Bread making basics.

Baking with various whole grains can be rather tricky! Knowing a little about each one before you endeavor to use it in a recipe can be most helpful. "Read on about the desired grains to find out more about how best to use them.

Wheat: There are over 30,000 different varieties of wheat! The most common for baking are two varieties: hard and soft, available in red and white(more about this later) varieties." The hard wheat is higher in protein/ gluten. This is excellent for all yeasted baked goods such as breads and rolls, etc. The developed gluten forms a "web" to trap the gas from the yeast. This in turn allows the gas to push forth the gluten web to rise high. If not enough gluten is present, you will wind up with a real heavy loaf of bread. Soft pastry wheat is very low in gluten. Generally it does not produce a high-rising loaf of bread unless white flour or vital gluten is added. Soft pastry works best with all non-yeasted baked goods such as cookies, pies, cakes, etc. Some roll or pizza dough recipes call for soft pastry and it will usually work well because it doesn't have to rise as high as a loaf of bread.

There is always an exception to the rule: Hard white wheat is a newer strain that seems to successfully cross over the boundaries of only using soft pastry for nonyeasted baked goods. Not only does hard white make excellent bread but it also can make good cookies, muffins and pancakes! Just try it and see what you think. I personally don't like it for cakes as I think the crumb is a bit to tough for my liking but it's great in brownies or a moist spice cake. The mild flavor lends itself well to most baked goods with added flavors.

Red wheat has a heartier flavor and produces a slightly heavier bread. I prefer it for my European type breads and rolls. The red flavor is too bold for most sweet bread type recipes and will overpower the added flavors. It also makes wonderful soft sandwich bread.

Spelt: Spelt is an ancient biblical grain mentioned throughout the bible. It's actually a form of wheat! It's easier to digest and often praised by those that are wheat intolerant because they can usually handle spelt. It has a mild flavor and works very well in breads, cookies, rolls and even cakes! Higher in protein, spelt usually does best with minimal handling. It normally kneads up in about half the time that regular wheat does.

Kamut: Another ancient grain, kamut has a beautiful yellow tint to it which makes it ideal for pasta, cookies, cakes and more. It makes good bread but is a bit heavier. Try mixing it with hard whole wheat or spelt for a fantastic bread! Very high in protein, kamut is only grown organically.

Rye: Rye contains very little gluten and produces a heavy bread. Most bread recipes call for additional wheat or white flour when using Rye.

Oat: Oat flour is very low in gluten and must have additional high gluten flour added with it when making bread. Oat flour adds lightness to baked goods. Try a little mixed in with your next cookie or cake recipe. Oat flakes are a wonderful addition to cookies and breads. They help to naturally preserve the bread/cookies.

Millet: Very high in amino acids millet must be added to bread since it contains no gluten. Adds a nice "crunch" to bread if added whole.

Quinoa (pronounced keenwa): Very high in protein, quinoa can be substituted for rice in many recipes. It makes light pancakes and waffles and is gluten-free,

Triticale(pronounced trit ikaylee): Triticale is a hybrid(man-made) grain that is a cross between wheat and rye. It imparts a very mild rye flavor to baked goods.

Brown rice: A rich source of B-vitamins, calcium and iron, brown rice flour is used primarily by those with allergies. It makes wonderful tasting pancakes and lightens up whole wheat flour recipes. Leftover cooked rice adds a nice hearty texture to bread. Because of it's high glycemic value, hyperglycemics and diabetics need to use it in moderation.

Buckwheat: Buckwheat comes in "groat" form and there are three common ways in which to purchase it:

Raw buckwheat is lighter and has the hull removed.

Kasha is the toasted version and is excellent for cooked cereal.

Sprouting buckwheat is unhulled. Buckwheat is very high in B vitamins, calcium, vitamin E and lysine. It makes great pancakes, waffles, cooked cereal and crepes.

