Thursday, January 6, 2011

Whole Wheat Heaven

It's winter and I think my cold body is calling out for added carbs to keep me warm. This is simply delicious whole wheat bread that makes great toast or panini if there's any left after eating it warm out of the oven.

4 1/2 - 4 3/4 cups whole wheat flour
3 T. wheat gluten (this is key to a lighter textured wheat bread)
3 pkg. active dry yeast
2 cups milk
1/3 cup honey
1/4 cup vegetable oil
1 T. salt
1/2 cup old fashioned oats-not quick cooking

In mixer combine 2 cups flour and the yeast. In a saucepan heat milk, honey, oil and salt just until warm. Add to dry mixture in mixer. Beat on low for 3 minutes scraping sides to combine all flour. Slowly stir in oats, gluten and enough of the remaining flour to make a stiff dough. Knead for 8-10 minutes. Shape in a ball. Place in a lightly greased bowl turning once to grease the surface. Cover. Let rise in a warm place until double (about 45 min.) Divide in half and shape into two loaves. Place in two greased loaf pans. Cover and let rise until double (about 30 min.) Bake at 375 for 35-40 minutes. Remove from pans and cool on a wire rack. Makes 2 loaves.

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