Wolfgang Puck’s Awesome, Easy and Healthy Whole-Wheat Bread Yeast Dough for Assorted Breads and Pizza

Is fantastic recipe came out of a fantastic new book of mine from Wolfgang Puck called ” Wolfgang Puck Makes it Healthy”: Light Delicious Recipes and Easy Exercises for a Better Life.

The book came out in 2014 and is part an inspiring personal story about how Wolfgang Puck went from being in chronic pain to feeling better, losing weight, and getting in better shape. He outlines the exercise plan he does that his trained customized for him. The great news I’d anyone, including myself, can do it because it is focused and low impact.  The book is like getting a workout assistant along with delicious and healthy recipes.

He went from being in terrible pain and tranformed his life by giving himself a fresh focused diet, new attitude along with a whole new way of eating and thinking and a workable workout that he does every day, that he illustrates himself. 

I really loved how down-to-earth stressing how his family means the world to him and he feels so much better now that he has a healthy living and fitness routine. His acknowledgements in the book we’re actually a joy to read, I don’t normally like to read those; I usually skip them! 

Wolfgang Puck gave in depth credit to everybody who made the book possible, and every recipe that I’ve tried  is fabulous and easy to follow with simple directions.

This dough is super easy to put together with easy-to-remember proportions as well.

The whole wheat bread dough you can use in sweet breads by just adding cinnamon and swirling it like I did in the Cinnamon Swirl Bread. Or, you can use it as a pizza dough, by dividing the dough into four balls which will be formed into small pizzas. 

You simply cover the 4 bowls with a damp towel and leave it to rest for about 20 minutes. 

At that point you can wrap it in plastic wrap or a freezer bag and refrigerateven it for 2 days. When you want to use it just remove it from the fridge and let it come to room temperature before continuing.

Photography and photo editing by Paulette Motzko, PLM Studios.

Copyright July 2017.

July 1st, 2017 at 9:28 p.m.

Updated July 4th, 2017 at 10:30 a.m

1st you make the sponge which is like a starter:

1 tbsp active dry yeast

 1-1/2 cups lukewarm 80-degree water 

1 tablespoon honey 

1 cup unbleached all-purpose flour

 1 cup 100% whole wheat flour

******************************

DOUGH

3/4 cup unbleached all-purpose flour 

3/4 cup 100% whole wheat flour

 1-1/2 tablespoons kosher salt

 5 tablespoons extra virgin olive oil

To make the sponge- mixed together Feast water and honey until the yeast is dissolved. 

Let the mixture stand about 5 minutes and then add in the all purpose and whole wheat flours.

Mix until a soft dough forms.

ABOVE: After the yeast bubbles combined with the honey, water and flours…

THEN THE OIL AND SALT AND REMAINING FLOURS ARE ADDED TO FORM A NICE, EASY TO WORK WITH DOUGH.

The dough after kneading with dough hook 8 minutes at speed 2.

At this point the bread is about done in that all you do is shape it into 2 loaves of your choice or 4 pizzas.

You cover the dough and let it rest with a wet damp towel for 10 minutes. 

The damp towel technique really works wonderfully because the bread dough does not dry out.

After the 10 minutes then shape it and then put another dent towel on the two loaves of shaped breads or your for pizzas and then leave and go do something else for 20 minutes. When you come back, you can shape into the 2 loAves as I did with the Cinnamon Swirl Bread.

I let mine rise for about 40 minutes and then I baked it for 40 minutes at 375 degrees.

 The time that you want to let your bread rise depends on how hot your kitchen is, humidity factors and a lot of other variables. Basically, just let your bread rise until it’s doubled in size pretty simple stuff.

To make the cinnamon swirl bread pictured above simply take 1/3 cup granulated sugar mixed with 1 tablespoon of ground cinnamon and then sprinkle it jelly-roll Style on the inside of the Breads and then roll them up before you bake them. Wolfgang Puck uses a really cool idea which is he sprays nonstick spray on the bread do it here the sugar on it better and it works really well. I never use that technique before hey Wolfgang Puck you’re awesome! I would love to meet you one day and one of your restaurants here or in California.

I always wanted to go to Spago but never made it there when I lived in Orange County, California all those many years. It was just one of those awesome, cool places my now ex-husband never wanted to go to. I don’t have to worry about that hinge any more!

About slicing your bread. Make sure you use a very sharp good quality knife to slice that bread that you lovingly made. And then wait about an hour before slicing it. That’s what I did because the bread is very tender when it’s first comes out of the oven. And if you own a nice baker’s rack put the let the bread cool on that.

Nutrition facts per serving of two slices each one half inch thick is:

137 calories 

35 calories from fat

 total fat 3.99 grams

 saturated fat .59 grams monosaturated fat 2.81 grams polyunsaturated fat .58 grams cholesterol 0. 

Sodium 70 mg 

total carbohydrate 22.95 grams 

dietary fiber 1.99 grams 

sugar 4.74 grams 

protein 3.09 G

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