Wonders of Bread!

EZ WHOLE WHEAT BREAD

Learn how to make YOUR OWN delicious home made whole wheat bread that your family won’t be able to resist! Trust me, this has worked for A LOT of readers who now NEVER buy bread. C’mon…give it a try!

How to make Bread-Part One:

How to make Bread-Part Two:

Making the Crust Lighter

EZ Wheat Bread recipe (I doubled this recipe in the video you watched)
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

45 Minute Pizza Dough and/or Breadsticks

Learn how to make breadsticks or pizza dough in only 30 minutes! I promise it’s do-able and DELICIOUS!

30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust

(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)

2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter

Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.
2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.

* When using regular yeast change amount to 2 Tbsp.

Make your own Calzones (like Hot Pockets)

Learn how to make your own calzones…or as I like to call them hot pockets (because let’s be honest…it’s pretty much the same thing! You can make a bunch and then freeze them (either before-letting you bake them fresh or after you bake them-letting you simply microwave them to reheat)!

Hot Pocket Dough

- makes six 6 inch pockets
1 C. Luke Warm Water
2 T. Olive Oil or Canola Oil
1 t. Sugar
1/2 t. Salt
3 C. Flour (I usually do Half all-purpose and half whole wheat or all whole wheat flour)
1 1/2 t. Yeast

Dough by Hand:
Dissolve Yeast in warm water. Add Oil, Sugar, and salt. Slowly mix in flour and knead. Cover and let rise for 45 minutes.

Dough in Bread Machine: (this is my favorite because you can throw all the ingredients in and set the dough cycle and get some other things done while it’s doing the work for you!)
Add ingredients in order your bread machine specifys (for example: for mine I need to add the liquid first, then dry ingredients, and then form a well and pour my yeast in). You don’t want your dough to raise for more than one hour. Most bread machine dough cycles will “beat” down the dough and you’ll want to take the dough out before it does that. Consult your users manual for timing and instructions on how to put the ingredients in.
1. Pre-heat oven to 375
2. When dough is ready, separate it in to 6 portions. If you want to be really exact, you can weigh the dough. I usually just eye ball it.
3. Using a rolling pin, roll out dough to 1/8 inch thick circles.
4. Let dough rest for 5 minutes.
5. Put 1/4-1/2 cup worth of filling. If you’re making all the same kind of hot pockets mix all your filling items together and use a scoop to fill the pockets.
6. Fold dough in half over the filling and clamp edges with fork.
7. You can brush the tops with an egg white wash (1 egg white beaten with 1-2 T. water) if you want them to look really professional! (I usually don’t because I think they look delicious with out the hassle. Besides I can’t ever figure out anything to use that one egg yolk in and I hate to waste it!)
8. Bake for 15-20 minutes at 375.

Whole Wheat Cinnamon Rolls

Whole Wheat Cinnamon Rolls-Part One:

Whole Wheat Cinnamon Rolls-Part Two:

EZ Wheat Bread recipe

(the recipe mentioned in the video)
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

Cinnamon Roll Filling
1 c. packed brown sugar
1-2 T. cinnamon
1/3 c. butter

Cream ingredients together and spread over rolled out dough.

Cream Cheese Frosting
4 oz. (half a bar) cream cheese (I use fat free)
1/2 c. butter
2 c. powdered sugar
1 t. vanilla

Cream together cream cheese and butter (I know I didn’t do this in the video…it was only because I forgot…don’t make my same mistake!) slowly add in 2 c. powdered sugar and vanilla. Store leftovers in the fridge.

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  • Peggyclyde

    Thanks for sharing your great recipes using food storage.

  • Fourvikings4victory

    Made the cinnamon rolls and my family LOVED them! I made the Frosting with honey instead of powdered sugar and it was nice and gooey and yummy. This recipe totally replaces my old stand by-pretty awesome for something made with “whole wheat”!

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  • Janzenpt

    EZ wheat bread recipe has waaaaay too much sweetness for me.  And for several of my family and friends who tried it.  Good consistency and moisture/chewiness, but waaay too sweet.   I cut the sugar down to 2 1/2 Tablespoons and its much better.

  • Suzzy Rice

    I love love love your whole wheat bread recipe!!! I have made all of our bread for at least a year with this recipe. I even used 1/4 cup powdered collard greens added and it was awesome. I had not made bread before, and this gave me the confidence to do it…all the time. iI have an odd question, though. I have a son, presently in the Missionary Training Center in Provo, who loves my bread. He is due to leave for a mission in Korea in four weeks and I would like to send him a small loaf of bread. How could I do this using your recipe? How many loaves…and how long to bake? If you could let me know, I would sooo appreciate it!!!! Thank you…Suzzy Rice (deesuz@.com)

  • eatfoodstorage

    I think you could take the one loaf recipes and just divide amongst smaller loaf pans (probably 2-3) and bake them for about half the time. Just keep an eye on them. Good luck!

