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Nutritional Info
  • Servings Per Recipe: 75
  • Amount Per Serving
  • Calories: 76.8
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 11.3 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.1 g

View full nutritional breakdown of MODIFIED Lightest Whole Wheat Bread Ever - DAIRY AND SOY FREE!! calories by ingredient
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MODIFIED Lightest Whole Wheat Bread Ever - DAIRY AND SOY FREE!!

Submitted by: MAMANPOURTJS

Introduction

Thanks to LEEROCKS for the original recipe, but I needed to modify it for my dietary needs :) Thanks to LEEROCKS for the original recipe, but I needed to modify it for my dietary needs :)
Number of Servings: 75

Ingredients

    For the first rise:

    3tbs yeast
    4 cups warm water
    4 cups whole wheat flour

    For the second rise add:

    1/2 cup Earth Balance dairy-free buttery spread
    2/3 cup honey
    6 cups whole wheat flour
    6tbs vital wheat gluten

Tips

I get 4 good sized loaves, which I cut into 75 slices, each giving 18-19 slices.


Directions

Mix first rise ingredients together and let rise 30 minutes. This step is called a sponge and is very important to allow the yeast to get a head start.

Add ingredients for the second rise (I recommend adding the "liquids: and the gluten and mixing before adding the flour though... For mess-free reasons ;-P ). Knead for 15-20 minutes if kneading by hand. May be done in heavy duty mixer such as Kitchen Aid with a dough hook. (Doesn't need as long a knead time with machine.) Place in large bowl covered with damp thin cloth until double. (about 30 minutes). Punch down and shape in loaves. (I use three 5X9 loaf pans) Grease pans, put loaf in, turn loaf out, turn over and replace in pan. Cover with cloth again and let rise until double or nicely risen above edges of pan. Bake at 350 degrees for 30 minutes or a little longer. Oil top of bread for a nice shiny crust (optional).



Serving Size: Makes 4 loaves, giving me 75 slices

Number of Servings: 75

Recipe submitted by SparkPeople user MAMANPOURTJS.






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