Homemade Whole Wheat Bread - Bonita's Kitchen

[Music] welcome to Benitez kitchen and thank you for joining us what I'm gonna be making today is all wheat bread today's episode is a viewers request and not only one viewer several viewers I do have homemade bread on bunny this kitchen for white bread cinnamon bread a foot Christmas bread and a sweet molasses bread I love making bread personally so this is a treat for me to do this today so we're gonna be making only bread one hundred percent no half and half but if you wish I have and after you can so what I'll do is tell you the ingredients and the amount as we go so let's get started what I've got is seven and a half cups of old wheat flour I'm gonna be putting seven cups of the old wheat flour into a big bowl now for those of you that got Kitchen aids with a book you could use that to make your bread but for those of you that have watched many of my videos this is my kitchen hook my hands so I'm going to be making the bread by hand and that way if you want to make this delicious bread along with me today the ingredients I did post earlier on in commercial that I posted earlier in the week but for now we will do it by telling you the ingredients so that's seven cups of whole wheat flour in the bowl and this is a half a cup that I'm going to keep to decide that I'm gonna use for blending it all together as we go so let's start with that first man we'll make a little hole in the middle what you would need is three cups of warm water you could use tap water or you could boil it and then do a little bit of coal in with your heart but it's got to be lukewarm one table spoon full of fast rising yeast or yeast of choice and you're gonna toss that right on in to the water and then we're going to stir it around what you will need now is 1/3 of a cup of honey so you're just gonna pour that on in to measure it if you want to eyeball that you can but that that might mean that you would have a little bit extra honey and may be too sweet for you so just pour this on into the bowl with your yeast and lukewarm water and then you're going to stir this around until it's all combined so while you're waiting for the yeast to rise just a little about five minutes five five and a half minutes it doesn't matter while you're getting everything ready to go you're going to need two tablespoonfuls of butter or margarine and you will need it warm a little you can do that in a microwave or if you don't have a microwave if you could do it on the stovetop because you want it just about liquid because we're gonna put this dent directly into our flour so I'm just gonna warm mine and I'll show you what's next so I guess after you've melted your butter and you want 4 to cool down just a little bit you don't want it too hot going in into your flour so what I'm going to do now is show you the next step after I have melted my butter I got myself ready to go in with my 7 cups of flour I hope you're following along and and made it making this bread with me today and the yeast has come along nice rising so I'm gonna show you what's next I'm gonna pour in add a teaspoon full of sea salt and just pour it right on in there and I'm just gonna bring this on in through the flour that's there so as you can see over it to the side the yeast is starting to to rise you don't need it much more on that once your five minutes is up six minutes whatever even if you forgot about a a little bit longer it's fine what I'm going to do now is start adding this in to our flour first by putting in the warm melted butter right on in there and then we're going to put in our yeast and honey just aren't true now if you are using a KitchenAid you're gonna have your your mixer going around there now and it's blending it in while you're pouring the yeast water and the honey and of course the butter you've already poured in before so with a a spoon you just stir it around and bringing in the flour each time you move the spoon until you get all of the liquid combined and the flour put in with the liquid so as you go with your spoon and it starts to get too tough to mix around again like I said a KitchenAid would be wonderful because that does the work for you but after it gets to the point where you can't stir anymore you're gonna use your hand and you're gonna start bringing it all together and it's the same as previous videos of making bread working your dog is important because that's what activates the yeast and that's what makes your bread absolutely delicious so as you can see I'm working the dough in flipping it over pushing it down taking anything off the sides and folding it in just do this good exercise yes right so as you can see you you're just pushing the dough down bringing it in to the sides now this is where it starts to get sticky and you're gonna say you're gonna reach for your flour you're a of flour that you've kept from to the side you're gonna sprinkle it over the top you're going to knee it down knee it down means pushing it with your fist down word and getting all the bread mixed together so you continue doing that take any flour off your fingers of course before you start making your bread wash your hands good I know I didn't say that the beginning but I just I just think that everybody should know that before you handle food anyway and just continue doing that as you can see working the dough like this gives it that nice elasticity you can see how it pulls away like this and it