Low Fat Whole Wheat Bread
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 153.2
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 169.3 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 4.4 g
- Protein: 10.1 g
View full nutritional breakdown of Low Fat Whole Wheat Bread calories by ingredient
Introduction
No fat added to the recipe except to oil the pan! No fat added to the recipe except to oil the pan!Number of Servings: 14
Ingredients
-
4 cups sifted whole wheat flour
4 tablespoons vital gluten flour
13 oz. warm water
1 teaspoon salt
1 tablespoon honey
1 tablespoon molasses
1 scant tablespoon baker's yeast
Directions
This will work in a 2 lb. bread machine or by hand.
If using a bread machine, follow manufacturer's instructions for adding ingredients.
If making this by hand, put molasses, honey, salt and water in a bowl. Sprinkle on yeast. Sift the whole wheat flour and measure. Add the vital wheat gluten to the flour, and stir into moist ingredients. Mix by hand or with a mixer. Roll out like a jelly roll, sealing ends underneath, place in oiled baking pan a let rise until double (about 1 hour). Bake at 350 degrees for about 40 minutes, or until golden brown, and when tapped on top it sounds hollow. Leave in pan for 15 minutes after removing from oven, then remove and place in wrapper, leaving one end open. This will steam the bread, preventing the crust from becoming too dry. If it starts to become too moist, you can turn it on end to allow steam to evaporate more.
Number of Servings: 14
Recipe submitted by SparkPeople user BROOKELYNNE1.
If using a bread machine, follow manufacturer's instructions for adding ingredients.
If making this by hand, put molasses, honey, salt and water in a bowl. Sprinkle on yeast. Sift the whole wheat flour and measure. Add the vital wheat gluten to the flour, and stir into moist ingredients. Mix by hand or with a mixer. Roll out like a jelly roll, sealing ends underneath, place in oiled baking pan a let rise until double (about 1 hour). Bake at 350 degrees for about 40 minutes, or until golden brown, and when tapped on top it sounds hollow. Leave in pan for 15 minutes after removing from oven, then remove and place in wrapper, leaving one end open. This will steam the bread, preventing the crust from becoming too dry. If it starts to become too moist, you can turn it on end to allow steam to evaporate more.
Number of Servings: 14
Recipe submitted by SparkPeople user BROOKELYNNE1.