Saturday, June 5, 2010

Lynda’s 100% Whole Wheat Bread

Wheat berries need to be measured exactly to 1 lb on a digital kitchen scale, then ground it in a wheat grinder, otherwise the amounts will be off.  

1 2/3 c. warm water   }             
¼ c. sugar                  }  Soften these 3 ingredients for 5 minutes till yeast foams.
2 t. yeast                    }
2 T. olive oil
2 T. gluten flour
1 t.  lecithin granules 
3 ¾ c. whole wheat flour (1 lb of wheat berries or 2 ¼ c. berries)
1 t. salt   
Add remaining ingredients to yeast mixture.  Knead 30 minutes.  Let rest for 1 hour.  Oil counter and shape into loaf.   Let rise double in warm oven or area for 45 - 60 minutes.   Bake @ 350 F. for 40 minutes in oven.  Yield:  1 loaf.   Calories:  2070 
Tips:  The dough will be a little sticky tacky.  I knead the dough either in a Bosch or Bread Maker  then take it out and shape and rise it accordingly.  You will need LARGE bread pans.  
You can find lecithin granules and gluten flour at Nutter’s or possibly Community Health Foods, please do not omit these. 

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