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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 71.0
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 263.0 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.0 g

View full nutritional breakdown of Wheat Bread light Artisan modified calories by ingredient
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Wheat Bread light Artisan modified

Submitted by: BEPHOEBE

Introduction

Light Whole Wheat bread recipe from artisan bread in 5 min a day modified to include vital wheat gluten and wheat germ Light Whole Wheat bread recipe from artisan bread in 5 min a day modified to include vital wheat gluten and wheat germ
Number of Servings: 40

Ingredients

    3 cups lukewarm water
    1.5 Tbsp yeast
    1.5 Tbsp salt
    1 cup white whole wheat flour
    3/4 cup wheat bran
    6 Tbsp vital wheat gluten
    4 3/4 cups white all purpose flour

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Directions

makes 4 1 lb loaves. artisan bread, made in a 6L bucket

Add 3 cups lukewarm water to bucket
add yeast and salt
mix
add dry ingredients
stir
use wet hands to incorporate final amounts of flour
cover (not airtight)
let rise at room temp until dough rises and collapses, approximately 2 hours
can use immediately or store loosely covered in fridge
to bake, pull off one pound sections, gluten coat into ball, elongate into oval, let rise 40 min room temp
bake on stone at 450 degrees F for 35 min

artisan bread stuff: bread is baked on parchment paper on stone. broiler pan is in bottom of oven or on rack beneath stone rack, and 1 cup of hot water is added to pan after bread is placed in oven to steam the crust. remove from oven, peel off paper and place on rack so bottom of loaf can cool.

go here for more info: http://www.artisanbreadinfive.com/

Number of Servings: 40

Recipe submitted by SparkPeople user BEPHOEBE.





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Member Ratings For This Recipe

  • For fat free cinnamon knots: take a piece of dough out of the fridge, shape into a ball and cut the ball in quarters or sixths. Roll each piece in a mixture of brown sugar and cinnamon to about 2.5" long. Let rest for 20 min. Roll again until about 4" long and tie in knots. Bake at 400 for 15 min. - 4/9/11

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  • I used wheat bran. Your description still says ''wheat germ". Hope I picked the right one! O/W, I can't wait to pop this one in the oven. Tks. for putting in SP so I can track better.
    - 1/18/10

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