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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 88.3
  • Total Fat: 1.1 g
  • Cholesterol: 1.3 mg
  • Sodium: 145.7 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.3 g

View full nutritional breakdown of Toasty Whole Wheat Bread calories by ingredient
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Toasty Whole Wheat Bread

Submitted by: THEADMIRAL

Introduction

from the Bread Book by Betsy Oppenneer from the Bread Book by Betsy Oppenneer
Number of Servings: 32

Ingredients

    1 1/2 cups whole wheat flour
    2 scant tablespoons or 2 packages active dry yeast
    3 cups warm water (105 to 115 degrees)
    2 tablespoons brown sugar
    2 tablespoons vegetable oil
    1/4 cup unprocessed wheat bran
    1/4 cup wheat germ (raw of toasted) plus additional for sprinkling
    1/4 cup soy flour
    3 1/2 to 4 1/2 cups unbleached all-purpose flour
    2 teaspoons salt
    1 medium egg beaten with 1 tablespoon cold water, for the egg wash

Directions

Put the whole wheat flour in a heavy 10-inch skillet over medium-low heat. Stir with a whisk for about 10 minutes until flour is nicely browned and well toasted. Take care the flour does not scorch. Set aside to cool.
While the whole wheat flour is cooling, soften the yeast in the water in a large bowl.
Add the brown sugar, oil, wheat bran, 1/4 cup wheat germ, soy flour, and 2 cups of the all-purpose flour to the yeast. Beat vigorously with a whisk for 2 minutes. The resulting sponge will have the consistency of a cake batter. Cover loosely with plastic wrap and a tightly woven kitchen towel and let rise for 45 minutes. The sponge should be light and full of bubbles.
Add the salt and cooled whole wheat flour to the sponge. Beat vigorously with a whisk until well combined.
Gradually add the unbleached flour, 1/4 cup at a time, until the dough forms a mass and begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface.
Knead, adding more flour, a little at a time as necessary, for 8 to 10 minutes, or until you have a smooth, elastic dough.
Put the dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a towel and let rise for about 1 hour, until doubled in size.
Turn the dough out onto a lightly oiled work surface and divide it in half. Form into two loaves.
Fit the loaves, seam side down, into well-greased loaf pans. Cover with a towel and let rise for about 45 minutes, or until almost doubled.
About 15 minutes before the end of rising, preheat the oven to 375 degrees.
Just before baking, brush the tops of the loaves with the egg wash, being careful not to let the wash drip onto the pan. Sprinkle lightly with 2 tablespoons wheat germ, if desired.
Bake the loaves for 25 to 30 minutes, or until they shrink slightly from the sides of the pan and sound hollow when tapped (the internal temperature should reach 190 degrees). Immediately remove from the pans and cook on a rack.
Makes two loaves, 16 slices per loaf.

Serving Size: makes 2 loaves, 16 slices per loaf

Number of Servings: 32

Recipe submitted by SparkPeople user THEADMIRAL.





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