Muffins and Breads · Pizza · Whole Wheat

Variety of Recipes Using Whole Wheat Dough

A friend asked me to share the recipes I recieved from bread class. I’m happy to share them!

The 1st recipe I will share here is ideal for a Bosch mixer but I do not have one so I used my kitchen aid stand mixer. I would recomend purchasing a Bosch if you can afford one, but they are very expensive! The Kitchen aid mixer works but you cannot make as much at one time…. so if using a stand mixer use the 2nd recipe which I labled “Kitchen Aid Method”.
Also note that I HIGHLY recommend purchasing fresh wheat grain. It last for years if stored properly. It is so far superior to store bought wheat flour in both nutrition & taste that it’s ridiculous!

Recomendations & Tips:
*For Diabetics: substitute pear juice or applesauce for the honey in the following recipes.
*These fresh baked goods can last up to 4-5 days in the right conditions. You may want to freeze anything not used within that time. You can refridgerate the bread too.
*Use stainless steal, glass or stoneware
*Instead of using flour on your rolling surface & hands, use OIL! The floured surface & hands can dry out the dough too much.
*To lower calories: use only 1/3 cup oil & 1/3 cup honey for the Bosch Method
*Be creative: Add juicing pulp, nuts, seeds, sprouts, fresh fruits, dried fruits, spices, rolled dry grain, cooked oatmeal, or herbs into your bread while kneading.

Bosch Method (yields 5-6 loaves) *remember to use the next recipe down if using a kitchen aid with dough attachment….this one will not fit in the stand mixer bowl!*
2/3 c honey
2/3 c olive or canola oil
5 1/2 cup warm water
2 1/2 tsp Real salt
16-18 c fresh whole wheat flour
3 Tb Dough Enhancer (optional but recommended b/c it enhances flavor & texture)

Kitchen Aid Method (yielded 2 regular sized pizza crusts, pan of cinnamon rolls & 2 small loaves of bread for me, but I think I should have used the 2 loaves to make one larger loaf of bread b/c they were too small)
1/3 c honey
1/3 c olive or canola oil
2 3/4 c warm water
1 1/2 Tb SAF Instant yeast
3/4 Tb Real salt
8 c fresh whole wheat flour (I found that if I grind 6 cups of whole kernals it makes aprox. 8 cups ground flour.)
1 1/2 Tb Dough Enhancer (optional but recommended b/c it enhances flavor & texture)
Bread Machine Method

1/3 c oil
1/3 c honey
1 1/4 c warm water (90 – 100 degrees)
2 T yeast
1 1/2 tsp salt
4 2/3 c fresh whole wheat flour
2 tsp Dough Enhancer (optional)
3 Tb Vital Wheat Gluten (optional)
2 eggs (optional)
Hand Method (yields 2 loaves)
1/3 c honey
1/3 c olive oil
2 1/2 c warm water
1 1/2 Tb SAF instant yeast
2 1/2 tsp salt
6 – 7 C fresh whole wheat flour
1 1/2 Tb dough enhancer (optional)
Ezekiel Bread

Grind the following grains in a grain mill. 7 cups wheat, 1 cup barley, 1 cup rye, 1/4 cup pintos, 1/4 cup lentils, 1/4 cup soybeans. Do not mill: 1/3 cup millet, but add to liquid ingredients prior to mixing. Substitute this for the flour in the basic recipe. Form into a loaf & bake on a pizza stone or cookie sheet.
Cinnamon Rolls

Roll out the bread dough into a rectangle. Spread butter & applesauce (I didn’t use applesauce here) over the dough. Sprinkle with cinnamon, raisins (optional), pecans (optional) & Sucanat, sugar or honey. Roll up the dough & use a piece of dental floss to wrap abound the dough (I used a knife b/c our dental floss is mint flavored…gag), pull together & cut the dough without losing the filling ingredients. Place on a cookie sheet. The topping can be cream cheese blended with honey or an egg white meringue with a Tb each of honey & butter mixed in.
Pizza Crust (I will lessen the honey the next time I use the dough for pizza. It’s too sweet for pizza in my opinion)
Roll the dough out on your pan. Letting the dough rise is optional. If you want a thicker, chewier crust, let it rise. For a flat crust, just bake. Bake at 425 degrees for 8 mins. Add toppings & bake until toppings are bubbly. Black bean or pinto paste with cheese, olives, fresh tomatoes, onions & bell peppers is wonderful! Bean paste is ground dry beans, stirred into boiling water & seasoned to taste.
Herb Bread

Add 1 tsp each of rosemary, basil & oregano while kneading. Form into a round loaf & brush the top with olive oil before & after baking. While hot, serve with a bowl of olive oil, balsamic vinegar, & fresh ground pepper for dipping. (I think roasted garlic would be fab with this dipping oil too)
Cheese Rolls

Same as cinnamon rolls except filling is butter, shredded cheese, cayenne pepper & dill or parsley
Sticky Rolls aka Monkey Bread

Use a round cake pan with butter melted in the bottom. Cover the bottom of the buttered pan with honey or maple syrup & pecans or walnuts. Sprinkle with cinnamon. Then knead raisins into dough. Roll dough into 1 inch balls & fill cake pan with the balls touching. Let it rise. Bake at 350 degrees & turn pan upside down on a platter to serve.
Combine the oil, honey, yeast, dough enhancer, salt, warm water & 5 cups of fresh whole wheat flour in large mixing bowl. Allow this mixture to sponge for 5 -15 mins while you prepare your pans. Add to the above mixture additional flour until the dough begins to clean the sides of the bowl. Knead for 6 mins in a Bosch mixer. Be careful not to allow the dough to become too dry by adding too much flour at this point. Oil your hands & form dough into loaves, rolls, pizza crusts or pastries. Let it rise until doubled in size (30-60 mins) & bake at 350 degrees for 25-30 mins. Bread is done when it sounds hollow when tapped on the bottom & sides are golden brown.
*If using the Hand method, knead 7-10 mins or until the dough is very smooth & elastic & small bubbles appear beneath the surface of the dough. Be sure to use the minimum amount of flour possible to keep the dough soft & pliable.

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