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Wheat Lover's Bread Recipe
|Stone ground whole wheat flour||2 Cup (32 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||2 Cup (32 tbs) (Very Warm, 120 To 130 Degrees Fahrenheit)|
|Molasses||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Toasted wheat germ||1⁄2 Cup (8 tbs)|
|Unprocessed wheat bran||1⁄2 Cup (8 tbs)|
|Bread flour||1 1⁄2 Cup (24 tbs)|
|Bread flour||3 Tablespoon, divided|
|Vegetable cooking spray||1 Tablespoon|
Serving size: Complete recipe
Calories 2823 Calories from Fat 554
% Daily Value*
Total Fat 62 g95%
Saturated Fat 7.3 g36.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1065.5 mg44.4%
Total Carbohydrates 481 g160.4%
Dietary Fiber 73.4 g293.6%
Sugars 57.7 g
Protein 112 g223.4%
Vitamin A 0.6% Vitamin C 0.15%
Calcium 34.6% Iron 183.5%
*Based on a 2000 Calorie diet
Add warm water to flour mixture, beating well at low speed of an electric mixer.
Add molasses and oil; beat 2 minutes at medium speed.
Gradually add wheat germ, wheat bran, and enough of the 1 1/2 cups bread flour to make a soft dough.
Sprinkle 2 tablespoons bread flour over work surface.
Turn dough out onto floured surface; knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk.
Punch dough down; divide in half.
Sprinkle 1 1/2 teaspoons bread flour over work surface.
Turn 1 portion of dough out onto surface; roll into a 14- x 7-inch rectangle.
Roll up, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal.
Place, seam side down, in an 8 1/2- x 4 1/2- x 3-inch loafpan coated with cooking spray.
Repeat procedure with remaining bread flour and dough.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 375° for 35 minutes or until loaves sound hollow when tapped.