Crunchy Wheat And Honey Twist Recipes

HONEY WHOLE-WHEAT PRETZEL STICKS

Steps:

• Preheat the oven to 425 degrees F.
• Combine yeast, honey and warm water in the bowl of a stand mixer fitted with the paddle attachment. Let sit for 5 or 6 minutes, or until mixture begins to foam. While yeast mixture is sitting, combine whole-wheat flour, all purpose flour and 2 teaspoons salt in a bowl and whisk to combine. Add flour mixture and oil to yeast mixture and mix on low speed until just incorporated and dough begins to form. Switch to dough hook and mix on low to medium speed for 2 to 3 minutes, or until dough is smooth but still pliable. If the dough is very sticky, add all-purpose flour, by the tablespoon, as necessary.
• Remove the dough from the bowl and roll into a long log. Cut log into 16 pieces and roll each piece into a 10 by 1-inch tube. Spray 2 baking sheets with cooking spray. Twist each dough stick several times and arrange sticks on cookie sheets, about 1 to 1 1/2 inches apart. In a small bowl beat the egg with water and brush on dough. Combine 1 tablespoon salt with sesame seeds and sprinkle evenly among dough pieces. Bake for 18 to 20 minutes, or until a golden crust has formed but pretzels are still soft inside. Remove from oven and cool completely.

CRUNCHY WHEAT AND RYE

Steps:

• Place the ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select whole wheat setting and press Start.

HONEY-WHEAT PRETZEL TWISTS

Steps:

• Warm the milk in a small saucepan over low heat until it reaches between 100 and 115°F/38 and 45°C. Immediately pour the warm milk into the bowl of a stand mixer or a large bowl and sprinkle in the yeast. Add 1 tbsp of the honey, stirring until it is dissolved. Allow the yeast to bloom until it is foamy, 5 to 7 minutes. Add the remaining 2 tbsp of honey, the all-purpose flour, whole-wheat flour, butter, and fine sea salt to the yeast mixture and stir to form a shaggy mass. Attach the bowl and the dough hook to the stand mixer and begin kneading on medium-low speed. After about 1 minute the dough will form a smooth ball. The dough should be quite firm and may be slightly tacky, but not sticky. (If it is sticky, add a little more flour, about 1 tbsp at a time, and knead it in until the dough is smooth. If the dough is too dry to come together, add more water, 1 tsp at a time.) Continue kneading the dough on medium speed until it is elastic, 5 to 7 minutes. Alternatively, turn the shaggy dough out onto an unfloured work surface and knead it by hand.
• Choose a bowl that will be large enough to contain the dough after it has doubled in size, and lightly grease it with butter. Transfer the dough to the greased bowl and cover the bowl tightly with plastic wrap. Set the dough aside at room temperature (in a warm spot) to rise until it has doubled in size, 1 1/2 to 2 hours.
• Line two 12-by-17-in/30.5-by-43-cm rimmed baking sheets with parchment paper; set aside.
• Turn the dough out onto an unfloured work surface and press it down to deflate. Cut it into four equal portions, and divide each portion into five small chunks of dough. Work with one piece of dough at a time and keep the rest covered with a damp, clean kitchen towel. Pat a piece of dough down with your fingertips and then roll it up tightly, beginning with a long side, into a cylinder. Shape the dough into a rope 20 in/50 cm long by rolling it against the work surface with your palms, working from the center of the dough to the ends and applying light, even pressure to avoid tapering them. If you need more friction, spray the counter with a little water from a squirt bottle or drizzle a few drops of water and spread it with your hand. It is important that the dough be rolled out to the correct length or it will be too thick to harden while baking. Roll another piece of dough into a rope in this same manner. Twist the two dough ropes together sixteen times, spacing the twists out evenly. Place the twisted dough rope on one of the prepared baking sheets and cover it with a damp towel. Repeat this process with the remaining dough, spacing out the ropes on the baking sheets at least 1 in/2.5 cm apart and covering them with a damp towel.
• When the first baking sheet is filled with five twisted ropes, transfer the tray to the refrigerator while you shape the rest of the pretzels to prevent the first batch from overproofing. When all the pretzels are shaped, you will have ten twisted ropes. Place both trays out, covered, at warm room temperature to rise until they have doubled in size, 30 to 40 minutes. (The pretzels can be refrigerated at this point, covered tightly with plastic wrap, for up to 8 hours before dipping and baking them.)
• At least 20 minutes before baking, do two things: First, position one rack in the upper third and another rack in the lower third of the oven and preheat it to 325°F/165°C/gas 3; second, prepare the boiling water for dipping.
• Bring the water to a gentle simmer in a large pot. Just before dipping the pretzels, use a pizza wheel or sharp knife to cut each dough rope into four segments about 5 in/12 cm long. Working in four batches, use a large skimmer to drop the pretzels gently into the water. Leave them in the water for about 20 seconds, carefully turning them once after 10 seconds. Remove the pretzels from the water, drain, and return them to the baking sheets, spacing them out at least 1/2 in/12 mm apart. If the twists unwind, simply retwist them. Repeat with the remaining pretzels. Brush the tops of the pretzels with a light coating of the egg wash and sprinkle them with coarse salt.
• Bake the pretzels for 20 minutes, and then rotate the pans from front to back and top to bottom. Continue baking until the pretzels are deeply browned, about 17 to 25 minutes more. Remove the baking sheets from the oven and allow the pretzels to cool to room temperature. Once cooled, test a pretzel for doneness by breaking it in half. If the center is still a little chewy, reduce the oven temperature to 300°F/150°C/gas 2 and return the pretzels to the oven to finish hardening to a crisp. This could take anywhere from 10 to 20 minutes more. (Note that if you have some thicker pretzels and some thinner, the thinner ones may be done, while the thicker ones need a little more baking.) Test a pretzel after about 10 minutes, and in 5-minute increments after that. When they are hard, transfer the pretzels to a cooling rack. Once they are completely cooled, store them in an airtight container for up to 2 weeks.

