Tag: yeast

Mixed flour bread

Ingredients:

 

1/4 cup yellow cornmeal
1/4 cup packed brown sugar
1 teaspoon salt
2 Tablespoons vegetable oil
1 cup boiling water
1 package active dry yeast
1/4 cup warm (105 – 115 degrees) water
1/3 cup whole wheat flour
1/4 cup rye flour
2 1/4 – 2 3/4 cup all purpose flour

Instructions:

 

 

  • Mix cornmeal, brown sugar, salt and oil with boiling water, cool to lukewarm (105 – 115 degrees).
  • Dissolve yeast in 1/4 cup warm water; stir into cornmeal mixture. Add whole wheat and rye flours and mix well. Stir in enough all purpose flour to make dough stiff enough to knead.
  • Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 to 10 minutes.
  • Place dough in lightly oiled bowl, turning oil top. Cover with clean towel; let rise in warm place until double, about 1 hour.
  • Punch dough down; turn onto clean surface. Cover with clean towel; let rest 10 minutes. Shape dough and place in greased 9 x 5 inch pan. Cover with clean towel; let rise until almost double, about 1 hour.
  • Preheat oven to 375 degrees. Bake 35 to 45 minutes or until bread sounds hollow when tapped. Cover with aluminum foil during baking if bread is browning too quickly. Remove bread from pan and cool on wire rack.

 

 

Honey Wheat Bread

A 100% whole wheat bread will have a coarser texture than bread make with a mix of Whole Wheat and All Purpose Flour
Bake: 375 Fo  for 30 – 35 minutes.

  • 1 packet active dry yeast
  • 2 cups warm water
  • 1/3 cup honey or dark molasses
  • 2 tablespoons soft shortening
  • 2 teaspoons salt
  • 51/2 – 6 cups Whole wheat flour
  1. In mixing bowl place in order all ingredients except flour.
  2. Add flour gradually to make a stiff dough.
  3. Knead on a well-floured surfaced until smooth and satiny, eight to ten minutes.
  4. Place in greased bowl.
  5. Cover. let rise in warm place until doubled, 11/2 – 2 hours.
  6. Divide in half. Shape into balls.
  7. Cover with bowl;  let rest 15 minutes, shape into loaves.
  8. Place in well-greased pan, 9×5 or 8×4.
  9. Cover; let rise until light and double, about an hour.
  10. Bake at 375F0 for 30 to 35 minutes, or until deep golden brown.

German dark rye bread

  • 3 cups All purpose flour
  • 1/2 cup cocoa
  • 5/16 oz active dry yeast
  • 1 tablespoons caraway seeds
  • 2 teaspoons salt
  • 2 cups water
  • 2 tablespoons butter
  • 1/2 cup honey
  • 31/2 cups rye flour
  • 8 teaspoons wheat gluten
  1. Place white flour, cocoa, yeast, caraway seeds, gluten, and salt in large bowl. Stir to mix.
  2. Place water, honey, and butter in a saucepan and heat until butter melts. When this liquid mixture registers 1050-1150F add to dry ingredients and mix until moistened, then beat very hard for 3 minutes.
  3. Stir in rye flour, enough to make a soft dough.
  4. Knead 8 to 10 minutes.
  5. Roll out and shape to fit 2 greased loaf pans.
  6. Brush tops lightly with oil and cover with a damp cloth.
  7. Raise in unheated oven over a pan of hot water for 1 hour until doubled.
  8. Punch down and allow to raise again until almost doubled.
  9. Preheat oven to 4000F. Bake 25 minutes.
  10. Remove from oven and immediately remove from pans; let cool on racks.

Onion-Rye dinner rolls

  • 1 cup milk
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 5/16 oz active dry yeast
  • 1/2 lukewarm water (1100F)
  • 3 cups white flour
  • 2 tablespoons caraway seeds
  • 6 tablespoons minced onion
  • 1/2 wheat germ
  • 1-1 1/4 cups rye flour
  • 1 egg
  • 2 teaspoons water
  1. Scald milk; combine it in mixing bowl with honey, salt, and butter.
  2. Stir well; cool to lukewarm.
  3. Dissolve yeast in the lukewarm water; combine with milk mixture.
  4. Add white flour and beat vigorously 1 minute or until batter is very smooth.
  5. Add caraway seeds, onion, wheat germ, and enough rye flour so dough is firm enough to knead.
  6. Turn dough onto floured surface; knead 8 minutes.
  7. Place in greased bowl, turning once to coat evenly.
  8. Cover and let rise in warm place until dough is doubled (one hour).
  9. Punch down dough and roll by hand into a long rope about 1  1/2 inches thick.
  10. Cut into 1 1/2 inch pieces and shape into buns.
  11. Place 2 inches apart on an oiled baking sheet.
  12. Cover with towel and let rise until doubled.
  13. Preheat oven to 4000F.
  14. Beat the egg with warm water and brush the top of the buns.
  15. Bake 12-15minutes or until nicely browned

Yield 18-24 dinner rolls.     

