Sunday, June 24, 2012

Whole Wheat Bread

Are you a wheat bread lover?  Then I have the recipe for you.  Not only is it completely whole wheat (no white flour included) it's also oil/fat-free and sugar free.  Instead of oils it has applesauce and instead of sugar it has honey and molasses.  This bread stays moist and doesn't crumble when sliced.  And it's heavenly when toasted--it brings out all the natural sweetness.

It calls for a few ingredients that non-bread makers might not be familiar with.  First is gluten.  You can get the vital wheat gluten at Wal-Mart near the yeast in the baking aisle.   Gluten helps the bread stay together--helps with elasticity in the dough.  The other is dough enhancer--it improves the consistency and overall it makes better bread.  I know nothing of the science behind it.  Kitchen stores sell this product and I'm sure you can find it online.  It's a good thing.

Whole Wheat Bread
7 1/2 cups whole wheat flour (divided 4 1/2 cups and 3 cups)
1/4 cup gluten
1 rounded Tbsp yeast
3 cups warm water
1/3 cup applesauce
1/8 cup molasses
1/2 cup honey
3/4 Tbsp salt
1 Tbsp dough enhancer

In a mixing bowl with the dough hook attachment, mix 4 1/2 cups flour with gluten and yeast.  Slowly add in the warm water and mix well.  Let rest for 10 minutes.

Add the rest of ingredients and knead on low for 7 minutes.  (don't skip on kneading or your bread will be heavy).  Divide dough into 3 equal parts.  Form each section into a loaf and placed in a greased loaf pan.  Let rise for 45-60 minutes.

Heat oven to 400 degrees.  Once temperature is reached, place read in the oven and drop the temp to 325.  Bake for 30 minutes at 325.

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