Sourdough Honey Whole Wheat Bread

 Sourdough Honey Whole Wheat Bread

This recipe is simple and I think it’s one that appeals to the masses. We also love this shaped into rolls.

• 1 c active sourdough starter
•  2 c warm water
• ⅔ c honey
• 1 c applesauce
• 1 T salt
• 1 tsp apple cider vinegar
• 8-9 c whole wheat flour

 

 

 

Combine the yeast, water, honey, applesauce, salt, and vinegar in the bowl of a stand mixer or bosch. Mix to combine on low speed.

 

Add in 3-4 c flour until a shaggy dough forms.

 

Turn off the mixer and allow the dough to sit for 20-30 minutes. This allows the flour to soak up moisture so that you don’t add too much flour.

 

Once the dough has been sitting for 20-30 minutes, turn the mixer back on and add more flour 1/2 c at a time, until the dough cleans the sides of the mixer. Knead on low speed for about 10 minutes or until the dough is smooth and elastic (doesn’t tear when you stretch it with your fingers).

 

 Place the dough in a large greased bowl and cover with a lid or greased plastic wrap.

 

Set in a warm place for 8-12 hours.

 

Once the dough has doubled in size, shape into 2-3 loaves (depending on their size) and place in greased bread pans.  (7 mini loaves 10-11 oz)

 

Allow to rise covered with greased plastic wrap for another 2-2.5 hours. I like to put them in the oven with the light on for this second rise to keep them nice and warm.

 

Bake at 350 degrees for 30-40 minutes or until a thermometer inserted in the bottom of the loaf reads 180-190 degrees.    25-30 minutes for mini loaves.

 

http://www.simplelifebykels.com/honey-whole-wheat-bread-natural-yeastsourdough/

French Baguettes

 From the Food Nanny via Jill Dorrough

• 1 1/2 cups warm 105-115 degrees water, divided
• 1 1/2 tablespoons 2 packets active dry yeast
• 2 teaspoons sugar divided
• 3 1/4 cups all-purpose flour
• 2 teaspoons salt
• Melted butter for brushing on loaves (optional)

1. In a small bow, combine 1/2 cup of the water, the yeast, and 1 teaspoon of the sugar. Stir just to combine and cover with plastic wrap or a plate. Let the mixture stand about 5 minutes or until bubble or foamy.

2. In a large mixing bowl or the bowl of heavy-duty mixer or food processor, blend the flour, salt, the remaining 1 teaspoon of sugar, and the yeast mixture. Gradually add water, up to the remaining 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle. (If the dough ends up too sticky, add a little more Kamut flour.) Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.

3. Cut the dough in half and shape the halves into baguettes. Grease a baguette pan (available at kitchen stores) and place the loaves in the pan. Score the loaves down the middle (make a shallow cut- see the photo on page 217) cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk.
4. Meanwhile, preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create stream (see the beginning of the chapter) Bake the baguettes for 15 minutes or until they have a hollow sound when tapped with a knife. If desired, brush the tops of the loaves with butter halfway through baking. For a softer crust, brush with butter when they have finished baking.

Dave's Killer Bread Copycat Recipe

Copycat Dave’s Killer Bread

Ingredients

• 2¼ cup warm water
• 2 tbsp yeast
• 2 tbsp coconut oil
• 2 tbsp honey
• 2 tbsp molasses
• 1 tbsp sea salt
• ¼ cup flax seed
• ¼ cup cracked wheat or wheat germ
• ¼ cup red oats or steel cut oats
• ¼ cup sunflower seeds
• ¼ cup quinoa
• 4 cup whole wheat flour (approx)

Directions

1. In your kitchen aid or mixer, add your warm water. Sprinkle the yeast on top and let sit for a few minutes. Add your honey, salt, molasses, coconut oil and give it a quick mix.
2. Add the rest of your dry ingredients, minus the flour and mix again, just to wet the ingredients.
3. Slowly add your flour. Just until the dough pulls away from your bowl.
4. Throw it on a floured counter and give it a good knead. Just until the dough stops absorbing the flour.
5. Wash your dough bowl out. Dry it off and coat it with some oil. Place your dough in the bowl, cover with a warm damp towel and let rise until double in size.
6. Punch down, knead it out again, place back in bowl. Let it rise double in size, punch down, knead it out and cut the dough in half.
7. Take out two loaf pans, spray with oil.
8. Knead out your two dough balls, create your loaves and place in pans. Cover the tops with a light oil ( I used olive oil). Cover with a damp warm towel and let rise until you have nice round crowns on both.
9. Heat your oven to 425 degrees F.
10. Remove towel, throw your bread in the oven and cook for approx. 30 minutes.
11. To make sure your bread is cooked thoroughly, flip your loaf out onto a hot pad and flick the bottom. If it sounds hollow, your bread is done!

