Yeast Breads has been revised, updated, 
 and replaced 
with a new book:   
 Whole Grain Baking  
Learn more . . .

Yeast Breads 
with Hand and Machine Kneading Instructions

    Enjoy freshly baked whole grain yeast breads from wheat, oats, brown rice, millet, barley, triticale, and rye. Try kamut and spelt, allergy alternative grains. 

    Start with a basic recipe so versatile that you can make a traditional loaf, hamburger and hot dog buns, dinner rolls and cinnamon rolls, break apart loaves, Parmesan herb bread, and a date pecan ring--all from the same batter. Instructions for sourdough and sprouted grain breads, bagels, snails, English muffins, and Italian bread sticks. 

    Shows you how to trouble shoot less than perfect results. Even complete failures can be salvaged.

Contents
Whole Grains for Yeast Breads
Whole Wheat
Spelt and Kamut®
Buying Grains and Flours
Storing Grains and Flours
The Value of a Grain Mill
Alternatives to Home Milling
Why I have a Bread Kneader
What About Auto Bread Bakery Machines?
Can Surplus Bread be Frozen?
Kneading Bread by Hand
Pans for Bread Baking
How to Grease Bread Pans
Ingredients for Yeast Breads
Bread Baking Techniques
If Your Bread is Less Than Perfect
What to do with Bread "Failures"
Shaping a Loaf
Ezekiel's Bread
Sensational Sourdough
Grain to Flour Conversion Chart
How to Read a Recipe
Nutrient Data Sources
Living Bread

Recipe List

ALL-PURPOSE DOUGHS
Delicious Whole Wheat Dough
Traditional Whole Wheat Dough
Sweet Roll Dough

BREADS
All Rye Bread
Break-Apart Loaves
Caraway Rye Bread
Cinnamon Bread
Delicious Whole Wheat Bread
Ezekiel's Bread
Five Grain Bread,
French Onion Bread
Kamut® Bread
Kamut®-Oat Bread
Little Wheat Nuggets Bread
Oatmeal Bread
Parmesan Herb Bread
Pumpernickel Bread
Spelt Bread
Triticale Carrot Bread

ROLLS
Good Earth Rolls, Delicious
Good Earth Rolls, Traditional
Hamburger/Hot Dog Buns
Onion Cheese Rolls
Green Onion-Cheese Rolls
Roll Shaping
Whole Wheat Dinner Rolls
Sweet Rolls
Cinnamon Rolls
Country Crunch Ring
Date Pecan Ring
Orange Snails
Prune Rolls
Swedish Tea Ring

MISCELLANEOUS
Apple Raisin Bagels
Blender Batter Waffles
English Muffins
5 Minute Blender Waffles
Italian Bread Sticks
Party Pizza
Blender Batter Waffles

SOURDOUGH
Sourdough Bread
Sourdough English Muffins
Sourdough Starter
To Use Starter in Recipes

SPROUTED BREADS
Drying Sprouted Grain
Sprouted Grain
100% Sprouted Wheat Bread
Sprouted Oat-Wheat Bread
Sprouted Rye-Wheat Bread


    For an Explanation of the Different Kinds of Whole Grains used in Yeast Breads see From White to Whole.

Yeast Bread
A Versatile Basic Recipe

In addition to making loaves of bread the Delicious Whole Grain Dough recipe also makes dinner rolls, cinnamon rolls, prune rolls, date-pecan rings, cinnamon-raisin bread, parmesan herb bread, hamburger and hot dog buns and pizza crust. The recipe can be made with hard winter red wheat, Kamut, spelt, and hard white wheat. Variations may be found in the Yeast Breads, Main Dishes, Soups & Muffins, Breakfasts, and Four Food Storage Plans cookbooks.

Delicious Whole Grain Dough
This basic dough can be shaped into a variety of tasty loaves and rolls. Instructions are for hand kneading. See method below for electric kneaders.

AMOUNT: 2 Medium Loaves or 2 to 3 Dozen Rolls

1. Blend in a glass measuring cup in order given and allow to stand 5 to 10 minutes until it bubbles up (If instant rising yeast is used, omit this step; stir yeast dry into flour in step #3. Increase water to 2 1/4 cups in step #2):

    1/4 cup very warm (but not hot) water
    1 tablespoon (1 package) active dry yeast
    1 tablespoon honey

2. Blend in mixing bowl:

   2 cups hot water (not boiling)
   2 teaspoons salt
    1/3 cup honey
   1/8 teaspoon vitamin C powder, optional (helps rising)

3. Mix in thoroughly in order given:

   3 cups whole wheat, Kamut, hard white wheat, or spelt flour
    yeast mixture

4. Stir in remaining flour while easy to stir, then turn dough out on a floured surface to knead in the remaining flour:

    about 3 cups whole wheat, Kamut,
    hard white wheat flour or
    about 4 cups spelt flour

5. Knead for 10 minutes, adding flour as needed to prevent sticking, using as little flour over the basic 6 cups or as needed.

6. Place dough in lightly oiled bowl, oil top of dough lightly, cover with a cloth; let rise in a warm place until double, about 1 to 1 1/2 hours.

7. Punch dough down, shape into loaves or rolls, let rise, and bake at 350o for 25 minutes for rolls and 30 to 35 minutes for loaves.

Per Complete Recipe--Exchanges: 14 Fat, 35 Bread, 10 Fruit; 3,457 Calories, 96 g protein (11%), 86 g fat (21%), 624 g carbohydrate (68%; 10 g sugars), 93 g dietary fiber, 0 mg cholesterol, 4,268 mg sodium

Compare cost at $1.20 per loaf to store bought whole grain bread at $2.29 to $4.69.

Electric Bread Kneader Method
 Such as BOSCH OR DLX. Not for autobake machines

1. Omit step #1. Add yeast dry after addition of first 3 cups flour.

2. Increase hot water in step #2 to 2 1/4 cups.

3. After initially blending in all the flour, let dough rest 10 minutes.

4. Knead by machine for 6 minutes.

5. Omit first rising (step #6). One rise in pans is sufficient.

 

 

Whole Grain Bread

 


©1999 SueGreggCookbooks, Publishers  ISBN 1-878272-07-1 Yeast Breads, 76 pages. $7  Buy Now

 

    Thinking about getting a grain mill? Need some advice from someone who has been using mills for more than 20 years? See Grain Mill Review





For an Explanation of the Different Kinds of Whole Grains used in Yeast Breads 
see From White to Whole. Also see Talking Food Pages (from the directory).

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