Whole Grain No-Knead Bread Dough

[Loupy]

Whole Grain No-Knead Bread Dough
From: Andrea @ thegreenbacksgal.com/

Here’s the beauty of this recipe: You make one batch and it can stay in your refrigerator for 12 days. This gives you plenty of opportunities to use it in a variety of different recipes – from sides to breakfasts to desserts!
This dough also lends itself to your dietary needs. Use the type of flour that best suits your families needs. See** below...

Prep Time: 15 minutes
Total Time: 2 hours, 15 minutes

Yield: Enough dough for 4 different recipes



Ingredients
2 3/4 cup lukewarm water
1 1/2 tablespoons yeast
1 tablespoon salt
1 tablespoon honey
5 tablespoons oil (olive or canola depending on your taste)
2 cups organic unbleached all purpose flour + 4 1/2 cups whole wheat flour



Instructions
Preheat oven to 100.
In a large dough bowl, mix water, yeast, salt, honey, and oil.
Add flour(s) and mix just until combined.
Turn off oven.
Cover dough bowl and allow dough to rise in oven for 2 hours.
After the dough has risen, it can be refrigerated for 12 days.

To refrigerate:
Spray a piece of plastic wrap with cooking spray and place on top of dough to keep a crust from forming.
Store in a large container.




**notes on flours you can substitute**
Do you have a family of white bread eaters? This recipe can be made with all 6 1/2 cups of 100% unbleached organic all purpose flour.
Just as easily, you can make this recipe with all 6 1/2 cups of organic 100% whole wheat flour.
My most favorite flour to use in this recipe? Organic 100% White Whole Wheat Flour.
White Whole Wheat flour is still 100% whole wheat flour. However, it is made from the white wheat berry, not the red. It is milder in flavor and lighter in color than whole wheat flour, so you can use it in recipes where you wouldn’t expect whole wheat.
Finally, you can also use Light Spelt Flour for part or all of the flour in this master dough recipe.
Light spelt flour is whole grain but can be used as a substitute for all purpose flour in any recipe! Great if you have a wheat intolerance.





Copyright © 2013 All rights reserved.

[Loupy]

Homemade Whole Grain Bread Bowls

While most of the recipes using the Whole Grain No-Knead Bread Dough master recipe don’t require that you let the dough rise, this one does. That said, the whole grain no-knead bread dough is truly a flat-bread dough. So you’ll never get the same amount of rise as you would with, say, a traditional yeast bread dough.

However, by letting your bread bowls rise for an hour, you will get a bread bowl that is large enough to hold a portion of chili, soup or dip. Plus, the denseness of the bread means it won’t leak!

When you mix up a batch of Whole Grain No-Knead Bread Dough, it makes enough for 4 different recipes. The exception is this recipe. I use 1/2 of the dough that the whole grain no-knead bread dough makes in order to get 4 bread bowls. If you only need two bread bowls, you can use 1/4 of the recipe.



Ingredients
1/2 recipe Whole Grain No-Knead Bread Dough

Instructions
1.Preheat oven to 100 degrees.
2.Divide your bread dough into four equal pieces.
3.Roll bread dough into four balls.
4.Place bread dough balls onto a large baking sheet.
5.Spray a piece of plastic wrap with cooking spray.
Cover dough loosely.
Then cover with a kitchen towel.
6.Turn oven off.
Allow bread bowls to rise in oven for one hour.
7.Remove bread bowls from oven.
8.Preheat oven to 425.
9.Bake bread bowls for 17 - 20 minutes.
10.Remove from oven and allow to cool slightly.
11.Using a bread knife, cut a hole out of the top of the bowls.
Use a spoon to slightly scrape out the insides.
12.Fill the bowl with chili, soup or a warm dip.

[Loupy]

Make Your Own Frozen Pizza With Whole Wheat Crust

You can make the Whole Grain No-Knead Bread Dough with different flours and oils. My recommendation for frozen pizza crusts is to use 100% white whole wheat flour and olive oil. It makes such a good pizza crust!