Corn: Cornbread is probably the most popular use for this grain. Corn tortillas and cornmeal mush(cooked cornmeal, similar to polenta) are also favorites. Corn contains some magnesium and vitamin A as well as fiber. Unpopped popcorn can be milled into flour for a delicious cornbread.

Barley: Barley does not contain enough gluten to make a loaf of bread but makes excellent biscuits and or cookies. It works well when added to regular wheat bread, imparting a slightly sweet flavor. There are several kinds of barley:

Whole barley: Contains the hard outer hull, in which most of the nutrients are contained.

Pearl Barley: Virtually nutritionless as the hull has been removed.

Hull-less barley: A newer variety developed to eat the entire kernel, hull and all for maximum flavor and nutrition.

Bean flours: Many beans can be ground into "bean flour" and used as "additions" to baked goods for added protein. White navy bean flour makes an excellent thickener for soups. Pinto bean flour can be used to make instant baked beans.

Grain/flour ratios

* 45 pounds of wheat berries in a
6 gallon bucket yields approximately
158 cups of flour.

* 1 cup of grain equals about 1-1/4
cups of fresh milled flour.

* 5 pounds of wheat berries equals
about 18-20 cups of flour, enough for
five 1-1/2 pound loaves of bread.

Bread basics 101

There are several ways to knead up a batch of delicious soft and fluffy 100 percent whole grain bread dough. The most obvious being the oldest: hand kneading. While I personally admire those who choose to knead their bread the "old-fashioned way," this time-honored tradition is not my personal favorite. Maybe it's because I home school five children, run a business, garden, sew, knit and among other things lead a very busy life? Hand kneading produces a wonderful loaf of bread if you have the time and patience.

Getting started

Not very many people have time to hand knead their bread dough every single day and that's why heavy-duty stand mixers designed for home use are fast gaining popularity amongst home bakers. A mixer will save you time and energy in the kitchen thus allowing you more time to dream up creative culinary treats in the kitchen! The German engineered Bosch Mixers and Swedish-made Magic Mill DLX are two of the most popular stand mixers on the market today designed for mixing and kneading up light and fluffy whole grain doughs, cookie doughs, cake batters, egg Whites, frostings, meringues and more! Although quite an investment, these machines are built to last a lifetime and will out perform any other mixers on the market. I did not mention the Kitchenaid mixer because it's not designed for heavy-duty kneading of whole grain bread dough on a regular basis.

No knead bread dough recipes (yes, there is such a thing!) are a good way to start out if you've never baked bread before. Usually rich in butter and sweetener, tender rolls and breads can be had if started the night before as the dough must rest overnight after it's mixed.

Automatic bread machines allow you to dump the ingredients all in the pan, press a few buttons and in a few hours or less, you have freshly baked bread. The quality of the crust is never as good as fresh baked from the oven but a high quality bread machine such as the Zojlrushi produces a fairly decent loaf of bread. The Zo is one of the few machines that will allow you the flexibility to program your own recipe especially helpful if you like to experiment with various grains and ingredients.

Good quality ingredients are essential for the softest and fluffiest loaf of delicious whole grain bread. Using high-quality wheat that is freshly milled along with a well-kneaded bread dough is paramount to a soft and fluffy loaf of whole wheat bread. I use the Grainmaster Whisper Mill[TM] to grind all of my flours.

First and foremost be sure that your ingredients are fresh and at room temperature. Cold flour that may have been stored in the freezer should be brought to room temperature. Ultimately, your flour should be ground fresh for the maximum amount of nutrition and flavor! Fresh milled flour starts to oxidize immediately and studies have shown that within a few days it can be completely rancid. I use high-gluten hard spring wheat from Montana to get the highest rising bread possible. Extra virgin olive oil or cold-pressed safflower or sunflower are the best oils to use for maximum freshness. Raw honey contains the most nutrients and helps to keep the bread fresher longer. Salt should be unprocessed sea salt or I prefer to use RealSalt because it is naturally mined from the earth and contains minerals. Most salts(including many sea salts) are heat treated and contain free flowing agents such as aluminum or sugar to keep them flowing smoothly. RealSalt is not heat treated.

