Whole Wheat French Bread

March 26, 2013

From Famous French Desserts!!

Whole wheat French bread recipes are called Pain Complet in French.

Preparation Time: about 20 minutes
Cooking Time: about 30 minutes
Resting Time: about 2 hours

Ingredients:

2 cups Whole Wheat Flour
3 cups All Purpose White Flour
1 Egg
1 tbsp. Sugar
2 tsp. Salt
1 tbsp. Dry Active Yeast

How to make whole wheat French bread recipes:

1. Sift the two flours together into a large bowl. Mix in salt and sugar with hand. Move the ingredients to the sides of the bowl, creating a large “well” (an empty space) in the middle.
2. Pour  the yeast into the “well” and pour 2 cups of lukewarm water over the yeast. Sprinkle about 1 tbsp. of flour over top. Wait (about 10 minutes) for bubbles to appear in the yeast.
3. Once the bubbles have appeared, you can start to mix together the ingredients (hands work best) to form the dough. The best way to do this, is to gradually incorporate the flour that is “waiting” on the sides of the bowl. Doing it all at once will be too difficult. So, go bit by bit, if it’s too liquid, just add a bit more flour at the end. You should finish this “pre-kneading” stage with a round, firm ball of dough. Again, if it’s too sticky, add a little more flour.
4. Kneading: remove the bread from the bowl and place on a lightly floured surface. Knead it by pushing your palms into and then turning it one quarter. Keep kneading and doing quarter turns for about 5-10 minutes, or until the bread is supple and non-sticky.
5. Place the bread in a lightly floured bowl and cover with a damp dish cloth. Let it rise for about 2 hours (depends on the room temperature, you want it to be fairly warm). It should double in size.
6. Preheat oven to 400°F. Re-sprinkle a counter top (or other surface) with flour. Prepare a baking pan by lightly oiling and flouring it (or bake on top of parchment paper). With your hands, remove bread and place on floured surface. Punch it down once, hard, with your palms. Now, re-shape it into a ball. Put the ball on the baking pan. Using a sharp knife, cut diagonal lines across the top of the bread. Whisk the egg, and using a brush (or a teaspoon) coat the top of the bread. Put in oven and bake for 30 minutes (more or less, depending on how much you like it browned).
Voilà!

Tips for whole wheat French bread recipes:

If your yeast doesn’t bubble, it’s no longer active or you didn’t use lukewarm water. You should start over in this case, because the bread will not rise.

Freezing: If you are planning on freezing the bread, only bake it for 20 minutes. Wait for it to cool, then wrap in tin foil, put in a plastic bag and freeze. When you want to serve it, just preheat oven to 400°F, bake inside of foil for 10 minutes and then remove foil and let brown for about 5 minutes.

Variations for whole wheat French bread recipes:

Add anything that you would like to make different kinds of whole wheat French bread recipes… raisins, dried cherries, sunflower seeds or other grains, poppy seeds, sesame seeds… the possibilities for whole wheat French bread recipes are endless! So, enjoy your culinary creativity!

Serving ideas for whole wheat French bread recipes:

The recipe above will make one large, country style round loaf. Of course, you can cut up the dough and make smaller loafs right before transferring to the baking pan.

So, to make whole wheat baguettes just smooth the dough out into an elongated shape.

You can also make individual sized portions.

Whatever you choose, just remember to always decorate the top by carving diagonal lines with a sharp knife. And also, survey baking times for different sizes. Enjoy!

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Wheat-Free Bread Rolls

March 25, 2013

This is a great one I found while looking for wheat free bread products!

Ingredients:

70 g rice flour
90 g tapioca flour
70 g cornflour
1 tbsp potato flour
1 tsp xanthan gum
1 tsp unflavoured vegetarian gelatine
tsp baking powder
½ tsp salt
tbsp sugar, divided
225 ml warm water
tsp dry yeast granules
1 tsp vinegar
1 med. egg, beaten
2 tbsp olive oil or flavourless oil

preheat oven: 190°C, 375°F, Gas 5

1. Lightly oil 6 baking rings (approx. 3½” diameter), place on a baking tray.
2. In a bowl mix together the rice flour, tapioca flour, cornflour, potato flour, xanthan gum, gelatine, baking powder and salt. Set aside.
3. Add 1 teaspoon of sugar to the warm water and sprinkle on the yeast. Set aside to foam slightly.
4. In another bowl mix together the remaining sugar, vinegar, egg and oil. Add the yeast mixture.
5. Pour the liquid into a well in the middle of the dry flour mix and mix thoroughly, using a wooden spoon beat the mixture until it is smooth, (only takes a couple of minutes).
6. Spoon the batter into the prepared rings. Cover lightly with plastic and let rise in a warm place until double in size (generally about 45 mins, but if you have somewhere warm it will be quicker.)
7. Bake in a preheated oven at 375°, Gas 5 for 20-22 minutes.
8. When you remove the rolls from the oven, immediately take them out of the rings or they will go soggy, leave to cool on a wire rack.

YUM! I love me some Cinna rolls.. This recipe was from Taste of Home!

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1/2 cup quick-cooking oats
  • 1/2 cup whole wheat flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1 egg
  • 1 teaspoon salt
  • 1-3/4 to 2-1/4 cups all-purpose flour
  • FILLING:
  • 3 tablespoons butter, softened
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • GLAZE:
  • 1 cup confectioners’ sugar
  • 6-1/2 teaspoons half-and-half cream
  • 4-1/2 teaspoons butter, softened

Directions

  • In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt and 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Roll into an 18-in. x 12-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
  • Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 slices. Place cut sides down in a 13-in. x 9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
  • Bake at 375° for 15-20 minutes or until golden brown. For icing, in a small bowl, beat the confectioners’ sugar, cream and butter until smooth. Drizzle over warm rolls. Yield: 1 dozen.

    Cinnamon Pull-Apart Loaf: Follow method for cinnamon rolls but do not roll up jelly-roll style. Instead, cut into thirty-six 3-in. x 2-in. rectangles. Make two stacks of 18 rectangles. Place, cut sides up, in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.

  • Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Make glaze; drizzle over warm bread. Yield: 1 loaf (12 slices). Nutrition Facts: 1 slice equals 240 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 251 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.
  • Twisted Cinnamon Ring: Follow method for cinnamon rolls and roll up jelly-roll style, starting with a long side. Cut roll in half lengthwise. Place doughs side by side on a baking sheet coated with cooking spray. Twist together, cut side up, and shape into a ring. Pinch ends together. Cover and let rise until doubled, about 45 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Make glaze; drizzle over warm bread. Yield: 1 ring (12 slices). Nutrition Facts: 1 slice equals 240 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 251 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.

Nutritional Facts 1 cinnamon roll equals 240 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 251 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.

HomeMade Tortillas

February 22, 2013

This is a recipe that was passed down to me from grandmothers. I am not sure if it originated somewhere, but if it does, I am not aware of where.

Wheat Ingredients:

  • 10 oz. all-purpose white flour
  • 1 tsp salt
  • 2 oz. white vegetable shortening
  • 5-6 oz warm water

Corn Ingredients:

  • 5 oz. all-purpose white flour
  • 1 tsp salt
  • 5 oz maize meal
  • 1-1/2 oz white vegetable shortening
  • 3/4 cup warm water

Instructions:

Mix all but water first, then water til doughy. Knead 2-3 minutes. Let rest 15 minutes. Separate into 10 equal clumps. Cover with a damp cloth. Roll out 7-8 inches in diameter. Cook in skillet 20-30 seconds each side.