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|100% Whole Wheat Bread|
|Recipe courtesy North Dakota Wheat Commission|
|Makes 2 loaves.
3 cups warm water (105 – 115°)
1 tablespoon active dry yeast
1/3 cup oil
½ cup honey or molasses
8 to 8 ½ cups whole wheat flour, divided
2 tablespoons wheat gluten
1 tablespoon salt
|In large bowl of a mixer with a dough hook, dissolve yeast in water. Add oil, honey, 5 cups flour and wheat gluten. Beat 2 minutes on medium speed; cover, and let stand 20 minutes. Add 2 cups flour and salt. With dough hook knead 8 to 10 minutes until dough is smooth and elastic, adding additional flour as needed. Dough will be slightly sticky.
Remove dough from bowl and round into a ball. Place in a greased bowl, turning dough to coat top. Cover; let rise in a warm place about 1 hour, until doubled. Punch down and shape into 2 loaves; place in lightly greased 8 ½ x 4 ½ -inch bread pans. Cover and let rise about 1 hour or until dough is about 2 inches over top of pan.
Bake in preheated 450° oven 10 minutes. Reduce temperature to 350° and bake 30 to 35 minutes; cover with foil the last 15 minutes. Remove from pan to cooling rack.
|With 16 slices per loaf, one slice provides approximately: 140 calories, 4 g protein, 26 g carbohydrates, 4 g fiber, 3 g fat (0 g saturated, 0 trans fat), 0 mg cholesterol, 15 mcg folate, 1 mg iron, 221 mg sodium.