Dough enhancer naturally preserves and softens the bread. It also helps to create a favorable environment for the yeast to thrive in. Dough enhancers usually contain natural ingredients such as whey powder, tofu powder, ascorbic acid(vitamin C) and lecithin. I do not use dough enhancer in my European and sourdough breads because those breads favor a chewy and crispy crust rather than a softer one.

I do most of my baking with SAF instant yeast. It's a professional baker's yeast that needs no proofing. Proofing is when you add the yeast directly to the water with a pinch of sugar to see if it's still alive. You can add the SAF yeast directly to the flour instead of proofing it in the liquid. Because it is a highly potent yeast, you use about 1/4 less of it than regular yeast.

As for baking pans, I prefer to use a professional nonstick lightweight aluminum 8-inch pan that has a waffle-weave interior for a nice crust. These pans are narrow at the bottom and wider at the top. This creates a high-rising loaf of bread with a beautifully rounded top that "mushrooms" out of the pan.

Brushing the pan with a nonstick spray, butter or home made nonstick coating works best to keep the loaves falling right out of the pans.

Listed below are three of the most popular methods of preparing bread dough:

1. Hand kneading

Hand kneading awakens the memory of Grandma kneading a soft and velvety loaf of buttermilk white bread. Ironically, with today's fast-paced time-saving computer era, we seem to have even less time to do the simple pleasurable tasks of the past like kneading bread dough.

Denise's Honey
Whole Wheat Bread
Have on hand: 2-1/2 lbs. (9-10
cups) of freshly milled hard Montana
Spring whole wheat flour.

In large mixing bowl place:

3 cups hot water(115-125 [degrees] F)
1/3 cup honey
1/3 cup olive, sunflower, safflower or
oil of choice
5 cups of the flour
1-1/2 tablespoons SAF instant yeast
1 tablespoon dough enhancer (optional,
gives a lighter and fluffier texture)

Mix above with a large wooden spoon and then cover and let set until double in size and bubbly. This is called a sponge and will take approximately 15-30 minutes.

Then add:

1 tablespoon salt (I use RealSalt)

And enough of the remaining flour until it cleans the sides of the bowl.

Touch the dough to see if it needs more flour, If it is real wet and sticky, add a bit more flour until it is no longer wet. You want to achieve a smooth and satiny feel to the dough. Don't add too much flour or you will create a heavy loaf.

To begin the process of hand kneading, you should have a large mass of dough in front of you on the countertop that feels moist to the touch but not "sticky." Start by pushing away and pulling forward the dough and then give it a quarter turn and push and pull again. Continue this process until the dough is smooth and satiny feeling. It should feel rather "light and springy" to the touch. This could take anywhere from 10-30 minutes depending on the recipe and how vigorous a kneader you are! When you are pushing and pulling, be sure to pull the dough up and over from front to back and back to front. See directions for heavy-duty mixer kneading below for shaping and baking.

2. No kneading

No kneading works by mixing the ingredients the night before and refrigerating the dough. Resist the temptation to add more flour! No knead dough is usually very "wet" when first mixed up. This dough would be impossible to handle by hand. It is then refrigerated and by morning, it has firmed up.

Although I think that no-knead batter bread tends to be drier and heavier than kneaded bread, there are some really good no-knead recipes for rolls and here is my favorite. This is from my Wildflour cookbook and comes from my sister-in-law, Lisa, who is an excellent cook/baker.

Lisa's Icebox Butterhorns

1 package active dry yeast
2 tablespoons warm water(110-115[degrees] F)
2 cups warm milk (same temperature)
1/2 cup sugar
1 beaten egg
1 teaspoon salt
6 cups all-purpose flour
3/4 cup melted butter
Additional melted butter

In a large bowl, dissolve yeast in warm water. Add milk, sugar, egg, salt and 3 cups of the flour. Beat until smooth. Beat in butter and remaining flour. (Dough will be sticky.) Do not knead!

