Golden Wheat Rolls

 

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Makes 12 palm-sized rolls

 

Soft bread with a repeatable process is the holy grail in whole wheat baking. That is the primary goal of my constant experimentation and refinement of recipes. Secondary, but still very important, is appearance; I want the crust of my bread to take on that beautiful golden-brown color that baked goods have. I never managed to pull it off, until now!

 

Soft whole wheat bread is something I figured out a few years ago; good enough hydration and enough fat results in a good enough bread. This works perfectly fine and can be delicious on its own, but I never managed to get the aesthetics quite right. Like I said, I want that golden-brown coloration to my bread crusts, and I don't want to have to add extra messy steps like adding an egg wash to my process. Like many of life's problems, the answer lies in soaking. 

 

Soaked whole wheat flour, which is simply regular whole wheat flour that has been allowed to soak in water for a few hours, is a much easier material to work with. Not only does this soften the bran and allow for better gluten formation to result in a softer bread, it also means that the starches and sugars in the dough are fully exposed to the heat of the oven. With no stiff bran in the way, the surface of the bread undergoes the Maillard reaction, resulting in exactly the coloration I wanted.

 If you'd like more information on hydration, read this post I wrote.

 

However, soaking and following my usual dough handling process would not work here because of the relatively high hydration. The rolls would collapse on themselves in the second rise because the gluten would weaken over time. To resolve this, I added the step of folding the dough after completing bulk fermentation. This final hands-on step rebuilds gluten before shaping and is the second key to a soft, well-shaped, and pleasantly colored bread roll.

 

Equipment

• Measuring cup(s) and spoon(s)
• Medium bowl
• Large bowl
  
• Large spoon
• Parchment paper
• Baking tray (baking sheet, cookie sheet)
  

Ingredients (Soaker)

• 1 cup (120 g) whole wheat flour
• 3/4 (180 mL) cup warm water

Ingredients (Dough)

• Soaker
• 2 cups (240 g) whole wheat flour
• 1/2 cup (120 mL) warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons salt
• 3-4 tablespoons melted butter (or olive oil)
• Optionally, 1-2 tablespoons apple cider vinegar or lemon juice

Directions 

1. Prepare the Soaker: In a medium bowl, combine the soaker flour and warm water. Stir until a thick, porridge-like mixture forms. Cover the bowl and let it sit at room temperature for at least 2 hours, or up to overnight (no more than 12 hours).
2. Activate the Yeast: In a large bowl, combine the warm water (for the dough) and yeast. Let stand for 5-10 minutes until yeast is dissolved.
3. Mix the Dough: Add the soaker mixture, remaining flour, sugar (or honey/maple syrup), salt, melted butter (or olive oil), and apple cider vinegar (or lemon juice, if using) to the yeast mixture. Stir until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 7-10 minutes until smooth and elastic. The dough will be tacky but manageable.
5. First Rise (Bulk Fermentation): Lightly oil a large bowl. Place the kneaded dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled.
6. Shape the Rolls:
• Punch down the dough.
• Divide into 12 equal pieces.
• Instead of simply rolling into balls, try this: Flatten each piece slightly. Then, fold the dough in thirds (like folding a letter). Repeat just a few times until the dough feels like it can hold itself together. This creates layers, which will contribute to a lighter texture. Do not squeeze or apply pressure. Then, gently roll the dough into a round shape. 
7. Second Rise (Proofing): Place the shaped rolls on parchment-lined baking sheet (12 per sheet), leaving some space between each roll. Cover loosely with plastic wrap and let rise for 30-45 minutes, or until puffy.
8. Preheat Oven and Prepare Coating: Preheat oven to 375°F (190°C). Prepare your chosen coating (egg wash, milk wash, etc.).
9. Bake the Rolls: Brush the rolls with your chosen coating and sprinkle with any desired toppings. Bake for 18-20 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
10. Cool and Serve: Let the rolls cool slightly on the baking sheets before serving or handling.
• They may feel hard when they first come out of the oven, but they will quickly soften as they cool. 

