EASY WHOLE GRAIN BREAD
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1/3 CUP WHOLE GRAIN RYE FLOUR2 tablespoons WHEAT GERM1 CUP UNBLEACHED FLOUR (plus 1/4 cup for kneading1/3 CUPS WHOLE GRAIN WHOLE WHEAT FLOUR1 TBSP SALT2 tbsp olive oil2 tbsp HONEY1 1/3 CUPS HOT WATER, hottest from tap2 PKG YEAST (Fleischman's active dry 3 pack)
WHEN SEARCHING FOR YOUR FLOURS MAKE SURE THEY ARE WHOLE GRAIN, MEANING THE GERM HAS BEEN GROUND WITH THE WORTHLESS PART OF THE KERNEL. THE GERM IS THE NUTRITION IN ANY GRAIN AND IS WHY I ADDED THE EXTRA WHEAT GERM.
THIS RECIPE MAKES 1 loaf, 18 1/2 INCH SLICES WHOLE GRAIN BREAD (which is about 78 calories per slice) or 12 3/4 inch slices (118 calories each.) I think this is much better than 120 calories in store bought breads and doesn't have all the added garbage.
USE 1 9" BREAD PAN TO BAKE
PREP AND COOKING TIMES DO NOT REFLECT THE RISING TIMES, WHICH IN THIS CASE ARE ABOUT 1 TO 3 HOURS TOTAL FOR BOTH RISINGS.
Mix all dry ingredients together well, (hold back 1/4 cup unbleached bread flour)
Add the olive oil and honey and hot water stirring for about 3 to 4 minutes until every thing is incorporated.
At this point you want to let your dough sit for about 10 minutes to let the grains soak up some of the water. I put 1/4 cup of unbleached flour on the counter to knead ( it helps the bread to form a small gluten so it doesn't stick to everything. Knead until dough is still a little sticky but not too sticky and will slowly bounce back when you press on it. Clean your glass bowl and put about a tablespoon of olive oil in it and swish your bread, that is kneaded into a uniform smooth mound, around so that it is completely coated in the oil. Let sit until double in size covered with plastic wrap or a clean dish towel. You don't want to punch this dough down like a white bread! You may have to press down on your loaves to make them fit your pan.
preheat your oven to 375 degrees F.
If you are using nonstick bread pan you probably don't need any extra oil. Put it in your bread pan and let rise until just peeking over the top of the pan. Rising time depends on warmth of the kitchen and yeast activity.
Pop it in the oven and bake for 25 minutes.
Take out of bread pan and cool on a wire rack. I like to rub a little butter on the top at this time for looks, you don't have to. Let it cool a little before slicing.
Makes wonderful sandwiches and even better toast in the morning with some smart choice peanut butter and a half a banana and some milk.
This bread freezes well if you don't plan on leaving it there too long.
You can also make this into a banana bread by adding a ripe banana and just a little more unbleached flour during kneading time and or your favorite nuts and seeds. Just remember to add the nutritional values of anything added to your total and divide by number of slices.
If you are on a low sodium diet you can leave the salt out.
Number of Servings: 18
Recipe submitted by SparkPeople user TIGERBABY777.
THIS RECIPE MAKES 1 loaf, 18 1/2 INCH SLICES WHOLE GRAIN BREAD (which is about 78 calories per slice) or 12 3/4 inch slices (118 calories each.) I think this is much better than 120 calories in store bought breads and doesn't have all the added garbage.
USE 1 9" BREAD PAN TO BAKE
PREP AND COOKING TIMES DO NOT REFLECT THE RISING TIMES, WHICH IN THIS CASE ARE ABOUT 1 TO 3 HOURS TOTAL FOR BOTH RISINGS.
Mix all dry ingredients together well, (hold back 1/4 cup unbleached bread flour)
Add the olive oil and honey and hot water stirring for about 3 to 4 minutes until every thing is incorporated.
At this point you want to let your dough sit for about 10 minutes to let the grains soak up some of the water. I put 1/4 cup of unbleached flour on the counter to knead ( it helps the bread to form a small gluten so it doesn't stick to everything. Knead until dough is still a little sticky but not too sticky and will slowly bounce back when you press on it. Clean your glass bowl and put about a tablespoon of olive oil in it and swish your bread, that is kneaded into a uniform smooth mound, around so that it is completely coated in the oil. Let sit until double in size covered with plastic wrap or a clean dish towel. You don't want to punch this dough down like a white bread! You may have to press down on your loaves to make them fit your pan.
preheat your oven to 375 degrees F.
If you are using nonstick bread pan you probably don't need any extra oil. Put it in your bread pan and let rise until just peeking over the top of the pan. Rising time depends on warmth of the kitchen and yeast activity.
Pop it in the oven and bake for 25 minutes.
Take out of bread pan and cool on a wire rack. I like to rub a little butter on the top at this time for looks, you don't have to. Let it cool a little before slicing.
Makes wonderful sandwiches and even better toast in the morning with some smart choice peanut butter and a half a banana and some milk.
This bread freezes well if you don't plan on leaving it there too long.
You can also make this into a banana bread by adding a ripe banana and just a little more unbleached flour during kneading time and or your favorite nuts and seeds. Just remember to add the nutritional values of anything added to your total and divide by number of slices.
If you are on a low sodium diet you can leave the salt out.
Number of Servings: 18
Recipe submitted by SparkPeople user TIGERBABY777.
Nutritional Info Amount Per Serving
- Calories: 75.8
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 427.5 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 1.0 g
- Protein: 1.8 g
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