WHOLE WHEAT BREAD
Provided by Food Network
Time 1h16m
Yield 1 loaf (10 slices)
Number Of Ingredients 7
Steps:
- 1. Combine yeast, honey, and 1¼ cups (300 ml) warm water and set aside to proof, about 5 minutes.
- 2. When starting with whole kernel wheat: Place wheat, and if desired, salt into the Vitamix Dry Grains Container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Grind wheat for 1 minute. (Do not over process) Stop the machine and allow the flour to cool for a few minutes.
- 3. When starting with whole wheat flour: Place flour and, if desired, salt into the Vitamix Dry Grains or Standard Container and secure lid.
- 4. Select Variable 1.
- 5. Turn machine on and slowly increase speed to Variable 6. Blend until a hole forms in the center of the mixture, about 5 seconds. Turn machine off and remove the lid.
- 6. Pour oil, lemon juice, and yeast mixture into the hole in the flour. Secure the lid.
- 7. To mix the dough, turn the machine on High for 1 second. Stop the machine. Remove lid.
- 8. While the dough rests, lightly coat a loaf pan with vegetable cooking spray or shortening.
- 9. To knead dough, two steps are required: Step 1: Use a nylon spatula to scrape the sides of the container. Pull the dough away from the container sides and into the center of the mixture. Step 2: With the switch on High, quickly turn the machine on and off five times.
- 10. Repeat the above two-step process five times, or until the dough binds together in a soft elastic mixture.
- 11. To remove the dough from the container, turn the machine on and off five times (to lift the dough up and away from the blades). Invert the container over the prepared pan and let the dough fall into the pan. Use a wet nylon spatula to remove any remaining dough.
- 12. Use a wet (or oiled) nylon spatula to shape the loaf. Allow the dough to rise until the top of it reaches the top of the pan, about 15 to 20 minutes.
- 13. Bake at 350°F for 35 minutes. Makes one loaf.
100% WHOLE WHEAT SANDWICH BREAD RECIPE
Make this 100 percent whole wheat bread in your food processor, for a wonderfully light and chewy loaf.
Provided by Stella Parks
Categories Breakfast and Brunch Sandwiches Yeast Bread Bread
Time 8h
Number Of Ingredients 7
Steps:
- For the Autolyse: In large bowl, combine whole wheat flour with first addition of water. Stir until water is absorbed; then knead briefly against the sides of the bowl until no floury bits remain. Cover and set aside for 2 hours 30 minutes to hydrate flour.
- For the Dough: Transfer hydrated dough to a 14-cup food processor fitted with the regular metal blade (not the dough blade), along with brown sugar, salt, and instant dry yeast. Process until dough is silky smooth, and a small piece can be stretched into a thin sheet without tearing, about 75 seconds. The exact timing will vary with the power and capacity of a given machine. For smaller machines, the reduced capacity and power will necessitate dividing dough in half to process in stages.
- Once gluten is well developed, drizzle in the remaining water and oil while the processor is running, and continue mixing only until smooth. At this stage, the dough will feel sticky, wet, and elastic.
- First Rise: Transfer dough to large, lightly greased bowl (it's fine to reuse bowl from autolyse, no need to wash). Cover and proof until puffy, light, and roughly doubled in bulk, about 2 hours at 70°F (21°C). In a chilly kitchen, the dough will need more time to rise, and in a warmer kitchen, it will move faster.
- Shaping the Loaf: Turn soft dough out onto clean surface lightly dusted with whole wheat flour. Pat dough into 7-inch square, and form into tight log, sealing dough together with heel of your hand. Nestle into lightly greased 1-pound loaf pan, seam side down; cover loosely as before.
- Second Rise: Let dough proof until puffy, light, and risen about 2 1/2 inches above rim of pan at very center. To test dough, poke it gently with a flour-dusted fingertip; when dough is ready, it will retain a shallow impression that springs back after a minute. If dough is firm and springs back right away, continue proofing until dough retains a shallow impression. This will take about 75 minutes at around 70°F (21°C). Again, timing of the process will vary based on environmental conditions. Near the end of this period, adjust oven rack to lower-middle position and preheat oven to 350°F (177°C).