However, if your family hasn’t fully embraced whole wheat baked goods, use 2 cups unbleached organic all-purpose flour and the other 4 1/2 cups use whole wheat or white whole wheat flour. This should give them a texture and taste they can embrace as you slowly convert them.

To freeze these pizzas, I buy foil pizza pans. You can use these over and over with just a careful washing in between. However, you can NOT use a pizza cutter on these. It will cut right through. So be sure you transfer your pizza to a cutting board before cutting.

Start with the Whole Wheat No-Knead Bread Dough master recipe. One batch makes enough dough for 4 pizza crusts, so I make 4 frozen pizzas at a time. After all, once you have all that flour on the counter, you may as well keep rolling, right?

Instructions:

1. Use 1/4 of the Whole Wheat No-Knead Bread Dough master recipe per frozen pizza.
Start by rolling out your crust and brushing it with olive oil.
Once your crust is ready, you bake it.
Baking your crust by itself prior to freezing is the secret to making your own frozen pizza.

2. Bake your crust at 425 for 12 – 15 minutes.
Check your crust as it bakes and pop any bubbles so you don’t have a bumpy pizza.

3. Allow your pizza crust to cool, then layer on your favorite toppings.

If you don’t make your own pizza sauce, Eden Foods Organic Pizza Sauce is our family favorite.

Now your pizza is ready to go into the freezer.

4. To protect your pizza while it is frozen, the key is to first wrap it tightly with plastic wrap.
Then wrap it tightly with aluminum foil.
The double wrapping will keep your pizza from freezer burn.

I like to write the baking instructions on the foil of the pizza.
That way, anyone in my family knows how to cook the pizza.

5. Add the baking instructions:

Bake at 425 for 15 to 20 minutes depending on your oven.
Bake on center rack.

Making your own frozen pizzas allows you to control the toppings and to have your family’s favorite combinations ready to go on nights when you need dinner on the table in a hurry.

[Loupy]

Whole Wheat Cheesy Garlic Bread

This whole wheat cheesy garlic bread will fill your home with the most delicious smell. Serve it as a side with dinner, or it makes a delicious appetizer at your next Bunco or football party.

I recommend baking this on the bottom rack of your oven so the cheese gets all melty and gooey but doesn’t end up burnt and brown. Make sure you move the rack before you start to preheat! (Don’t ask how I know. Sometimes I’m not the brightest bulb in the pack!)

My dough scraper is perfect for cutting these into individual sticks, but if you have a pizza cutter, of course that works too!

No fresh garlic? You can substitute garlic powder. Use 1/4 to 1/2 teaspoon depending on how garlic-y you like your bread.

If you are serving this recipe as an appetizer, it looks pretty if you sprinkle some dried parsley or italian seasoning over the cheese before baking. Totally optional, but those little green speckles add a little something-something.

Ingredients
1/4 Recipe Whole Grain No-Knead Bread Dough
1 tablespoon olive oil
1 clove garlic, crushed
1 1/2 cups mozzarella cheese
1/4 cup Parmesan cheese

Instructions
Preheat oven to 425.
Roll the dough into a 13 x 9 rectangle.
Pour olive oil into microwave safe dish.
Stir in crushed garlic clove. Microwave for 30 seconds.
Brush garlic and olive oil over dough.
Spread mozzarella and Parmesan over dough.
Bake 12 to 18 minutes on the lowest rack in oven.
Serve immediately.

[Loupy]

Homemade Whole Wheat Herbed Breadsticks
From: Andrea @ thegreenbacksgal.com/

Ingredients
1/4 Recipe Whole Grain No-Knead Bread Dough
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 tablespoon olive oil
salt and pepper


Instructions
Preheat oven to 425.
Sprinkle herbs over dough and knead 4 or 5 times until herbs are evenly integrated.
Roll dough out to a 15 x 7 inch rectangle.
Cut rectangle into 1 inch strips.
Twist breadsticks and place on greased or silpat lined baking sheet.
Bake for 10 to 12 minutes.
Remove to a cooling rack, brush with olive oil and sprinkle with salt and pepper and they are ready to serve.


Copyright © 2013 All rights reserved