(I give 5 stars but button wouldnt click. I live in a studio apt without an oven, so I use a toaster oven for everything. 2022 Mel's Kitchen Cafe. In a stand mixer, combine flour, salt, and 1/2 cup warm water. Im excited to try this recipe, it was recommended highly! I'd love to see! Let the mixer knead the dough for 5-6 minutes until the dough is soft and smooth. With this small loaf, a 9-inch proofing basket is often too big, so we prefer using a small mixing bowl (about 6 inches across) to help this loaf hold its shape more effectively. 12 Related Question Answers About Small Batch Bread Recipe. What size is your Cuisinart, Beverly? How should I adjust this recipe for a 9 x 13 pan? Hmmm, Im not sure. Any thoughts? Thanks, Pat. Combine yeast, honey, and warm wate r in a large mixing bowl. Pour in yeast mixture and stir to combine. Yes, you can do two rises if you have the time. After 30 minutes, remove the lid and continue baking the bread uncovered in oven for another 10-15 minutes. I recently moved to a high elevation (7100 ft). Perfect thanks for the tip to check the temperature- Ive always struggled with having bread turn out doughy in the middle I checked the internal temp and it turned out perfectly. Both of my attempts failed. This my families favorite bread. Just made this recipe and the taste is wonderful! Also, is all-purpose flour a substitute for the vital wheat gluten or would that not work? What about making in a Cuisinart food processor with the bread dough blade? . On this website, you'll find well-tested recipes and tutorials to help you make weeknight comfort food you're proud of. Any advice is appreciated. Start mixing on low speed. Sourdough breads have a different process, so youd be best to stick with a sourdough-specific recipe. Place a small dutch oven or cooking pot (approximately 6 inches in diameter) with a metal lid in the oven and preheat to 450 F. Gently t. ransfer the parchment paper and dough from the bowl into the preheated pot. So yummy! Thank you so much for sharing I cant wait to try the chicken noodle stew! Thank you so much for posting this easy and great tasting recipe!! Have you ever used spelt grain with your breads? Mix to combine and knead for about 4-5 minutes. First, can I just use store bought wheat flour for this recipe? See even more detailed FAQs about bread baking in our Easy Crusty French Bread post, or enroll in our Everyday Artisan Bread course for step-by-step training lessons that take you through every technique, buzzword, and more! This bread is amazing! Do I need a proofing basket? I made this and my loaves fell in the oven. I have not made this recipe yet but I am looking forward to a new fluffier whole wheat bread that is not so dense and not flat. It may take a few times to get the timing *just* right! Since the start of the coronavirus outbreak I have been searching for a bread recipe that my family will enjoy. I will get some and see the difference. Mix all the ingredients together in a bowl until a shaggy dough forms.Transfer dough to a floured surface and knead by hand.To knead, push the dough away from you with the heel of your hand then lift the edge of the dough farthest away and fold over the dough closest to you. I am a bread baking rookie. We typically aim for water between 95 and 110 F. We recommend mixing this dough by hand in a mixing bowl! just made this tonight-loved it! I use these large, white, tea towels {aff. I want to make her bread. Would this recipe do well if added some seeds to it pumpkin, linseed etc? Truly the best wheat bread Ive ever made or even tasted. As you face the front of the mixer, the dough hook which has a ring cut out of its shaft, near the top, needs to be installed on the right. Add some butter and homemade jam and its just as good as a big piece of cake (and I love cake)! Next, mix in the flour and salt. Mel I want to try this recipe but I have a few questions for you. The bread turned out amazing so I probably shouldnt mess with anything. And I am no baker by any means! I want yo try this today and dont have honey or a store nearby. . The slower rise at room temperature yields a light and chewy texture, and a more pleasant flavour. It was also nice that there was only one rise, unlike other breads. Add flour to bowl. This recipe works perfectly also! I concur! Bake for 15 to 20 minutes (or until golden brown) in a 375 degree F oven. I had a question about the vital wheat gluten ingredient. I noticed online, some bread recipes use it, some leave it as an option. I wondered if I need to use higher hydration or if scoring would help. Would powdered citric acid work instead of the lemon juice? I also ended up with a thick batter after adding what I thought was the full amount of flour. I noticed USA Pans said not to use cooking spray so was just curious. It sounds like a combination of mixing and more flour is the trick. Mix on low speed. And can I use normal yeast, I also cant get instant. Anyway, I had some learning curve involving my grain mill itself and so my timing got messed up. And thanks for the details on the ratings had issues with that, but should be fixed now! Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. I made two minor changes subbed maple syrup for the honey and reduced the salt to 2 teaspoons. Shape your dough into a round loaf by gently pulling each edge into the center like youre folding an envelope. You can definitely leave the gluten out just knead for longer and maybe add a touch extra flour. I am new to bread making and flour milling. Bake at 350 degrees F (175 degrees C) for 30-40 minutes. I cant see myself ever needing another recipe. Only concern is I might start eating bread with everything. Also, take care not to let it over rise before baking that can also cause it to fall in the oven. When I mill my flour must I add gluten? I just baked the bread and found the texture very dense. Measure your flour with the scoop and level method, Read through our baking tips in this post. The bread will sound hollow when its done). I use my beloved bosch but since Im an empty nesterthis makes enough for us and one neighbor! Mine made two loaves plus two mini loaves and they came out great! Add additional flour to counter as needed to prevent dough from sticking. And made the loaves this morning and it was a whole different story just put them in the oven now. This will allow the dough to rise slowly and it will take longer (3+ hours). What was the texture of the dough when shaped into loaves? Just s question. Can I use that in this recipe? sugar and 1 cups water into a large bowl and let sit for 5 to 10 minutes until the mixture gets foamy. Love all your things! Large batches are where its at with me and mine, especially with bread because the extra loaves freeze beautifully to be pulled out at a moments notice. Yes! Your email address will not be published. I like the honey in this recipe for flavor (and to help activate the yeast). The dough will be really sticky at this point. You could try adding potato flakes but Im not sure how it would affect the end result as I havent tried it myself. I usually buy white wheat berries and grind the flour at home (I buy the wheat berries from local farmers). or Thanks a lot, I will always follow your recipe now. I have a child who is sensitive to too much gluten and he is able to tolerate einkorn much better. If it fell while baking it could be that it needs more flour or that it rose too much before going into the oven. Lots of slicinng practice? Excellent recipe Mel. Place dough on a lightly floured surface and roll out into a 6 x 9 inch rectangle with a rolling pin. I read and re-read all the instructions, notes and comments. (To check if the bread is done, you can tap the bottom of the bread with your finger. If the indentation remains (ie. My full size French bread recipe is one of the most popular recipes on my blog so I knew I had to figure out how to reduce it down. I am wanting to make this recipe, but I see from your followers comments there is supposed to be eggs and extra salt and sugar in this recipe, but it is not mentioned in your recipe. For some reason, both recipes are flopping. Cool, brush with butter and enjoy! Pour in yeast mixture. I made this today, about to bake it. I find with the KitchenAid that I need to use a rubber spatula to scrape the sides and bottom at this point in the recipe when the mixture is very wet. In the bowl of a stand mixer fitted with the dough hook, mix together 3 cups of the whole wheat flour, yeast, and gluten. Your email address will not be published. If yes, what brand should I use in this recipe? I've been wondering, if I were to split this into a smaller batch (say, splitting the dough in half for 2 large buns), how long should I cook it? Let cool completely. Thank you so much Abby! Ive never made bread with vital wheat gluten before, but then again I have never ground my own wheat ever. Ca. Typically, I freeze one of the loaves and pull it out of the freezer