Whole Wheat Hamburger Buns
Community training session demonstration dinner, 3/12/12 – served as sandwiches with Pulled Chicken and Beans in Pumpkin Barbecue Sauce
These buns are easy to make, though you do need to plan out your time to allow for 2 rising periods. But the time spent is worth it – these are so much tastier than hamburger buns from the store.
Whole Wheat Sandwich Bread
Committee meeting working lunch, 1/26/12 – served with mushroom barley soup
Adapted from King Arthur Flour
This recipe can be customized to use the ingredients you have on hand.
- 1 to 1 ¼ cups lukewarm water, milk, or whey (use 1 cup in a warm, humid climate; 1 ¼ cup in a cold, dry climate)
- 2 ½ teaspoons (one packet) instant or active dry yeast
- ¼ cup vegetable oil or melted and cooled butter
- ¼ cup liquid sweetener – honey, molasses, sorghum syrup, maple syrup, or corn syrup
- 3 ½ cups whole wheat flour
- if using water as liquid: ¼ cup nonfat dried milk (optional)
- 1 ¼ teaspoons salt
In a large bowl, combine the water, milk, or whey with the yeast, vegetable oil or butter, and liquid sweetener. Add the flour, dried milk (if using), and salt all at once and stir until all the liquid is absorbed.
Transfer the ball of dough to a lightly greased surface and knead 6-8 minutes. (You can also knead in a stand mixer with a dough hook or in a bread machine.) The kneading is done when the dough feels smooth and comes back to shape when poked. If you take a small amount and stretch it, it should make a thin “windowpane” of dough without tearing.
Place the dough in a greased bowl. Cover it with plastic wrap or a damp towel and allow to rise until puffy and almost doubled in bulk, 1-2 hours.
On a lightly greased surface, flatten the dough out into an 8” x 8” square. Roll the dough into a log, then place in a greased 8 ½” x 4 ½” loaf pan. Cover and allow to rise another 1-2 hours. The dough should rise above the sides of the pan. When the dough is almost done rising, preheat the oven to 350 degrees.
Bake for 35-40 minutes. The loaf is finished when the inside temperature is 190 degrees. Take the loaf out of the pan and tap the bottom – the finished loaf should sound hollow. Allow to cool before slicing.
Yield: 1 loaf
Easy, No-Knead, No-Timeframe Wheat and White Breads
Committee meeting working lunch, 11/29/11 – White bread served as a tortilla española sandwich
Committee meeting working lunch, 1/11/12 – Wheat bread served with roasted garlic and potato soup
Committee meeting working lunch, 3/18/12 – Wheat bread served with winter minestrone soup
whole wheat bread, baked inside a cast aluminum pot
a flat, round bread to accommodate a tortilla sandwich
The authors of book called Artisan Bread in Five Minutes a Day have developed a technique that lets you keep a no-knead bread dough in the fridge for up to 2 weeks, and take off a small amount to bake whenever you want. Tasty, homemade bread doesn’t get much simpler than this. The loaf you get from this recipe isn’t the best for slicing into sandwiches, but it’s great for eating alongside a meal or soaking up gravy and sauce.
The master recipe is available here.
A 100% whole wheat version is available here (the vital wheat gluten called for is available in the baking section of many larger grocery stores).
For best results, bake the bread inside a cast iron or aluminum pot or dutch oven: 30 minutes at 450 with the top on, then about 15 minutes with the top off, until the loaf is browned, sounds hollow when you knock on the bottom, and has an internal temperature of 200 degrees.