makes it absolutely delicious and easier to work with so keep dousing it with flour and knead so I hope you're following along and you're excited to make this bread because it would any dough that you're working with its supposed to be therapeutic you're supposed to enjoy it and working in your own kitchen and making bread for your family that is enjoyable so pretty much all you're doing is you may not use the Africa but just keep blending it in to your dough until it gets into a nice ball and I'm gonna show you what that looks like but moving the dough kneading it keeping that going activates that yeast and it's going to make your bread amazing so I'm gonna continue doing this and then I'll tell you what's next so as you can see the dough is starting to come together nice and as I'm pulling it it's staying in place so that's a really good sign that you don't need to do any more than that you're going to flip it over now okay you probably know that I put the sign across on my braid all of my bread and then after when I do that that is optional for everyone but what's not optional just open your bread a little bit with a knife you can do it as a cross or you can do it as a happy face is whatever you want to put on there and as your bread starts to rise and it just needs to be about the same size as this in size again you'll see this opened up and you can see the texture of your bread as its rising and you can tell that it's got all that nice textures and you can see the air between it so what you're going to do now is cover the top of the bowl and I'm gonna tell you how you're going to do that to keep your bread warm [Music] so after you got that done you got your opening in the dough you're gonna need to cover it now I got a lid for this bowl if you don't have a lid for the bowl that you're using put a plate over it or something just to keep it covered and then what you're going to need is a nice towel a big towel because you want to keep your dome warm the biggest thing to getting it to rise quicker is to have the dough warm so what you're going to do is give a nice big towel wrap it in like this and put it in a warm place in your kitchen I don't buy a window where the sun shining in or a light over the hood of your stove but keep it there like this let it rise for about 20 minutes then after the 20 minutes is up I'll show you what that would look like and we're gonna need that down again and then we're gonna wrap it one more time and let it rise again for another 20 minutes now some people when they're making their bread they'll only let it rise once but I like rising it twice because that means it's gonna be twice as good and you've got all of that cracking in there you got the air bubbles in through your bread and bread is late this is a whole-wheat bread an old wheat bread is usually heavy this is not Evy this is a very late and tasty bread so meet me back here in a few minutes when it's risen and I'll show you what it looks like [Music] so after 20 minutes to a half an hour of course you take off the tail to your your bowl and you're gonna need on your bridge so I'm gonna show you what that looks like and as well you're gonna need three red pens and any kind this is my husband's month's red pen so they've been with us for quite a few years I'm going to show you now what I do looks like so you're gonna take your lid off and of course to tell and this is what your door was gonna look like you can either start kneading it without anything on your hands or you could take a little tiny bit of butter and just you only need a small amount and then put on your hands like this and then start kneading it and it just the oil on your hands it stops it from sticking so you're gonna need this down just look how lovely and it's got cracking sounds suppose if I stop talking so as you can hear what it sounds like but it's got a little bit of cracking so you're just gonna need it in like this if you need some more flour you know you got the flour to the side that you add a little bit you can just put a little bit over the top and again take your knife and put a little cut in the middle so we're gonna cover it again let it sit for another 20 minutes or so and then the next portion is when we're going to be taking it and putting it into our baking pans all right meet me back here when it's risen okay so the second stage of our rising of the dough is done so what I'm going to do now is show you what that looks like and then we're gonna oil our pens our bread pants hold on and III and then let's get going okay so big reveal again this is what your dough is going to look like on the second rice so what you will do now is put a little bit of butter on your hands again and if you don't want to use butter you could use flour it's just pretty much just a whole year ends because now you're gonna be making your dough your your small dough balls and you're just gonna lift up you don't need and at this time you're just gonna lift up the side of your bread and then you're going to cut off a portion so depending on the size of your bread pen as you can see here it's got lots of it just look at a texture of this dough and you can see actually air holes in there this is the size of the ball that I need for the bread pans I got and you're gonna make them like this by turning it and under so now what I need to do before I start layering this in my pan I need to to grease them so I'll just put this one on top there