100 percent whole-wheat bread
100 PERCENT WHOLE-WHEAT BREAD
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 pk Active dry yeast
3 tb Dark brown sugar
3/4 c Warm water (105F-115F)
2 3/4 c Whole-wheat flour
3 tb Nonfat dry milk powder
3 tb Vegetable oil
1 lg Egg -- -ÿÿ
2 lg Egg whites
1 t Salt
STIR YEAST AND SUGAR into water; let stand until
foamy, about 5 minutes. For food processor fitted with
metal blade or mixer with dough hook, put flour, milk
powder, oil and egg or egg whites into bowl. Turn
machine on and combine mixture. With machine running,
slowly add yeast mixture. Mix until dough cleans sides
of bowl. If dough is too sticky, add more flour by the
tablespoon, working it in before adding more. If dough
is crumbly and dry, add more water by the teaspoon,
working it in before adding more. Once desired
consistency is reached (moist but not sticky), mix
dough until well kneaded, uniformly supple and
elastic, about 40 seconds in food processor, about 6
minutes in mixer. If mixing by hand, put ingredients
in large bowl. Mix well. Make well in center, pour in
yeast mixture and work into ingredients, then knead on
floured board until smooth and elastic, about 10
minutes. Transfer dough to large plastic bag, squeeze
out air and seal at top. Place dough in bowl. Let rise
in warm spot until doubled, about 1 hour. Oil a baking
sheet. Punch dough down and shape into smooth ball.
Place smooth side up on baking sheet. Cover loosely
with oiled plastic. Let rise in warm spot until
doubled, about 40-50 minutes. Preheat oven to 375F.
Fifteen minutes before baking, put rack in center of
oven; dust dough top lightly with flour. Make a
decorative slash across the top. Bake until bread is
well browned and sounds hollow when rapped on bottom,
about 30-35 minutes. Immediately remove from pan and
cool on rack. Makes 1 Loaf
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