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Whole Grain Bread

I love whole grain bread and have been playing around with how to make
bakery loaf at home and here is my recipe.
Practically a meal in itself and talk about complex carbohydrates. I love
TaTa for Now,
Nancy  Adkins
Homepage :  http://www.geocities.com/Heartland/Ridge/1669/

Motivation is what gets you started, Habit is what keeps you going!"

* Exported from MasterCook *

                            Whole Grain Bread

Recipe By     :Nancy Adkins
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  water
  1         tablespoon  molasses
  1           teaspoon  salt
     1/4           cup  wheat -- (soak an hour before in 1 cup boiling
     1/4           cup  oats -- (soaked with cracked wheat)
     1/8           cup  7-Grain Cereal -- (soaked with cracked wheat)
     1/8           cup  amaranth
     1/8           cup  millet
     1/4           cup  flax seeds -- ground
  2 1/2           cups  whole wheat flour
  1                cup  bread flour
  4        tablespoons  wheat glutton
  2          teaspoons  active yeast
  1                     egg white -- lightly beaten

Place all ingredients in bread machine in the order listed. Set machine for
whole wheat
light crust in bread machine in the order listed. Set machine for whole
wheat light crust.  Remove before it begins to bake.

Turn the dough out again onto a floured surface, punch it down, Divide the
remaining dough in half and Roll out the dough into an oval shape - fold
long sides in toward the center. Shape into a roll about 15-18 inches
long, slightly wider in the center and tapering at either end. Place it on a
baking sheet that
has been sprinkled with corn meal. Cover it with a damp cloth and let it
rise until rounded
and light about 1/2 hour.

Preheat the oven to 450F. Paint the top and sides of the risen loaves with
the beaten egg white to glaze. Sprinkle, if you wish, with toppings and
place on the middle rack of the oven. Immediately throw a few ice cubes on
the oven floor to create steam. Add more ice after 3 minutes and again after
6 minutes. Bake for a total of 15 minutes. Then reduce the oven temperature
to 350F and bake for 20 minutes longer, or until the bread sounds hollow
when the bottom is tapped. Turn the oven off and let the bread rest in the
hot oven for 15 minutes. Remove to a rack and let cool.

Alternate Baking Method:
Brush the loaf with a glaze made by cooking 1/2 tablespoon cornstarch, 1
teaspoon salt
and 1/2 cup cold water until thick and clear, stirring constantly. Cool
before spreading on
the bread. Cut 1/2 inch diagonal gashes in the bread with scissors. Put a
large pan of
boiling water on the bottom rack of the oven. Bake the bread in a hot oven
450 degrees F,
fifteen minutes until a golden brown. Then reduce the head to 350 degrees
and bake 20
minutes more. When you thump the bread and it sounds "hollow", the bread is
remove it from the baking sheet and cool it on a rack.

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 162 Calories (kcal); 2g Total Fat; (10% calories from fat); 9g
Protein; 28g Carbohydrate; 0mg Cholesterol; 146mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates