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Nature's Nutrition |
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Whole Grain |
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Recipes |
WHOLE WHITE WHEAT |
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Nature's Nutrition |
|
Whole Grain |
|
Recipes |
WHOLE WHITE WHEAT |
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BREADMAKING-IN-A-BAG
Combine in plastic bag (2 gallon heavy duty freezer bag): 1 cup all purpose flour 2 packages active dry yeast 1 cup warm water (105-115°F) 2 tablespoons honey · Squeeze upper part of bag to force out air. Close top of bag tightly between thumb and index finger. · Rest bag on table; mix by working bag with fingers about 20 seconds or until all ingredients are completely blended · Let rest in bag 10-15 minutes. · Add remaining ingredients: 1 ½ cup warm water 2 tablespoons honey ¼ cup nonfat dry milk 2 tablespoons vegetable oil 1 tablespoon salt · Mix by working bag with fingers. Add 3 ½ cups whole wheat flour; mix thoroughly. · Gradually add remaining all purpose flour until a stiff dough is formed, about 2 ½ cups, or until dough pulls away from bag. · Turn dough out onto floured surface. Divide dough in half · To Knead: Ø Fold dough toward you. Press down. Push dough away with heels of hands. Rotate ¼ turn; Repeat. Ø Knead each half 5 minutes or until dough is smooth and elastic. Add more flour if necessary. Ø Cover with plastic bag. Let rest 10 minutes. Ø Flatten dough into a 12x7 inch rectangle. At narrow end fold corners to center to form a point Ø Beginning with point roll dough tightly towards you. Pinch the edges to seal. Press dough at each end to seal and fold ends under. Ø Place seam side down in a greased 8 ½ x 4 ½ x 2 ½ inch loaf pan. Repeat with second loaf. Ø Cover loosely with a plastic bag and let rise in warm place 45-60 minutes or until doubled. Uncover. Bake on lower rack in 350°F oven 30-35 minutes or until deep golden brown. Remove from pan immediately. Please share your favorite recipe with us--email: |
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