Ellen’s Tender 100% Whole Wheat bread and Ellen’s Mostly Whole Wheat bread
For a direct link to a pdf version of these two recipes, please click below:
****Please consider adding 10 grams of vital wheat gluten to each of these recipes. When I originally made this videos and wrote these recipes, I didn't use gluten. It really helps!
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In this video I show you two recipes for Whole Wheat bread, how the recipes compare, and a close look at the crumb of both. These breads are the healthier choices you can make in your bread machine. Even though I always use the dough cycle and bake bread in the oven, you can certainly bake both of these in the bread machine!
To get the recipes in pdf format for easy downloads or print , please gotomy website:
EllensBreadMachineRecipes.com
????????????????A year or so after making this video, i finally found vital wheat gluten that is safe for me to use, so now I add 10 grams of it, but you dont really need it.
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Here are the recipes:
Tender 100% Whole Wheat Bread by Ellen Walker Hoffman
I’ve been frustrated with whole wheat bread recipes for years. They were always tasty but dry as dust! I’ve tweaked and experimented and took risks and finally came up with a winner! I hope some of you try this recipe. It’s really good, especially with the seeds! (You could probably add nuts. I am allergic to nuts so I don’t!)
370 grams Half and Half
40 grams (2 tbsp) honey
553 grams (4 ¼ cups) Whole wheat flour
10g vital wheat gluten
36 grams 3 tbsp) sugar
10 grams (2 tsp) salt
156 grams unsalted butter (I almost always double the butter!)
Fistful Seed mixture of pumpkin, sunflower, hemp, and flax plus more for on top
6 grams (2 tsp) SAF Instant Yeast
Optional: ½ cup seeds and more to sprinkle on top after egg wash. I use a mix of raw pumpkin, hemp, chia, and sunflower seeds. It’s amazing!
Notes: I use dough cycle and bake in oven. You can do that or bake in the machine on whole wheat cycle.
375 for 30-35 minutes
If you want to use milk instead of Half and Half you can, but Half and Half makes it so much better texture. You can cut the butter in half, but you will sacrifice the tender texture. You can also use water and add 8 grams (2 tbsp) milk powder, but then the texture will be drier and dustier, which is the whole reason I kept experimenting to improve the recipe.
Mostly Whole Wheat Bread by Ellen Walker Hoffman (original recipe from my friend Sheila Kendall, shared with her permission)
(Original Recipe from my friend Sheila Kendall, shared with her permission)
345g water or milk or half and half (If you use liquid milk or half and half, do not use dry milk.)
85g honey
132g bread flour
419g whole wheat flour
10g of vital wheat gluten
28g dry milk (eliminate if you used milk instead of water)
57g salted butter (but I almost always double the butter!)
7g salt
7g SAF INSTANT YEAST
Optional: Add about 1/4 cup seed meal on top of flour. Add 1/4 cup of various seeds at add beep.
Add seeds on top after egg wash.
I use the dough cycle. Dump out of bread pan onto oiled cutting board or solid surface. Shape and put in loaf pan sprayed with nonstick spray. Turn on oven to 170 and turn off in one minute. Let rise in the slightly warmed oven for 45 minutes. Take out, preheat oven to 350. Egg wash (sprinkle with seeds if desired) and bake for 30 minutes. (Watch after 20 minutes to make sure it doesn’t get too brown.
Cool 2-3 hours, slice, put in heavy duty plastic freezer bag and freeze same day as baked to preserve freshness. Take out slices as needed to defrost or toast.
Orange Raisin Bread
The purchase of a giant package of yeast has us looking for breads to bake. This one is an old favorite - great as a breakfast or dessert bread. The dough is sweet and it is flavored with cinnamon swirled throughout, lots of orange zest and white raisins. Topping the bread is a sweet orange icing. Easy to make (especially if you have a large stand mixer), but it takes time as the dough needs to rise twice. Well worth the wait!
Scoring a batard - simple wheat stalk
Bread Machine Cinnamon Raisin Bread Recipe #baking #cinnamonbread
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INGREDIENTS
1 cup milk
2 tablespoon butter, softened
3 cups bread flour
3 tablespoons sugar
1 1/2 teaspoon salt
1 teaspoon ground cinnamon
2 1/2 teaspoons yeast
3/4 cup raisins
STEPS
1. Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer.