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Caramel Crust Cake

 

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Like many beloved recipes, this cake is the product of an ingredient shortage and some creative thinking. I usually make a cake or sweet of some kind for birthdays and other such celebrations in my family, but always with regular white flour. Whole wheat flour is "healthy", and a birthday cake is not the right time for healthy thinking, right?  On one such special occasion, however, I had run out of white flour. I could definitely have bought a cake from the store, but I'm of the opinion that it would be more meaningful if it were handmade. Birthday approaching, I decided that I am familiar enough with whole wheat flour that I could probably just use that with some adjustments. Remember, birthday cake is one time it is fine to use the full amount of sugar, and that is what I did here, to delicious results.

As simple as the ingredients of this cake are, it achieves a complexity of flavor greater than the sum of its parts. The secret is not the whole wheat flour, as it has been in my previous recipes, but in the sugar itself. As the cake bakes, the sugar at the bottom slowly caramelizes into a beautiful Maillard-brown crust. The result is a delicious cake with a measured sweetness. Complement that with a simple whipped cream frosting, and your birthday (or other celebration) is saved!

 

 

Makes one two-layer cake, like this one:

 

 

Equipment

• Measuring cup(s) and spoon(s)
• Medium bowl
• Large spoon
• Whisk 
• Two same-sized cake pans (round or square)
  

Ingredients

• 1½ cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
  
• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
  
• ½ cup packed brown sugar
  
• 2 large eggs
  
• 1 cup buttermilk 
• Or, 1 cup milk with 1 tbsp lemon juice
• 1 teaspoon vanilla extract
  

Directions 

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, scraping down the sides of the bowl.
5. Add the dry ingredients to the wet ingredients, alternating with the buttermilk and vanilla extract. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. 
8. Once cooled, frost with whatever you like. I usually make something very simple using whipped heavy cream, powdered sugar, and cocoa powder like shown in the picture.

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 Whole Wheat Loaf Bread (Fall Update)

 

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Hello everyone!

 

The weather is getting colder, Halloween decorations are on sale at the stores, and people are starting to plan for Thanksgiving. More importantly, now is the season of pumpkin spice! 

 

I'm certain that I'm not the first person to ever think of this, but adjusting my recipes to fit seasonal themes has made baking just a bit more fun. The aroma of freshly baked pumpkin spice bread really fills the kitchen with the essence of fall. There is really nothing quite like it.

 

I've simplified the recipe to save some time, but we still get the same high-quality bread. Speaking of time, the fastest ingredients-to-loaf time I've had with this recipe was around an hour and a half at most, and the majority of that was hands-off rise time. This is really the kind of bread I could sell in large quantities if I wanted to, but I'd rather share my recipe with all of you. 

I hope you enjoy it as much as I do.

 

Makes one (1) standard loaf  

Equipment

• Measuring cup(s) and spoon(s)
• Medium bowl
• Large spoon
• Baking paper or parchment
  
• Loaf pan

Ingredients

• 2 1/4 tsp active dry yeast
• 1 cup + 2 tbsp warm water
• 1/4 cup + 1 tbsp vegetable oil
• 1 1/2 tbsp sugar
• 1 tsp granulated salt
  
• 2 tbsp lemon juice
• 3 1/2 cups whole wheat flour
• Pumpkin spice mix:
  
• 1 teaspoon ground cinnamon     
• 1/2 teaspoon ground ginger     
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

Directions 

1. Dissolve yeast in water
2. Add all other ingredients, mix
• I've found that adding the flour last results in better mixing of the other ingredients.
3. Knead for 10 minutes by hand or with a stand mixer using the dough hook attachment
4. Cover and let rise in a warm place for 30 minutes - 1 hour; do the longer end of the range if in a colder kitchen, but no more than 30 minutes if rising in a temperature-controlled ~100 F environment.
5. Shape in loaf pan, ideally lined with baking (parchment) paper
   
6. Cover loaf pan and let rise in a warm place for 30 minutes to 1 hour
   
• Uncover once the dough starts to rise above the rim of the loaf pan, at approximately 15 to 30 minutes. 
7. Bake at 350 F for 35 to 40 minutes. Let cool completely before slicing.

