Wheat bread recipe (without eggs)?!
Since almost all bread available where I live is not whole wheat, I guess DIY would be a great idea!. I have whole wheat flour at home!. What else do I add!? Vegan recipes only please!
(Baking powder!?)Www@FoodAQ@Com
(Baking powder!?)Www@FoodAQ@Com
Answers:
No, not baking powder!. Al you will need is salt, yeast, flower, honey or brown sugar and oil!. that's it! We make WONDERFUL whole wheat bread with our Bosch mixer with these simple ingredients!. If you need your bread to last a few days longer, add a tbsp of apple cider vinegar (the proteins inhibit molding)!. If you want to make 3-4 loaves then you would go like this (assuming you have a mixer):
Take 5 cups of whole wheat flower and add 5 cups of warm water (about 110 degrees F) to mixer!. Mix for a few seconds until pasty!. Add 3 tbsp of yeast and 2/3 cups sweetner (honey, white sugar, brown sugar, whatever you like) and oil!. Mix for a few seconds until well blended!. Let sit covered for about 10 mintues!. When you see it frothing up, the yeast has activiated!. Turn mixer on to slow speed and slowly add more wheat flower and the salt!. Continue adding wheat flower!. When mixer begans to bog down, turn it up a notch!. Continue adding flower until the sides of the mixer are clean!. When the dough no longer sticks to the sides, let the mixer run about 10 minutes!. take out the dough, shape into loaves put into bread pans and let rise for about 30 to 45 mintues in a warm area!. (Stick them in the stove with the stove turned off) Then bake at 325 for abot 20-30 minutes!. Watch it so it doesn't overbake!. Good luck!Www@FoodAQ@Com
Take 5 cups of whole wheat flower and add 5 cups of warm water (about 110 degrees F) to mixer!. Mix for a few seconds until pasty!. Add 3 tbsp of yeast and 2/3 cups sweetner (honey, white sugar, brown sugar, whatever you like) and oil!. Mix for a few seconds until well blended!. Let sit covered for about 10 mintues!. When you see it frothing up, the yeast has activiated!. Turn mixer on to slow speed and slowly add more wheat flower and the salt!. Continue adding wheat flower!. When mixer begans to bog down, turn it up a notch!. Continue adding flower until the sides of the mixer are clean!. When the dough no longer sticks to the sides, let the mixer run about 10 minutes!. take out the dough, shape into loaves put into bread pans and let rise for about 30 to 45 mintues in a warm area!. (Stick them in the stove with the stove turned off) Then bake at 325 for abot 20-30 minutes!. Watch it so it doesn't overbake!. Good luck!Www@FoodAQ@Com
Easy Vegan Wheat Bread
Ingredients (use vegan versions):
2 1/2 cups warm water
3 cups whole wheat flour
2 tablespoon of yeast (or two packets)
1/2 cup molasses
1/4 cup vegetable oil
1/4 cup soy milk
3 to 4 cups unbleached white flour
1 teaspoon salt
Directions:
This is super easy to make!. Most of the time is spent letting the dough rise and bake!. You don't spend much time in the kitchen!.!.!.I SWEAR!
Mix water, yeast and 1 tablespoon of the molasses together in a large bowl!. Pour in the 3 cups of wheat flour and mix well!. Cover the bowl with a towel and place in a dry place!. Let it sit for a minimum of 20 minutes, up to a day! Fit it into YOUR schedule!.
Pour in the rest of the molasses, oil, soy milk and salt!. Mix together!. Begin adding white flour, a 1/2 cup at a time!. After the third cup, it begins to get pretty dense!. I begin kneading the vegan bread in the bowl and it is still a bit sticky, so I'll add another 1/2 to 1 cup of flour as I knead the vegan bread!. Knead it for 5 to 10 minutes until it is smooth and elastic!.
Cut the dough into two, equal parts!. Shape them into loaves and place them into two, 8 1/2 x 4 1/2 greased vegan bread pans!. (You can also make 24 rolls!.!.!.or 1 loaf, and 12 rolls!.!.!.whatever you want!!!)!.
Cover pans with a towel in a warm place and let the dough double in size!. This will take at least an hour to an hour and a half!.
Baking: Bake loaves at 350 degrees F for 35-40 minutes!. Rolls should be baked at 375 degrees F for 20 minutes!.
Serves: many!
