Wholesome Light Wheat Bread (ideal for KitchenAid or Magic Mill
Assistent)
---------------------------------------------------------------------------
Yield: 3 standard-sized loaves (using loaf pans)
5 c. bread flour
1 c. soy flour
3 c. whole-wheat flour
3 T. vital wheat gluten
1/2 c. powdered milk
3 T. sugar
1 Tbsp. firmly packed brown sugar
2 T. coarse kosher salt
1/2 tsp. ground ginger
1/2 tsp. cayenne pepper
3/4 c. dried shoestring carrots
4 Tbsp. wheat germ
1/3 to 1/2 c. whole flax seed
4 Tbsp. butter, chilled and cut into pieces (or use soft, butter-flavor
shortening such as Butter-Flavor Crisco)
2 Tbsp. active dry yeast (I use rapid-rise)
3-1/3 to 3-1/2 c. lukewarm water (can use warm milk and eliminate powdered
milk above)
4-5 T. unsalted butter (melted and used to brush tops of baked loaves)
With standard mixing attachment, thoroughly combine all dry ingredients
except yeast into large mixing bowl. Add butter (or shortening) and
combine. Add yeast and combine thoroughly. Add water and lemon juice;
mix only until dough starts to form a ball and mixer begins to labor a
bit -- approximately 10-20 seconds.
Attach dough hook to mixer and knead dough for approximately 7-9 minutes.
Remove dough to greased glass container; cover loosely with tea towel or
plastic wrap. Set in a warm, draft-free location until doubled in bulk;
punch down. Repeat.
Punch down dough; divide into two equal-sized pieces. Form into loaves
and place in lightly greased (I use cooking spray) loaf pans. Cover
loosely with tea towels or plastic wrap; place in warm, draft-free
location until dough reaches the top of the loaf pans.
Preheat oven to 450F while dough is rising in loaf pans.
Turn heat down to 375 (or 350 if using convection); immediately uncover
loaves and place into oven for 25 minutes. Remove loaves from pans and
place back into oven, baking for approximately 15-20 additional minutes,
or until crusts are nicely browned and loaves test done. Remove to
cooling racks. As soon as loaves are removed from oven, melt butter over
low heat and brush lightly over crusts for softer crust.
Allow loaves to cool for at least 60 minutes before slicing. If freezing
loaves for later use, cool thoroughly (about 3 hours).
This recipe yields an extremely fluffy, airy loaf with a very pleasant
texture which is perfect for making toast and sandwiches. The wheat germ
and soy flour yield a slightly nutty flavor and the carrots and flax
seeds provide interesting texture and colors throughout the loaves.
If you are using a MAGIC MILL ASSISTENT this recipe can be doubled without
difficulty. Indeed, you may want to double the recipe in any case as
these loaves will not remain for long once you get a taste of this flavorful
creation!
(
geocities.com/heartland/8098) (
geocities.com/heartland)