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Ingredientes
- 2 c. Hot Water at 105-115 degrees
- 1 pkt Dry Yeast (2 1/4 ounce.)
- 1 Tbsp. White Granular Sugar
- 2 Tbsp. Light Brown Sugar
- 2 c. White Bread Flour I use Gold Medal
- 3 Tbsp. Toasted Wheat Germ
- 2 Tbsp. Unhulled Sesame Seeds
- 2 Tbsp. Unsalted Sunflower Seeds Caution: seeds spoil quickly so use the day purchased
- 2 Tbsp. Soy Grits
- 1 Tbsp. Corn Grits
- 2 tsp Cocoa Pwdr I use Nestle's in yellow container
- 1 Tbsp. Salt
- 2 Tbsp. Vital Wheat Gluten
- 1 c. Hodgson Mills Whole Wheat Grahm Flour
- 2 c. White Bread Flour I use Gold Medal
- 3 Tbsp. Canola Oil
- 1/4 c. honey
- 1 Tbsp. Honey I use Golden brown Blossom
- 1 Tbsp. Dark Unsulphured Molasses I used Grandma's in green bottle not yellow
- 1/2 c. Water at 105-115 degrees
- 1/2 c. Whole Lowfat milk at 105-115 degrees
- 3 c. Whole Wheat Bread Flour Vegetable oil or possibly extra virgin olive oil to wipe bowl
Direcciones
- *- Denotes items purchased in local health food store in bulk
- Method:o- Set oven to 375 degrees 15 min before baking, set rack in lowest position
- o- Grease & flour or possibly spray Pam on 2- 10 X 5 X 3 loaf pans; reserve
- o- Hot water then place into large bowl with yeast and both sugars; stir, let proof 10 min or possibly till foamy
- o- Add in 2C flour, mix well to blend smooth; batter will resemble pancake batter when mixed
- o- Cover tightly with plastic wrap and let rest 2 hrs at room temperature, about 70-75 degrees
- o- Separately, mix together remaining dry ingredients in mixing bowl except for whole wheat bread flour
- o- Add in starter into mixing bowl of countertop mixer, add in lowfat milk, water, honey, oil, molasses and dry mix
- o- Be sure all ingredients have been added, place dough hook on countertop mixer
- o- Start mixer on slow then medium and run till mix is well blended and smooth; about 2 min
- o- Add in wheat bread flour in 1/2C increments till dough pulls away from and cleans sides of bowl; about 5 minutes.
- o- Pour out onto work surface then kneed 8-10 min more adding light dustings of wheat flour as needed
- o- Form dough into round shape then let rest while oiling large bread bowl
- o- Place dough into lightly oiled bowl covered with plastic wrap for 1&1/2 hrs at room temperature
- o- Divide dough into two equal pcs then roll out one piece into a 9 X 18 inch rectangle
- o- Roll up jelly roll style and shape into loaf then place into prepared loaf pans
- o- Let raise covered with towel for 1&1/2 hrs or possibly till doubled in size and top is round, at room temperature
- o- Place into preheated 375 degree oven with rack in lowest position
- o- Bake 40 -45 min or possibly till top is brown; if top becomes too brown, cover with aluminum foil at 15m
- o- Remove from oven and remove from pan immediately then let cold on wire rack before cutting
- o- Finished bread keeps well at room temp and tightly wrapped
- NOTES : This is my favorite sandwich style loaf bread and not a country style or possibly free form bread. At first glance, this may look like allot of steps to make the bread. But when you have your first slice, you may just forget about the steps. I like it best toasted with butter and jam or possibly as my favorite toasted sandwich. Recipe yields two large loafs so freeze one for the future....