and we'll just all our pens so you're just gonna put a little bit of butter or oil it's up to you I just greased around each one of the pans and this helps it fall out nice you'll see that the bread will just pop right out when it's I know this one they're they're old pants I don't even need to grease these there but if you've got newer pants that is not glass it's it's just a metal pen you will definitely need to grease them or put a little bit of parchment paper on the bottom so after you made that dope that round dough ball you'll just put it into your pan just like that there so now I'm gonna make a few more and show you what they look like okay I'm gonna put another little bit of butter on my hands and I'm just gonna take the knife again do a little cut of the dough about this much and again depending on the size of your pans you're using or the the bigness of the balls that you need to make your bread like you might like your bread to be way out there and a slice of bread that's about this high we're pretty okay the the way that it then in previous videos if you had looked at it it's just a nice loaf of bread ok so just about this size and I'll show you now how to form a different way to make your bread and you'd make your balls like this so getting some more oil on my hand and this is what your pan looks like over here with the 3 Brown balls of dough so what I'm going to do now is actually get enough for one loaf so you're gonna take off a nice helping this time and you're gonna judge it if you need to cut a little bit more just look how nice this dough looks there with all the the arrows in us it's just looking that beautiful so now what you're going to do is go like this you're gonna make a big you're gonna make it dead it's gonna fit into your pan and make one loaf of bread not 3 volts so if you need to take it out a little bit just cut it off put it in under and form it and this will make the size that you need then you're gonna take it put it over into your pan because when that starts to rise you're gonna see that it's gonna look just as nice as this but it's gonna be all one shape so now I'm going to continue on and make three more pieces for this pan there and you can see the size there so I hope you're making yours today and making your bread along with with me so that we both would have some delicious homemade bread at the end of this video so we got our last piece now and we're just going to form this one into a ball and put it directly into the pan so now this is for you three loaves of bread we're going to take this now and we're going to cover it with the same towel probably a piece of parchment paper first over the top so you tell don't stick doh and I'm gonna show you what that would look like what's so lovely making about making your own homemade bread you you don't have to worry about it being perfect No you've probably heard me say this in many videos you're making it for yourself and if anyone complains about oh you made your bread well you don't have to give it to them but if you want for it to be perfect you can get yourself a little set of weights you can weight each piece of dough put the dough into it every each each dough ball the same size and put it into your pan then you know when it rises you're not gonna have one bun that's up a little bit higher than the other one but to me that puts the character on your bread and as baker for many years I I love that look so now what you need to do is if a sheet of parchment paper or just rip it off the box and put over the top first because this is going to protect the bread as it rises from sticking to your towel then you're going to take the same towel that you kept it warm while it was rising and you're gonna put it over the top like this and you're gonna keep it like that for another 20 minutes to a half an hour just until it rises just a little bit above your pan because when you put it in the oven it's gonna rise that little bit more so meet me back here when it's finished and then I'm gonna show you the final step of making your own made whole-wheat bread so now we're at the final stage of making our bread and getting it ready to another so now my bread is rose up enough now to get ready to put in now let's see you just gonna take it out this is what its gonna look like after it's risen then when you put it in dove and it's gonna come up a little bit higher you're gonna put it in a 350 degree oven for 30 minutes to 35 minutes until it's golden brown then when it comes out I'll show you what that looks like but now my oven is ready so I'm gonna put my bread in there and I'll show you what it looks like after get mine on in there so from 30 to 35 minutes then when it comes out I'll show you what it looks like okay I'm gonna take the bread out of the oven now it's baked after 30 minutes and like you said depending on your oven it could be anywhere from 30 to 35 minutes and I'm gonna show you now what it looks like okay so now what I'm going to do is flip over the pins and show you what they look like on the inside all right as you can see they're nice golden brown and I'll do that whit give you something a little bit of counter space because they're hot you know you're kind of deal mate of course gets a little clumsy when you're using them oven mitts all right so this is what your bread looks like so now what I'm going to do now and this is what you would do in your stage you're going to glaze them now with