Bella’s Homemade Wheat Bread

      (Taylor Cannon’s mom)

5 loaf ingredients:                                            1 .67 loaves or 3 mini loaves:

15 cups wheat flour                                          5 cups wheat flour

2/3 cup oil                                                        ¼ cup oil

2/3 cup honey                                                   ¼ cup honey

2 T salt                                                              2 tsp salt

5 cups hot water                                               1 2/3 cups hot water      

3 T yeast                                                           1 Tbsp yeast

Combine oil, honey, salt, water and yeast in mixer.  Add 4 cups flour and mix on speed one.

Leave machine on while adding flour one cup at a time, until dough pulls away from sides and leaves sides clean.

Allow dough to mix for 10 minutes more.  Divide dough into 5 equal parts for 8 ½ size pans.  Roll each ball into a rectangle – then fold into thirds, like a business letter.  Pinch in and fold ends, rollup up to fit loaf pans.

Let raise for 20 minutes.  Bake at 350 degrees for 25 to 30 minutes.  

If using thermometer bake until bread reaches 190 degrees.

Amber’s Kitchen Hamburger Buns

2 ½-3 ½ cups unbleached flour

2 ¼ teaspoons active dry yeast

1 cup warm water (baby bottle warm)

3 Tablespoons melted butter

3 Tablespoon sugar

1 egg, beaten

1 ¼ teaspoon salt

---plus one more egg and 1 tablespoon of milk for brushing onto tops of the rolls before baking

Directions:

1. Combine sugar,  water and yeast.  Gently stir just enough so that the yeast isn’t floating at the top of the water.  Cover bowl, and let dissolve and proof for ten minutes.

2. Add the salt, butter and egg to the yeast mixture.  Stir to combine.

3. Gradually and slowly add the flour, mixing/kneading well as added, being careful not to add too much flour.  Add just enough flour so that the cough is still tacky but when you touch the dough, large amounts of dough don’t stick to your fingers.  When the dough stops sticking to the bowl, you have enough flour.

4. Knead the dough for 4-5 minutes by hand or 2-3 minutes if using a stand mixer. 

5. Put the dough into a lightly oiled bowl, then cover the dough with a clean dishtowel, or with plastic wrap and let rise for 2 hours.

6. Take the dough out of the bowl and onto a lightly floured surface.  Gently divide the dough into eight equal portions.  Roll each portion into a smooth ball, tucking any seams underneath.  Then using your fingertips, gently flatten each ball so it about ½ inch tall and 2-3 inches wide, now forming a disk. 

7. Put disks of dough onto a cookie sheet lined with parchment paper.  Cover with a kitchen towel and let rise for one hour.

8. Preheat oven to 350.

9. In a small bowl combine an egg and a tablespoon of milk, then gently brush it onto the dough.  If you want, sprinkle on a few sesame seeds as well.

10. Bake the buns for 15-17 minutes or until golden.  Let cool completely, then cut in half horizontally.

This recipe makes 8 large buns

Ambers Kitchen Natural Yeast Sandwich Bread

2 cups (400 grams) of active and bubbly natural yeast starter, (that has been fed with the last 12 hours) gently stirred down to eliminate volume from big bubbles. (sourdough starter)
2.5 cups warm water (not hot)
3/4 cup honey
1 egg beaten
1 Tbsp salt
1/3 cup coconut oil, melted (can use avocado or vegetable oil)
unbleached  all purpose flour or unbleached bread flour, about 9.5 cups give or take 1/2 cup.
(if using kamut, use 8 to 8.5 cups white wheat kamut)

Directions:
1.  In a mixer or large bowl, combine the natural yeast (sourdough starter). water, honey, salt, egg and oil.
2.  Then add the flour one cup at a time mixing and kneading as it is added.
3.  Be careful not to add too much flour, but when the dough starts to pull away from the bowl, that's a good sign that there is enough flour.  You want the dough to be elastic and stretchy and slightly tacky.
4.  Knead the dough for 10 minutes.
5.  Cover the dough with a clean dish towel or the lid to the mixer.  Allow to rise until doubled (depending on how active your starter is , this could take about 4-6 hours)
6.  When dough has doubled in size, empty onto a lightly oiled surface and divide into three equal portions.  Form into loaves and put each piece into a greased 1.5 quart or 9x5 inch bread baking dish.  If using ceramic or glass, you will need to line with parchment paper as natural yeast will dissolve any non-stick spray on the sides of the glass pans.  (This isn't an issue for non-stick metal pans).
7.  Cover again and let rise until doubled, anywhere from 3-5 hours.
8.  Once doubled, bake at 400 degrees for 28 minutes or until internal temp  reaches 180 degrees.
9.  When they come out of the oven, immediately remove the loaves of bread from the bread pans and carefully set onto a cooling rack to prevent condensation.
10. Let bread cool and then slice into it and enjoy!

