elsius freshly ground whole wheat flour, SAF instant yeast, dough enhancer, and vital
2 cups white or pastry whole wheat flour* (12 mg).
*
b>whole wheat flour and 1 cup of the all-purpose flour until dough
ups of whole wheat berries yields about five cups of whole-wheat flour.
dd cheese. Mix well. Scoop dough into a pastry bag tipped
yeast, salt and vital wheat gluten in a 5-quart
ing a mixer with a dough hook, but if you
read machine and process on dough setting. (During the first 5
read flour, one cup of whole wheat flour, and the gluten. Mix
lour until well blended. Let dough rise for an hour.
n wet ingredients until at dough like state (or, if bread
The crispiest crusts are achieved by using a pizza stone.
It is worthwhile obtaining a pizza stone for this recipe and for baking many other kinds of breads.
osch mixer bowl (using the dough hook), and mix well on
read board (I use whole wheat) knead dough for no more than a
Dissolve yeast in warm water in warm mixing bowl. Add salt, olive oil and all-purpose flour.
Mix 2 minutes.
Continue to mix and add whole wheat flour, 1/2 cup at a time, until dough clings to the mixer.
Knead dough for a few minutes.
Place in greased bowl, turning to grease top.
Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down.
Let rest 10 minutes. Divide dough in half.
(Dough can be wrapped in plastic wrap and refrigerated overnight or frozen for later use.)
Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.
achine for Manual or Dough. Adjust the dough consistency as necessary with
ter. Also, when making 100% whole wheat bread, you may have to
br>Add 3 cups of whole wheat flour and blend together.
Dissolve yeast and honey in water.
Mix in 2 cups bread flour and salt.
Add olive oil and blend 30 seconds.
Gradually add whole wheat flour until dough is smooth and elastic.
Cover and let rise in a greased bowl until doubled, about 1 1/2 hours. Punch down.
Re-cover and let rice another 45 minutes.