Onion-Rye dinner rolls

  • 1 cup milk
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 5/16 oz active dry yeast
  • 1/2 lukewarm water (1100F)
  • 3 cups white flour
  • 2 tablespoons caraway seeds
  • 6 tablespoons minced onion
  • 1/2 wheat germ
  • 1-1 1/4 cups rye flour
  • 1 egg
  • 2 teaspoons water
  1. Scald milk; combine it in mixing bowl with honey, salt, and butter.
  2. Stir well; cool to lukewarm.
  3. Dissolve yeast in the lukewarm water; combine with milk mixture.
  4. Add white flour and beat vigorously 1 minute or until batter is very smooth.
  5. Add caraway seeds, onion, wheat germ, and enough rye flour so dough is firm enough to knead.
  6. Turn dough onto floured surface; knead 8 minutes.
  7. Place in greased bowl, turning once to coat evenly.
  8. Cover and let rise in warm place until dough is doubled (one hour).
  9. Punch down dough and roll by hand into a long rope about 1  1/2 inches thick.
  10. Cut into 1 1/2 inch pieces and shape into buns.
  11. Place 2 inches apart on an oiled baking sheet.
  12. Cover with towel and let rise until doubled.
  13. Preheat oven to 4000F.
  14. Beat the egg with warm water and brush the top of the buns.
  15. Bake 12-15minutes or until nicely browned

Yield 18-24 dinner rolls.     

German dark rye bread

  • 3 cups All purpose flour
  • 1/2 cup cocoa
  • 5/16 oz active dry yeast
  • 1 tablespoons caraway seeds
  • 2 teaspoons salt
  • 2 cups water
  • 2 tablespoons butter
  • 1/2 cup honey
  • 31/2 cups rye flour
  • 8 teaspoons wheat gluten
  1. Place white flour, cocoa, yeast, caraway seeds, gluten, and salt in large bowl. Stir to mix.
  2. Place water, honey, and butter in a saucepan and heat until butter melts. When this liquid mixture registers 1050-1150F add to dry ingredients and mix until moistened, then beat very hard for 3 minutes.
  3. Stir in rye flour, enough to make a soft dough.
  4. Knead 8 to 10 minutes.
  5. Roll out and shape to fit 2 greased loaf pans.
  6. Brush tops lightly with oil and cover with a damp cloth.
  7. Raise in unheated oven over a pan of hot water for 1 hour until doubled.
  8. Punch down and allow to raise again until almost doubled.
  9. Preheat oven to 4000F. Bake 25 minutes.
  10. Remove from oven and immediately remove from pans; let cool on racks.

Honey Wheat Bread

A 100% whole wheat bread will have a coarser texture than bread make with a mix of Whole Wheat and All Purpose Flour
Bake: 375 Fo  for 30 – 35 minutes.

  • 1 packet active dry yeast
  • 2 cups warm water
  • 1/3 cup honey or dark molasses
  • 2 tablespoons soft shortening
  • 2 teaspoons salt
  • 51/2 – 6 cups Whole wheat flour
  1. In mixing bowl place in order all ingredients except flour.
  2. Add flour gradually to make a stiff dough.
  3. Knead on a well-floured surfaced until smooth and satiny, eight to ten minutes.
  4. Place in greased bowl.
  5. Cover. let rise in warm place until doubled, 11/2 – 2 hours.
  6. Divide in half. Shape into balls.
  7. Cover with bowl;  let rest 15 minutes, shape into loaves.
  8. Place in well-greased pan, 9×5 or 8×4.
  9. Cover; let rise until light and double, about an hour.
  10. Bake at 375F0 for 30 to 35 minutes, or until deep golden brown.

Mixed flour bread


Ingredients:

1/4 cup yellow cornmeal
1/4 cup packed brown sugar
1 teaspoon salt
2 Tablespoons vegetable oil
1 cup boiling water
1 package active dry yeast
1/4 cup warm (105 – 115 degrees) water
1/3 cup whole wheat flour
1/4 cup rye flour
2 1/4 – 2 3/4 cup all purpose flour

Instructions:


  1. Mix cornmeal, brown sugar, salt and oil with boiling water, cool to lukewarm (105 – 115 degrees).
  2. Dissolve yeast in 1/4 cup warm water; stir into cornmeal mixture. Add whole wheat and rye flours and mix well. Stir in enough all purpose flour to make dough stiff enough to knead.
  3. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 to 10 minutes.
  4. Place dough in lightly oiled bowl, turning oil top. Cover with clean towel; let rise in warm place until double, about 1 hour.
  5. Punch dough down; turn onto clean surface. Cover with clean towel; let rest 10 minutes. Shape dough and place in greased 9 x 5 inch pan. Cover with clean towel; let rise until almost double, about 1 hour.
  6. Preheat oven to 375 degrees. Bake 35 to 45 minutes or until bread sounds hollow when tapped. Cover with aluminum foil during baking if bread is browning too quickly. Remove bread from pan and cool on wire rack.