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whole-wheat-bread-7 recipe

Date:    Sat, 10 Dec 94 16:45:36 EST
 From:    "william hunt" (willie@cs.indiana.edu)
 I my dabbling to understand why some breads rise well and some don't,
 it occured to me that the same principles apply to breadmaking as to
 beer brewing.  Since I have brewed quite a bit of beer, this should
 have occured to me after the 1st whole wheat loaf not the 3rd.  
 Now I dissolve 2 TSB's of brewer's corn sugar in 1 cup of warm water
 and add 1 TSB of yeast.  Presto, in 5 minutes the little buggers are
 foaming.  Pour that in the breakmaker, and the dry mix and it rises
 everytime.  I been experimenting with all the other ingredients and I
 have concluded that if the yeast are feed (as above), the flour has
 enough gluten, and the water ratio to flour is too far off (IE totally
 runny, or brick hard), you will get bread that rises properly
 Lately I been making this:
 1 cup warm water
 1 TSB yeast
 2 TSB brewer's corn sugar
 Dissolve sugar, then dissolve yeast, set aside.
 3   cups whole wheat flour
 3/4 cup oat bran
 3   TSB vital wheat guten
 2   TSP cinnamon
 Put in a bowl and mix with wire wisk.
 1/2 cup warm water
 1/2 cup honey
 Mix to thin honey down.  
 Now put the yeast mixture, dry mix, and honey mix in the breadmachine
 at turn it on.  This recipe is too runny so I sprinkle some regular
 white bread flour in it while it's mixing in the machine.  I think
 about 1/8 to 1/4 cup works well.  I am still experimenting with how
 much.  Surprisingly, even if runny after 5 minutes of mixing, it
 always rises OK.  If I make it more like dough after the first 5
 minutes, then it will stall the breakmakers motor later during the
 "stir down" phase.  So far this has worked very well.  I will post
 later about the exact amount of extra flour, and some other
 Willie Hunt
 This is my kind of bread, no added fat, no added salt, very low fat,
 high fiber, high protein (as breads tend to go), high carbo, calorie
 dense stuff!
 kwhoney honey