Whole Wheat Humus Bread

1 cup bottled or distilled water
1 tablespoon olive oil
1 tablespoon unsulfured blackstrap molasses
1 tablespoon honey
1/2 teaspoon liquid lecithin
1 cup hummus
3 cups whole wheat flour (I grind my own flour. 1 1/2 cups of finely ground wheat makes about 3 cups flour.)
2 tablespoons gluten flour
1 1/4 teaspoons fine sea salt
3 tablespoons active dry yeast

Put into a bread machine or large mixing bowl in this order,( or in reverse order if your bread machine uses dry ingredients first), 1 cup of water, 1 tablespoon olive oil, 1 tablespoon unsulfured molasses, 1 tablespoon honey, 1/2 teaspoon liquid lecithin, 1 cup hummus, 3 cups whole wheat flour, 2 tablespoons gluten flour, 1 1/4 teaspoons fine sea salt, 3 tablespoons active dry yeast. Put in yeast on the opposite side of the bowl from salt, and cover up both with four. If salt gets put directly on the yeast it will kill the yeast. If using the bread maker, put it on the dough setting if baking in the oven, or let it bake in the bread maker using whole wheat setting. If kneading bread by hand, knead well and let the dough rise in the bowl until double in size. It must be in a warm draft free place like 90 degree oven if your house is very cool. Do this twice. For the third rising, shape the bread or place dough in a loaf dish. Let loaf rise a little more than an inch. Place into warm - not preheated oven. Set oven to 450 degrees for one hour or until golden brown.
Turn baked bread unto cooling rack. Do not slice bread until thoroughly cooled. Makes about 21 3/8 inch slices depending on the size of your loaf pan.
Note: Prep time is longer if you are not using a breadmaker.

Number of Servings: 21

Recipe submitted by SparkPeople user RUTHEMARCHANT.