Whole Wheat Bread Recipe
Ingredients
| Warm water | 3 Cup (16 tbs) | |
| 2 packages compressed or dry yeast | ||
| Honey | 2 Tablespoon | |
| 3 cups whole-wheat flour | ||
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Soy flour | 1/2 Cup (16 tbs) | |
| Wheat germ | 1 1/2 Tablespoon | |
| 3/4 cup nonfat dry milk | ||
| Salt | 4 Teaspoon | |
| Egg substitute equivalent to 2 eggs | ||
| 2 tablespoons acceptable vegetable oil | ||
| Vegetable oil spray | ||
Directions
Place warm water in a large bowl.
Add yeast and stir to dissolve.
Add honey and let sit 5 minutes.
In a bowl, sift together whole-wheat flour, all-purpose flour, soy flour, wheat germ and nonfat dry milk.
Set aside.
Add salt, egg substitute and three quarters of flour mixture to the yeast mixture.
Beat with an electric mixer for 5 minutes.
Add oil and remainder of flour mixture.
Continue beating until flour is thoroughly mixed and add additional flour if necessary to make dough stiff enough to handle.
Turn dough onto a floured board and knead until it is smooth and elastic.
Place dough in an oiled bowl, turning to coat all sides of the dough with oil.
Cover with a clean, damp cloth and let rise in a warm place (about 85° F) until doubled in bulk.
Punch down, fold over the edges and turn upside down in bowl.
Cover and allow to rise for another 20 minutes.
Turn dough onto a lightly floured board.
Divide into three equal portions.
Fold each into the center to make a smooth, tight ball.
Cover with cloth and let rest 10 more minutes.
Lightly spray three 8 x 4 inch loaf pans with vegetable oil.
Shape dough into three loaves and place in prepared loaf pans.
Cover and let rise until doubled in bulk.
Preheat oven to 350° F.
Bake loaves 50 to 60 minutes.
Remove bread from pans and place on wire racks to cool.
If a softer crust is desired, brush tops with margarine while hot.
Add yeast and stir to dissolve.
Add honey and let sit 5 minutes.
In a bowl, sift together whole-wheat flour, all-purpose flour, soy flour, wheat germ and nonfat dry milk.
Set aside.
Add salt, egg substitute and three quarters of flour mixture to the yeast mixture.
Beat with an electric mixer for 5 minutes.
Add oil and remainder of flour mixture.
Continue beating until flour is thoroughly mixed and add additional flour if necessary to make dough stiff enough to handle.
Turn dough onto a floured board and knead until it is smooth and elastic.
Place dough in an oiled bowl, turning to coat all sides of the dough with oil.
Cover with a clean, damp cloth and let rise in a warm place (about 85° F) until doubled in bulk.
Punch down, fold over the edges and turn upside down in bowl.
Cover and allow to rise for another 20 minutes.
Turn dough onto a lightly floured board.
Divide into three equal portions.
Fold each into the center to make a smooth, tight ball.
Cover with cloth and let rest 10 more minutes.
Lightly spray three 8 x 4 inch loaf pans with vegetable oil.
Shape dough into three loaves and place in prepared loaf pans.
Cover and let rise until doubled in bulk.
Preheat oven to 350° F.
Bake loaves 50 to 60 minutes.
Remove bread from pans and place on wire racks to cool.
If a softer crust is desired, brush tops with margarine while hot.
Chef
