Whole Wheat Amish Friendship Bread?!


Question: Has anyone made Amish Friendship Bread with whole wheat or with oat flour? I prefer whole wheat for nutritional reason but refuse to ruin the bread if it doesn't come out well!


Answers: Has anyone made Amish Friendship Bread with whole wheat or with oat flour? I prefer whole wheat for nutritional reason but refuse to ruin the bread if it doesn't come out well!

You can use whole wheat in a 3 to 1 ratio with white flour so you get the raise you need. So use 3 parts white to 1 part whole wheat flour. The same would go for the oat flour.

if theres anything the amish have mastered its butter, wheat bread, and ignoring technology

I have, but not 100% whole wheat.
One thing I've noticed is that I can't let it ferment at too low a temperature, or it gets sour, so I leave a new batch overnight in the oven with a light bulb on.
I like it with about 1/4 whole wheat, but have used half before, and was able to eat it! Also, I make my starter fresh for each batch, because it just tastes better to me.

2 3/4 c Skim milk

1/4 c Low-fat buttermilk

4 3/4 c All-purpose flour

1/4 c Whole wheat flour

3 c +1 t sugar

1 pk Active dry yeast

2/3 c Canola oil

1 1/4 t Baking powder

1 Egg

1 t Ground cinnamon

1 t Vanilla extract

1/2 t Salt

1/2 t Baking soda

2 c Hazlenuts, chopped coarse

2 c Dried cherries

Preheat the oven to 350. In a large non reactive bowl, mix 3/4 cup of the skim milk, the buttermilk, 3/4 cup of the flour, the whole wheat flour, 1 t. sugar, and the yeast. Set aside for ten minutes or until the mixture starts to bubble. In a large mixing bowl, place the remaining ingredients, except for the hazlenuts and cherries and mix well. Fold in the nuts and cherries. Lightly wipe four 10x5x2 inch loaf pans with vegetable oil, divide the dough among the pans and bake for one hour of until a toothpick in the center comes out clean.


hope that works its yummy

2 3/4 c Skim milk

1/4 c Low-fat buttermilk

4 3/4 c All-purpose flour

1/4 c Whole wheat flour

3 c +1 t sugar

1 pk Active dry yeast

2/3 c Canola oil

1 1/4 t Baking powder

1 Egg

1 t Ground cinnamon

1 t Vanilla extract

1/2 t Salt

1/2 t Baking soda

2 c Hazlenuts, chopped coarse

2 c Dried cherries

Preheat the oven to 350. In a large non reactive bowl, mix 3/4 cup of the skim milk, the buttermilk, 3/4 cup of the flour, the whole wheat flour, 1 t. sugar, and the yeast. Set aside for ten minutes or until the mixture starts to bubble. In a large mixing bowl, place the remaining ingredients, except for the hazlenuts and cherries and mix well. Fold in the nuts and cherries. Lightly wipe four 10x5x2 inch loaf pans with vegetable oil, divide the dough among the pans and bake for one hour of until a toothpick in the center comes out clean.

FRIENDSHIP BREAD

7 to 10 c. unbleached flour (bread flour)
1 c. whole wheat flour
1 c. cracked wheat
1 c. rye flour
1/2 c. brown sugar
4 tbsp. shortening (liquid or cube)
2 tsp. milk powder
2 tsp. salt
2 tbsp. cornmeal
2 tbsp. barley malt (optional)
6 c. water (warm)
2 pkgs. yeast

Dissolve yeast in water for five minutes. In the remaining water, dissolve sugar and salt. Add remaining ingredients in the water and mix together. Add unbleached flour until the dough is no longer sticky to hands. Knead the dough until smooth and elastic. Return the dough to floured bowl, cover with a cloth and let rise approximately 1 hour. Shape pieces of dough into loaves, placing same into greased pans. Bake at 400 degrees until brown.





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