a little bit of butter so now what you would do is just take a little bit of melted butter or butter it doesn't matter if it's melted or not because it's gonna melt on the bread but you can see I just got a little bit where I can brush it on and so brush it all around so it's got equal amount of butter on top and then what I'm going to do I'm going to cover this then for a few minutes because if you leave it make this out in the in the open without it covered your crust is gonna get a little bit earned and you don't want that you want for that soft texture and I'm going to show you what that looks like because I got some not only baked actually yesterday and I'm going to show you what day-old bread is just gonna cover this there and then put another towel over the top and then just put it to the side for about five to ten minutes okay so this is the only bread that I made yesterday and of course when it goes to room temperature and you're able to put it into a big you put it into a plastic bag like this date and put on what it is of course you know it's all wheat bread but just in case you have more than just one kind and this can go right in the freezer all week bread is good for a couple to three days and I won't get too stale but if you keep it in the fridge after it came to room temperature it'll keep it fresh for when you need it each time so what I'm going to do is cut a piece of this day-old bread and then I'm gonna cut a piece of the fresh bread to show you what it looks like now of course you can cut your bread a couple of different ways my husband likes to break away the bond and cut it up from the inside I like to cut it this way and that way you got the Eldar piece of bread which is called a heel and that there is to me bifur probably the best piece of bread and as you can see now this is a day-old bread and you can see all the the wheat in there but you can also see that the pockets where the air is that you know for your bread is released and that was the cracking that you were there when you are needing your bread so I'm gonna put that to the side and now what I'm going to do I'm going to cut a piece off the fresh bread and then I'm gonna show you what's next now what I love about this loaf of bread as you can see is all one piece and when you make it you you're not certain if it's enough dough but you know you can always make three balls and then put those together just to gauge what it is you need for this one but I'm gonna cut a piece off the end now this some people say oh my gosh don't do that this is blazing now it's so hot to dance I love cutting fresh bread and if my daughter-in-laws and sons are here now they'll be standing there waiting but they spread to come out of the oven and have a piece just look at the steam coming up from this bread you can see the inside and our beautiful it is what I'm going to do it wall is piping out like this I'm gonna put a little bit of butter over it an ear in Newfoundland of course we love our butter but we also love molasses so you can take molasses and just squirt on the top like this and you have gotten yourself a feast so what I'm going to do now is take the towel and the paper off of this bread and as you can see the bread is nice and soft all the buns are the same even this one and it's only been well it wasn't in under the cloth very long this one is still soft after day so this is how quick and easy you could do your bread with you could make it and all these steps but take a day at your home you know lots of time and you could also notice there the bread dad was warm and I put the molasses on it's synced on and through and the bread that's at room temperature you can see the lines of the molasses this is absolutely delicious I can't wait dev taste and for those of you that's baking along with me today while I'm making this own wheat bread I hope yours is turning out just as amazing I'm gonna have a taste of the warm bread I've been waiting mmm so soft the flavor you could taste - unnie even though I get the molasses on there mmm so delicious - thumbs up by balance kitchen have a little sip of my tea before I start talking again so I hope you found this episode of all wheat bread unbonded this kitchen up for you these steps are meant to make it easy for you and it's not made with no machines it's all done by your hands and there's absolutely amazing working with dough and if you haven't done so I hope I've convinced you and before I go if you haven't already done so please subscribe to Benitez kitchen and each time I post a new video you will get a notification you can also visit me on my website which is www.hyken.com and as well on our Facebook page so thank you for joining us once again today for validus kitchen this episode of all wheat bread from our kitchen to yours thank you and you have a wonderful day [Music] you [Music] you

Channel: Bonita's Kitchen

Views: 1,401,228

Rating: 4.8363237 out of 5

Keywords: newfoundland cooking, newfoundland meals, newfoundland recipes, newfoundland cooks, newfoundland chefs newfie cooking, newfie meals, newfie recipes, newfie cooks, newfie chefs, maritime cooking, maritime meals, maritime recipes, maritime cooks, maritime chefs, traditional cooking, traditional meals, traditional recipes, east coast cooking, east coast meals, east coast recipes, east coast cooks, east coast chefs, bonitas kitchen

Id: GDknRmdjvTU

Length: 28min 7sec (1687 seconds)

Published: Sun Apr 07 2019