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 Whole Wheat Doughnuts (Update)

 

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Makes 6 (1/2 dozen) doughnuts 

 

Hello again! If you liked my oven-baked whole wheat doughnut recipe, you'll love that I found a way to make it just a little bit easier. Trial and error revealed that they will be perfectly fine with whole eggs, so no need to separate out egg yolks anymore. It's not much, but it keeps me from having to figure out what to do with leftover egg white.

 

I've also included a brief "recipe" for a basic glaze. Feel free to start with that, but feel even more free to experiment with whatever you think sounds interesting. For some of my doughnuts, I'll use a fruit juice instead of water. In the picture above, the leftmost pink doughnuts use pomegranate juice in the same amount as the water in the basic glaze. Likewise, the yellow-orange doughnuts with spots use passionfruit juice. The two sets on the right are chocolate and maple syrup; those use a slightly different glaze.

Equipment

• Measuring cup(s) and spoon(s)
• Medium bowl
• Large spoon
• Doughnut pan (half-dozen)
  

Ingredients

• 1 cup whole wheat flour
• 1/3 cup brown sugar
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon salt
  
• 1/2 cup warm milk, minus 1 tablespoon
  
• Reduce depending on size of egg
• (Optional) 1/3 teaspoon active dry yeast
  
• 1/4 cup melted butter or oil
  
• 1 whole egg
  
• 1 1/2 teaspoon vanilla extract 
• Basic glaze for six (1/2 dozen):
  
• 2/3 cup powdered (confectioner's) sugar
• 2-4 teaspoons water
  

Doughnut Directions 

1. Warm milk, then dissolve yeast in the warmed milk. Let sit and stir occasionally for five minutes.
   
2. While waiting for the yeast to dissolve, combine egg yolk and oil. I find a whisk helpful with this. Add brown sugar, salt, and vanilla extract, mix well. Add the milk with dissolved yeast, as well as the baking powder, and whisk very well. The baking powder will clump, so whisk until there are no clumps at all.
   Add the whole wheat flour to the bowl and mix well. No dry spots. Make sure to check the under the dough at the bottom of the bowl.
   
   • At this point, the dough may seem more like a batter, and you may think there is too much moisture. This is fine. The moisture will be absorbed into the flour during the rest/rise.
3. Rest 20-30 minutes in a warm place.
   
   • This allows the yeast to work (if used), but not to its full potential because it is not the sole rising agent. Do not rise longer, as the yeast will consume more of the sugar you added for sweetness.
4. Scoop dough into lightly greased or buttered oven doughnut pan(s). Try to make the tops smooth and fill each section to the same level.
   Bake at 375°F for 8-10 minutes.
   
   • The time will likely vary depending on your oven and natural variation of ingredients.  The doughnuts are done when they are solid throughout.
5. Remove from the doughnut pans as soon as possible. They will become soggy if left too long.
   
6. Let cool completely before glazing, or coat with cinnamon sugar.
   

Glaze Directions

1. Once doughnuts have cooled, add powdered sugar to a small bowl, then a small amount of water. If you think you need more water, do not add more water. Thoroughly mix the powdered sugar and water together until a sticky (not runny) mixture is formed.
   
• If you follow the basic glaze recipe I've provided, it will be thick. I haven't yet figured out how doughnut stores get their glaze so thin without it soaking into the doughnut, but feel free to enlighten me if you know an easy trick.
  
2. If you are certain the doughnuts have cooled, apply the glaze by hand, using whichever implement you used to mix the glaze in step 1.
3. Ideally, let the glazed doughnuts set for a few minutes before eating.
   

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 Whole Wheat Pizza (Update)

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Hello everyone! If you've been having trouble making this pizza recipe, you're probably not alone. Kneading is very important for pizza dough, but the previous version made a sticky dough that I found difficult to work with. Additionally, too much water in the dough makes it harder to gauge cooking time in an oven. 

