Hand-Kneaded Whole Wheat bread recipe - Mothering Forums

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#1 of 4 Old 07-25-2009, 12:38 PM - Thread Starter
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I'm needing a wheat bread recipe that is kneaded by hand (rather than by a bread machine or mixer). Do any of you know of a good recipe?

Allison:  a little bit Waldorf, a little bit Medievalish, and always"MOMMMMYYYY!" to sweet Cecily since 12.22.05
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#2 of 4 Old 07-25-2009, 12:45 PM
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Here's mine:

Mix 2 1/4 tsp of yeast with 1/4 cup of warm water in bowl; mix until blended.
Add 5tsp melted butter/margarine, 5tsp sugar, 1 tsp salt and ~1/2 cup of milk (I usually have to add more after I add in the flour). Mix until blended.
Slowly add in 3 cups of flour (I usually do it a cup at a time). Mix until dough comes away from the bowl easily. If it's sticky, you need more flour, if it won't stay together, you need more milk.
Knead on floured surface for 10 minutes.
Place in greased bowl on warm surface and cover. I usually just put it on my preheating oven.
Let it rise for 1 hour.
Reshape into a long, flat shape (as long as your breadpan and 2-3x as wide) and roll into a big log. Make sure the crease is at the bottom, and place into the greased breadpan and cover again. Let it rise for another hour.
Bake for 30mins at 400.

We make two of these every Monday morning and it is delicious! It's perfect toast bread and is so delicious with morning coffee

Mama to DS R (June/06), DD K (September/07), DS M (October/08), DD R (June/09)... waiting for #5 in late 2013!!

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#3 of 4 Old 07-25-2009, 09:53 PM
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I have a dairy-free version of WW bread:

Mix 1 1/2 TBSP yeast and 2 C. warm water in a large bowl.
Add 2 C. whole wheat flour

Let rise until double

then add 1/4 C. oil ( I use olive)
1/3 C. honey or molasses
1 tsp salt
and 3-4 C. more flour

I usually start out the mixing with the first 3 ingredients in the bowl and some flour, and as it gets harder I go to the bread board. Just keep adding flour until the dough is right.

Let rise in a well oiled bowl until double, punch down and shape into 2 loaves. Oil the breadpans.

Let rise again and bake 350 for 30 mn.

I converted some pretty sleazy bread eaters with this recipe.
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#4 of 4 Old 07-25-2009, 10:23 PM
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here is mine

we make a loaf and bread rolls each week...I also bake a fresh batch every time I make a pot of soup

1 tbsp of yeast
1 cup warm water
5 tbsp agave
6 tbsp oil (I use olive)
1 tsp salt
1 cup warm milk (soy, almond, cow, goat, rice, etc)
Whole Wheat flour

Preheat oven to 350

1. Proof yeast by adding yeast to warm water and a drop of agave
2. oil, salt and agave add warm milk
3. Yeast should now be foaming add to other liquid (if your yeast does not foam it is dead...start the proofing process over if no foaming occurs with fresh batch of yeast and water)
4. add 2 cups flour and mix (I allow the mixture to rest at this point by covering with a tea towel for 10 min)
5. continue to add flour till you can no longer mix with a spoon
6. hand kneed till you have a dough ball
7. cover and let rise till doubles
8. grease loaf pan or cookie sheet
9. kneed again and make bread rolls or place in loaf pan

bake 25-35 min depending on rolls or loaf
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