100% Whole Wheat Bread w/ rosemary, olives, garlic and cracked pepper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
2.5 T dry active yeast1/2 cup warm (body temp -sense with your fingers) water3 cups nonfat milk, scalded1/4 cup honey1/2 cup unsweetened applesauce1 T salt1 tsp. fresh ground pepper4 T minced fresh rosemary1 T. Minced garlic10 olives with pimentos, separated and chopped10+ cups whole wheat flour
Proof yeast in small bowl with warm water.
In a large bowl, mix together the scalded milk, honey, applesauce, salt, pepper, rosemary, olives, pimentos, and garlic. When this mixture is body temp., stir in the yeast. Add 5 cups of the flour and beat 300 strokes. Gradually add more flour, stirring well between additions, until the dough is stiff.
Turn the dough out on top a floured board. Knead for 10 minutes, adding more flour as needed to prevent it from sticking. Spray a large bowl with non-stick spray and place the dough in it. Cover bowl with a sprayed plastic wrap loosely and place in a warm, moist, spot for 1.5 hours (I fill an oven proof pot with hot water, barely click on then off my oven and put the bowl in there - leaving the water there throughout the rest of the bread-making process, it even helps with the baking).
Punch it down and let it rise again, another 1.5 hours.
Punch down the dough once more, divide it into three equal parts, and shape it into three loves of your choice and placing them in/on the pans they will be baked in (I like to hit them with a flour sprinkling now). Allow the dough to rise a third time, for 30 to 45 minutes, or until almost doubled. Right before you place in oven slash if your loaf type calls for it.
Bake in a preheated oven at 375 for 35-45 minutes. If you want a crispy crust all the way around, in the last ten minutes of baking remove the bread from it's pan/pans and allow to finish baking directly on the oven racks.
Makes 3 loaves. I slice each loaf into 16 slices - nutritional information is per slice.
Number of Servings: 48
Recipe submitted by SparkPeople user CAROLINE1000.
In a large bowl, mix together the scalded milk, honey, applesauce, salt, pepper, rosemary, olives, pimentos, and garlic. When this mixture is body temp., stir in the yeast. Add 5 cups of the flour and beat 300 strokes. Gradually add more flour, stirring well between additions, until the dough is stiff.
Turn the dough out on top a floured board. Knead for 10 minutes, adding more flour as needed to prevent it from sticking. Spray a large bowl with non-stick spray and place the dough in it. Cover bowl with a sprayed plastic wrap loosely and place in a warm, moist, spot for 1.5 hours (I fill an oven proof pot with hot water, barely click on then off my oven and put the bowl in there - leaving the water there throughout the rest of the bread-making process, it even helps with the baking).
Punch it down and let it rise again, another 1.5 hours.
Punch down the dough once more, divide it into three equal parts, and shape it into three loves of your choice and placing them in/on the pans they will be baked in (I like to hit them with a flour sprinkling now). Allow the dough to rise a third time, for 30 to 45 minutes, or until almost doubled. Right before you place in oven slash if your loaf type calls for it.
Bake in a preheated oven at 375 for 35-45 minutes. If you want a crispy crust all the way around, in the last ten minutes of baking remove the bread from it's pan/pans and allow to finish baking directly on the oven racks.
Makes 3 loaves. I slice each loaf into 16 slices - nutritional information is per slice.
Number of Servings: 48
Recipe submitted by SparkPeople user CAROLINE1000.
Nutritional Info Amount Per Serving
- Calories: 97.2
- Total Fat: 0.6 g
- Cholesterol: 0.3 mg
- Sodium: 180.5 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 3.1 g
- Protein: 3.9 g
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