Wednesday, October 24, 2012

100% Whole Wheat Bread (Tim's Original)

6 3/4 t. Active Dry Yeast
1 cup Warm Water
1 T White Sugar
Mix Well and let stand until foamy (5 minutes) to check yeast virility.

Blend together:
1T Soy Lecthin
1 Cup Flour

In a separate bowl dump:
2 1/3 c. Warm Water
3 c. WW Flour
Lecthin and Flour from Blender
3/4 c. Vital Wheat Gluten
4 T. Olive Oil
1/2 c. Honey or Brown Sugar
1 T Salt
Add Yeast Mixture and mix well
If desired you may add 1 1/2 cups (total) of goodies such as raisins, walnuts, or sunflower seeds.
Now Add:
2 3/4 cups WW Flour roughly 1/2 cup at a time. Until it starts taking some time to kneed in. Knead for at least 10 minutes to work the gluten.
Place dough in plastic bowl, cover and set in a warm humid spot. Let rise 1 - 1.5 hours.
Beat down and roll into loaves, place in greased pans. Cover and let rise for 45 - 60 minutes. Remove cover and bake at 350 for approximately 40 minutes.

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