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This
recipe and photo for this delicious high fiber, whole wheat bread is courtesy of
Kathy Heckendorn of Beaverton, Oregon.
Check out Linda's Bread Making Hints:
Secrets to using the bread
machine, About
yeast in bread making,
Sourdough Starter,
Quick
Breads.
Check out all of Linda's great
Bread Recipes
for your bread making.
Whole Wheat Bread
Recipe Type:
Yeast Bread
Yields: 1 large loaf
Cook time: 30 minutes
Ingredients:
1
egg
1 teaspoon salt
2 tablespoon canola oil
Zest (rind)
of one orange
Juice
of one orange plus enough water to equal 1 cup + 1 tbsp. total liquid
1/4 cup non-fat dried milk
1/4 cup turbinado
sugar
3/4 cup flaxmeal
2 1/4 cups whole wheat
flour*
2 tablespoons vital wheat gluten**
3 tablespoons potato flour
2 teaspoons active dry
yeast
* I often decrease the whole wheat flour by 1/2 cup and add an equivalent amount of 10-grain flour or rye
flour instead.
**
The Vital Wheat Gluten helps the bread dough rise better.
Preparation:
Place
the ingredients in the machine as directed for your machine. I use the
regular mode, not the whole wheat mode, and select the settings for a 1-1/2
pound loaf
with a dark crust.
Approximately 10 minutes
after your machine has started kneading the dough open the lid and check the
consistency of the dough. Check the dough (don't be afraid to open the lid). It
should form a nice elastic ball. If you think the dough is too moist, add
additional flour (a tablespoon at a time). The same is true if the dough is
looking dry and gnarly. Add warm water (a tablespoon at a time).
Once your bread is baked,
allow it to sit in your bread machine pan for 5 to 10 minutes
(no longer or it can
get soggy). Then remove it to a wire rack to cool. The reason for letting it sit
for 10 minutes is to soften the crust making it easier to get out of the pan.
Allow the bread to cool at least 20 minutes before cutting it.
Makes 1 loaf.
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