Whole Grain bread recipes

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 Whole Wheat Bread
1.  Grind 10 cups whole-wheat berries, or have approximately 15 cups flour read to go.
2.  Measure into Bosch mixer bowl in the following order;
    5 1/2 Cups warm water (cool water for freshly ground wheat)
    1/2 Cup ground flax seed
    1/2 Cup honey or sweetener of choice
    1 Tablespoon salt
    1 Tablespoon organic lecithin (opt.) 
    1/4 Cup organic soy flour
    8 Cups whole-wheat flour (approx. 5 1/2 cups will be added later)
    1 Cup gluten flour
    3 1/2 Tablespoons active dry yeast
Directions:  Jog-Switch briefly until flour is mixed into liquid; then gradually add approximately 5 1/2 cups more whole - wheat flour until the sides of the bowl become and stay clean (you may use less flour than what is recommended especially if you did not grind your own berries).
Knead on speed 1 for 15-20 minutes or speed 2 for 10 minutes, until a good stretch test is achieved.  Turn out dough onto a lightly oiled counter top.
Shape into equal loaves (4 large loaves or 5 medium loaves), place right into pans and let rise for approximately 1 hour (less on hot, summer days).
Bake at 350 degrees for 35 to 40 minutes.   Cool on wire racks and enjoy.

Foccaccia Bread
1 Single loaf recipe whole wheat bread dough or 1/4 of the above recipe
1 - 2 Tablespoons olive oil
1 Teaspoon basil
3 Cloves minced garlic 
1 Small can sliced black olives
1 Can stewed tomatoes, drained (or cherry tomatoes halved)
Directions:
Roll dough out on a Pam-sprayed cookie sheet or large baking pan.  Mix oil, basil an garlic.  Spread oil-herb mixture evenly over the dough.
Arrange remaining ingredients over entire surface:  Let rise for approx 30 minutes in warm oven at 150 degrees.  Bake 20 minutes or until nicely browned.  
Use your imagination for toppings, mushrooms, sliced onion, green pepper, different herbs etc.

Whole Wheat Pita Pizza
1 package whole wheat pita bread
1 12 oz. can tomato sauce
fresh or canned mushrooms
black olives
spinach
Morning Star Frozen Sausage Crumbles
Oregano
Basil
Garlic salt
Soy or almond cheese
refried beans makes it juicy
Directions:
This is a fun thing for children to do or grown up children.  Each pita makes an individual pizza.  
First spread each pita with tomato sauce and sprinkle with herbs.
Next let each  individual make his or her pizza from the above ingredients or ingredients of choice.
Bake at 350 degrees for about 10 minutes or until hot.

Note:  Use any whole grain bread recipe to make a pizza, using the above ingredients for toppings.   First roll out the bread dough, then bake the dough for 10 minutes at 350 degrees.  Next top the dough with toppings of choice and bake another 10 minutes or until hot.

Pumpkin Orange Raisin Bread
4 Cups warm water
1 Cup canned pumpkin or 1 1/2 Cups cooked squash
1/4 Cup honey
1 Whole orange, including half the peel
3 Tablespoons instant dry yeast
1/2 Cup gluten flour
1/2 Cup soy flour
10-12 Cups whole wheat bread flour
1 1/2 Tablespoons salt
5 Cup raisins
Directions:
Place 2 cups water in a blender along with the pumpkin, honey, whole orange cut in several pieces, and with half of the orange peel.  Blend for 1 minute.   Add remaining water, as needed, to blend freely.   Measure total amount of liquid, adding more water until there is 7 cups total mixture.
Place blended liquid in a mixing bowl and add yeast, gluten flour, soy flour and 6 cups of the flour.  Beat with a wooded spoons for about 3 minutes or in a bread machine with a dough hook.   Cover and let rise as a soft sponge until double.
Beat down and add the salt, raisins, and remaining flor in the amount needed to make a dough that can be kneaded by hand for about 15 minutes, or in your mixer for 10 minutes. 
Shape into six or seven loaves and let rise until double.   Place in 400 degree preheated oven.  Turn down to 350 degrees and bake for about 40 minutes or until golden brown.  Option:  Bake in a tomato juice can for a pretty round loaf.

