Homemade 9 Grain Whole Wheat Bread
Nutritional Info
- Servings Per Recipe: 64
- Amount Per Serving
- Calories: 115.0
- Total Fat: 2.5 g
- Cholesterol: 0.4 mg
- Sodium: 221.6 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.9 g
- Protein: 4.1 g
View full nutritional breakdown of Homemade 9 Grain Whole Wheat Bread calories by ingredient
Introduction
This easy-to-make bread will leave you satisfied! It is packed with proteins, healthy fats and complex carbs. This easy-to-make bread will leave you satisfied! It is packed with proteins, healthy fats and complex carbs.Number of Servings: 64
Ingredients
-
3 T yeast
1 C warm water
1/4 C sugar
2 C scalded milk
2 T salt
1/2 C canola oil
1/2 C honey ( I like to use raw honey)
1 1/4 C warm water
6 C white flour, unbleached
1 C 9 grain mix from Good Earth's bulk section (this recipe will turn out fine if you skip this ingredient)
5 T vital wheat gluten (I like Arrowhead Mills - this recipe will be fine if you don't add this step either - this just helps the loaves have a nicer shape, rise better, and it adds protein, but it's OK without it if you don't have it)
5 T GROUND flax seed meal (I like Bob's Red Mill - again, this ingredient isn't crucial to the bread turning out...we're just adding nutrients here, so if you don't have it or can't find it, it's OK)
5 C freshly ground wheat flour (or wheat flour from the store if you don't have a wheat grinder )
Directions
Makes 64 1/2" slices from 4 loaves.
Get your yeast mixture going and scald your milk. Set both aside until later. (To get the yeast mixture going, stir the 1C warm water together with the 1/4 C sugar then stir in the 3 T yeast. To scald the milk, bring it to the point before boiling, when little bubbles form around the edge, then turn off the heat.)
In your Bosch or other big mixer, add 2 T salt, 1/2 C canola oil, 1/2 C honey, 1 1/4 C warm water and your scalded milk. Mix. Add 6 C white flour. Mix. Add your yeast mixture. Mix. Add the 1 C 9grain mix (if you have it), the 5 T vital wheat gluten and the 5 T ground flax seed meal. Mix. Add the 5 C whole wheat flour. Mix. The dough should pull away from the sides of the bowl and be easy to handle. If you have a good mixer like a Bosch or KitchenAid, it only takes a couple of minutes until the dough is mixed well enough to start rising. If you're doing it by hand, give yourself morel ike 10 minutes.
Spray nonstick spray in a large bowl. Dump the dough in. Spray the top of the dough and cover with Saran Wrap. Let rise in a warm place for 45 minutes. Knead down, let rise for 45 minutes more. Knead down, let rest for 5 minutes. Form into 4 equal loaves. Spray 4 bread pans with nonstick spray (I use 8" aluminum pans. I've used 9" aluminum pans before and it adds a lot of time to the rising of the loaves, but the taste is the same...) Once the dough is in the loaf pans, let it rise for about 30 minutes. You want the dough to be just above the edge of the pans. It'll rise some more when baking so don't let them get too puffy and high at this point. Just don't put the loaves in the oven until the dough has at least passed the top of the pans or the loaf may not be puffy enough when baked.
Bake at 375 for 15 minutes, then 300 for 30 minutes.
YUM! Enjoy your nutrient-packed whole wheat bread!!
Number of Servings: 64
Recipe submitted by SparkPeople user AFHARPERS.
Get your yeast mixture going and scald your milk. Set both aside until later. (To get the yeast mixture going, stir the 1C warm water together with the 1/4 C sugar then stir in the 3 T yeast. To scald the milk, bring it to the point before boiling, when little bubbles form around the edge, then turn off the heat.)
In your Bosch or other big mixer, add 2 T salt, 1/2 C canola oil, 1/2 C honey, 1 1/4 C warm water and your scalded milk. Mix. Add 6 C white flour. Mix. Add your yeast mixture. Mix. Add the 1 C 9grain mix (if you have it), the 5 T vital wheat gluten and the 5 T ground flax seed meal. Mix. Add the 5 C whole wheat flour. Mix. The dough should pull away from the sides of the bowl and be easy to handle. If you have a good mixer like a Bosch or KitchenAid, it only takes a couple of minutes until the dough is mixed well enough to start rising. If you're doing it by hand, give yourself morel ike 10 minutes.
Spray nonstick spray in a large bowl. Dump the dough in. Spray the top of the dough and cover with Saran Wrap. Let rise in a warm place for 45 minutes. Knead down, let rise for 45 minutes more. Knead down, let rest for 5 minutes. Form into 4 equal loaves. Spray 4 bread pans with nonstick spray (I use 8" aluminum pans. I've used 9" aluminum pans before and it adds a lot of time to the rising of the loaves, but the taste is the same...) Once the dough is in the loaf pans, let it rise for about 30 minutes. You want the dough to be just above the edge of the pans. It'll rise some more when baking so don't let them get too puffy and high at this point. Just don't put the loaves in the oven until the dough has at least passed the top of the pans or the loaf may not be puffy enough when baked.
Bake at 375 for 15 minutes, then 300 for 30 minutes.
YUM! Enjoy your nutrient-packed whole wheat bread!!
Number of Servings: 64
Recipe submitted by SparkPeople user AFHARPERS.