WholeWheat, HighAltitude Bread Recipe with Vegan Option No Yeast
1 teaspoon salt. 1/3 cup honey. 1/3 cup grapeseed, safflower, or canola oil. 5 cups all-purpose flour (I like Wheat Montana flours) 2 cups whole wheat flour. Dissolve yeast in the warm water. Let sit for five minutes until foamy. Add the salt, honey, oil, and flours. Knead 8-10 minutes until smooth and elastic.
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Instructions. In a small bowl, combine water, yeast, and sugar. In a separate medium bowl or the bowl of a stand mixer, combine flour and salt and stir to mix. Add liquid and stir until the dough begins to come together in a ball. If it seems too dry, add a little more water, 1 tablespoon at a time.
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Activate the yeast. In a saucepan, combine the milk, water, sugar and 1 tablespoon of butter. Heat the mixture over medium heat to between 110-115 degrees Fahrenheit. If the temperature is hotter or colder, the yeast won't be properly activated. Remove the saucepan from the heat.
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Instructions. Mix together the yeast, warm water, and sugar. Let this sit for 5 minutes until the yeast has bloomed. Meanwhile, in a small saucepan, heat together the whole milk, 1/2 cup of water, canola oil, and salt until about 120 degrees. Pour the milk mixture into a stand mixture, or a large bowl. Add in 2 cups of flour to start, and beat.
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Final prep and baking (2 hours) 1. Place a dutch oven (or pizza stone, if no dutch oven is available) inside your oven and preheat at 475-500 degrees (the hotter, the better) for 30 mins - 1 hour. Tip: place the dutch oven on top of a baking sheet to help prevent a burned bottom crust. 2.
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Increase 15 to 25°F; use the lower increase when making chocolate or delicate cakes. Since leavening and evaporation proceed more quickly, the idea is to use a higher temperature to set the structure of baked goods before they overexpand and dry out. Baking time. Decrease by 5-8 minutes per 30 minutes of baking time.
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Divide into two equal parts and gently shape into a loaf. Put the loaves seam side down into two greased bread pans. Cover with a towel and rise a second time. Preheat your oven to 375° F 30 minutes after the bread starts its second rise. (I like to set the loaves on top of the oven because the heat will help them rise.)
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Preheat oven to 375°F (191°C) and bake for 45-55 minutes, until golden brown and internal temperature reaches 190°F (87°C) in the center. White Bread Recipe @. 6500-8500 Feet. PREP TIME:2 hours COOK TIME:45-55 minutes SERVINGS:2 bread loaves. Ingredients. 2 1/2 teaspoons active dry yeast.
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Directions. Combine water and yeast and let sit until foamy, about 10 minutes. Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
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Instructions. Combine the water with the yeast. Let the mixture sit until bubbly, about 10 minutes. Transfer the yeast mixture to a large mixing bowl and add the coconut oil, bread flour, granulated sugar, and salt. Set your oven to 350°F degrees and lightly grease a loaf pan.
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Instructions. In a microwave safe bowl, heat the water, milk, sugar, honey, and 1 tbs. butter in the microwave until it reaches 110-115 degrees on an instant read thermometer. Stir in the active dry yeast, and set aside to bloom for about 5 minutes, or until the mixture is bubbly and foamy.
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Bake the Bread. Preheat the oven to 350 F, and position a rack in the center of the oven. For the egg wash, whisk together the egg and milk, then use a pastry brush to brush the egg wash over the bread. This will give the bread a beautiful golden brown shine as it bakes.
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When your oven is at temperature, take your sourdough out of the fridge. Gently place it onto a piece of baking paper. Make sure that you make the baking paper big enough to use the edges as a handle to lower to dough into your Dutch Oven. Gently score your bread with a lame, clean razor blade or knife.
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Let this activate for 5-15 minutes. Combine the hot water and the cold milk together so the liquid is warm. Set aside. Add the all purpose flour and wheat flour into a mixing bowl along with the sugar and salt. Pour the milk and water mixture into the bowl. Finally, add the butter and activated yeast.
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Breads & Rolls. High altitude (over 3,000 feet) affects bread baking because the lower air pressure allows the yeast to rise 25 to 50 percent faster, and the drier air makes the flour drier. If the dough over-rises, the results might be a heavy, dry loaf or misshapen or collapsed loaf. Make these adjustments when baking bread at high altitudes.
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Second Rise: Cover the pan with a damp cloth and let the dough rise for an additional 30 minutes. Preheat The Oven: Preheat your oven to 425°F (220°C) while the dough is rising. Add Toppings: Press your chosen toppings - fresh rosemary, olives, cherry tomatoes, and sea salt - into the dimples on the dough's surface.
