Whole Wheat Bread Dough Variations

Any basic bread dough can be made into many tasty variations limited only by your imagination. Use Grandma Marilyn's Whole Wheat Bread recipe for a basic bread dough and fashion it into pizza, cinnamon rolls, bread sticks, onion cheese bread and more!


WHOLE WHEAT PIZZA
Use approximately one loaf of bread dough (1 1/2 pounds dough) for each pizza crust. If you are not baking the crust on a Pizza Stone, you will be much more successful if you pre-bake the crust for 6-8 minutes, and then cover it with toppings of your choice. Be sure to have all your toppings ready, or wrap and freeze pizza crusts for future meals.


CINNAMON PULL-APARTS
Pinch dough off into walnut size balls. Dip in melted butter and then roll in cinnamon sugar mixture (1T cinnamon to 1/2 C. sugar or sucanat). Place balls in layers, at least two layers or one-half to two thirds full), in a regular loaf pan or bunt pan. Let rise until doubled in bulk, bake at 350 degrees for 20-30 minutes.


CARAMEL NUT PULL-APARTS
Make caramel sauce by melting 1/4 cup butter, 1/2 Cup brown sugar, and 1/2 C. maple syrup in a saucepan, add 1/2 cup chopped walnuts or pecans if desired. Pour this mixture into the bottom of a bundt pan or 9X13" baking pan. Place walnuts sized pieces of dough in layers in the pan. Let rise until doubled, bake at 350 degrees for 20-30 minutes.


MOCK RYE BREAD
For each loaf of bread, cut in 1 T caraway seed and 1 tsp. anise seed.


BREAD STICKS
Roll 1/2 Cup portions of dough into finger-thin ropes and cut to the desired length. Brush with melted butter. Sprinkle with a desired topping: Parmesan cheese, garlic salt, or powder, Italian Seasonings, sesame seeds, etc. Place the "sticks" onto a lightly greased baking sheet, about 2 inches apart. Let rise 10-15 minutes. Bake at 375 degrees for 18-18 minutes.


ONION CHEESE BREAD
For each loaf, knead in 1/4 cup chopped onion (or reconstituted minced onion) and 1/2 C. grated, sharp, cheddar cheese. Proceed with regular rising and baking.


CINNAMON-RAISIN BREAD
Knead in 1/2 cup raisins and 1/2 cup chopped walnuts or pecans plus 1 1/2 tsp. cinnamon.


GARLIC-HERB PARMESAN BREAD
For each loaf, add 1/3 cup parmesan cheese and 1 tsp. garlic powder or more to taste, and 1 tsp. of herb of choice (optional).


JALAPENO-RANCH SHARP CHEESE
Add 1/2 Cup grated sharp cheese, 2 TB ranch salad dressing mix, and 2 chopped fresh jalapeno peppers.


ONION HAMBURGER BUNS
Add 1 TB onion powder. Roll to slightly less than 1/2 inch thickness and cut with a can about 4 inches diameter. (Cut out both ends for air to escape) If desired, moisten the top of buns and sprinkle with onion flakes before rising. Bake 18-20 minutes at 350 degrees.


ONION-DILL
For each loaf, add 2 slightly heaping tablespoons of dried onion flakes (or 1 TB onion powder) and 2 tsp. dill weed.


DRIED TOMATO AND ROSEMARY BREAD
For each loaf, add 3 TB snipped dried tomatoes, 1 tsp. crushed rosemary, and 1/4 tsp. paprika.


CINNAMON ROLLS WITH APPLE FILLING
In a medium mixing bowl, combine 2 C. finely chopped or grated apple, 1/2 C. raisins or dates, 2 T honey or brown sugar, 2 tsp. cinnamon or apple pie spice, dash of salt. For each loaf of bread, roll out the dough into a 12 X 18 rectangle, spread the apple mixture over the dough, roll up tightly, seal the roll, and cut rolls into 3/4-1 inch slices with dental floss.