- Baking the Loaf: After the second rise, uncover dough and bake until well risen, golden brown, and hollow sounding when thumped; about 45 minutes, or to an internal temperature of approximately 200°F (93°C). Immediately turn loaf out onto a wire rack, and cool completely before slicing, at least 90 minutes. Slice with a sharp serrated knife. The loaf will keep up to a week at room temperature in a bread box or paper bag.
Nutrition Facts : Calories 159 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 359 mg, Sugar 4 g, Fat 3 g, ServingSize One 8-inch loaf, UnsaturatedFat 0 g
HEARTY MULTIGRAIN SEEDED BREAD
This is a very nice, light textured multigrain bread that uses many different grains and seeds and very easy to make if you have a food processor. I used my Ninja® with the plastic blade attachment.
Provided by prathermom
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h30m
Yield 12
Number Of Ingredients 14
Steps:
- Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
- Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
- Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
- Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
- Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 124 calories, Carbohydrate 14.4 g, Fat 6.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 195.6 mg, Sugar 4.3 g
FABULOUS HOMEMADE BREAD FOR THE FOOD PROCESSOR
Best homemade bread -- 2 loaves in about 3 hours! This is a variation of Allrecipes' Fabulous Homemade Bread by J. Drury to allow mixing in a food processor for only 2 loaves.
Provided by George R. Kasica
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h10m
Yield 12
Number Of Ingredients 10
Steps:
- Pour the warm water into a large bowl, and whisk in 4 teaspoons of bread flour, the yeast, and the white sugar until thoroughly combined and the sugar has dissolved. Allow to stand until the yeast starts to form creamy bubbles, about 5 minutes.
- Fit a dough blade into a large food processor, and place 3 1/2 cups of bread flour, the oats, whole wheat flour, salt, brown sugar, and vegetable oil into the work bowl. Start the food processor running, and slowly add enough of the water-yeast mixture to allow the dough to form a firm ball and pull away from the sides of the processor, about 1 minute. Process for another 30 seconds to knead.
- Place the dough into an oiled bowl, and turn to coat the dough with oil. Cover with a damp cloth, and allow the dough to rise until doubled, about 1 hour. Punch down the dough, and divide into 2 equal-sized pieces. Form each piece into a loaf; pinch the seams and ends closed.
- Grease 2 4x8-inch loaf pans, and place the loaves into the pans with the seam sides down. Allow to rise until the dough is 1 inch above the rim of the pans, about 1 more hour.
- While dough is rising, preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until the tops are browned, about 35 minutes. Allow bread to cool in pans for 10 minutes, then turn out onto cooling racks to finish cooling.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 40.6 g, Fat 5.1 g, Fiber 2.3 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 294.4 mg, Sugar 4.4 g
FOOD PROCESSOR HONEY WHEAT BREAD
This is a soft and delicate loaf of bread. You have to love the smell of fresh bread when you walk into a kitchen. Posted in response to a request.
Provided by TishT
Categories Yeast Breads
Time 3h35m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Dissolve yeast and sugar in 1/2 cup warm water.
- Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl.
- Mix in yeast mixture, and let rest 15 minutes.
- Add white flour, and process until dough forms a ball.
- Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes.
- Place the dough in a buttered bowl, and turn to coat.
- Cover the bowl with plastic wrap.
- Let dough rise for 45 minutes, or until almost doubled.
- Punch down, and divide dough in half.
- Roll out each half, and pound out the bubbles.
- Form into loaves, and place in buttered 9x5 inch bread pans.
- Butter the tops of the dough, and cover loosely with plastic wrap.
- Let rise in a warm area until doubled; second rise should take about 30 minutes.
- Place a small pan of water on the bottom shelf of the oven.
- Preheat oven to 375 degrees F.
- Bake for 25 to 35 minutes, or until tops are dark golden brown.
- Butter crusts while warm.
- Slice when cool.
