100% whole wheat bread with honey
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
7 cups whole wheat flour1.5 tablespoons granulated yeast or 2 packets1 tablespooon kosher salt1/4 cup vital wheat gluten3 cups of lukewarm water1/2 cup of honey
Makes enough dough for at least four 1 pound loaves. The recipe is easily doubled or halved
1. mixing and storing the dough: whisk together the flour, yeast salt and vital wheat gluten in a 5 quart bowl, or a lidded not airtight food container
2. add water and honey and mix without kneading, using a spoon, a 14 cup food processor with dough attachment or a heavy duty stand mixer with paddle. you might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine
3. cover not airtight and allow the dough to rest at room temperature until it rises and collapses (approximately 2 hours)
4. the dough can be used immediately after the inital rise, though it is easier to handle when cold. Regrigerate it in a lidded not airtight container and use it over the next 10 days
5. on baking day, dust the surface of the refrigerated dough with flour and cut off a 2 pound (cantaloupe size) piece. Dust the piece with more flour and put in a greased loaf pan.
6. allow the loaf to rest, loosely covered with plastic wrap, for ninety minutes
7. thirty minutes before bake time pre heat oven to 350. place an empty metal broiler tray on any other rack that will not interfere with rising bread
8. just before baking use a pastry brush to paint the top with water.
9. place the loaf in over and pour 1 cup of hot tap water into the broiler tray
6. allow the loaf to rest
Number of Servings: 6
Recipe submitted by SparkPeople user ALESANDRAP.
1. mixing and storing the dough: whisk together the flour, yeast salt and vital wheat gluten in a 5 quart bowl, or a lidded not airtight food container
2. add water and honey and mix without kneading, using a spoon, a 14 cup food processor with dough attachment or a heavy duty stand mixer with paddle. you might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine
3. cover not airtight and allow the dough to rest at room temperature until it rises and collapses (approximately 2 hours)
4. the dough can be used immediately after the inital rise, though it is easier to handle when cold. Regrigerate it in a lidded not airtight container and use it over the next 10 days
5. on baking day, dust the surface of the refrigerated dough with flour and cut off a 2 pound (cantaloupe size) piece. Dust the piece with more flour and put in a greased loaf pan.
6. allow the loaf to rest, loosely covered with plastic wrap, for ninety minutes
7. thirty minutes before bake time pre heat oven to 350. place an empty metal broiler tray on any other rack that will not interfere with rising bread
8. just before baking use a pastry brush to paint the top with water.
9. place the loaf in over and pour 1 cup of hot tap water into the broiler tray
6. allow the loaf to rest
Number of Servings: 6
Recipe submitted by SparkPeople user ALESANDRAP.
Nutritional Info Amount Per Serving
- Calories: 156.3
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 98.9 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 4.7 g
- Protein: 6.2 g
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