Whole Wheat Bread
Posted On June 10, 2014
This bread recipe is my favorite for making sandwiches. It slices thin and doesn’t crumble.- Nutritional Information: 1 loaf (makes 5 loaves)
Calories: 1516 · Fat: 32.3g · Cholesterol: 1mg · Sodium: 2833mg · Carbohydrates: 271.1g · Fiber 9.2g · Sugar: 41g · Protein: 35.1g · WW+: 40pts
Per slice depends on how thin or thick you cut the slices Low in Cholesterol; High in selenium and thiamine
Ingredients:
- 12 cups organic non GMO whole wheat flour
- 2 T. instant yeast
- 2 T. vital wheat gluten
- 1/4 cup nonfat dry milk
- 1000mg Vitamin C crushed
- 6 1/2 cups very warm water
- 2/3 cup coconut oil
- 2/3 cup honey
- 2 T. salt
Directions:
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- In a large bowl (or stand mixer, like the Bosch), mix together 5 cups of wheat flour, yeast, vital wheat gluten, dry milk and Vitamin C. Add the warm water and mix well. Add the oil and honey (or sugar) and mix again.
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- Cover the bowl and let the mixture sit for 10 minutes. Add the salt and start the mixer (or mix by hand), adding the remaining flour until the dough pulls away from the sides of the bowl to form a soft dough. You may not need to add all of the flour! Judge the dough by feel not by the amount of flour you’ve used. It might be slightly sticky but should hold it’s shape.
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- Let the dough knead for 7 minutes in the stand mixer (or 15 minutes by hand). Form into 5 loaves (for the 8 1/2 X 4-inch loaf pans) and place into greased bread pans. Let rise until the bread is 2 inches above the top of the bread pan.
- Bake at 350 degrees for 25 minutes.
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