Sentences with phrase «whole wheat flour dough»

Making these big, pleasantly scraggy crackers involves nothing more elaborate than a basic whole wheat flour dough and a quick toast in the oven.

Not exact matches

Garlic Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten 1 tsp salt 1 cup whole milk, lukewarm (about 110F) 1 cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2 cup grated Parmesan cheese Directions Preheat oven to 200F for 10 minutes and then turn oven off.

I also use atta or fine - milled whole wheat flour for the dough.

Add in the remaining ingredients except for the dates (cinnamon, baking soda, and whole wheat flour) and stir to form a moist dough.

3 tsp (15 ml) active dry yeast 3 cups (680 ml) whole milk (3.25 per cent fat), warmed to a temperature of 97ºF (36ºF) 2 1/2 tsp (12.5 ml) salt 2 tsp (10 ml) butter, melted 5 1/3 cups (750g) whole wheat bread flour, + 1/2 cup (75g), for working the dough 2 tbsp (30 ml) butter, for the loaf pan

Add the whole wheat flour, and 1 cup white flour and stir to form a dough that pulls away from the sides of the bowl.

Ingredients 2 cups whole wheat flour 3 tbsp Sooji / Rava Water as needed to make dough Salt to taste Oil or ghee for deep frying Method: Put the wholewheat...

My dough was too dry and I had to spray with water, probably because I used half whole wheat flour.

Make the dough: Stir the whole wheat flour, warm water, honey, and yeast together in the bowl of a stand mixer.

Fantastic Peter Reinhart inspired rustic, thin - ish crust pizza dough recipe - made from white whole wheat flour, yeast, olive oil, salt, and ice water.

You can use regular whole wheat flour and the dough will be a bit tougher.

Add more whole wheat flour whenever the dough starts to stick to the surface or your hands, and try to add as much as you can — we want these bagels to be dense.

Also, doughs made with all - purpose or bread flours will have more tolerance than doughs made with whole grain wheat or rye flours.

I did tweak the dough part of the recipe, and used 1 1 / cups of white flour and 1 1/2 cups of whole wheat flour.

For this one, I bumped the overall proportion of whole grain flour up to about 75 % by using whole grain flours (equal parts spelt, wheat, and rye) instead of white flour in the final feeding of the starter, and increasing the amount of whole grain flour in the final dough as well.

I used a Kitchenaid to make the dough because I am seriously dough - challenged, so it turned out a little tough, but that could also be because I added a little too much flour AND I didn't have any white whole wheat flour.

Stretch out your favorite pizza dough onto a lightly oiled baking sheet (I love this pizza dough — I use a little bit of whole wheat flour and freeze half the dough for our next pizza night).

apricots, brown sugar, butter, cinnamon, egg, egg yolk, fruit pie, fruits, ice water, icing sugar, lattice pie, milk, pie, powdered sugar, seasonal, shortcrust dough, whole wheat flour, wholegrain flour

I spied these little guys at TJ's today and didn't feel guilty about spending the dough [haha] on store - bought treats after the cashier raved about them: 100 % whole wheat flour, oats & walnuts = 3 g fiber / serving.

I worked the dough completely by hand and, like others, found I needed to add almost an additional cup of flour (1/2 C. rye, 1/2 C. ap, 2t whole wheat) to get the dough to a workable consistency.

When the bread machine finished doing its thing after 1 1/2 hours, I noticed that the color of the dough was funny... turns out that I used King Arthur's white whole wheat flour instead of regular white flour.

There was no secret that it was whole wheat pizza dough, but I like the nuttiness of whole grains and I like knowing that I served a much healthier meal than when I would make pizza with good old white flour.

This really is a light, tender whole wheat bread loaf, like one that you might find at the grocer, but without additives, preservatives, dough conditioners, refined flours / sugars or other questionable ingredients.

-LSB-...] like to use my trusty little pizza dough recipe for these pumpkin rolls, it works well with white, whole - wheat or gluten - free flour, but for a lazy -LSB-...]

Hi, I made bread for the first time yesterday with whole wheat that I ground in my wife's new snazzy flour mill and used different proportions to your recipe because I only found this afterwards when I had already made my dough, but I cooked it to your method.

I use a mixture of whole wheat and bread flour for the dough, and my favorite toppings lately are, in fact, Greek style!

2On a floured surface, roll out the whole wheat pizza dough to approximately 1/4» thick.

I made it with whole wheat pastry flour (170g), and after adding 4 tablespoons of ice water the dough already seemed pretty wet, so I stopped there.

«This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire.»

Our buckwheat meteil dough is a levain - leavened bread, comprising a blend of Organic wheat, whole wheat, rye, and buckwheat flour.

Made this recipe for the fourth time tonight and used whole wheat PASTRY flour instead of all - purpose whole wheat and the consistency of the dough was so much better, just like ordinary cookie dough!

Gradually add bread flour and whole wheat flour, mixing until the dough comes together.