Place in large greased bowl Covered in plastic wrap and set in refrigerator overnight.

In the morning, punch dough down, if it is real sticky then work some more flour into the dough. Divide in half. Roll each into a 12 inch circle and then cut into 12 equal pie wedges each. Roll up each wedge wide end first. Place 2 inches apart on greased baking sheets. Cover and let rise until double, about 1 hour. Bake at 350 degrees for 18-20 minutes. Immediately brush tops with melted butter. 2 dozen rolls.

Denise's Adaptation of
Butterhorns

2 cups warm milk (115-125[degrees] F)
1/2 cup honey
1 beaten egg
1 teaspoon salt
3/4 cup soft butter
3 cups all purpose flour
3 cups hard Montana whole wheat
flour
1/2 cup wheat bran, unprocessed
1 tablespoons SAF instant yeast
Additional melted butter

In bowl place:

Milk, honey, egg, salt, butter and 3 cups of flour, bran and yeast on top of flour. Mix and gradually work in remaining flour. Dough will be sticky, do not knead! Follow remaining instructions from above.

For delicious cinnamon rolls just roll dough out into a rectangle and spread with softened butter. Sprinkle with brown sugar and cinnamon and roll up jelly-roll style starting at long end. Cut into 1-1/2 inch slices with a serrated knife and place on greased baking sheet. Cover with plastic wrap and rise until double. Bake in a 350[degrees] F oven for 25-30 minutes. Drizzle with icing:

Icing

2 cups powdered sugar
A few teaspoons of water
A few drops of pure vanilla or almond
flavoring

Mix well.

3. Heavy-duty mixer kneading

Mixing with a Bosch Mixer is my favorite way to knead up bread dough! There are several large capacity heavy-duty mixers on the market designed to knead 100 percent whole wheat bread dough. 700 watts of power bursts forth from the Bosch Mixer machines (except for the smaller Compact Bosch which packs 400 Watts and will knead two, 8 inch loaves very nicely) to knead up to 14 pounds of dough or 68 loaves of soft and fluffy 100 percent whole wheat bread dough in just minutes! Kneading in an electric mixer is very easy once you learn the "ropes." A prime advantage to owning one of these mixers is that the dough hook method of kneading allows you to knead up a very moist and silky-smooth bread dough that would otherwise be dry from adding too much flour to keep your hands from sticking to the dough. Many European breads such as rye and sourdough require a moist and slack dough. These machines were nor only designed for kneading, but also allow you to: whip, blend, slice, dice, chop, shred, mash and more! See related attachments in our online catalog.

Things to keep in mind when using an electric mixer

Be careful not to add too much flour: In the beginning this is very tempting and easy to do but in the end, you will wind up with a very

heavy loaf. If you are making a small loaf and add too much flour, it can hit the sides of the bowl in the mixer and could cause the machine to "bounce" on the counter. It should not ever "bounce" or move on the counter. The Bosch Concept machine has suction cups on the bottom to prevent this from happening.

Do not be tempted to over-knead: Because these machines are extremely powerful, it's very easy to over-knead the dough. If the dough goes from soft to stretchy to big globs that break apart in your hand, then you have most likely over-kneaded the dough. Usually anything over 10 minutes will do this. Be sure to perform the gluten test after about 5-7 minutes of kneading to prevent this from happening. (See "d." below for proper gluten development information.) Speed 1 on the Bosch Universal is sufficient fo bread kneading and speeds 2 and 3 work well for the Bosch Concept.

If the dough feels heavy and just breaks apart and is not stretchy, then you must continue to knead a little longer. However, this can also happen if you have overkneaded the dough ... it will go from soft and stretchy to heavy and sticky.

You will know this immediately if the dough goes from cleaning the sides of the electric mixer bowl to being very sticky on the sides of the bowl no matter how much more flour you add. Do not worry about over-kneading by hand, it would be very hard to do.

