Easy Fat-Free Whole Wheat Bread (bread machine)

More sharing options

Share on Twitter

4.5 of 5 (6)

Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 106.6

Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 0.4 mg
Total Carbs: 22.1 g
Dietary Fiber: 3.3 g
Protein: 5.6 g

View full nutritional breakdown of Easy Fat-Free Whole Wheat Bread (bread machine) calories by ingredient

Introduction

I got this recipe from my sister, and it is wonderful. It can be made the traditional way, but it also works well in a bread machine. It makes one standard size (roughly 8"X4" or slightly larger) loaf.

If you don't have vital wheat gluten, substitute more flour. The texture will not be quite as good, but it will work and tastes fine.

My husband is salt sensitive, so I do not add salt. The original recipe called for 2 heaping teaspoons salt, which I think is excessive anyway, but add some if you like.

I use bulk yeast. If you use the packets, two of them equal about 4.5 teaspoons yeast.

Most of the prep time is the rise time. You need to be around to check on it, but you can do other things. I got this recipe from my sister, and it is wonderful. It can be made the traditional way, but it also works well in a bread machine. It makes one standard size (roughly 8"X4" or slightly larger) loaf.

If you don't have vital wheat gluten, substitute more flour. The texture will not be quite as good, but it will work and tastes fine.

My husband is salt sensitive, so I do not add salt. The original recipe called for 2 heaping teaspoons salt, which I think is excessive anyway, but add some if you like.

I use bulk yeast. If you use the packets, two of them equal about 4.5 teaspoons yeast.

Most of the prep time is the rise time. You need to be around to check on it, but you can do other things.

Minutes to Prepare: 120

Minutes to Cook: 25

Number of Servings: 16

Ingredients

3 cups whole wheat flour + 1/4 c. board flour

3/8 cup Hodgson Mill vital wheat gluten with vitamin C

1 1/2 cups water at 110º F (warm)

4 tsp (or 2 packets) active, dry yeast

3 Tablespoons honey

Directions

If you are using a bread machine, add ingredients in the order specified by the manufacturer. Either set it for whole wheat or dough depending on whether you want to bake it in a traditional loaf pan or on a stone or finish it in the machine. I prefer to bake the dough in traditional pans.
********
If using the traditional method, combine 1 cup of the flour with the gluten, yeast, and optional salt. Add warm water and honey and stir to combine. Add the rest of the flour and combine well. (I use my stand mixer for this and the kneading, but it can be done by hand with a wooden spoon.)

Knead the dough well on a lightly floured board and place in a bowl you have sprayed with a non-stick cooking spray. Cover it with a towel or plastic wrap and place it in a warm place to rise until double (about an hour).
********
Punch the risen dough down and shape it into a loaf. Place it in your sprayed loaf pan (or on a baking stone for a round loaf) and let rise until double (about 1/2 hour).
********
Bake at 350º F for about 25 minutes. Cool on rack.
********
This can be cut into 16 even slices if you let it cool first. If you can't wait, you will probably only get 8 slices, so figure the nutritionals accordingly. The posted ones are based on 16 slices.

Number of Servings: 16

Recipe submitted by SparkPeople user BJMOOMEY.