for later in the week. Thanks. Is there a chance your dough is over floured? This is a slightly sticky dough - it won't pull into a smooth ball as you mix it, and it will be a bit sticky and shaggy. I did do the extra rise. You can replace up to 50% of the All Purpose flour in this recipe with whole wheat flour if you like. I'm in love). Be sure your Dutch oven is safe at high temperatures, and as always, please check the care instructions on your own equipment before baking. Turn the machine off, then turn it on and complete the recipe. After eating a slice my son told me, this is why we have moms. Thank you for this recipe! So glad you posted this, it inspired me to try adapting it to natural yeast. So good. It bakes like soft white flour, so I mostly use it for non-yeast foods like quick breads and pancakes. :). Sorry! Ive added an additional cup or more and continued mixing for over 10 minutes. Mel, I am having a hard time finding the White Wheat berries. Yes! (Add a little extra flour if dough is too sticky.) Yeast is one of the most important ingredients in baking bread. Add the warm water and mix well. I wouldnt alter the recipe in any way if using store bought wheat flour other than what I mentioned above just make sure not to overflour the dough since the flour in the storebought packages will be more compact. We dont have lemon or vit c tabs, any suggestions? Thank you! Thanks for sharing this. I live in Illinois and I purchased a brand called Ziyad shelled wheat link attached(https://www.amazon.com/Ziyad-Wheat-Shelled/dp/B006M6EBDS) but I do not think that this is the right wheat). Thank you. I wonder if one over the other would yield a fluffier bread or if it even matters. Really. Dissolve 1 tablespoon of sugar into the water in a small bowl. Haha! Measuring flour with cups is notoriously unreliable, so please use a kitchen scale and follow our gram measurements if you can! Some of the most popular terms for this piece is end piece or heel. Other popular terms included butt and crust.. I do always have to add more flour, as I do for most dough recipes. But I know there are people who successfully use it for bread. Let rise a second time until the dough is about 1 inch above the lip of the pan. Let it stand 15 minutes to activate the yeast. This is it. Love this recipe? Its soft without being mushy. I also own a Vitamix with the dry grain container and blade that can grind wheat berries would that be okay to use since I do not own a grinder. As a new wife and mother of two babies under 2, aint nobody got time for failed recipes. Thank you SO much for this recipe! I look forward to trying the recipe again now that I understand what went wrong. Dough should be slightly loose, shaggy, and a bit sticky! But all my loaves seem to stretch so much the crown almost separates. Thanks! Look up Augason farms you should find their white wheat berries there i got the 26 pound bucket was 26.99 through walmart.com free shipping to my local walmart. A little stickiness is ok as long as the dough forms a ball and doesnt leave a lot of residue on your fingers). With the mixer running on low speed, continue adding flour 1/2 cup at a time until the dough pulls away from the sides of the bowl (dont overflour! Combine flour, salt and 1 Tbsp olive oil in a bowl. As soon as it comes out I run a cold stick of butter over the top to help it stay soft. Then slowly pour the water into the bowl and mix together with a fork until well combined. I would appreciate your thoughts and advice! Add in the flour, salt, and egg. * Disclaimer: All nutrition information are estimates only. Please see disclosure policy here. You need to reverse your dough hooks. links}. Mel I just made these and they turned out great! Im looking for bread recipes because the stores here are out because of Coronavirus too! Also I was using avocado oil in the bread and this last batch used coconut oil and wow the coconut oil is amazing in bread. Do you live at high elevation? And I am not kidding when I say this-every recipe I have made from your website has been awesome. I used bought white wheat flour, King Arthurs White Wheat Flour. Watch. Just at a regular old grocery store? I was fresh out of honey so I used pure maple syrup. Add in oil, salt, egg and flour until combined. Can I bake this bread without a Dutch oven. Also, my iPad is showing 10 bullets for a rating, but no indication if the first is highest and bottom is lowest. This post may contain affiliate links. Im pretty