  • Starla175

    I really like your EZ Wheat Bread recipe. Tonight was the first time it came out well, but the top caved in while baking. Not sure what I’m doing wrong. We have a hand grinder, so maybe the flour isn’t as fine as yours is? Or maybe I let it rise too long the second time? It still tastes amazing, but any tips you have would be very helpful. (The first 2 times I used SAF yeast, so maybe that did it? I don’t even know what SAF yeast is, someone gave me some to try,) Anyway, thanks so much for sharing! 

  • eatfoodstorage

    What happened the other times?

  • Nancy

    Im totally making these! Both the bread and the cinnamon rolls. I tried cinnamon rolls for the first time with fresh ground wheat and they were good, but these look better. Love the cinnamon paste idea. Thanks!

  • gayle

    Just now found this site love it!!!!!!!!!!!!!!! I hope to learn more. Thanks

  • Bev

    Do you think you could do this in a bread machine?

  • Robin Savage

    I always fail at making bread and a friend referred me here so I am going to give this a try!  I love the videos!  I do have one question though:  I was watching the video where you mentioned that you make two loaves with honey and then make some mixes with brown sugar so that you have them on hand when you want to make more.  I love this idea.  However, when I was watching your video on how your kitchen is organized, and you showed the mixes in your fridge you mentioned them going in your bread maker.  Can the mixes not be used in the oven?

  • Kasperack

    Bless you! You are a wonderful teacher.

  • Lisa Gordy

    I love this recipe! But 30 min is just not enough for North Texas.  My son (professional chef–you’d think he’d give his old ma some lessons, eh?) suggested 45 minutes.  It’s my own fault–I knew “thunk” didn’t sound hollow.

    Son did suggest adding some steam to the oven to help the bread crust. He said throw half a cup or so of water into the oven when as you put the bread in, but that sounds way drastic.  A casserole dish with an inch or so of water on the bottom rack, bread on the middle rack should do the trick.

  • Celeste

    Could you make this recipe without a Kitchen Aide? Would I just mix until combined in a big bowl and then knead on the counter for a specific amount of time?

  • eatfoodstorage

    Yes. Good luck!

  • Urbeautifultoo

    yes, i live in east tx and found that i have to let mine rise for 1 1/2 hrs otherwise it’s just very small. The other thing i noticed is we also have to increase baking times as you indicated. (Probably because I am at sea level). what I have found is cooking mine @ 375 for 32 min does the trick. But, I might try the pan of water in the bottom, sounds like a great idea! Thanks for the tips!

  • Urbeautifultoo

    When I baked my bread in the large pan (Wilson) I noticed i had some VERY large air bubbles thru the middle of it, what did i do wrong? Plus I didn’t let it bake long enough, I messed up on the temperature of the oven and it was doughy (user error).  any suggestions on keeping out those huge air bubbles? makes the bread useless for sandwiches.
    thanks! 
    On a side note, all of my children’s friends now ask for a loaf of bread for their birthday! Yes, it’s THAT good!

  • Florence

    When you talk about adding gluten to bread, are you talking about gluten flour? If so, do I need it if I use bread flour?
    Thanks!

  • Marilyn

    I’ve made a lot of different whole wheat bread recipes, and this is my favorite! It is always soft and moist. And it stays that way for several days, that is if we don’t finish the loaf the same day. Thank you, Crystal, for sharing!

  • eatfoodstorage

    Love that I’m eating a slice while reading your comment! I’m so happy you love it as much as I do!

  • Abbey Lehman

    First, THANK YOU for this incredible recipe….White-bread-only DH now asks for it! Next: do you have any hints or tips how this dough can be prepared & shaped into rolls the night before, like for Thanksgiving? Can I shape the rolls and then immediately refrigerate them? I would like to avoid freezing them since it’s only night. Or do they just come out better baked the same day the dough is prepared? Thank you for any suggestions you have. :)

  • eatfoodstorage

    I would just make them a few days in advance and freeze them. Even if you put them in the refrigerator there is a good chance they’d over rise. You can always try it tonight to make sure it works!

  • Cindy

    I made the EZ wheat bread yesterday, following the given instructions. It didn’t rise very much. So I ended up with a brick shaped loaf instead of something with a nice rounded top. I did use a 9X5 pan, maybe I should have used an 8″ pan. Maybe I’ll try again & make two small loaves instead of one large one. Thank you for sharing the recipe.

  • Sandra

    Here’s a share: For the oil, I use coconut oil! This will give your breads a real WOW factor.

  • Niki S

    First of all, LOVE, LOVE your site! Do you ever use SAF yeast? Could I just switch it out with the regular?