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| Whole Wheat Bread Recipe |
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| Whole Wheat Bread
2 tbsp yeast
2 cups warm water
3 tbsp honey
1 tbsp salt
1/3 cup powdered milk
500 mg vitamin C powder
¼ cup safflower oil
1-1/2 tsp lecithin powder or granuals
1 egg
6 tbsp gluten flour
6 cups whole wheat flour
Sprinkle yeast over 1 cup of the warm water called for and the honey. Set aside. In large bowl or pan whisk together egg, salt, powdered milk, vitamin C powder, safflower oil, and lecithin powder. Add yeast mixture and half of the total flour. Mix, adding the other half of total flour. (If gluten flour is not used, substitute 2 cups white flour and 4 cups whole wheat for total flour.) Knead 10 minutes on floured board.
Cover and allow to rise in warm place and bake at 375 degrees for 10 minutes. Reduce heat to 350 degrees for 25 minutes. Yields: 2 loaves.
Variations:
Yogurt; if using yogurt, use ¾ cup and reduce water by same amount, adding with the liquid.
Oatmeal Bread: Substitute ¾ cup quick oats and 1/3 cup oat bran for 1 cup of the whole wheat flour.
Nuts & Seeds: ¼ cup of chopped walnuts or sunflower seeds may be added to dough for a delicious nutty flavor and texture.
Note: Vitamin C strengthens cell walls and yields lighter loaf. The lecithin increases volume, giving finer grained texture. Gluten flour gives elastic, non-crumbly texture to whole wheat bread. |
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