 minutes. Shape into 2 loaves and place in greased bread pans. Let rise in a warm oven (turn oven on for 2 minutes, and then turn off) for about 15-20 minutes. Leaving the bread in the oven, turn oven to 350 degrees, and bake bread for 35-40 minutes. Remove from pans and cool on a wire rack.
Thanksgiving Roll Recipe
1 cup milk, warmed slightly in microwave
1/2 cup warm water
1/4 cup vegetable oil
2 tsp yeast
1/4 cup sugar
1 tsp salt
3 cups whole wheat flour
1 1/2 to 2 cups white flour (all purpose or bread flour)
Combine warm water with yeast and let sit for 3 minutes. Add and stir together the milk, oil, sugar, and salt. Mix in the whole wheat flour and enough of the white flour to make a soft dough. Knead for 8 to 10 minutes, then cover and let rest for 10 minutes. Shape into 24 balls and place on a greased baking sheet. Cover and let rise until doubled in size, about 30 minutes. Bake at 375 degrees for 15 to 20 minutes.
3 3/4 cups lukewarm water
2 tsp yeast
1 tsp salt
7 cups flour(I like whole wheat from hard white wheat)
1/4 cup gluten (optional, helps dough hold shape better)
Mix everything together with a large spoon in a large container with a lid. The dough will be very sticky. Cover, but do not seal lid. Let sit at room temperature for 3-5 hours, or refrigerate at least overnight. When ready to bake, sprinkle with flour and cut off a chunk of dough (1/4 to 1/3 of the dough). Turn in hands tucking under edges until the top is smooth. Place on parchment paper or in a greased bread pan. Let rest for 90 minutes at room temperature (or all day if you put the cold loaf back in the refrigerator).
Pre-heat oven to 450 degrees--if using a pizza stone heat for at least 30 minutes. Slice the top the the loaf 2 or 3 times with a sharp knife (1/4 inch deep slices). Place the loaf pan in the oven or slide the parchment paper onto the hot pizza stone. Spray the loaf and oven with water 3 times during the first five minutes of baking. After 20 minutes, remove the parchment paper and return the loaf to the pizza stone. Bake until well browned, 30-40 minutes, depending on the size of your loaf. Best if you cool before cutting.
(This recipe is an adaptation for higher altitudes of the recipe from "Artisan Bread in Five Minutes a Day" book)