2 Select Basic/White cycle.
3. Use medium or light crust colour.
4. Remove baked bread from pan and cool on wire rack.
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Identical Recipe Comparison: Baking in the bread Machine vs Dough Course/Oven
HAPPY NATIONAL HOMEMADE BREAD DAY 2021!
In this video I make the identical recipe in two identical bread machines. I bake one in the bread machine and the other I make on dough course and bake in the oven. Just wait until you see the differences in size, appearance, and texture in this fun experiment!
Here is the recipe I used:
Sweet Milk and Vanilla Bread by Ellen Walker Hoffman
Make in a 2 pound capacity bread machine on dough course. This is a yummy twist on a basic white bread. The milk and egg make for wonderful flavor and a tender, soft crumb!
236 g milk
1 egg
9 g vanilla extract
492 g bread flour
50 g sugar
5 g salt
75 g butter
6 g SAF INSTANT YEAST
*try orange zest or other flavorings
I use the dough cycle. Dump out of bread pan onto oiled cutting board or solid surface. Shape and put in loaf pan sprayed with nonstick spray. Turn on oven to 170 and turn off in one minute. Let rise in the slightly warmed oven for 45 minutes. Take out, preheat oven to 350. Egg wash and bake for 30-40 minutes until inner temperature reaches 190-200 degrees . (Watch after 20 minutes to make sure it doesn’t get too brown.
Cool 2-3 hours, slice, put in heavy duty plastic freezer bag and freeze same day as baked to preserve freshness. Take out slices as needed to defrost or toast.
Cranberry walnut bread - No Knead Bread (Instant pot bread proofing)
This No-Knead Cranberry Walnut Bread is the ultimate fresh-baked holiday loaf and a perfect breakfast with a slathering of creamy butter. It’s freezer-friendly and vegan!
This no-knead bread is packed with dried cranberries and crunchy walnuts and is also scented with orange zest. In short, it is a flavor combo that shines through in every slice and is perfect holiday bread.
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Use bread flour for the best result.
Check the expiration of Active dry yeast.
Check the water temperature before adding the yeast. The perfect water temperature is 110 to 115.
Keep in mind that the exact rise time for the dough can vary slightly based on the temperature and humidity in your house. Ideally, you want to find a nice warm spot for the dough to rise.
If you don’t like the cranberry walnut combo, you can use other mix-ins or even leave plain.
Flour-water ratio – Depending on how you measure the flour, quality of flour, and how dry the weather is, you may need to add/less water to bring the dough the right wet and sticky consistency. If your dough is dry after you mix it, add water by the tablespoon until it feels perfect.
You can use Half All-Purpose Flour and Half Whole Wheat flour too instead of only all-purpose flour.
Make the wet shaggy dough.
Scoring the bread dough is optional, but it does help the bread expand, giving it more height, and adds a pretty, decorative touch to the top of the loaf.
If you don’t have a Dutch oven you can bake the bread on a baking sheet or a pizza stone. It won’t rise quite as high but it will work.
Every oven is different: keep this in mind when baking bread. Some ovens can get much hotter than others and cause the bake to happen much faster. Check on the color of your bread in the last 15 minutes – pull when it’s golden brown on top.
Keep leftovers fresh by storing them in a ziplock bag in the refrigerator and heat in the oven or toast when ready to enjoy. It will stay up to a week in the fridge.
This bread freezes beautifully. Let the bread cool completely, then wrap in plastic wrap and place in large freezer-safe bags. You can also slice the bread and then freeze it. It will stay good for up to 2 months. Remove, thaw, and reheat at 350 until warm in the oven.
This bread is beautifully served alongside any hearty meal or for soup dipping. We also love toasting it and spreading it with butter.
Swap out dried cranberries with dried raisins, blueberries, cherries, apples, dates, or any dried fruit. Swap out walnuts with cashew, peanut, pecans, pistachios, almonds, hazelnuts, or even sunflower seeds
You can make this no-knead bread with gluten-free flour.
You’ll need to take different steps when baking bread with different yeasts. Instant yeast: If you are using instant yeast like I did today, you can skip dissolving it in water and stir it into your dry ingredients before adding water.Active dry yeast: If you have active dry yeast on hand, you will need to activate it in water before adding flour.
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Detailed Recipe
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