Food Processor Whole Wheat Bread Recipes

FABULOUS HOMEMADE BREAD FOR THE FOOD PROCESSOR

Steps:

• Pour the warm water into a large bowl, and whisk in 4 teaspoons of bread flour, the yeast, and the white sugar until thoroughly combined and the sugar has dissolved. Allow to stand until the yeast starts to form creamy bubbles, about 5 minutes.
• Fit a dough blade into a large food processor, and place 3 1/2 cups of bread flour, the oats, whole wheat flour, salt, brown sugar, and vegetable oil into the work bowl. Start the food processor running, and slowly add enough of the water-yeast mixture to allow the dough to form a firm ball and pull away from the sides of the processor, about 1 minute. Process for another 30 seconds to knead.
• Place the dough into an oiled bowl, and turn to coat the dough with oil. Cover with a damp cloth, and allow the dough to rise until doubled, about 1 hour. Punch down the dough, and divide into 2 equal-sized pieces. Form each piece into a loaf; pinch the seams and ends closed.
• Grease 2 4x8-inch loaf pans, and place the loaves into the pans with the seam sides down. Allow to rise until the dough is 1 inch above the rim of the pans, about 1 more hour.
• While dough is rising, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the tops are browned, about 35 minutes. Allow bread to cool in pans for 10 minutes, then turn out onto cooling racks to finish cooling.

HEARTY MULTIGRAIN SEEDED BREAD

Steps:

• Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
• Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
• Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
• Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
• Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

JANE'S TOTALLY WHEAT BREAD (USING FOOD PROCESSOR)

Steps:

• Proof yeast in warm water.
• Add brown sugar, salt and applesauce to yeast.
• Place flour and wheat gluten into the bowl of a large food processor and process briefly to mix. (Check your food processor manual to make sure your processor is powerful enough to process bread dough and to determine how much flour your processor can handle. If necessary, process this recipe in two batches). I use a 14 cup Cuisinart processor. (Note: vital wheat gluten is available in bulk or boxes at health food stores).
• Add oil to processor and process briefly to mix. .
• Start processor and slowly pour liquid through the feed tube. You may need more or less liquid depending on the type of flour and the humidity. Within about 30 to 60 seconds the mixture should form a ball. If it doesn't, add more water or flour (whichever is necessary) for the dough to form a ball. After the dough forms a ball, process for an additional 30 to 60 seconds until smooth and elastic. Do not overprocess because processing causes the dough to heat up and it might heat up so much that you kill the yeast. When making 100 percent whole wheat bread in my processor, it helps to use a dinner knife to "premix" the dough. Pour the liquid into the bowl (without the processor running) and mix briefly with a dull knife until most of the flour is moistened. Then process as above.
• Turn dough out onto a lightly floured board and form into a ball. This is your opportunity to ensure that the dough has the proper ratio of flour to liquid.
• Place dough into a lightly oiled bowl and turn to coat the surface of the dough with the oil. Cover with kitchen towel or plastic wrap and let rise in warm place until doubled.
• Turn risen dough out onto lightly floured board and knead a few times. Cut dough in half and let rest for 10 minutes.
• Roll half of dough into a rectangle about 1/2 inch thick. Turn board so long edge of rectangle is facing you. Fold right half over middle and press with fingers to seal. Fold left half over middle (so the "new rectangle" is as wide as your bread pan) and seal. Roll (beginning at narrow side) tightly, pressing as you go with your fingers to seal well. Pinch ends and tuck under loaf.
• Place in a greased loaf pan (8 inches by 4 1/4 inches by 2 1/2 inces). Oil the top of the loaf.
• Cover with a kitchen towel or loose plastic wrap and let rise in a warm place until almost doubled.
• Bake at 325 degrees F until done. This takes about 29 minutes in my oven.
• Turn out and let cool on a rack.

FOOD PROCESSOR HONEY WHEAT BREAD

Steps:

• Dissolve yeast and sugar in 1/2 cup warm water.
• Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl.
• Mix in yeast mixture, and let rest 15 minutes.
• Add white flour, and process until dough forms a ball.
• Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes.
• Place the dough in a buttered bowl, and turn to coat.
• Cover the bowl with plastic wrap.
• Let dough rise for 45 minutes, or until almost doubled.
• Punch down, and divide dough in half.
• Roll out each half, and pound out the bubbles.
• Form into loaves, and place in buttered 9x5 inch bread pans.
• Butter the tops of the dough, and cover loosely with plastic wrap.
• Let rise in a warm area until doubled; second rise should take about 30 minutes.
• Place a small pan of water on the bottom shelf of the oven.
• Preheat oven to 375 degrees F.
• Bake for 25 to 35 minutes, or until tops are dark golden brown.
• Butter crusts while warm.
• Slice when cool.