Craig's Multi-Grain Whole Wheat Bread
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 118.4
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 50.6 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 2.2 g
- Protein: 4.2 g
View full nutritional breakdown of Craig's Multi-Grain Whole Wheat Bread calories by ingredient
Introduction
Makes 2 Giant Loaves, this bread toasted is fantastic. Makes 2 Giant Loaves, this bread toasted is fantastic.Number of Servings: 50
Ingredients
-
0.75 c Bob's Red Mill 7-10 Grain Cereal
0.5 c Wheat Bran
0.33 c Bulgar Wheat
2.25 c Water
0.75 c Agave Nectar (Blue Organic)
0.25 c Water
3 tbsp Yeast (Active-Dry)
2.5 c Water - warm
0.5 c Canola or other light veg oil
1 c Powdered Milk
0.5 c Gluten
4 c Whole Wheat Flour
2 c White Bread Flour
3 tsp Salt
1 - 2 c White Bread Flour
Tips
Thick slices toasted and buttered will amaze you.
Directions
First, mix then pre-cook in microwave for 7-10 min at medium (until all water is absorbed)
0.75 c Bob's Red Mill 7-10 Grain Cereal
0.5 c Wheat Bran
0.33 c Bulgar Wheat
2.25 c Water
Allow to cool to 105*F or lower.
Second, proof yeast 10-15 min
0.75 c Agave Nectar (Blue Organic)
0.25 c Water
Heat to 105*F, stir in yeast
3 tbsp Yeast (Active-Dry)
Join in 7 qt stand mixer, using dough hook on slow knead setting.
2.5 c Water - warm
0.5 c Canola or other light veg oil
1 c Powdered Milk
0.5 c Gluten
4 c Whole Wheat Flour
2 c White Bread Flour
Knead approximately 10 min, will be wet and loose. Sprinkle in
3 tsp Salt and
1 - 2 c White Bread Flour
Knead until a ball forms, 10 min.
Place in large oiled bowl, cover, allow to rise at 70-80*F until doubled in size. WW is slow, 1.5-2.5 hrs. Punch down, repeat, 45-60 min. Form loaves, in oiled bread pans allow to rise again to double, 30-45 min.
Bake at 375*F for 25+ min (all ovens are different and cooking time will vary with loaf size/shape). You are looking for a golden-brown crust and about 195*F internal temperature.
Move to wire-rack to cool. Allow 30+ min before cutting.
Enjoy -- Craig
Serving Size: Makes 2 Giant Loaves (7# Dough, 6.2# Baked Bread) and 50 2-oz slices.
Number of Servings: 50
Recipe submitted by SparkPeople user KASSANDRA55.
0.75 c Bob's Red Mill 7-10 Grain Cereal
0.5 c Wheat Bran
0.33 c Bulgar Wheat
2.25 c Water
Allow to cool to 105*F or lower.
Second, proof yeast 10-15 min
0.75 c Agave Nectar (Blue Organic)
0.25 c Water
Heat to 105*F, stir in yeast
3 tbsp Yeast (Active-Dry)
Join in 7 qt stand mixer, using dough hook on slow knead setting.
2.5 c Water - warm
0.5 c Canola or other light veg oil
1 c Powdered Milk
0.5 c Gluten
4 c Whole Wheat Flour
2 c White Bread Flour
Knead approximately 10 min, will be wet and loose. Sprinkle in
3 tsp Salt and
1 - 2 c White Bread Flour
Knead until a ball forms, 10 min.
Place in large oiled bowl, cover, allow to rise at 70-80*F until doubled in size. WW is slow, 1.5-2.5 hrs. Punch down, repeat, 45-60 min. Form loaves, in oiled bread pans allow to rise again to double, 30-45 min.
Bake at 375*F for 25+ min (all ovens are different and cooking time will vary with loaf size/shape). You are looking for a golden-brown crust and about 195*F internal temperature.
Move to wire-rack to cool. Allow 30+ min before cutting.
Enjoy -- Craig
Serving Size: Makes 2 Giant Loaves (7# Dough, 6.2# Baked Bread) and 50 2-oz slices.
Number of Servings: 50
Recipe submitted by SparkPeople user KASSANDRA55.
