Delicious Whole Wheat Bread - Milk and Egg FREE!
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 93.3
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 1.2 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 1.3 g
- Protein: 1.4 g
View full nutritional breakdown of Delicious Whole Wheat Bread - Milk and Egg FREE! calories by ingredient
Introduction
This is a recipe that was passed on to me and I just made it for the first time.It's very basic in its ingredients, which is the best part, and it came out looking like it was store-bought, but I made it! LOL
It has a sweet flavor, is very moist and this recipe is for 1 regular size loaf of bread. The slices will vary by how thick you slice it, but when sliced at about a half inch, you can easily get 18-20 slices.
This is a recipe that was passed on to me and I just made it for the first time.
It's very basic in its ingredients, which is the best part, and it came out looking like it was store-bought, but I made it! LOL
It has a sweet flavor, is very moist and this recipe is for 1 regular size loaf of bread. The slices will vary by how thick you slice it, but when sliced at about a half inch, you can easily get 18-20 slices.
Number of Servings: 18
Ingredients
-
1/4 c luke warm water
1 tsp (or about the size of a nickel) honey
1 TB Active Dry Yeast
1/3 c Olive Oil
1/3 c Honey
1 3/4 c HOT water, just about boiling
1 c 100% Whole Wheat Flour (Unbleached, non-white)
4 c 100% Whole Wheat Flour (same as above)
Tips
I know there are a LOT of steps listed, but it's really very simple and almost fool proof.
I enjoyed making this bread and had no idea that bread made without milk and eggs could taste so good, smell so good and be a nice, hefty bread. Most organic and/or Whole Wheat breads taste awful and fall apart when you touch them.
This doesn't! My entire family LOVES this bread! It's a keeper and affordable! Great sugar alternative too!
Directions
1. In a measuring cup or prep bowl, put a dollop of honey, about the size of a nickel.
2. Add 1/4 c of luke warm water
3. Dissolve Active Dry Yeast in this solution
4. Set aside
5. In large bowl combine Olive Oil, Honey and Hot Water
6. Add in 1 cup of flour to the olive oil & honey mixture
7. Add Yeast (if it doesn't rise or bubble, you need new yeast)
8. Add remaining cups of flour, one cup at a time
9. Knead until dough holds together, about 2-3 mins
10. Put in a large lightly greased bowl in the oven with a pan of hot water under the bowl and a moist lightweight towel or saran wrap over the top of the bowl, loosely so dough won't get "chilled" and can still rise freely. An alternative is while you're kneading it, set oven to warm setting or 170 degrees. When it's done heating, turn it off when you put the bowl of dough in.
11. Let rest and rise 2 hours
12. Knead for approx 4-5 min
13. Press or use rolling pin to gently roll dough into long rectangular shape
14. Roll up tightly, but gentle and as you roll it, moisten the inside with water to keep the dough from seperating if there is too much flour.
15. Move "log" to greased loaf pan and let rise for 30min - 1 hour - depending on how high you want it to rise.
16. Bake in preheated 350 degree oven for 30min - 1hr.
17. When it comes out, put the loaf on a cooling rack and "knock" on it. If it sounds hollow it's done and can continue cooling. If it sounds or feels too soft, bake a little longer.
18. Cool completely before slicing
Serving Size: Makes 18 slices when sliced at 1/2 inch width / 1 piece = 1 serving
Number of Servings: 18
Recipe submitted by SparkPeople user OLIVERFAMILY33.
2. Add 1/4 c of luke warm water
3. Dissolve Active Dry Yeast in this solution
4. Set aside
5. In large bowl combine Olive Oil, Honey and Hot Water
6. Add in 1 cup of flour to the olive oil & honey mixture
7. Add Yeast (if it doesn't rise or bubble, you need new yeast)
8. Add remaining cups of flour, one cup at a time
9. Knead until dough holds together, about 2-3 mins
10. Put in a large lightly greased bowl in the oven with a pan of hot water under the bowl and a moist lightweight towel or saran wrap over the top of the bowl, loosely so dough won't get "chilled" and can still rise freely. An alternative is while you're kneading it, set oven to warm setting or 170 degrees. When it's done heating, turn it off when you put the bowl of dough in.
11. Let rest and rise 2 hours
12. Knead for approx 4-5 min
13. Press or use rolling pin to gently roll dough into long rectangular shape
14. Roll up tightly, but gentle and as you roll it, moisten the inside with water to keep the dough from seperating if there is too much flour.
15. Move "log" to greased loaf pan and let rise for 30min - 1 hour - depending on how high you want it to rise.
16. Bake in preheated 350 degree oven for 30min - 1hr.
17. When it comes out, put the loaf on a cooling rack and "knock" on it. If it sounds hollow it's done and can continue cooling. If it sounds or feels too soft, bake a little longer.
18. Cool completely before slicing
Serving Size: Makes 18 slices when sliced at 1/2 inch width / 1 piece = 1 serving
Number of Servings: 18
Recipe submitted by SparkPeople user OLIVERFAMILY33.