I've slightly decreased water content and slightly increased oil content, and the pizza I made last night with the updated recipe was one of the best I've ever made.

 

Equipment

• Measuring cup(s) and spoon(s)
• Medium bowl
• Large spoon
• Rolling pin
• Baking sheet(s), aluminum or other metal

Wet Ingredients

• 1 1/8 cup warm water (near 100-110 °F)
• 1/8 cup equals 2 tablespoons
• 2 tablespoon olive or vegetable oil
• 1 tablespoon sugar
• Use the full amount for a fast rise, less for a slower rise. 
• 2½ teaspoons active dry yeast
• 1 1/2 tablespoon lemon juice

Dry Ingredients

• 2 3⁄4 cups whole wheat flour (regular or white), ± ~1/8 cup depending on humidity
• 1 teaspoon fine salt

Directions

1. In a medium-sized bowl, dissolve the yeast in the warm water and stir. There may be clumps, but these will break down in a few minutes. Add remaining wet ingredients: olive oil and one of either honey or sugar. Let sit for 2-4 minutes, stirring occasionally, to fully dissolve yeast. Add lemon juice shortly before proceeding to Step 2.
2. Add dry ingredients (whole wheat flour and salt) to the same bowl. Mix until the dough begins adhering to itself, just approaching a cohesive mass.
3. Knead dough and add any detached pieces back into the center of the dough mass. By this point, the dough should be just slightly sticky, but not entirely smooth. If it is severely sticking to hands, add a little bit more flour (no more than 2 tablespoons). Continue kneading for 2-5 minutes, and no more than 10 minutes (there's just no more added benefit; diminishing returns).
• If the dough is still too sticky after adding 2 tbsp flour, do not add any more flour. Add oil instead, starting with around 1 tbsp. 
4. Drizzle a thin coating of oil to the same bowl from above and place the kneaded dough back in the bowl. Cover with a cloth, plastic wrap, or similar, and let the dough rise in a warm place for between 1-2 hours depending on how much sugar you added and the temperature of your kitchen. Be careful, though, as pizza dough can be overproofed; I learned this the hard way. This step is very important as you don't want a dense and hard pizza crust, and it makes it much easier to work with the dough later.
5. Preheat oven to 450 °F. Flatten and roll out the dough on a lightly floured surface using a rolling pin; I use some of the same whole wheat flour to prevent the dough from sticking or tearing. Aim for even thickness and a shape that looks like it just fits the interior surface of the baking sheet with no protrusion.
• If the oven is hotter than 450 °F, the pizza may not cook all the way through before it starts to burn. If you really want to try cooking pizza at high temperatures, use a thinner crust and fewer toppings.
• You can also flatten the dough directly in the baking sheet, hand-stretching it to size. I haven't found a significant difference in the two methods besides not having to clean a rolling pin after use.
  
6. Drizzle the bottom of the baking sheet with a very thin layer of oil, or use baking paper without any oil. Carefully transfer the dough to the baking sheet. Pinch closed any holes and roll inward any protrusions to prevent the crust from burning in the oven.
7. Add desired sauce, toppings, and cheese in an even layer.
8. Bake for between 12-14 minutes, depending on the amount of toppings. Cheese should be golden colored and almost, but not quite browning.
• If using a standard oven, I find that transferring the baking sheet to the very bottom of the oven for the last 2 minutes makes the crust hold together more. It takes on a golden-brown color instead of a dull beige.
9. Remove the baking sheet from the oven with an oven mitt and let the pizza cool for about five minutes, about enough time to set a table. Enjoy!

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 Whole Wheat Doughnuts

 

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Makes 6 (1/2 dozen) doughnuts

 

Craving a warm, fluffy doughnut without the deep-frying hassle? These homemade whole wheat doughnuts are the perfect treat. Made with simple ingredients you likely have on hand, they're easy to prepare and offer a satisfying taste. The whole wheat flour adds a touch of wholesome goodness, making them a delicious and enjoyable indulgence.