Ambers Kitchen Classic White Bread

@AmbersKitchen

amberskitchen
Guys.... this is it. This is my tried and true basic white bread recipe that I have made over 300 times. This recipe is why I don’t buy storebought bread. (When you are used to eating this, storebought bread tastes like cardboard) This bread might make you sing and dance and make you a rockstar to all who eat it. I promise, it’s amazing!
 
CLASSIC WHITE BREAD

INGREDIENTS:
3/4 Cup Cane sugar (I often sub for coconut sugar)
3 cups warm water (baby bottle temperature)
1 1/2 Tablespoon active dry yeast (not instant)
1/3 cup coconut oil, melted (can sub for vegetable oil)
1 egg, beaten
1 Tablespoon salt
7 1/2 to 8 1/2 cups bread flour (I often sub for kamut flour, in which case I decrease the amount of flour to about 7 cups)

DIRECTIONS:
1. Combine sugar, warm water, and yeast in a large mixing bowl. (Or a Bosch mixer is perfect for this recipe)
2. let stand for 10 minutes while the yeast poofs and dissolves.
3. Combine oil, egg, and salt into yeast mixture. Mix to combine.
4. Add flour, one cup at a time, mixing well and kneading well in between. Don’t add all the flour at once, especially towards the end. How much flour you need depends on lots of variables- you don’t want dough that’s too dry. It needs to be elastic and slightly sticky, but not so wet that it leaves moisture at the side of the bowl.
5. Knead for 5 min by hand or 2-3 minutes in a mixer.
6. Cover dough with a clean dish towel and allow it to rise until doubled, about 45 min. Then punch down. Allow to rise for a 2nd time, covered, for 30-45 min. Then separate dough into 3 equal sections and with a rolling pin, roll into sections approximately 5 inches by 12 inches. With each section, roll it from bottom to top and put seam side down into a greased 4x8 inch loaf pan. Cover with a clean kitchen towel and let rise 30 minutes.
7. Bake at 380 degrees for 24 minutes (this is a change from what the video says) or when tops are golden brown. Take out of loaf pans, let cool on a wire rack for at least 30 minutes before slicing.

Buttery Pull Apart Bundt Bread

www.melskitchencafe.com 

 

Prep Time 25 minutes

Cook Time 25 minutes

Additional Time 2 hours

Total Time 2 hours 50 minutes

Ingredients

• 1 cup warm water
• 1/4 cup granulated sugar
• 1 tablespoon instant yeast (see note for active dry yeast)
• 1 large egg
• 1 tablespoon oil
• 1 teaspoon salt
• 3 1/4 to 3 1/2 cups all-purpose flour (see note for whole wheat)
• 8 tablespoons butter, melted (I use salted)

Instructions

1. In the bowl of an electric stand mixer fitted with the dough hook (you can make this by hand, too) add the warm water, sugar, yeast, egg, oil, salt, and 2 cups of flour.
2. Mix until combined - it's ok if it is a little lumpy. With the mixer running, continue to gradually add flour until the dough clears the sides of the bowl and forms a ball that is soft but not overly sticky. Knead for 2-3 minutes. Cover the top of the bowl, and let the dough rest for 10-15 minutes. It should puff slightly.
3. Pour half (4 tablespoons) of the melted butter evenly in the bottom of a bundt pan (if you don't have a bundt pan, you can use loaf pans).
4. On a lightly floured or greased countertop, press or roll the dough into a 1/2-inch thick rectangle, about 12X10 inches. Using a pizza cutter or sharp knife, cut the dough into 24 semi-equal squares.
5. Grab one square at a time, dip the bottom of the square in the butter in the pan and layer the squares against each other (kind of like a trail of dominoes that has fallen over on each other). See pictures in the post for a visual. All 24 squares should fit in a layer around the bottom of the pan. Lift and rearrange the squares, if needed, to fit them all in.
6. Cover the bundt pan and let the dough rise until noticeably puffy, 45-60 minutes. After the dough has risen, pour the remaining 4 tablespoons butter over and around the top of the bread.
7. Preheat the oven to 375 degrees F.
8. Bake the bread for 20-25 minutes until golden brown on top and baked through. Remove the pan from the oven and let rest for 5-10 minutes before turning out onto a plate or platter (lay the plate upside down over the bundt pan and holding onto both the plate and pan at the same time, flip it over so the bread falls out onto the plate).
9. Serve warm or at room temperature.