HONEY WHEAT BREADSTICKS

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Divide into 16 portions; shape each into a ball. Roll each into an 8-in. rope. Place 2 in. apart on greased baking sheets., Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

CRUNCHY HONEY WHEAT BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer.
• Select whole wheat or dough cycle on bread machine. Start.
• To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

CRUNCHY WHEAT AND HONEY TWIST

Steps:

• Measure carefully, placing all ingredients except melted margarine, egg sugar and cinnamon in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minuets on lightly floured surface.Grease large cookie sheet. Divide dough in half. Roll each half into 15-inch rope. Place roped side by side on cookie sheet twist together gently and loosely. Pinch ends to fasten. Brush melted margarine lightly over dough. Cover and let rise in warm place 45-60 minuets or until double. (Dough is ready if indentation remains when touched.)Heat oven to 375°. Brush egg over dough. Mix sugar and cinnamon sprinkle over dough. Bake 25 to 30 minutes or until twist is golden brown and sounds hollow when tapped. Removed from cookie sheet to wire rack cool.1 slice: 95 calories (20 calories from fat) 2 fat (1g saturated) 15mg cholesterol 160mg sodium 18g carbohydrate (2g dietary fiber) 3g protein.SUCCESS TIPTo make sure a larger loaf of bread is done baking, remove it from the cookie sheet or pan and tap the bottom with your knuckles. If it sounds hollow it is thoroughly baked. If not, slip it back into the oven directly on the oven rack. Let it bake a few more minutes or until it sounds hollow. Be sure to remove the hot loaf from the oven carefully using a clean kitchen towel or pot holders.ShapingTwist ropes together pinch ends to fasten. Shape twist into a circle on cookie sheet pinch ends together.Try This For added crunch, add some finely chopped almonds to the cinnamon and sugar mixture.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.