Pumbernickel Bread
3 Tablespoons yeast
1 1/2 Cups water
1/4 Cup dark molasses
1 Tablespoons salt
2 Tablespoons oil
2 Tablespoons caraway seeds
2 1/2 Cups rye flour
1 1/2 Cups unbleached white four
1 Cup whole wheat flour
Directions:
Soften yeast in warm water.  Combine 1 1/2 cups water with the molasses, salt, oil, and caraway seeds.   Stir in yeast mixture.  Add flour to make a moderately stiff dough.  Turn out on a lightly floured surface.  Knead 8- 10 minutes.   Shape dough into a ball.  Return to bowl.  Cover and let rise in warm place until double (about 1 1/2 hours).   Punch down.   Cut into 2 portions.   Shape each into a smooth ball.  (For round bread, place on opposite corners of baking sheet.)  Let rise until almost double (about 1 hour).  Bake about 30-35 minutes at 350 degrees or until well done.

 Russian Rye Bread
Mix the following ingredients and let stand 10 minutes
1 Quart water, warm enough to warm up molasses
1 Cup dark molasses
1 Tablespoon salt
2 Tablespoons yeast
6 Tablespoon Caraway seeds
Directions:
Then add the following ingredients (slightly warmed in the oven or freshly milled).  Let stand 15 minutes
4 Cups  rye flour                                5 Cups whole wheat flour
1/2 Cup gluten flour                          1/2 Cup soy flour
Knead, adding 2-4 Cups unbleached white flour to make smooth and elastic dough.  About 10 minutes in electric mixer.   Allow to rest 5 to 10 minutes.   Shape into loaves and allow to double, bake at 350 degrees about 40 minutes or until well done.  Makes four large loaves.

Sausage Roll
3/4 Cup vegetarian Sausage Crumbles
1 3.24 oz. can pitted ripe olives (drained and chopped)
3 Tablespoons dried parsley
1 Tablespoon pressed garlic
3/4 Cup Imitation Mozzarella Cheese
2 Tablespoons whole wheat flour
1 Small can Mushrooms (chopped)
1 Loaf recipe of favorite bread recipe
1/2 Cup water + 1 Tablespoon cornstarch
1 Teaspoon Italian Seasoning mix
Pizza Sauce for dipping.
Directions:
Preheat oven to 350 degrees.  Chop olives and mushrooms, add sausage, parsley, cheese, flour, pressed garlic.   Form dough into three or four ropes 12 to 15 inches long.   Roll dough crosswise to a four inch width, creating a well down the center of each rope.  Fill well with some of the filling, pinch closed, use up all dough and filling, put loaves, seam side down on a sprayed cookie sheet.   Bake at 350 degrees for about 25 minutes or until golden brown.   Cool 10 minutes, cut into slices.   Serve with warm pizza sauce or barbecue sauce.

Applesauce Bread
2 Tablespoons yeast
1 Cup water
1 Tablespoon molasses
2 Cups warm applesauce
2 Tablespoons honey
1 Teaspoon salt
2 Cups unbleached white flour
2 Tablespoons oil
1/2 Cup wheat germ or oat flour
1/2 Cup Soy flour or flour of your choice
2-3 Cups whole wheat flour
1 Cup raisins
Directions:
Soften yeast in warm water.   Add molasses.   Combine applesauce, honey, salt, and oil.  Add yeast mixture.   Add wheat germ and flour to make dough.   Knead until smooth and satiny.   Let rise until double 1 1/2 hours.   Punch down.   Divide into 2 portions.   Shape into loaves.   Let rise until double (about 1 hour).  Bake at 350 degrees for 30-35 minutes.

French Bread
4 1/2 Cups very warm water (115 degrees F)
1 Tablespoon honey
1 1/2 to 2 Tablespoons salt
2 Tablespoons yeast
3 Cups unbleached white flour
1 Cup gluten flour
5-6  Whole wheat flour
Directions:
Have everything warm.  Mix unbleached white flour and gluten flour together.  In mixing bowl place very warm water, honey, yeast.   Mix to dissolve yeast, wait about 5 minutes to proof yeast.   Add about 1/2 of the flour and using the dough hook, mix until smooth.

With mixer running on low continue adding remainder flour until a stiff dough is formed.  Knead on low speed until smooth and elastic, about 10 minutes.   Cover and let rest 5 to 10 minutes until it starts raising.   Shape into long oval loaves and place on greased baking sheets.  Score loaves diagonally with long, shallow cuts using sharp knife.   Brush with  a glaze made of 1/2 cup water and 1 teaspoon cornstarch.   Sprinkle with sesame seeds.