sure that would workbut I havent used it so I dont know if it affects the flavor (lemon juice doesnt). I think when using active dry yeast, it helps to let the dough rise before punching down and shaping into loaves so you might try that but I think others have used active dry yeast with good results following the recipe (no extra rise). Thank you for that! And my 4th batch is rising right now. Is it better to keep adding more flour or keep mixing longer? Your whole wheat bread recipe is perfect. Yes! Terrible on the second. Thanks a lot My first attempt at whole fresh-ground flour bread, I thought I would give your recipe a try since several of your recipes are my gold standard. Most of these recipes are quick and easy ones made especially for busy weeknights. Would a 16 oz (about 6.5"x5") Dutch oven do it, or is that too small? Yes the flour was still warm As you work and shape it that fixes itself. Place a small dutch oven or cooking pot (approximately 6 inches in diameter) with a metal lid in the oven and preheat to 450 F. Gently transfer the parchment paper and dough from the bowl into the preheated pot. Add additional flour just a tablespoon at a time. For more delicious small batch recipes try these: Be sure and follow me over onYou Tubefor weekly cooking demos. When i pulled it out of the oven after baking for 38 min it was still not done in the middle and it almost looked like it had fallen while baking I am thinking I underfloured??? My family loves it and Ive been making it, just as written, nearly every week for years. Put the bowl of dough, covered with a towel, into the oven and let it rise. Place the water, sugar, and yeast in the bowl of a stand mixer. Thanks for all you do (including reading my mind!). But I could try that next time. Stir well to combine with a spatula until the mixture forms into a shaggy dough. Here, you can find hundreds of delicious, quick and easy recipes, using quality and wholesome ingredients. Wondering if we can do two rises for this recipe? It will be bubbly and frothy. Im assuming I can just grind it and than sift it -to make sure I get only the soft flour out of it? I add about 2-3 cups. If its active dry yeast, yes, you can use it just proof the yeast in a small bowl with a couple tablespoons water and maybe a pinch of sugar until it is foamy and bubbling before adding to the recipe. Sometimes I make two loaves and sometimes double it for four or five loaves. Hello Rachel, I live in Idaho and this recipe has always turned out perfect for me. Do you think I would get the same results if I doubled it? But first, heres a look at some past posts that might be helpful before we start: The Best Whole Wheat Bread Recipe (this post has the original whole wheat bread recipe that I make most and what this small batch recipe is modified from; the full recipe yields 5-6 loaves and is best made in a heavy-duty mixer like a Bosch Universal its too much dough for a standard KitchenAid), Step-by-Step Tutorial for Whole Wheat Bread (a quick-glance picture tutorial for making the bread recipe linked above), Bosch vs. KitchenAid (an in-depth look at these two stand mixers with some insight into why I use the Bosch for bread recipes; the comments on that post are helpful, too), Wheat 101: Where to Buy, Different Types of Wheat, Etc. The slower rise at room temperature yields a light and chewy texture, and a more pleasant flavour. I use King Arthur White Whole Wheat and their listed measure of 120 gms per cup. Soft texture, fabulous taste, gorgeous presentation. Save my name, email, and website in this browser for the next time I comment. I love this recipe. Nice and crunchy on the outside, but so soft on the inside. Thank you! But the KA doesnt have either, so the dough hook is best used just for the kneading portion. Can you use sourdough starter instead of active dry yeast? Mix the dry ingredients together and add 2 3/4 cups warm water. Glad it worked out so well for you, Candice! Thats what gave me confidence to do this. Wheat Grinding 101: All About Wheat Grinders, https://www.amazon.com/Ziyad-Wheat-Shelled/dp/B006M6EBDS, https://www.melskitchencafe.com/french-bread-rolls/, https://www.melskitchencafe.com/fluffy-whole-wheat-dinner-rolls/. You're absolutely right that all ovens are different! Add the lemon juice, oil, honey, and salt. Take a dough scraper (or your hand in a claw position) and using a clockwise motion combine the mixture into a dough mass.

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