How To make Whole Wheat Or Graham Bread
6 c Milk 1 Cake compressed yeast
4 tb Sugar OR 1 cake dry yeast
3 ts Salt 2 tb Melted shortening
6 c Whole wheat or graham flour White flour
Heat milk until lukewarm; add yeast. IF compressed yeast is used allow to stand 5 minutes; if dry yeast is used allow to stand 30 minutes. Add sugar, salt, and shortening. Add unsifted whole wheat flour, a little at a time, beating thoroughly after each addition. Add sufficient sifted white flour to make dough just stiff enough to knead. Turn onto lightly floured board and knead until smooth and elastic. Cover with a damp cloth, set in a warm place, and allow dough to rise until double in bulk. (If dry yeast is used allow dough to rise overnight in a warm place.) Work down and form into 3 loaves. Place in well-oiled bread pans. Cover and let rise until double in bulk. Bake in hot oven (425? F) about 45 minutes. 3 small loaves. Mrs. Ralph Chapman, Stonington, IL. -----
How To make Whole Wheat Or Graham Bread's Videos
How to Make GRAHAM BREAD Old Vintage Recipe From The every-day cookbook
GRAHAM BREAD Recipe
Source: The every-day cookbook and encyclopedia of practical recipes
Take a little over a quart of warm water, one-half cup
brown sugar or molasses, one fourth cup hop yeast, and
one and one half teaspoons salt; thicken the water with
unbolted flour to a thin batter; add sugar, salt and
yeast, and stir in more flour until quite stiff. In the
morning add a small teaspoon soda, and flour enough
to make the batter stiff as can be stirred with a spoon;
put it into pans and let rise again; then bake in even
oven, not to hot at first; keep warm while rising; smooth
over the loaves with a spoon or knife dipped in water.
.............................................................................................
Graham bread was invented by Sylvester Graham in 1829 for his vegetarian diet. The Graham bread was high in fiber, made with non-sifted whole-wheat flour.
Graham created a bread free from the chemical additives that were common in white bread at that time such as alum and chlorine. He argued that these chemical additives were unwholesome in that they increased the sex drive, which would in turn deplete the body.
While Graham's specific theories on the dangers of venereal excess have no scientific footing, he was correct in his broader stance against additives as both alum and chlorine are now known to be toxic. The use of additives by bakeries was a common practice during the Industrial Revolution to make bread whiter in color and more commercially appealing. Refined bread was a status symbol of the middle class because of its purity and refinement in its color and was purchased, rather than home-made.(From Wikipedia)
Thank you for visitng me :)
What kind of flour makes the best bread? I tried them all!
We bring you the battle of the flours! Which one is the best for making bread? We are making the same recipe using 4 different types of flour: Bread flour, All-purpose flour, Strong flour and we are milling our own Whole-Wheat flour. Which one is the best? We shall find out together! We will analyze each loaf of bread and their characteristics.
These are the recipes we made on the video.
Bread Flour
Dough weight: 600 grs
Ingredients:
- (100%) Bread Flour: 309 grs
- (72%) Water: 223 g
- (20%) Sourdough Starter: 62 g
- (2%) Salt: 6 g
All-purpose Flour
Pasta weight: 600 g
Ingredients:
- (100%) All-purpose Flour: 309 grs
- (72%) Water: 223 g
- (20%) Sourdough Starter: 62 g
- (2%) Salt: 6 g
Strong Flour
Pasta weight: 600 g
Ingredients:
- (100%) Strong Flour: 309 grs
- (72%) Water: 223 g
- (20%) Sourdough Starter: 62 g
- (2%) Salt: 6 g
Whole Wheat Flour
Pasta weight: 600 g
Ingredients:
- (100%) Whole Wheat Flour: 309 grs
- (72%) Water: 223 g
- (20%) Sourdough Starter: 62 g
- (2%) Salt: 6 g
???? Learn how to make sourdough bread with Gluten Morgen:
???? Download the Gluten Morgen App:
Android:
iOS:
???? Follow us on social media:
#flour #homemadebread #experiment
Whole Grain Bread in a Bread Machine
Demonstration on how to make whole-grain bread in a bread machine.
