Shamrock1121
08-07-2008, 07:52 AM
This recipe is from my friend Mildred from Missouri. It's adapted from a recipe from Pleasant Hill Grain - http://www.pleasanthillgrain.com/ she got when I convinced her to buy a Zojirushi Bread Machine.
I have to thank Mildred for the best 100% Whole Wheat Bread I've ever made!
We both agree, Prairie Gold (Hard Spring White Wheat) from Wheat Montana is the best for bread. I've posted this recipe before, but it's worth a spearate heading. I'll also add my changes in (---).
Mildred's 100% Whole Wheat Bread
(bread machine)
Sponge:
3/4 c. buttermilk (I use homemade kefir.)
3/4 c. warm water
2-1/2 c. freshly-milled whole wheat flour
1/4 t. ascorbic acid powder * (see information below)
2 t. SAF-Instant Yeast
Add these ingredients together in the bread machine pan. Set the machine to the Quick Dough cycle. Only allow it to mix a few minutes (until thoroughly mixed and slightly stringy), then unplug the machine and leave the lid down on the bread machine.
Allow this sponge to set for at least 2-1/2 hours, but up to 12-hours (or anything inbetween). If you'd like, you can set the sponge over night, up to 12-hours, at room temperature (best if done in a cool kitchen). Mildred uses a 24-hour sponge - 12 hours at a cool room temperature, then removes the pan from the bread machine, covers it with a Quick-cover or plastic wrap, and sets the sponge in the refrigerator for another 12-hours.
The next day:
Mix together -
1 egg, 2 T. honey (I use agave nectar), 2 T. coconut oil - melted (or vegetable oil or butter). (Note: I also add 1/3-1/2 c. chia seed gel at this time.) Add these to the sponge in the bread machine pan.
Add on top the sponge:
2-1/4 c. freshly-milled whole wheat flour (I also add 3 T. flaxmeal) to the bread machine pan on top of the sponge (do not mix in).
To the top of the flour: add 2 t. salt
Set the bread machine on the Dough Cycle. Check hydration after about 4-5 minutes of kneading to make sure the dough is developed into a nice soft ball. Add flour if it's too loose, add more water if it's too dry - continue kneading until it's the correct consistancy. (Note: It's better to err on the side of a wet dough than a dry dough.)
This recipe of dough can now be used for loaves, dinner rolls, cinnamon rolls, hamburger or hot dog buns. You can get at least 2 standard-size loaves of bread from this recipe. Bake them in a pre-heated 375°F for 25-minutes, or until they reach an internal temperature of 190-195°F when taken with an instant read thermometer.
*ascorbic acid powder (aka Vitamin C) is available at most health food stores. I use it in all breads where I use whole wheat flour or wheat germ. There is a substance in the germ called Glutathione, which breaks down the gluten. Ascorbic acid (Vitamin C) counteracts the negative effects of Glutathione. It prevents the gluten bonds from breaking down and will help repair gluten bonds (no more short-squaty loaves of whole wheat bread). Ascorbic acid also promotes yeast growth by making it an acidic atmosphere. Too much ascorbic, however, is a BAD thing. I use 1/8 t. per loaf. If you are making sourdough bread, eliminate the ascorbic acid because it's naturally acidic.
Notes:
- Chia seed goop contributes to keeping the bread well-hydrated for up to a week. The moisture stays in the crumb of the bread, rather than migrating through the crust, which causes the bread to stale and get hard after a few days.
- Agave nectar (or honey) help to keep the bread moist longer and aids in preventing mold. Breads that are frozen also benefit from using agave nectar or honey in them, instead of sugar.
- Coconut is another "secret" ingredient for moistness as well as preventing mold. Homemade bread tends to mold quickly, especially in warm/moist storage.
- I often add 1/3-1/2 c. multi-grain cereal (looks like chopped whole grain and is used as a cooked cereal). I make my own version at home, but you can find this in most health food stores as 5-, 7-, 11-grain cereal. This adds more texture and fiber to the bread.
I have to thank Mildred for the best 100% Whole Wheat Bread I've ever made!
We both agree, Prairie Gold (Hard Spring White Wheat) from Wheat Montana is the best for bread. I've posted this recipe before, but it's worth a spearate heading. I'll also add my changes in (---).
Mildred's 100% Whole Wheat Bread
(bread machine)
Sponge:
3/4 c. buttermilk (I use homemade kefir.)
3/4 c. warm water
2-1/2 c. freshly-milled whole wheat flour
1/4 t. ascorbic acid powder * (see information below)
2 t. SAF-Instant Yeast
Add these ingredients together in the bread machine pan. Set the machine to the Quick Dough cycle. Only allow it to mix a few minutes (until thoroughly mixed and slightly stringy), then unplug the machine and leave the lid down on the bread machine.
Allow this sponge to set for at least 2-1/2 hours, but up to 12-hours (or anything inbetween). If you'd like, you can set the sponge over night, up to 12-hours, at room temperature (best if done in a cool kitchen). Mildred uses a 24-hour sponge - 12 hours at a cool room temperature, then removes the pan from the bread machine, covers it with a Quick-cover or plastic wrap, and sets the sponge in the refrigerator for another 12-hours.
The next day:
Mix together -
1 egg, 2 T. honey (I use agave nectar), 2 T. coconut oil - melted (or vegetable oil or butter). (Note: I also add 1/3-1/2 c. chia seed gel at this time.) Add these to the sponge in the bread machine pan.
Add on top the sponge:
2-1/4 c. freshly-milled whole wheat flour (I also add 3 T. flaxmeal) to the bread machine pan on top of the sponge (do not mix in).
To the top of the flour: add 2 t. salt
Set the bread machine on the Dough Cycle. Check hydration after about 4-5 minutes of kneading to make sure the dough is developed into a nice soft ball. Add flour if it's too loose, add more water if it's too dry - continue kneading until it's the correct consistancy. (Note: It's better to err on the side of a wet dough than a dry dough.)
This recipe of dough can now be used for loaves, dinner rolls, cinnamon rolls, hamburger or hot dog buns. You can get at least 2 standard-size loaves of bread from this recipe. Bake them in a pre-heated 375°F for 25-minutes, or until they reach an internal temperature of 190-195°F when taken with an instant read thermometer.
*ascorbic acid powder (aka Vitamin C) is available at most health food stores. I use it in all breads where I use whole wheat flour or wheat germ. There is a substance in the germ called Glutathione, which breaks down the gluten. Ascorbic acid (Vitamin C) counteracts the negative effects of Glutathione. It prevents the gluten bonds from breaking down and will help repair gluten bonds (no more short-squaty loaves of whole wheat bread). Ascorbic acid also promotes yeast growth by making it an acidic atmosphere. Too much ascorbic, however, is a BAD thing. I use 1/8 t. per loaf. If you are making sourdough bread, eliminate the ascorbic acid because it's naturally acidic.
Notes:
- Chia seed goop contributes to keeping the bread well-hydrated for up to a week. The moisture stays in the crumb of the bread, rather than migrating through the crust, which causes the bread to stale and get hard after a few days.
- Agave nectar (or honey) help to keep the bread moist longer and aids in preventing mold. Breads that are frozen also benefit from using agave nectar or honey in them, instead of sugar.
- Coconut is another "secret" ingredient for moistness as well as preventing mold. Homemade bread tends to mold quickly, especially in warm/moist storage.
- I often add 1/3-1/2 c. multi-grain cereal (looks like chopped whole grain and is used as a cooked cereal). I make my own version at home, but you can find this in most health food stores as 5-, 7-, 11-grain cereal. This adds more texture and fiber to the bread.