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
3 Tb SAF Instant Yeast
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)
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.
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.
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)
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.