Bake at 400 degrees until golden brown and done about 35-45 minutes.  Makes 4 large loaves.   Store in paper bags to keep crusts crisp.

Oatmeal Buns or Bread Sticks
3 Cups water                                 4 Cups unbleached white flour
3 Tablespoons honey                  3 1/2 Cups rolled oats ground
3 Tablespoons yeast                     in blended to make 3 c. oat flour
1 Tablespoon salt                         1/4 Cup Vital Wheat Gluten
Directions:
Blend water, honey and yeast, let sit while grinding oats.   Put all dry ingredients in a bowl and mix together.  Add yeast mixture and knead for about 5 minutes and let sit for another 5 minutes.   Form into small buns about the size of a small apple, put on a Pam sprayed cookie sheet.   Bake at 400 degrees 20 minutes.

Yeast Cornbread
2 Cups unbleached flour
2 Cups organic cornmeal
2 Teaspoons salt
1/2 Cup sugar or sweetener of choice
6 Tablespoons coconut oil
1 Tablespoons active dry yeast
2 Cups warm water
Directions:
Sprinkle yeast on warm water, set aside.   Mix flour, cornmeal, salt, sugar, and oil until crumbly (like a pie crust).   Pour water-yeast mixture all at once over flour mixture.  Stir gently just long enough to mix, then pour into 8X8 pan or a cast iron pot of similar size.  Set in warm place to rise.   When it has doubled in bulk, bake at 350 degrees for 35-40 minutes.  If using a glass pan reduce the heat to 325 degrees after 5 minutes and continue baking normal amount of time.   Delicious!   Rich and moist!

Quick Corn Bread
3/4 Cup organic cornmeal
3/4 Cup whole wheat flour
1/2 Teaspoon salt
1 1/2 Tablespoon Ener-G Baking Powder (or 2 teaspoons reg)
1/2 Cup coconut milk or 1/2 cup soy milk
1/4 Cup applesauce
2 Tablespoons honey
2 Tablespoons water or as needed
Directions:
Mix together in a mixing bowl: cornmeal, flour, salt, and baking powder.
Stir together the coconut or soy milk, applesauce, and honey in measuring cup.   Add water as needed to make 1  full cup of mixture.
Combine wet and dry ingredients, stirring briskly until smooth.   Pour into an 8 X 8 pan, or scoop into muffin tins.   Bake at 375 for about 20 minutes.

Rye Bread
3 Cups hot potato water
1 Cup organic Soy milk
1/3 Cup honey
1/3 Cup molasses
1 Tablespoon salt
6 Tablespoons caraway seeds
1/2 to 1 Cup gluten flour
4 Cups rye flour
5 Cups whole wheat flour
2 Tablespoons yeast
1/3 Cup ground flax seed
Directions:
To make potato water:  Cook 2 ro 3 diced potatoes in 3 or 4 cups water until potatoes are tender.  Lift out cooked potatoes and use water for bread making, may add a few chunks of potatoes.  Place hot potato water in mixer bowl, equipped with dough hook.  Add honey, molasses, salt, soy milk, gluten flour, 3 cups of wheat flour and the caraway seeds.   Mix briefly. 
With the mixer running on low speed, add the rye flour gradually, then as much whole wheat flour as needed to bring dough to a consistency where it is pulling away from the sides of the bowl.  Let knead on low speed for 10 minutes.
Remove dough to floured board.   Divide and shape into rectangular, round, or French style loaves or dinner rolls.   Place in greased pans.
Cover with dish towel and let rise until double in warm place.   Bake at 350 degrees.   Regular loaves 40-45 minutes.   Remove from pans immediately and place on cooling rack to cool   Yield 4 loaves.

Tortilla Pizza
Top a whole wheat or Spelt Tortilla with Tomato Sauce,
Refried Beans, olives and mushrooms, green peppers or whatever else you like.......Hm.hm...so good!

Spelt Tortillas
2 Cups spelt flour                            1/2 Teaspoon slat
+ 1/2 cup for board                          1 Teaspoon olive oil
2/3 Cup water
Directions:
Combine flour, salt, oil in food processor, slowly add water.   Process until dough forms a ball.  Put remaining flour on counter top or dough board and knead until it becomes easy to handle and still soft.  Divide into approximately 12 balls.  Use Tortilla make or flatten or roll by hand and use a skillet t bake them.  Fill with your favorite ingredients.