Preparation time: 2 hours
It was really good!. I went in my garden and took in some chives to mix them with cream cheese in the food processor and it tasted delicious!Www@FoodAQ@Com
Ingredients (use vegan versions):
2 1/2 cups warm water
3 cups whole wheat flour
2 tablespoon of yeast (or two packets)
1/2 cup molasses
1/4 cup vegetable oil
1/4 cup soy milk
3 to 4 cups unbleached white flour
1 teaspoon salt
Directions:
This is super easy to make!. Most of the time is spent letting the dough rise and bake!. You don't spend much time in the kitchen!.!.!.I SWEAR!
Mix water, yeast and 1 tablespoon of the molasses together in a large bowl!. Pour in the 3 cups of wheat flour and mix well!. Cover the bowl with a towel and place in a dry place!. Let it sit for a minimum of 20 minutes, up to a day! Fit it into YOUR schedule!.
Pour in the rest of the molasses, oil, soy milk and salt!. Mix together!. Begin adding white flour, a 1/2 cup at a time!. After the third cup, it begins to get pretty dense!. I begin kneading the vegan bread in the bowl and it is still a bit sticky, so I'll add another 1/2 to 1 cup of flour as I knead the vegan bread!. Knead it for 5 to 10 minutes until it is smooth and elastic!.
Cut the dough into two, equal parts!. Shape them into loaves and place them into two, 8 1/2 x 4 1/2 greased vegan bread pans!. (You can also make 24 rolls!.!.!.or 1 loaf, and 12 rolls!.!.!.whatever you want!!!)!.
Cover pans with a towel in a warm place and let the dough double in size!. This will take at least an hour to an hour and a half!.
Baking: Bake loaves at 350 degrees F for 35-40 minutes!. Rolls should be baked at 375 degrees F for 20 minutes!.
Serves: many!
Preparation time: 2 hours
It was really good!. I went in my garden and took in some chives to mix them with cream cheese in the food processor and it tasted delicious!Www@FoodAQ@Com
I bake a lot of bread; the amounts are aprox!. 1/2 c!. brown sugar; 4 tbls!. instant yeast; 4 c!. warm water; 1/4 c!. vegetable oil!. Let stand for 20 min!. Add 8 c!. of whole wheat flour, pinch of salt!. Mix!. 1/4 c!. molasses is also really good in this!.!.!.just add more flour!. Let rise, punch down!. Put in pans!.Www@FoodAQ@Com
heres a couple of recipes I use neither one uses eggs but when making sourdough or any wheat bread use 3 parts white flour to 1 part WW flour!. Whole Wheat flour is to heavy and does not have enough gluten in it for a good light fluffy loaf of bread!. Good Luck!
Dave’s Sourdough Beer Bread
1 cup whole wheat flour
2 cups all purpose flour
1 cup sourdough starter, room temperature
3 Tbs!. honey, or sugar if honey is not handy, can substitute same amount of Splenda?
1 Tbs!. baking powder
1? tsp!. baking soda
? tsp!. kosher salt
1 cup warm beer, the darker the more flavor
? cup butter, melted
1 tsp!. granulated garlic, optional
Add the honey or sugar to the sourdough starter, set aside for 30 minutes!. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well!. Add sourdough starter and beer!. Stir until just moistened!. Pour dough into a greased 10” deep Dutch oven!. Cover and let rest 10 minutes!. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes!. Bake at 350° for 30 to 35 minutes!. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack!. Let cool completely before serving!.
Serves 6 to 8
BAKING WITH A SOURDOUGH STARTER
All kinds of wonderful things can be made using a sourdough starter!. There are endless varieties of breads that you can try!. And sure, everyone has heard about sourdough pancakes and biscuits, haven't they!? But you can also make pretzels, cinnamon rolls, coffee cakes, pizza dough and cookies!. How about sourdough applesauce spice cake!? Or better yet, how about sourdough chocolate cake!? The list goes on!.
To get you started, here is a recipe for a basic sourdough French bread!. Check our Recipes site for more sourdough recipes!. You will find links to many other sourdough recipes on the Sourdough Links page!.
A Basic Sourdough French Bread
Remember, sourdough leavens are much slower than commercial bakers' yeast, so it will take longer for this bread to rise!. Exactly how long is dependent on your particular starter and the ambient temperature!. With sourdough, as with any bread, the longer it is allowed to ferment (without over-rising), the more flavorful the bread will be!. Bread rises more slowly at cooler temperatures than warmer, so you may need to do some experimenting to determine what temperatures and times work best for you and your starter!.
This recipe involves the building of a two-phase sponge prior to mixing the final dough!. It yields an approximately 1 1/2 pound loaf!. It can be mixed in a stand mixer, by hand or in a bread machine!.!.
