Whole Wheat Bread

[Guest guest]

You can leave the oil/butter out of almost any bread recipe. However, the

bread will dry up faster since the oil/butter acts as a preservative. I

usually keep 1 tablespoon in my breads as a compromise. Here is a fatfree

bread. Kathleen

 

* Exported from MasterCook *

 

Whole Wheat Bread

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 133

Serving Size : 24 Preparation Time :0:00

Categories : Breads Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

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

2/3 cup instant nonfat dry milk

2 packages active dry yeast -- (1/4-ounce)

1/4 cup sugar

1 tablespoon salt

6 1/2 cups whole wheat flour -- up to 7 1/2 cups

 

Makes two 8 1/2-inch loaves

 

Even if you have access to a good local bakery, you may want to make your

own bread occasionally for the sheer pleasure of it. This easy bread has

that sweet aroma and wholesome, nutty taste of a 100 percent whole grain loaf.

 

In a large bowl, stir together 3 cups warm (not hot) water, dry milk, arid

yeast. Let stand 3 to 4 minutes to dissolve the yeast.

 

Add the sugar, salt, and 4 1/2 cups of the flour. Beat vigorously until

you have a smooth, heavy batter, about 2 minutes. Add 1 1/2 cups of the

remaining flour and stir vigorously to make a manageable dough.

 

Turn the dough out onto a generously floured surface and knead for 2

minutes, adding additional flour as necessary to keep dough from

sticking. Let dough rest 10 minutes. Resume kneading until the dough is

smooth and elastic, about 8 minutes, adding enough of the remaining flour

as necessary to keep the dough manageable.

 

Spray a large bowl with nonstick spray. Put the dough in the bowl, cover

with a clean towel, and let rise until doubled, 1 to 2 hours.

 

Punch the dough down, divide it in halt and form each half into a

loaf. Transfer to two 5 1/2 by 4 1/2 by 2 1/2-inch loaf pans, either

nonstick or lightly sprayed with nonstick spray. Cover loosely with a

towel and let rise until doubled, 45 to 60 minutes. Preheat oven to 350

degrees F. Bake loaves until firm and nicely browned, 55 to 60

minutes. Remove from the pans and cool on a rack before slicing.

 

TIP: Breads without fat tend to go stale more quickly than breads with

fat. It's best to freeze what you can't eat within a day or two. It will

keep for a month if well wrapped.

 

Serving size: 1/12 loaf. Calories: 123, Fat: 0.6 g, Cholesterol: 0.1 mg,

Carbohydrate: 26.0 g, Protein: 5.0g, Sodium: 293 mg.

 

 

 

 

 

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