Recipe:
1 1/4 c water
1 T oil
2 1/2 c whole wheat flour (start with about 1 3/4 c)
3 T gluten flour (or use half whole wheat flour and half unbleached white)
1 1/2 tsp salt
1 1/2 to 3 T sugar (sugar makes the loaf brown as well as feed the yeast)
1/2 c rolled oats (or other rolled grain)
2 tsp instant yeast (or 1 1/4 tsp active yeast)
Extra flour if needed until the dough forms a soft ball.
Follow the instructions as shown in the video.
Homemade Graham Crackers That Taste Better Than Store-Bought
Homemade Graham Crackers
Today I'm going to show you how to make graham crackers at home.
These healthy graham crackers are made with less sugar and less fat than regular.
Oatmeal graham crackers are great as a snack, but they're also good as a breakfast.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
WATCH NEXT:
✅Blueberry Scones with Oats:
✅1-minute Brownie in a Mug:
✅Healthy Waffles:
✅Healthy Oatmeal Carrot Cake:
This is why you'll love these graham crackers:
Taste better than store-bought crackers!
They're super easy and quick to make!
They're lower in fat and sugar!
They're great for snack or even breakfast!
????FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
HOMEMADE GRAHAM CRACKERS RECIPE
(makes 15 crackers)
Ingredients:
1 cup ground oats or oat flour (100g)
1 cup whole wheat flour (100g)
1 tbsp tapioca or cornstarch
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
3 tbsp butter (45g)
3 tbsp unsweetened applesauce
1/4 cup honey or maple syrup (60ml)
NUTRITIONAL INFO (per cracker):
92 calories, fat 2.8g, carb 15g, protein 1.7g
Preparation:
In a mixing bowl, mix the dry ingredients (oats, whole wheat flour, cornstarch, baking soda, cinnamon and salt). Grate the cold butter and mix it in.
On a side, combine the wet ingredients, applesauce and honey.
Pour the wet ingredients into the dry mixture, and mix with a wooden spoon, until the dough starts to form. Cover and let it rest for 10 minutes.
Transfer the dough onto a working sufrace and gently press couple of times.
Roll out the dough between two pieces of parchment paper.
Cut into crackers using a ruller and pizza cutter. Transfer the whole sheet into a baking tray, and give it a quick freeze (10-15 minutes).
Bake at 350F (180C) for 15 minutes. Let it cool in the tray for 10 minutes, then transfer onto a cooling rack.
Enjoy!
Understanding Different Flours and When to Use Them- Kitchen Conundrums with Thomas Joseph
Thomas Joseph shares one of your most asked questions about the many different varieties of flours and just how to use them.
Get the recipe:
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
5 Minute Artisan Bread: Whole Wheat Dinner Rolls EASY!
I have several bread videos to pick from. Both of these are easy to make and store in your fridge. You can store the dough for up to 2 weeks. The longer you keep it in there the better it is! I always have dough in the fridge waiting. I do not use bread everyday since I cook meals like Asian, Mexican, and American though out the week. But when I make pasta, soups or something Greek this is perfect. You can always make 2 loaves if you do not like bread rolls instead.
*When we did the Oregon Trail Lessons with my kids on our homeschool we ordered some of the sourdough starter from a family that has preserved sourdough starter from the Oregon Trail! Here is a link if you too want to try it. We love it and it has become my little pet in the fridge that needs feeding once a week. It is free to send to you all you need is a self addressed envelope and a small donation:
How to make SUPER EASY Artisan Bread & Pita Bread:
Quick Whole Wheat No Knead Bread using Mockmill 100 Grain Mill EASY!:
The ingredients I used to make this specific bread is as follows:
5 C All purpose organic flour
2 C whole wheat organic flour
4-5 C warm water (you want to have sticky not firm dough)
1/4 C sourdough starter. If you do not have starter just use 1.5 T of dried yeast.
1/2 t salt
Bake at 450 degrees for 25 min + 10 min convection bake. (If you do not have convection bake then just bake for 35 min.
This will give you 12 bread rolls. I had already used the first half of the dough earlier in the week so this was the other half of it.