Stone-Buhr Whole Wheat Flour, Recipe
Cuisinart 14 cup FP
Processing dry ingredients:
Put the flour in the work bowl with all the other dry ingredients. If the recipe calls for herbs, oil or solid fats like butter, add them with the flour. Turn the machine on and let it run for 20 seconds. (Cheese, nuts and raisins may be added with them almost whole, add them 5 seconds before you stop knewading. For a finer texture, add them sooner).
Adding liquids:
All liquids should be added through the feed tube while the machine is running. Add liquid in a slow, steady stream, only as fast as dry ingredients absorb it. If liquid sloshes or splatters, stop adding but do not turn off machine. Wait until ingredients in bowl have mixed, then add remaining liquid slowly. Pour liquid onto dough as it passes under feed tube opening. Do not pour liquid directly onto bottom of bowl.
Follow the recipe carefully. It is important to add enough liquid to make the dough soft enough to knead. Kneading dough that is too stiff can strain the machine.
The temperature of liquids used to dissolve and activate yeast must be between 105 and 115 F. Yeast cells are not activated at temperatures lower than this and they die when exposed to temperatures higher than 130F.
All liquids, except that used to activate yeast, should be cold, to minimize the possibility of overheating the dough. You must never knead a yeast dough to at temperature higher than 100 F. Doing so will slow or even prevent the action of the yeast.
Kneading bread dough:
Do not try to use the machine to knead the dough that is too stiff to knead comfortably by hand. Doing so can strain the machine.
After the dough starts to clean the inside of the work bowl completely and forms a ball, process it for 60 seconds to knead. Stop the machine and test the dough to be sure it's properly kneaded. Typical bread dough should have a soft, pliable texture and it should feel; slightly sticky. Stretch the dough with your hands to test it. If it feels har, lumpy or uneven, continue processing until it feels uniformly soft and pliable. Make sure that the blade is firmly pressed back into place after removing the dough to test it.
Baking:
Preheat the oven to 400. Bake the loaf in the center of the oven until golden brown, 30 to 40 minutes. When it is ready, the loaf will sound hollow when tapped on the bottom. Cool on a wire rack. This bread freezes well.
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Serving Size: 1 Serving (491g) | ||
Recipe Makes: Servings | ||
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Calories: 765 | ||
Calories from Fat: 64 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 2647.1mg | 91 % | |
Potassium 906.1mg | 24 % | |
Total Carbohydrate 160.3g | 47 % | |
Dietary Fiber 23.4g | 94 % | |
Sugars, other 136.8g | ||
Protein 27.4g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 765
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