Whole Grain Bread
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 129.2
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 249.3 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 1.4 g
- Protein: 4.6 g
View full nutritional breakdown of Whole Grain Bread calories by ingredient
Introduction
a relatively easy to make bread that tastes great and is healthy. a relatively easy to make bread that tastes great and is healthy.Number of Servings: 28
Ingredients
-
6 1/4oz bobs red mill 7 grain hot cereal mix
2 1/2 cups boiling water
14oz bread flour
1oz vital wheat gluten
8 1/4oz white whole wheat flour (may sub regular whole wheat)
2oz canoloa oil
2oz agave (may sub honey)
1 Tablespoon salt
2 1/4 teaspoon instant/rapid rise yeast
optional and not included - 1/2 cup seeds and 1/4 cup oats for the top of the bread.
Tips
I use high quality bread pans that no one else is allowed to mess with so this comes out great every time. never scrub them with the back of the sponge. my oil i spray with is the smart balance non-stick cooking spray.
Directions
mix the 7 grain and boiling water. stir and let sit covered for 1 hr.
add in oil, agave, and yeast, stir and let sit to "proof" for 15 minutes (longer if needed).
add in salt and flour in increments (1/3 at a time is what i do) and stir until JUST incorporated. you should still see whiteness from the flour and it should look dry. let sit for 8 minutes (you can go up to 15 minutes if needed).
knead for 8 minutes manually or use kitchenaid/cuisinart. i do the cuisinart and it takes about 45-60 seconds for half the batch. I have also used a Ninja mixer with bread attachment with success. It should come out looking wet and be sticky to the touch. Put this in an oiled bowl and cover to rise for 45-60 minutes at 90F. it should double in size and may take longer.
flatten and pull into large rectangle. cut in half (hamburger, not hot dog) to get 2 smaller rectangles. roll them inwards on themselves to get 2 loaves of bread. place these in oiled bread pans and cover. let rise another30-40 minutes. they should now be popping out over the top of the bread pan. don't bake until they look like you want them to because mine never rise more in the oven.
bake at 375 for 35-40 minutes. i rotate them at 15 minutes because my oven is cheap and old. if you have a nice one, it may not need to be rotated and may also cook faster (especially with convection ovens).
remove from oven and pan immediately when the internal temp is 200F. let cool before cutting or you will mangle the bread (okay, cut a chunk off for eating now because its delicious bread).
This will last about a week out of the fridge, and up to 2 weeks in the fridge for me. also very good frozen. i place them in plastic produce bags (the green ones at the standard grocery stores for organic produce work great) and just twist the end closed.
Serving Size: 2 loaves for a total of 28 slices (thin)
Number of Servings: 28
Recipe submitted by SparkPeople user SIBERIANTIGER09.
add in oil, agave, and yeast, stir and let sit to "proof" for 15 minutes (longer if needed).
add in salt and flour in increments (1/3 at a time is what i do) and stir until JUST incorporated. you should still see whiteness from the flour and it should look dry. let sit for 8 minutes (you can go up to 15 minutes if needed).
knead for 8 minutes manually or use kitchenaid/cuisinart. i do the cuisinart and it takes about 45-60 seconds for half the batch. I have also used a Ninja mixer with bread attachment with success. It should come out looking wet and be sticky to the touch. Put this in an oiled bowl and cover to rise for 45-60 minutes at 90F. it should double in size and may take longer.
flatten and pull into large rectangle. cut in half (hamburger, not hot dog) to get 2 smaller rectangles. roll them inwards on themselves to get 2 loaves of bread. place these in oiled bread pans and cover. let rise another30-40 minutes. they should now be popping out over the top of the bread pan. don't bake until they look like you want them to because mine never rise more in the oven.
bake at 375 for 35-40 minutes. i rotate them at 15 minutes because my oven is cheap and old. if you have a nice one, it may not need to be rotated and may also cook faster (especially with convection ovens).
remove from oven and pan immediately when the internal temp is 200F. let cool before cutting or you will mangle the bread (okay, cut a chunk off for eating now because its delicious bread).
This will last about a week out of the fridge, and up to 2 weeks in the fridge for me. also very good frozen. i place them in plastic produce bags (the green ones at the standard grocery stores for organic produce work great) and just twist the end closed.
Serving Size: 2 loaves for a total of 28 slices (thin)
Number of Servings: 28
Recipe submitted by SparkPeople user SIBERIANTIGER09.