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Nutritional Info
  • Servings Per Recipe: 112
  • Amount Per Serving
  • Calories: 62.7
  • Total Fat: 0.8 g
  • Cholesterol: 0.2 mg
  • Sodium: 85.8 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.7 g

View full nutritional breakdown of EZ Bread- 100% Whole Wheat calories by ingredient
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EZ Bread- 100% Whole Wheat

Submitted by: TUPPERANGEL

Introduction

This came from Crystal at the food storage network.
everydayfoodstorage.net

It has the same texture as store-bought but with all the wholesome goodness of whole wheat and you can alter the types of wheat too! You can use spelt or hard white wheat or hard red wheat. I make mine with a mix of white and red and my picky picky daughter says "it tastes like it came from the store!" This is the HIGHEST compliment given to me! :)
This bread is perfect for anything from PBJ to grilled cheese! And it's hearty enough to help you feel satisfied.

You can omit the oil but make sure you oil your bowl and the bread pans!
This came from Crystal at the food storage network.
everydayfoodstorage.net

It has the same texture as store-bought but with all the wholesome goodness of whole wheat and you can alter the types of wheat too! You can use spelt or hard white wheat or hard red wheat. I make mine with a mix of white and red and my picky picky daughter says "it tastes like it came from the store!" This is the HIGHEST compliment given to me! :)
This bread is perfect for anything from PBJ to grilled cheese! And it's hearty enough to help you feel satisfied.

You can omit the oil but make sure you oil your bowl and the bread pans!

Number of Servings: 112

Ingredients



    * Milk, 2%, 1 cup (straight from fridge)
    * Water, tap, 4 cup Hot
    * *Active Dry Yeast, 4 tbsp
    * Brown Sugar, 1.33 cup, packed
    * *Whole Wheat Flour, 11 cup
    * *Vital Wheat Gluten 1/4 Cup, 1 cup
    * Salt, 4 tsp
    * *Canola Oil, 4 tbsp
    * *Heinz Distilled White Vinegar, 4 tbsp
    * *instant mashed potato flakes, 1 cup

Directions

Original Recipe Instructions

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. If you are making this recipe in a bread machine, follow your bread machines directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations.


BY HAND!
I don't have a kitchenaid and since I quadrupled the original recipe so it would last more than a day my dough wouldn't fit anyway!

I get out my HUGE bread bowl. Dump in the milk and hot water. Add the sugar and yeast. Whisk well! Add oil and vinegar. Whisk. Add in the flour, gluten, flakes, and salt. Mix the dry ingredients roughly together while they are 'floating' on top of the wet. With a wooden spoon or spatula stir together. If it is humid you will need to add a little bit more whole wheat. When everything is mixed fairly well- dump it out and start kneading it. You will knead for at least five minutes but more often ten. The dough will become velvety. Leave the dough on the counter- wash out your bread bowl, dry it and oil- I am sure you can use a nonstick spray but I use a teaspoon of oil on a pasty brush. Plop you dough into the bowl and flip it over so that the top has some oil on it too! Cover with a clean towel. Let rise until double. Sometimes this takes 45 minutes sometimes it takes 20. You can tell if it's double by sticking two fingers in it and checking to see if the dough bounces back into place. If the indent of your fingers stay then it's ready.

Cut dough into four equal pieces. With a rolling pin, rollout to about 12 inches in length and the width should be about the same as the length of your bread pans. My pans are 9x5. So I roll my dough into 12x9 rectangles. Roll it up, starting at the short side. It should end up in a log about the size of your pan. With the side of your hands (where your pinkie finger is) push straight down on the very ends of your bread roll. Karate style! Tuck under. Find the seam left from your roll and pinch together so it doesn't try to come apart.
Set into a lightly greased bread pan-seam side down. Repeat with the remaining three balls of dough. Let rise until the dough starts to climb over the rim of the pan. My dough gets about an inch higher than the pan and I put it into a preheated 375 oven for 25-30 minutes. It's done when it sounds hollow when you tap the bottom of the bread (note:you need to remove the bread before attempting to tap!:))
Let cool on a rack before cutting- it really makes a difference in the ease of cutting but I hardly ever wait. Normally I slice off an end piece and then I wait...

This makes roughly 112 ounces of bread. Serving is per ounce. Yes you can cut it thin enough that each piece is about an ounce.

Number of Servings: 112

Recipe submitted by SparkPeople user TUPPERANGEL.





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  • 1 of 1 people found this review helpful
    wish this was for a bread maker. It's the only way I can make bread. - 9/23/09

    Reply from TUPPERANGEL (9/23/09)
    If you want to make a single loaf in the breadmaker just quarter the ingredients. 1/4 cup milk, 1 cup water, 1T yeast, 1/3 cup brown sugar, 2 3/4 c whole wheat flour, 1/4 c wheat gluten, 1 tsp salt, 1 T oil, 1 T vinegar, 1/4 c potato flakes. There are instructions in the first part of the recipe!


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