 

If you're here for the first time, you might be curious how these doughnuts compare to those you might buy outside. I always loved Krispy Kreme dougnuts as a kid before I started growing out of the high-sugar taste. While Krispy Kreme doughnuts are undeniably delicious, they often come with a higher calorie and sugar content. Our homemade whole wheat doughnuts offer a healthier alternative (in moderation) without compromising on taste. Here's a comparison:

• Ingredients: Krispy Kreme doughnuts typically contain refined flour, while our recipe uses whole wheat flour. Whole wheat flour is packed with fiber and real nutrients, making it a healthier choice.  
  
• Calories and Sugar: Homemade whole wheat doughnuts generally have fewer calories and sugar than store-bought doughnuts. This is because we use natural sweeteners like brown sugar and avoid unhealthy additives, and you can even choose what toppings to add or avoid.
  
• Texture: Krispy Kreme doughnuts are known for their airy, light texture. Our homemade doughnuts offer a slightly denser, chewier texture due to the whole wheat flour. They're still very soft, but they also more filling, which means you'd probably be satisfied with fewer.

In conclusion, while Krispy Kreme doughnuts offer a classic, indulgent treat, our homemade whole wheat doughnuts provide a healthier and equally delicious alternative. Whether you're a seasoned baker or just starting out, this recipe is a great way to satisfy your sweet tooth. With their soft texture and delightful aroma, these doughnuts are sure to become a family favorite. Give them a try and see for yourself!

 

Let's get started!

Equipment

• Measuring cup(s) and spoon(s)
• Medium bowl
• Large spoon
• Doughnut pan (half-dozen)
  

Ingredients

• 1 cup whole wheat flour
• 1/3 cup brown sugar
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon salt
  
• 1/2 cup warm milk
• 1/3 teaspoon active dry yeast
  
• 1/4 cup melted butter or oil
  
• 1 egg yolk
  
• 1 1/2 teaspoon vanilla extract
  

Directions 

1. Warm milk, then dissolve yeast in the warmed milk. Let sit and stir occasionally for five minutes. 
2. While waiting for the yeast to dissolve, combine egg yolk and oil. I find a whisk helpful with this. Add brown sugar, salt, and vanilla extract, mix well. Add the milk with dissolved yeast, as well as the baking powder, and whisk very well. The baking powder will clump, so whisk until there are no clumps at all.
3. Add the whole wheat flour to the bowl and mix well. No dry spots. Make sure to check the under the dough at the bottom of the bowl.
• At this point, the dough may seem more like a batter, and you may think there is too much moisture. This is fine. The moisture will be absorbed into the flour during the rise. 
4. Rest 20-30 minutes in a warm place.
• This allows the yeast to work, but not to its full potential because it is not the sole rising agent. Do not rise longer, as the yeast will consume more of the sugar you added for sweetness. 
5. Scoop dough into lightly greased or buttered oven doughnut pan(s). Try to make the tops smooth and fill each section to the same level.
6. Bake at 375°F for 8-10 minutes.
• The time will likely vary depending on your oven and natural variation of ingredients.  The doughnuts are done when they are solid throughout.
  
7. Remove from the doughnut pans as soon as possible. They will become soggy if left too long.
   
8. Let cool completely before glazing, or coat with cinnamon sugar.
   

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 Status Update

As we approach the one-year anniversary of ZagrosBakery.com, you may have noticed that posts have slowed down. Part of that was because of seasonal weather; hot summers are not conducive to baking with an in-home oven, and I cannot develop new recipes as quickly in such a situation. The main reason now, though, is that I've started a two-year graduate program. It took me some time to get back into the student mindset, and the coursework will likely continue to intensify. 

However, this does not mean that the website will be retired, only that new posts may be infrequent or irregular for a while. I still have some backlog recipes to post that I am very excited to share, and those will be posted in the coming weeks depending on the load of my coursework.

Thank you for your continued support. I look forward to sharing more delicious recipes with you soon!

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