Posted: 7/29/2010 8:13:40 AM EDT
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Does anyone have a good, simple wheat bread recipe? I am looking for one that uses only simple ingredients and does not use a bread machine (we have one, but I am looking for ways to bake without it).
Many of us here at SF have buttloads of wheat grains stored, and I am looking for recipes to use with only stored items (red/white grains, butter powder, powdered eggs, baking powder if possible as yeast doesn't store well, salt, sugar, etc - just basics). We are relatively new to bread baking but are starting to get a feel for it, I am just looking at something that will transfer to a bare-bones situation. Dutch oven cooking tips and recipes would be highly desired (a simple dutch oven bread recipe would be perfect). Also, if anyone has a good method of keeping yeast that would be helpful. Thanks. |
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Still uses yeast but you could probably substitute in a starter. Never tried it that way. This is pretty basic/simple and always turns out great. Honey Wheat Bread 2 1/4 oz. pkg dry yeast 2/3 c. honey 1/4 c. vegetable oil 2 c. warm water (85-100 degrees F) 5-6 c. fresh ground whole wheat flour Dissolve yeast in 1/2 c. warm water in a small bowl. Allow to proof for 5 minutes or until foamy. In a large bowl sift in 3 cups of flour. Make a well in the center and add the yeast mixture. Draw enough of the flour into the yeast to form a soft paste. Cover and allow to sponge for 20 minutes or until doubled in size. Stir in remaining water. Slowly stir in flour until a soft dough is formed. Knead 5 to 10 minutes adding flour as needed. Place in a greased bowl, cover with a towel. Let rise until doubled in size. Punch down and divide in half. Let rest for 10 minutes. Form into loaves and place in greased and floured loaf pans. Proof until doubled in size. Score lengthwise with a sharp knife. Bake on low oven rack at 375 for 25-35 minutes. (These freeze really well.) |
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Here's my favorite:
Homemade wheat bread We add the dough conditioner (wheat gluten/soy lecithin/citric acid/ginger) detailed about halfway down the page, and go with the 100% whole wheat option. It may not quite meet the "barebones" requirement, but storing some of the extras (like granulated citric acid) isn't hard and will come in handy for other things as well. |
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This is one I have used in a Dutch oven both in the oven and on an open fire. When I do the open fire I usually burn the bottom of the bread some so I am working on that, but it is still good.
3 cups of all pourpose flour (I sometimes mix white and whole wheat together) 1/4 teaspoon of yeast 1 1/4 teaspoon of salt Mix all togeather Slowly add 2 cups of warm water and mix Cover and wait up to 12 houres to rise Pat and fold over into ball for Dutch Oven or use bread pan Pre heat oven and pans / Dutch Oven to 475 Bake seam side up @ 475 for 25 minutes COVERED Bake another 15 minutes UNCOVERED Allow to cool This is as bare bones as I have seen and I have tried this one a number of times to check out. Sometimes I have added a tsp of honey after mixing. Eat with the Red Feather canned butter or canned jam/jelly and it is a good source of food using only your long term storage preps. I know I have to work on a substitute for yeast, so I will be following this thread to see what others have done. |