Monday, September 04, 2006

Whole Wheat Bread

1 1/3 c water
1/4 c oil
1/4 cup honey, molasses, or maple syrup (grade D if you can)
3 1/2 c whole wheat flour
1/4 dry milk
1 1/4 teaspoon salt
2 1/4 teaspoon active dry yeast
4 teaspoons wheat gluten

Put things into bread machine in the above order. Make a well in the flour for the yeast and gluten. Sprinkle the salt around the sides to keep it away from the yeast.

Set the machine for BASIC + DOUGH. This cycle should take about 1.5 hours.

When the dough is done, knead it thoroughly, form into a loaf and put into a pan sprayed with oil lightly.

Cover with Saran wrap sprayed with oil
Let rise for about an hour or so, until it is the right size and shape.

Bake at 350ª for 20 minutes and then cover with an aluminum foil tent. Bake 20 more minutes.

Xavier made many of these loaves this summer (2006).

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