----------------------------------------------- My low carb Whole Wheat INGREDIENTS 1 cup very warm milk 3 TBSP coconut sugar (Honey/maple/white would work as well) 2 TBSP yeast 4 TBSP wheat gluten 1 warm egg 1 1/2 cup 100% Whole Wheat 1/2 cup flax flour 1/4 cup XV Olive Oil 1 TBSP salt INSTRUCTIONS In a Kitchen aide Mix warmed milk, sugar, and yeast, let proof for 5 mins. Add the wheat, flax, gluten, and the egg until it's incorporated. Add the oil and salt last, then knead in the kitchen aide for 10 minutes. Form into loaf and then let rise in a bread drawer or warm place covered with a towel for 40 minutes. bake 350 till hollow (30 mins) -----------------------------------------------
----------------------------------------------- My Homemade 100% Whole Wheat INGREDIENTS 2 TBSP Honey (needed more) 1/2 cup hot water 1 1/2 TBSP yeast 3 warm eggs 1 3/4 cup Whole Wheat 1 TBSP flax seeds 1/2 cup flax flour 2 TBSP XV Olive Oil 1 TBSP salt INSTRUCTIONS Mix water, Honey, and yeast, let proof add the rest, nead in kitchen aid for 10 mins. let rise bake 350 till hollow (30 mins) -----------------------------------------------
----------------------------------------------- Homemade Dutch Oven Bread Ingredients for 1 loaf 4 cups (600 g) all-purpose flour, lightly packed and leveled off 2 cups (470 mL) water, lukewarm, between 90˚-110˚F or 30˚-40˚C 1 ½ tablespoons salt 1 envelope active dry yeast Preparation Stir yeast packet into water and allow yeast to bloom. In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. NOTE: If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1 and a half to 2 hours). Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate. Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours. Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface. Sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour. Meanwhile, take a 6-quart (6 liters) dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F (230˚C) and allow it to heat up with the pot inside for 45 minutes. Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven. Bake at 450˚F (230˚C) for 45 minutes, removing the lid for the last 15 minutes. Remove bread from pot and allow to cool for 10 minutes before cutting. Enjoy! -----------------------------------------------
----------------------------------------------- Flaxseed Bread Loaf Ingredients 2 Cups (336g) Flaxseed - golden ground 5 egg whites 3 egg yolks 5 tablespoons (70g) Coconut/olive oil 1 tablespoon (5g) Baking Powder 1 teaspoon (5g) salt 1/2 cup (118g) water 2 tablespoons (30g) apple cider vinegar Instructions Preheat the oven to 180C/350F degrees. Whisk the egg whites until stiff. In another bowl, blend the flax seed, baking powder, salt and oil. Add the egg yolks, water and apple cider vinegar. Gently fold the egg whites into the flaxseed mixture. Pour into a greased loaf pan and bake for 30 minutes until firm and golden. Eat and enjoy! -----------------------------------------------
----------------------------------------------- Quick Flax Bread Buns Ingredients ½ tbsp olive oil 1 tbsp flax milk 1 lg egg ½ tbsp almond flour 2 tbsp golden flax meal ⅛ tsp baking soda ¼ tsp apple cider vinegar Instructions In a ceramic or glass ramekin (16 ounces) combine: oil, milk and 1 egg. Mix together. Add almond flour and Golden flax meal. Mix thoroughly, scraping sides and breaking up any clumps, until smooth. Add baking soda and apple cider vinegar and mix well. Microwave for 1 minute and 35 seconds, or oven bake at 400 F for 10 to 15 minutes. Loosen bread from the ramekin with a knife *see video above. Slice in half and use as a burger bun or sandwich bun. You can toast these in a toaster, toaster oven, or pan toast if toasting is desired. -----------------------------------------------
----------------------------------------------- CLASSIC 100% WHOLE WHEAT BREAD INGREDIENTS 3/4 cups lukewarm water* + 1/4 cup of orange juice 1/4 cup vegetable oil 1/4 cup honey, molasses, or maple syrup 3 1/2 cups King Arthur Premium 100% Whole Wheat Flour, White Whole Wheat Flour, or Organic White Whole Wheat Flour 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe 1/4 cup Baker's Special Dry Milk or nonfat dried milk 1 1/4 teaspoons salt *Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate. INSTRUCTIONS In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. For easiest, most effective kneading, let the dough rest for 20 to 30 minutes in the bowl; this gives the flour a chance to absorb some of the liquid, and the bran to soften. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary. Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center. Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature. TIPS FROM OUR BAKERS Molasses produces the darkest loaf, one with old-fashioned flavor. Honey yields a lighter, milder loaf. Maple syrup will be similar to a loaf made with honey, albeit with a faint hint of maple. If you're someone who tends to taste whole wheat as somewhat bitter, try substituting 1/4 cup of orange juice for 1/4 cup of the water in this recipe. A bit of orange juice tones down whole wheat's somewhat tannic taste -----------------------------------------------