100% WHOLE WHEAT BREAD RECIPE

100% Whole Wheat Bread (one loaf)
2:44 PM, 25-Jan-2008 .. Posted in Mixes: Home Made Bread i.e. .. 0 comments .. Link
This is a very basic, simple, easy one-loaf whole wheat bread recipe. It’s becoming cheaper to make whole whear bread at home with out fillers and/or corn syrups. It has a very full wheat flavor. Make it 100% spring or bakers whole wheat or try some variations such as garbanzo bean flour, however it can be any legume. Beans are supposed to be a starch blocker too, together they’re a perfect protein and the plus is adding in added fiber we are lacking in today’s diet. You still have a nice whole-wheat loaf if deciding not to add in legumes. A coffee grinder can make a small amount of beans into powder or flour, but you need an extra one if you drink coffee………………………………………….
I like the recipe because most are to large for one or two persons. And, I like my bread fresh. I have learned to freeze one loaf (dough) to have a extra fresh loaf when time is a concern.
Ingredients; Method Recipe
1 cup very warm water if put in cold containers
2 tbs mono oil
2 tsp honey or molasses
1 tsp sea salt
2 tsp yeast (If “quick rise” ½ - 1 tsp check direction on the yeast
pkg.)
2 cups whole wheat bread flour add more till it forms a medium soft ball.
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Optional for a higher rise or less yeast - use 3 tbs of gluten flour (or, dried potatoes) The water shouldn’t be so hot that it will kill your yeast. If your metal or bread machine (just on knead) is cold the very warm water will cool down immediately. Then add all the liquids and the yeast and let it proof.
Slowly add in the 2 cups of flour. It may not go into a soft ball so add in a bit more flour or water till it soft balls easily. If you add in the 1/8 cup of legume flour adjust the liquids.. (The gluten flour adds also more protein, but mostly for a high rise and is very optional)
(Chickpeas have a very corn meal rough flavor I prefer.) If you put it on the dough setting on the bread machine set it only on “dough” so it will knead it thoroughly, but don’t cook breads in Teflon machines. (Teflon causes cancer and tumors in rats, and these companies are supposed to take them off the market.) No aluminum pans if possible. I never cook in the bread machines I just bought one at the thrift store for the kneading part. It doesn't need to rise if you twice if you knead for 6 minutes they say?
http://roosterpolitics.blogspot.com/2009/03/poisoning-our-home-environments.html <-Teflon

If you don’t have a bread machine don’t worry, just let it rise. This is enough time that will allow the water to get into the wheat, germ and legumes. Cover after mixing letting it rise in a warm place then punch down. Next, pan it and let it rise to the level you desire and bake at 350
for ½ hour. I’m aware some just put the bread in loaf pans after the mixing of all ingredients, and of course depending on the yeast being used. However, this step is mostly for those who don’t want to knead the dough.

Variation: Double the recipe for 2 loaves. If you add in cracked wheat it must sit in hot liquid for a least one hour then drained. If you desire something other than a bread pan or the round compact ball (make x on top) on cookie sheet, etc. then try a large Campbell Soup, or tomato juice can. The timing is different; it will sound hollower when thumping the top when done. Completely cool and slice the round bread and roll in egg for the most delightful French toast. Sprinkle the top with confection sugar, cinnamon or maple syrup used sparely for mostly flavor it gives. It also makes cute sandwiches. Don't forget you can add in rosemary or other herbs and sunflower seeds are fun for a nice topping.
http://roosterpolitics.blogspot.com/2009/03/poisoning-our-home-environments.html
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