Notes

Yeast: to substitute active dry yeast, use increase the amount to 1 1/4 tablespoons and dissolve the yeast in 3-4 tablespoons water, letting it rest until the mixture is bubbly and foamy. Use in the recipe as directed.
Flour: I've successfully made this bread with half whole wheat flour/half all-purpose flour. I haven't tried it with bread flour (should work great) or 100% whole wheat flour.
Cheese + Herbs: I think this bread would adapt VERY well to other flavors. Maybe sprinkle Parmesan or Asiago cheese on the bottom over the butter before layering in the dough? Or some fresh or dried herbs? Yum.

https://www.melskitchencafe.com/buttery-pull-apart-bundt-bread/

Sourdough Bread: A Beginner’s Guide

The Clever Carrot

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Description

This beginner sourdough recipe is perfect for bakers looking to jump right in! It’s is a low-hydration dough, meaning it will yield a ‘tight’ crumb (small holes). It is great for sandwiches and toast.

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Ingredients

5.35 oz / 150g bubbly, active starter
8.80 oz / 250g warm water, preferably filtered
.90 oz / 25g olive oil
17.65 oz / 500g bread flour (not all purpose)
.35 oz / 10g fine sea salt
fine ground cornmeal, for dusting

*You will need a 6 quart Dutch oven for baking

** This recipe was tested with King Arthur, Gold Medal + Pillsbury bread flour

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Instructions

1. To make the dough: Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. Rest (autolyse) for 30 minutes.
2. After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
3. Bulk fermentation: Cover the bowl with plastic wrap and a clean kitchen towel. Leave it in a warm, sunny spot to rise. Your dough is ready when it no longer looks dense, and has increased in volume about 1½- 2x its original size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. I make my dough in the afternoon, and leave it to rise overnight. See my Winter Weekend Baking schedule (in post above) for more details.
4. Stretch & folds: During bulk fermentation, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Simply gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle. Do this once or twice spaced an hour apart. Although this step is not mandatory, it will increase the total volume of your bread.
5. Cutting & shaping: To cut and shape the dough, divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
6. Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
7. Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
8. To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance.*See note below.
9. Second rise: Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside for a second shorter rise, about 1-2 hours. It is ready when the dough is slightly puffy.
10. Slashing the dough: Right before your bread goes into the oven, make a shallow slash about 2 inches long in the center of the dough. Use a bread lame, a sharp pairing or serrated knife.
11. Preparing the oven: When ready to bake, preheat your oven to 450 F.
12. Place your bread into the oven (lid on) and reduce the temperature to 400 F. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
13. During the last 10 minutes of baking, crack open the oven door. This allows the moisture to escape, leaving your bread with a crisp crust.
14. You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205 F.
15. Cooling: Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!

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Notes

When shaping, the idea is for the dough to catch enough surface tension on a non-floured area in order to create a tight ball. If there is flour present, it will slide around…and drive you nuts.

Disney Parks Churro Bites

Disney Parks Churro Bites Recipe

Ingredients

• 1 cup water
• 8 tablespoons butter
• ¼ teaspoon salt
• ¾ teaspoon ground cinnamon, divided
• 1 ¼ cups all-purpose flour
• 3 eggs
• 1 ½ cups vegetable or canola oil
• ½ cup sugar

Instructions

1. Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
2. Reduce heat to low.
3. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
4. Add eggs, one at a time, and stir until combined. Set aside.
5. Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
6. Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry. 
7. Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
8. Drain churro bites on paper towel.
9. Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.

Sourdough Biscuits.

1 cup sourdough starter
2 cups whole milk ( I used skim milk)
1/4 cup butter or margarine melted
2 cups all-purpose flour

Mix the above ingredients together. Don’t pour melted butter in while still hot, let cool to warm.
Cover with saran wrap but leave opening on sides so batter can breathe. Let sit overnight.

In the morning combine:

2 1/2 cups all purpose flour
1 tablespoon sugar
2 teaspoons salt
1 tablespoon baking powder
1 teaspoon baking soda

Mix the above dry ingredients and add to wet mixture from night before. Add enough flour that you can get it onto a well floured surface and knead but leave it a little sticky inside. Roll to 1/2 inch thick, cut out and place on a greased baking sheet. This makes about 20 large biscuits.
Bake at 400 degrees 18 to 20 minutes. These are wonderful leftover and put in microwave for 20 seconds with butter and honey.

Recipe from: The Southern Lady Cooks