Kneading on the lowest speed is usually sufficient: The higher speeds are most often reserved for using the blender or attachments.

Check gluten development

Proper gluten development is important for a high-rising loaf of bread. It's formed when the protein part of the wheat is kneaded and it becomes stretchy and elongated. The carbon dioxide gas that is formed by the yeast is trapped in the gluten web thus causing the dough to rise. After kneading the dough into a soft and smooth consistency, it should feel rather "stretchy." This will take anywhere from 3-10 minutes in an electric mixer to 10-20 minutes by hand.

Break off a small handful of dough and try to stretch it real thin while at the same time flattening it in the palms of your hands. If it stretches like chewed bubble gum and does not break apart easily, then you have developed the gluten strands properly. You will also be able to see through parts of the dough. This is what is referred to as the "window test."

This recipe makes a velvety-smooth loaf of bread or soft and moist rolls. It has won many ribbons at our local 4-H fair and is my most requested recipe.

Denise's Soft and Satiny Dinner Rolls or Bread

First: Grind 12 cups of hard Montana White Spring Wheat or have on hand 5 pounds of flour (18-20 cups).

In Bosch Mixer bowl (I am using the Bosch Concept for this particular recipe) place:

6 cups really warm water (115-130
degrees) F
112 cup dry milk powder or buttermilk
powder
1/3 cup dry lecithin granules
3/4 cup extra virgin olive oil or safflower
oil
1-1/4 cups raw honey
5 tablespoons SAF instant yeast
10 cups of the flour

Mix above slightly on lowest speed and cover and let set for 10-30 minutes. This is called "sponging." Sponging helps to create a more flavorful and moist bread.

Be careful though, it could come up over the sides! Then add:

3 tablespoons RealSalt
3 tablespoons dough enhancer
1/2 cup vital gluten

Mix in enough of the remaining flour to create a soft and slightly moist dough. The dough should clean away from the sides of the bowl. Knead 5-7 minutes in Bosch Concept mixer on speed 2-3 or if using the Bosch Universal knead on speed 1 or 2 or until gluten is fully developed. For a more "pronounced flavor" you may cover and let rise until double and punch down before shaping. Now you are ready to shape into bread or rolls.

Sizing up the bread

Take dough out of the bowl and place on the counter. Form it into the shape of a log. Using a dough scraper/ cutter, cut into four sections.

Take each piece of dough and place them in four 8-inch(1-1/2 lbs. size,) greased, Norpro professional, waffle-weave bread pans. I really like the Norpro pans because they are deep and narrow, these are great if you want the highest rising bread possible! I've had mine for seven years and they are not scratched or dented in any way. The pans each should be filled about two thirds of the way up. Tuck and pinch the dough tightly toward the bottom of the pan into a smooth and tight loaf.

Cover and let rise until double in a warm draft-flee place. This should take anywhere from 20-40 minutes. I preheat my oven and place the loaves on top while it is preheating. Some people prefer to set the loaves in a slightly preheated oven that has been turned off and then turned back on again after about 20 minutes.

If desired, beat 1 egg or egg white with a splash of water and brush onto loaves or rolls. Sprinkle with oat, rye, or whole grain flakes. Sesame or poppy seeds work well too. This makes a beautiful presentation and the flakes or seeds add a delicious "toasted" flavor to the bread.

Bake at 350[degrees] F for 20-25 minutes for rolls and 30-35 minutes for bread. Recipe makes approximately 12-15 dozen roils or four 8-inch loaves of bread that freeze well. Many ovens vary on temperature, if you are not sure, buy an oven thermometer to check your oven's exact temperature. Another surefire way to tell if your bread is done is to stick it with an instant-read thermometer. It should read 200[degrees] F.

DENISE M. FIDLER 

THE COUNTRY BAKER

8751 N 850 E

SYRACUSE, IN 46567

WWW.COUNTRYBAKER.COM