Whole Wheat Bread With Added Protein And Calcium Recipes

CLASSIC WHOLE WHEAT BREAD

Steps:

• In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

HIGH PROTEIN BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select basic medium or regular setting; press Start.

RUSTIC WHOLE WHEAT BREAD

Steps:

• Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water and oil together in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
• Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
• Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from oven to cool completely on a wire rack.

WHOLE WHEAT BREAD WITH ADDED PROTEIN AND CALCIUM

Steps:

• in a large bowl mix 9 cups of whole wheat flour and all other ingredients (except water and egg and of coarse the other 9 cups flour).
• measure enough water plus egg to equal 7 cups.
• mix well.
• add more wheat flour, 1 cup at a time and mix well.
• keep adding flour until it forms a firm ball.
• spray or rub oil in a large bowl, place the dough ball in bowl and cover with a towel.
• let rise until double.
• punch down.
• cut dough into six pieces.
• set in loaf pans, cover with towel and let rise until double.
• place in oven at 400 degrees for about 20-25 minutes.

WHOLE WHEAT BRAN BREAD

Steps:

• In a saucepan, combine 1 cup water and milk; bring to a boil. Remove from the heat; stir in the cereal, butter, molasses, sugar and salt. Cool to lukewarm. Heat remaining water to 110°-115°; pour into a large bowl. Sprinkle with yeast; stir until dissolved. Add cereal mixture and whole wheat flour; beat well. Add enough all-purpose flour to make a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Shape into two loaves and place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400° for 25-30 minutes.

HIGH PROTEIN HONEY WHEAT BREAD

Steps:

• Generously grease two 9x5x3 inch loaf pans.
• combine two cups of the bread flour, salt and yeast in a large bowl,mix well.
• heat water, honey and margarine in a small saucepan until very warm 120 to 130 degrees--butter does not have to be melted.
• add warm liquid,cottage cheese and eggs to flour mixture.
• beat at low speed until moistened, then beat 3 minutes at medium speed, stir in whole wheat flour, oats and nuts, plus enough of the bread flour to form a soft dough.
• knead dough on a floured surface about 10 minutes or until smooth and elastic.
• place dough in a large greased bow.
• turn to bring greased side up, cover with damp towel.
• let rise in a warm place until doubled, about 90 minutes.
• punch dough down, divide into two parts and let rest, covered with inverted bowl for 10 minutes.
• shape into two loaves, place in prepared pans, and let rise until double, about 1 hour.
• bake in 375 degree oven for 35 minutes or until loaves sound hollow when lightly tapped.
• removes from pans immediately, let cool on wire rack.