BBQ Chicken Pizza soy - free, peanut - free, tree nut - free, sugar - free, shellfish - oil, fish - free, bean & legume - free Pizza Dough Ingredients: (makes 2 pizza crusts) 1 1/2 cup all - purpose flour 1 1/2 cup whole wheat...

peanut butter and jam sandwich (harvest wheat bread [water, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cracked wheat, whole - wheat flour, sugar, fully refined soybean oil, yeast, dried wheat sourdough, wheat flour, 2 % or less of: canola oil, enzymes, salt, wheat gluten, dough improver (malted wheat flour, enzymes, ascorbic acid)-RSB-, peanut butter [peanuts, salt], strawberry jam [sugar, strawberries, lemon juice, fruit pectin, citric acid]-RRB-, apples (apple, calcium ascorbate), greek yogurt ranch dressing (nonfat greek yogurt [cultured skim milk, milk protein concentrate, cornstarch, tapioca starch, carrageenan gum, locust bean gum], canola oil, water, salt, cider vinegar, distilled vinegar, egg yolk, natural flavors, dried garlic, lactic acid, gluconic acid, spices, dried onion, acacia gum, xanthan gum, dried chive), carrots (carrots, calcium ascorbate), low moisture part - skim mozzarella string cheese (pasteurized part - skim milk, cheese culture, salt, enzymes), cucumbers, chocolate - covered raisins (milk chocolate [sugar, whole milk, cocoa butter, cocoa mass, soy lecithin, vanilla], raisins, sugar, tapioca syrup, tapioca dextrin, confectioner's glaze).

Pizza Dough: I usually like to make my pizza dough using 3 cups of all - purpose white flour, but I only had a cup left in the cupboard and had to substitute with 2 cups of whole wheat flour for the Dough: I usually like to make my pizza dough using 3 cups of all - purpose white flour, but I only had a cup left in the cupboard and had to substitute with 2 cups of whole wheat flour for the dough using 3 cups of all - purpose white flour, but I only had a cup left in the cupboard and had to substitute with 2 cups of whole wheat flour for the rest.

Dough: (Whole wheat flour, organic evaporated cane juice, non-hydrogenated canola oil, brown rice syrup, caramel color, apple fiber, sea salt, citric acid, baking soda, lecithin, baking powder).

Notes: I use part whole wheat flour in my pizza dough sometimes, when doing this add a little extra water if needed until the dough is lightly tacky.

Waffle dough 2 1/4 teaspoons (7g) active dry yeast 1/4 cup (50g) warm water, between 105 - 108 ˚F 2 cups (280g) white whole wheat flour 1/2 teaspoon (2g) fine sea salt 1/4 cup (52g) cane sugar 1/4 cup (45g) refined coconut oil, melted 1/2 cup (110g) unsweetened almondmilk, room temperature 2 flax eggs (88g) 1 teaspoon (4g) pure vanilla extract 1/2 cup pearl sugar

Hello — if you use whole wheat flour, you will have to make a dough and rinse it and rinse it (that's the original, old - fashioned way), to get rid of the starch, otherwise it won't work.

I've never tried using whole wheat flour when making pizza dough, but now you have me thinking... Today you're MY inspiration!

Dough: 200 grams active levain (float tested: see below) 900 grams white bread flour 100 grams whole wheat flour 700 grams warm water, plus 50 grams (divided) 20 grams salt 315 grams walnuts (toasted and roughly chopped) 180 grams dried cranberries (I refreshed mine in hot water so they plumped up a bit) Grated zest of 2 oranges

Make the dough: Two hours before the poolish is ready, in a large bowl, combine the water, bread flour and whole wheat flour, and mix until a shaggy dough forms.

Levain: (Night before mixing dough) 1 tablespoon mature starter (fed / refreshed within 8 hours) 100 grams white bread flour 100 grams whole wheat flour 200 grams warm water

Dough I used Cookie & Kate's «The Easiest Whole Wheat Pizza Dough Recipe» using wholemeal flour and 1 tsp xiteyol and no cheese.

Then we add a touch of ascorbic acid (vitamin C) to enhance the dough and a hint of white whole wheat flour to add yeast nutrients.

You may need to add 1 - 2 tablespoons of additional liquid if the dough feels dry, as whole wheat flour absorbs more water than all - purpose flour.

To prepare dough: Pulse all - purpose and whole - wheat flours, sugar and 1 teaspoon salt in a food processor.

Yields: one 9 × 5 loaf for the dough: 2 tbsp extra-virgin, unrefined coconut butter 1/3 cup unsweetened almond milk 1/3 cup pumpkin puree 1/4 cup brown sugar 1 package instant dry yeast 1 cup all - purpose white flour 1 cup white whole wheat flour 1 tsp pumpkin spice mix 1/2 tsp salt for the filling: 2 tbsp extra-virgin, unrefined coconut butter 1/4 cup brown sugar 1/4 cup roughly chopped walnuts 1/2 cup sweetened shredded coconut In a medium cup, microwave the almond milk and coconut butter -LCB- for the dough -RCB- until warm to the touch.

Pour whole - wheat flour and all - purpose flour into the mixture and knead until you form dough.

I do think you could successfully substitute a gluten - free all - purpose flour blend for the buckwheat and sweet rice flours, however, or a gluten - full flour (AP, whole wheat, spelt, or rye — in this case, skip the step of beating the dough for 20 seconds).