Nutrition Facts : Calories 1564.6, Fat 41.4, SaturatedFat 14.4, Cholesterol 30.5, Sodium 2422.2, Carbohydrate 268.5, Fiber 20.5, Sugar 37.9, Protein 37.4
WHITE WHOLE WHEAT BREAD (FOOD PROCESSOR)
This recipe is a work in progress. My goal is to make something approximating whole grain artisan bread in my food processor, without having it become a major project. So far, I'm having a little trouble getting the bread to rise, but I'm trying different additives, rising times, etc., to achieve this goal. The recipe I started with came from Charles Van Over's book, "The Best Bread Ever: Great Homemade Bread Using Your Food Processor." Update 12/14/2009: I have about given up on trying to make whole wheat artisan bread. I would not advise using this recipe, since so far I have not had any success making something edible.
Provided by ilovechocolate
Categories Yeast Breads
Time 4h25m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the flour, salt, wheat gluten and yeast in a food processor fitted with the metal blade. Using an instant-read thermometer, adjust the water temperature so that the combined temperatures of the water and the flour give a base temperature of 130 degrees F using a Cuisinart or KitchenAid or 150 degrees F if using a Braun. With the machine running, add the oil and the water through the feed tube. Process for 20 seconds, adding the remaining water if the dough seems crumbly and dry and does not come together into a ball during this time. Continue mixing the dough another 25 seconds for a total of 45 seconds.
- Stop the machine and take the temperature of the dough with an instant-read thermometer, which should read between 75 deg. F and 80 deg. F. If the temperature is lower than 75 deg. F, process the dough for an additional 5 seconds, up to twice more, until it reaches the desired temperature. If the temperature is higher than 80 deg. F, remove the thermometer, scrape the dough from the food processor into an ungreased bowl, and refrigerate for 5 to 10 minutes. Check the temperature of the dough after 5 minutes; the dough should be 80 deg. F or cooler by that time.
- Remove the dough from the processor and place it in a large ungreased bowl. Cover the bowl with plastic wrap and refrigerate for 1.5 to 2 hours at room temperature, about 70 deg. F to 72 deg. F. It will increase in volume somewhat, but don't be concerned by how much.
- Turn onto a lightly floured work surface, and shape into a ball. Place the formed loaf on a floured baking sheet, cover the loaf, and let it proof at room temperature for about 1.5 to 2 hours, until it visibly doubles in bulk. The dough will be ready to bake when an instant-read thermometer shows it has reached an internal temperature of 60 deg. F to 62 deg. F.
- One hour before bakng, place a small pan for water on the floor of the oven, put the oven rack on the second shelf from the bottom of the oven, and place the baking stone on the rack. Preheat the oven to 475 deg. F. Transfer the bread onto a peel or onto the back of a baking sheet heavily coated with cornmeal.
- Carefully pour 1 cup of hot water onto the pan on the floor of the oven. Slide the loaf from the peel or baking sheet heavily coated with cornmeal.
- Bake the loaf for 2 minutes. Create steam by adding another cup of water to the pan on the floor of the oven. Continue baking for 18 minutes, until the crust is a dark brown. Or, the bread will be finished when it reaches an internal temperature of 205 deg. F to 210 deg. F on an instant-read thermometer. Cool the bread on a wire rack before cutting.
Nutrition Facts : Calories 85.5, Fat 0.5, SaturatedFat 0.1, Sodium 292.4, Carbohydrate 18.2, Fiber 3.1, Sugar 0.1, Protein 3.5
JANE'S TOTALLY WHEAT BREAD (USING FOOD PROCESSOR)
This is a recipe that my customers at the farmer's market rave about. It is very moist, despite being made with 100% whole wheat flour. This makes two slightly small (1 lb) loaves of bread. If you are new to bread baking, I suggest you read my recipe "Jane's Challah Bread (Using Food Processor)" for tips. This recipe could be modified for a bread machine, stand mixer, or made by hand. Prep time does not include rising time.
Provided by doglover aka Jane
Categories Yeast Breads
Time 45m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 8
Steps:
- Proof yeast in warm water.
- Add brown sugar, salt and applesauce to yeast.
