High Altitude Whole Grain Bread (mixer with dough hooks)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 44
- Amount Per Serving
- Calories: 84.7
- Total Fat: 2.3 g
- Cholesterol: 7.3 mg
- Sodium: 41.2 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.3 g
- Protein: 3.4 g
View full nutritional breakdown of High Altitude Whole Grain Bread (mixer with dough hooks) calories by ingredient
Introduction
I came up with this recipe because I couldn't find any bread at the store that was healthy and didn't contain soy, refined flours and refined sugars. I came up with this recipe because I couldn't find any bread at the store that was healthy and didn't contain soy, refined flours and refined sugars.Number of Servings: 44
Ingredients
-
3/4 cup Water
1 cup Milk, 2%
1/3 cup Honey
3 tbsp. Butter
5 cups Whole Grain Flour (approximate)
1.5 packages Rapid-Rise Yeast
8 tsp. wheat gluten
1 Egg
1/2 tsp. Salt
1/3 cup Flax Seed
1/3 cup Sunflower Seeds (shelled)
1/2 cup Old Fashioned Quaker Oatmeal- Plain
PAM cooking spray.
Directions
Approximately 44 slices (22 per loaf) depending on how thick or thin it's sliced
Put yeast and 3 cups of flour in a mixing bowl. Heat water, milk, honey and butter to 125 degrees (requires thermometer). Pour into yeast/flour mixture and beat with dough hooks until well blended. While continuing to beat, add the gluten, mix in and then add the egg. Beat until well blended then beat in all of the remaining ingredients, slowly adding enough flour to make a stiff dough that is only slightly sticky. Beat well to make sure the dough has blended and been kneaded. Remove hooks, shape into a ball, cover and let rise until doubled (about 30 to 45 minutes). Spray bread pans with cooking spray. Punch the dough down, divide in half, shape each loaf and place in a bread pan. Cover and let rise until doubled. Preheat oven to 400 degrees. Bake for 10 minutes and then reduce heat to 350 degrees. Bake for another 30-35 minutes. When done, it should have a hollow sound when tapped. Remove from pan and let cool on a baking rack.
Number of Servings: 44
Recipe submitted by SparkPeople user RIGASMOM.
Put yeast and 3 cups of flour in a mixing bowl. Heat water, milk, honey and butter to 125 degrees (requires thermometer). Pour into yeast/flour mixture and beat with dough hooks until well blended. While continuing to beat, add the gluten, mix in and then add the egg. Beat until well blended then beat in all of the remaining ingredients, slowly adding enough flour to make a stiff dough that is only slightly sticky. Beat well to make sure the dough has blended and been kneaded. Remove hooks, shape into a ball, cover and let rise until doubled (about 30 to 45 minutes). Spray bread pans with cooking spray. Punch the dough down, divide in half, shape each loaf and place in a bread pan. Cover and let rise until doubled. Preheat oven to 400 degrees. Bake for 10 minutes and then reduce heat to 350 degrees. Bake for another 30-35 minutes. When done, it should have a hollow sound when tapped. Remove from pan and let cool on a baking rack.
Number of Servings: 44
Recipe submitted by SparkPeople user RIGASMOM.