How To make Country Whole Wheat Bread(Brew Cuisine)
1/3 cup Butter
3/4 cup Milk
1 cup Wheat germ
1 1/2 cups Beer
2 envelopes dry yeast -- fast acting
2 tablespoons Honey
1/3 cup Molasses
6 cups Whole-wheat flour
Preheat oven to 375 degrees F.
Warm butter and milk over low heat. Add wheat germ to milk mixture. Stir. Gradually hear beer until just below the boiling point. Add yeast to beer. After it foams (about 8-12 minutes), add milk mixture. Stir honey, molasses, and whole wheat flour into liquids. Mix well. If dough is too sticky, add more flour. Knead on a lightly floured surface until dough is smooth. Place dough in a greased bowl. Roll dough to coat surface. Cover with a floured towel. Allow to rise in a warm area until double in volume. Turn dough onto lightly floured pastry board and knead for 2-4 minutes. Divide into 2 equal parts and place in 2 well greased loaf pans, 8-1/2 x 4-1/2 inches. Cover again and allow to double. Bake for 1 hour. Cool on racks.
How To make Country Whole Wheat Bread(Brew Cuisine)'s Videos
Peter Reinhart's Whole Grain Breads | Peter Reinhart | Talks at Google
Peter Reinhart visits Google's Mountain View, CA headquarters to discuss his book, Peter Reinhart's Whole Grain Breads. This event took place on July 24, 2008 as part of the Authors@Google series.
With this whole grain follow-up to the acclaimed The Bread Baker's Apprentice, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, Peter Reinhart's Whole Grain Breads is the definitive guide to baking incredible and healthful artisan-quality bread.
Peter Reinhart is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.
Peter's blog can be found at
四葉草全麥歐式麵包 Whole wheat European Style Bread 簡單療愈的刻花,讓麵包好吃又好看 #Artisan Bread
#Artisan Whole wheat Bread Recipe # Country Bread #Four-leave clove # 全麥麵包配方
食譜
全麥粉: 250克
雞蛋: 1個
盐/鹽:2克
酵母:3克
牛奶:120克
預熱烤箱:180℃(356℉)
烤30分鐘
中層架子
Ingredients:
Whole wheat: 250g
Egg: 1
Salt:2g
Yeast:3g
Milk:120g
Preheated oven :180℃(356℉)
Bake for 30 minutes
Middle rack
Baking bread with brewers baum
Brewers baum is the yeast left over from brewing. It is the yeast that still lives and can be used to kick start your next batch. It is also a very large amount of yeast; too much for just brewing. You can use brewers baum to leaven bread.
The simple recipe for bread fro brewers baum is:
3 parts bread flour
3 parts whole meal flour but you can use all plain bread flour
1 part baum
3 parts water.
Add salt and oil if you want.
Combine flour and baum.
Knead to the desired consistency.
Leave to rise for 2 hours.
Place in bread pan.
Preheat oven to maximum.
Place in oven at maximum temperature with a pan of water for 15 to 20 minutes.
After 20 minutes to reduce the temperature to 160 degrees Celsius and bake for a further 20 minutes or until baked through.
If you find that the bread you are making is not rising enough for your satisfaction you can try the following solutions.
Increase the ratio of brewers baum to water. In extreme cases use only the brewers baum. This adds more yeast to give your bread rise.
You can add a little sugar to the baum. This will help to revive the yeast from dormancy. You can also add it to the bread. Both options will increase the amount of CO2 generated.
Baking for Ukraine (2022) - Artisan Sourdough Bakers Unite in Portugal | Proof Bread
Travel across Portugal as we embark on a baking adventure unlike anything we’ve ever done before. We’re on a mission to showcase Ukrainian sourdough with our friends and master bakers: Anna, Diogo, Pedro and Sat Karam (of course Harriet is along for the ride as well). Experience the sights, sounds and flavors of these unique grains and hear the passionate stories of sourdough artisans from around the world. Join us as we bake for Ukraine.
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Proof Bakery
125 W Main Street
Mesa AZ 85201
» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #portugal #artisanbread
The Poor Man's Bread
Bread was extremely important to folks in this time period. It was very regulated, and at times difficult to obtain and quite expensive. You wouldn’t find many folks in the 18th century willing to go without bread if they were able to get their hands on it at all. This is the poor man’s bread.
Art of Breadmaking
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