Whole Wheat Bread: Low Sodium, Great Taste

Name: Whole Wheat Bread: Low Sodium, Great Taste Recipe
Prep time: 150 min
Cook time: 30 min
Total time: 180 min
Yield: 18
Ingredients: All ingredients should be at room temperature.; Combine in a large mixing bowl:; 1 1/2 cups warm water; 2 Tablespoons active bakers yeast (2 pkgs); 1/4 cup honey; Allow this mixture to sit for 5 minutes or longer.; Add 2 Tablespoons olive oil 1/2 teaspoon salt and; 2 1/2 cups of high protein whole wheat flour. Add the flour 1/2 cup at a time stirring 20 strokes each time.; Add 1 1/2 cups more flour to make a stiff dough.; Sprinkle 1 cup flour on a bread board and turn the dough out onto it to kneed it. When the dough is smooth and elastic put the dough in an oiled bowl cover it and put it in a warm place to let it rise (I put mine inside the oven out of the air conditioned drafts.); It will double in size in about an hour. Punch it down to the original size recover and let rise again to double about 30 minutes.; Turn the dough out onto a board with 1/4 cup flour. Divide dough into as many portions as you have pans. I used an 8 mini pan tray and one antique pan from my grandmother's kitchen. Kneed the dough till its smooth and elastic. Grease the pans with shortening or butter (oil will make the bread stick to the pan).; Dough should fill pans 2/3 full. Cover pans with clean towel and let rise for 30 minutes. Cook mini loaves for 30 minutes at 350 degrees. Bake 1 pound loves for 50 minutes and 1 1/2 pound loaves for 70 minutes.

(1)

Minutes to Prepare: 150
Minutes to Cook: 30

Number of Servings: 18

Ingredients

All ingredients should be at room temperature. Combine in a large mixing bowl: 1 1/2 cups warm water2 Tablespoons active bakers yeast (2 pkgs)1/4 cup honeyAllow this mixture to sit for 5 minutes or longer. Add 2 Tablespoons olive oil, 1/2 teaspoon salt, and 2 1/2 cups of high protein, whole wheat flour. Add the flour 1/2 cup at a time, stirring 20 strokes each time. Add 1 1/2 cups more flour to make a stiff dough. Sprinkle 1 cup flour on a bread board and turn the dough out onto it to kneed it. When the dough is smooth and elastic, put the dough in an oiled bowl, cover it and put it in a warm place to let it rise (I put mine inside the oven out of the air conditioned drafts.) It will double in size in about an hour. Punch it down to the original size, recover, and let rise again to double, about 30 minutes. Turn the dough out onto a board with 1/4 cup flour. Divide dough into as many portions as you have pans. I used an 8 mini pan tray and one antique pan from my grandmother's kitchen. Kneed the dough till its smooth and elastic. Grease the pans with shortening or butter (oil will make the bread stick to the pan).Dough should fill pans 2/3 full. Cover pans with clean towel and let rise for 30 minutes. Cook mini loaves for 30 minutes at 350 degrees. Bake 1 pound loves for 50 minutes and 1 1/2 pound loaves for 70 minutes.

Directions

Preheat oven to 350 degrees
Cook mini loaves 30 minutes
Cook 1 pound loaf for 50 minutes
Cook 1 1/2 pound loaf for 70 minutes

Serving Size: Makes 9 loaves 114 grams each (57 g serving portion)

Number of Servings: 18

Recipe submitted by SparkPeople user REVCORNIE.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 148.2
Total Fat: 2.2 g
Cholesterol: 0.0 mg
Sodium: 65.5 mg
Total Carbs: 25.5 g
Dietary Fiber: 3.8 g
Protein: 5.2 g

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Member Reviews

SKAPING
The bread was a complete failure. The recipe is rather vague about some things. Is it supposed to be a total 4 cups of whole wheat flour or is the additional cup and a half all purpose flour or bread flour? Adding oil to the water honey yeast mixture is a huge mistake. - 1/20/21
NASFKAB
Great - 1/6/20
4LMHJCR
I have never seen a high protein whole wheat flour - where would one find something like that? - 12/1/17