Start with fully activated starter!. Unless you have activated your starter recently, it may take more than one feeding to fully activate your starter!.
SPONGE - PHASE
Sponge Ingredients:
1/4 cup (2 oz) fully activated starter
1/2 cup (4 oz) water
1/2 cup - 1 cup (2 oz - 4 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well!. Do not worry if the mixture is a bit lumpy!. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature)!.
SPONGE - PHASE 2
Sponge Ingredients:
All of the sponge from above (8 - 10 oz)
1 cup (8 oz) water
1 cup - 1 1/2 cups (4 oz - 7 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well!. Do not worry if the mixture is a bit lumpy!. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature)!.
You can mix your dough anytime after your starter has reached its peak fully activated state during this phase!.
MIX AND KNEAD YOUR DOUGH
Bread Dough Ingredients:
1 3/4 cups of fully activated starter-sponge from above
2 cups bread flour
3/4 tsp salt
Pour the starter-sponge into a large mixing bowl!. Add 1 1/2 cups of the flour (reserving the remaining 1/2 cup to use if needed) and knead until the dough reaches the proper consistency of bread dough - a smooth, soft, moist ball of dough, not sticky but slightly tacky is okay!. Add flour or water as necessary to achieve the proper consistency!. After kneading for several minutes and the gluten has set up some, add the salt and continue kneading until the gluten has developed and the dough forms a smooth, elastic, soft, moist ball!.
RISE
Place the dough in a lightly covered bowl, turning to coat both the top and bottom!. Cover with plastic wrap and let the dough rise until it has doubled in volume or until an indentation remains when you press two fingers in 1/2 inch!. Once again, how long is dependent upon your particular starter and the ambient temperature!.
SHAPE
Turn the dough out onto a well-floured surface!. Gently pat out the dough to 1" - 1 1/2" and form into a rough circle-like shape!. Gently press out the dough but do not really knead it as you attempt to deflate the larger air bubbles while retaining the smaller ones (this will help create an open-hole texture in your bread)!. Shape the dough into a ball, stretching the skin fairly tightly across the top!. Pinch the seam together on the bottom of the ball!. If you are baking hearth loaves, place your loaf into your prepared banneton, basket, or bowl seam-side up and cover!. For free-form loaves, the dough on a well floured board or oven peel seam-side down and cover!. floured board or oven peel seam-side down and cover!.
RISE AND BAKE
Allow the dough to rise until it is not quite fully proofed (free-form loaves are best baked just slightly under-proofed)!. The dough should just begin to hold the indentation of your fingertip when you lightly press into the dough and should not be pushing back at you!.
Prepare your oven in sufficient time to fully heat your baking stone/tiles/bricks (usually 30 - 40 minutes to pre-heat to 450 to 500 degrees F)!.
Uncover the loaves, turn them out onto a cornmeal-dusted peel if they are in containers, slash (dock) and bake!. For a thick chewy "crusty" crust use steam during the first 5 - 7 minutes of the bake!.
COOL AND CUT
Now for the hardest part of all!. Allow your loaf to cool completely (about 2 hours) before cutting into it!. A loaf of bread is not fully flavored until it is fully cool and it is much easier to slice cool!.
ENJOY!
Now for the fun part - finally! Slice up your loaf, slather it with lots of fresh creamy butter or thin slices of cheese, sit back with your favorite beverage and some good friends, and enjoy the fruit of your labors!. It will be great!
You can omit the butter in the beer bread recipe without it hurting anything!.Www@FoodAQ@Com
Dave’s Sourdough Beer Bread
1 cup whole wheat flour
2 cups all purpose flour
1 cup sourdough starter, room temperature
3 Tbs!. honey, or sugar if honey is not handy, can substitute same amount of Splenda?
1 Tbs!. baking powder
1? tsp!. baking soda
? tsp!. kosher salt
1 cup warm beer, the darker the more flavor
? cup butter, melted
1 tsp!. granulated garlic, optional
Add the honey or sugar to the sourdough starter, set aside for 30 minutes!. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well!. Add sourdough starter and beer!. Stir until just moistened!. Pour dough into a greased 10” deep Dutch oven!. Cover and let rest 10 minutes!. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes!. Bake at 350° for 30 to 35 minutes!. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack!. Let cool completely before serving!.
Serves 6 to 8
BAKING WITH A SOURDOUGH STARTER
All kinds of wonderful things can be made using a sourdough starter!. There are endless varieties of breads that you can try!. And sure, everyone has heard about sourdough pancakes and biscuits, haven't they!? But you can also make pretzels, cinnamon rolls, coffee cakes, pizza dough and cookies!. How about sourdough applesauce spice cake!? Or better yet, how about sourdough chocolate cake!? The list goes on!.
