This is our new go-to bread. My sister-in-law, Mollee, shared it with me several years back when she was eating a whole foods diet. It's super basic and it turns out well each time, despite my forgetfulness when baking it! It's 100% whole wheat and my kids gobble it up. I make a slight change to the original recipe, but I added that last. I hope you enjoy!
2 1/2 c warm water
1 1/2 T yeast
1/2 c sugar or honey
2 T oil
1/4 c gluten (if you knead it a bit longer, the gluten is not needed)
1 T salt
6-8 c flour
1 1/2 T yeast
1/2 c sugar or honey
2 T oil
1/4 c gluten (if you knead it a bit longer, the gluten is not needed)
1 T salt
6-8 c flour
(I add 1/2 cup ground flax seed or 1/2 cup mixed grain cereal and emit 1/2 cup of flour.)
Combine water, yeast sugar, oil, gluten, and salt and let sit for 5 min. Gradually add flour while kneading. (If using a Kitchen-Aide, mix in half the flour and knead for 10 min then add flour 1 cup at a time until dough is barely sticking to the sides.) Turn off the mixer, grease bowl, cover, and let rise until double.
Combine water, yeast sugar, oil, gluten, and salt and let sit for 5 min. Gradually add flour while kneading. (If using a Kitchen-Aide, mix in half the flour and knead for 10 min then add flour 1 cup at a time until dough is barely sticking to the sides.) Turn off the mixer, grease bowl, cover, and let rise until double.
Punch down and shape into 2 greased loaf pans, cover lightly with plastic wrap and let rise until double. Bake at 350 for 30 minutes. Remove from pans and cool on a wire rack.
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