- Place flour and wheat gluten into the bowl of a large food processor and process briefly to mix. (Check your food processor manual to make sure your processor is powerful enough to process bread dough and to determine how much flour your processor can handle. If necessary, process this recipe in two batches). I use a 14 cup Cuisinart processor. (Note: vital wheat gluten is available in bulk or boxes at health food stores).
- Add oil to processor and process briefly to mix. .
- Start processor and slowly pour liquid through the feed tube. You may need more or less liquid depending on the type of flour and the humidity. Within about 30 to 60 seconds the mixture should form a ball. If it doesn't, add more water or flour (whichever is necessary) for the dough to form a ball. After the dough forms a ball, process for an additional 30 to 60 seconds until smooth and elastic. Do not overprocess because processing causes the dough to heat up and it might heat up so much that you kill the yeast. When making 100 percent whole wheat bread in my processor, it helps to use a dinner knife to "premix" the dough. Pour the liquid into the bowl (without the processor running) and mix briefly with a dull knife until most of the flour is moistened. Then process as above.
- Turn dough out onto a lightly floured board and form into a ball. This is your opportunity to ensure that the dough has the proper ratio of flour to liquid.
- Place dough into a lightly oiled bowl and turn to coat the surface of the dough with the oil. Cover with kitchen towel or plastic wrap and let rise in warm place until doubled.
- Turn risen dough out onto lightly floured board and knead a few times. Cut dough in half and let rest for 10 minutes.
- Roll half of dough into a rectangle about 1/2 inch thick. Turn board so long edge of rectangle is facing you. Fold right half over middle and press with fingers to seal. Fold left half over middle (so the "new rectangle" is as wide as your bread pan) and seal. Roll (beginning at narrow side) tightly, pressing as you go with your fingers to seal well. Pinch ends and tuck under loaf.
- Place in a greased loaf pan (8 inches by 4 1/4 inches by 2 1/2 inces). Oil the top of the loaf.
- Cover with a kitchen towel or loose plastic wrap and let rise in a warm place until almost doubled.
- Bake at 325 degrees F until done. This takes about 29 minutes in my oven.
- Turn out and let cool on a rack.
Nutrition Facts : Calories 75.3, Fat 2, SaturatedFat 0.2, Sodium 92.6, Carbohydrate 13.1, Fiber 2, Sugar 1.3, Protein 2.2
More about "food processor whole wheat bread recipes"
100% WHOLE WHEAT FOOD PROCESSOR SANDWICH BREAD
From thebakingwizard.com
4.4/5 (10)Estimated Reading Time 2 mins
- Scrape the bowl and process 15 seconds more. With the work bowl covered, leave the dough alone for 1 hour. It will more than double in bulk.
NEW METHOD! 100 PERCENT WHOLE WHEAT FOOD PROCESSOR …
From thebakingwizard.com
Reviews 6
TWO-INGREDIENT DOUGH RECIPE | EATINGWELL
From eatingwell.com
FOOD PROCESSOR FRENCH-STYLE BREAD RECIPE | KING ARTHUR …
From kingarthurbaking.com
THE VERY BEST WHOLE WHEAT BREAD • FIVEHEARTHOME
From fivehearthome.com
15 WHOLE WHEAT BREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
100% WHOLE WHEAT SANDWICH BREAD RECIPE
From goodtaste.net-freaks.com
100% WHOLE WHEAT BREAD RECIPE - VEGAN RICHA
From aebir.dynu.net
WHOLE WHEAT BREAD FOR FOOD PROCESSOR - RECIPE - COOKS.COM
From cooks.com
WHOLE-WHEAT BREAD RECIPE - CUISINART.COM
From cuisinart.com
10 BEST FOOD PROCESSOR BREAD RECIPES | YUMMLY
From yummly.com
JANE'S NON-FAT WHOLE WHEAT BREAD (USING FOOD PROCESSOR)
From food.com
WHOLE FOODS TURKEY MEATLOAF READY TO COOK RECIPES
From tfrecipes.net
BEST WHOLE WHEAT BREAD - EASY HOMEMADE BREAD RECIPE
From kristineskitchenblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love