To get you started, here is a recipe for a basic sourdough French bread!. Check our Recipes site for more sourdough recipes!. You will find links to many other sourdough recipes on the Sourdough Links page!.
A Basic Sourdough French Bread
Remember, sourdough leavens are much slower than commercial bakers' yeast, so it will take longer for this bread to rise!. Exactly how long is dependent on your particular starter and the ambient temperature!. With sourdough, as with any bread, the longer it is allowed to ferment (without over-rising), the more flavorful the bread will be!. Bread rises more slowly at cooler temperatures than warmer, so you may need to do some experimenting to determine what temperatures and times work best for you and your starter!.
This recipe involves the building of a two-phase sponge prior to mixing the final dough!. It yields an approximately 1 1/2 pound loaf!. It can be mixed in a stand mixer, by hand or in a bread machine!.!.
Start with fully activated starter!. Unless you have activated your starter recently, it may take more than one feeding to fully activate your starter!.
SPONGE - PHASE
Sponge Ingredients:
1/4 cup (2 oz) fully activated starter
1/2 cup (4 oz) water
1/2 cup - 1 cup (2 oz - 4 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well!. Do not worry if the mixture is a bit lumpy!. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature)!.
SPONGE - PHASE 2
Sponge Ingredients:
All of the sponge from above (8 - 10 oz)
1 cup (8 oz) water
1 cup - 1 1/2 cups (4 oz - 7 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well!. Do not worry if the mixture is a bit lumpy!. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature)!.
You can mix your dough anytime after your starter has reached its peak fully activated state during this phase!.
MIX AND KNEAD YOUR DOUGH
Bread Dough Ingredients:
1 3/4 cups of fully activated starter-sponge from above
2 cups bread flour
3/4 tsp salt
Pour the starter-sponge into a large mixing bowl!. Add 1 1/2 cups of the flour (reserving the remaining 1/2 cup to use if needed) and knead until the dough reaches the proper consistency of bread dough - a smooth, soft, moist ball of dough, not sticky but slightly tacky is okay!. Add flour or water as necessary to achieve the proper consistency!. After kneading for several minutes and the gluten has set up some, add the salt and continue kneading until the gluten has developed and the dough forms a smooth, elastic, soft, moist ball!.
RISE
Place the dough in a lightly covered bowl, turning to coat both the top and bottom!. Cover with plastic wrap and let the dough rise until it has doubled in volume or until an indentation remains when you press two fingers in 1/2 inch!. Once again, how long is dependent upon your particular starter and the ambient temperature!.
SHAPE
Turn the dough out onto a well-floured surface!. Gently pat out the dough to 1" - 1 1/2" and form into a rough circle-like shape!. Gently press out the dough but do not really knead it as you attempt to deflate the larger air bubbles while retaining the smaller ones (this will help create an open-hole texture in your bread)!. Shape the dough into a ball, stretching the skin fairly tightly across the top!. Pinch the seam together on the bottom of the ball!. If you are baking hearth loaves, place your loaf into your prepared banneton, basket, or bowl seam-side up and cover!. For free-form loaves, the dough on a well floured board or oven peel seam-side down and cover!. floured board or oven peel seam-side down and cover!.
RISE AND BAKE
Allow the dough to rise until it is not quite fully proofed (free-form loaves are best baked just slightly under-proofed)!. The dough should just begin to hold the indentation of your fingertip when you lightly press into the dough and should not be pushing back at you!.
Prepare your oven in sufficient time to fully heat your baking stone/tiles/bricks (usually 30 - 40 minutes to pre-heat to 450 to 500 degrees F)!.
Uncover the loaves, turn them out onto a cornmeal-dusted peel if they are in containers, slash (dock) and bake!. For a thick chewy "crusty" crust use steam during the first 5 - 7 minutes of the bake!.
COOL AND CUT
Now for the hardest part of all!. Allow your loaf to cool completely (about 2 hours) before cutting into it!. A loaf of bread is not fully flavored until it is fully cool and it is much easier to slice cool!.
ENJOY!
Now for the fun part - finally! Slice up your loaf, slather it with lots of fresh creamy butter or thin slices of cheese, sit back with your favorite beverage and some good friends, and enjoy the fruit of your labors!. It will be great!
You can omit the butter in the beer bread recipe without it hurting anything!.Www@FoodAQ@Com