I found a recipe for this bread and it intrigued me. It is adapted from a Martha Stewart recipe and has all sorts of grains and flours in it. Who doesn't love a fresh loaf of bread hot from the oven? I went right to the store and found all of the ingredients in bulk and in the small amounts I needed it turned out to be a very inexpensive loaf of bread. Give this a try...it is delicious hot from the oven with a little butter on. Or toasted with some raspberry jam. Try putting some cheese between two slices for a grilled cheese sandwich. Its hearty and will not disappoint.
Hearty Whole Grain Bread
Two 1/4 ounce envelopes active dry yeast
2 1/4 cups warm water
2 tsp honey
3 T pure maple syrup
4 T unsalted butter (melted)
3 cups whole wheat pastry flour (I used whole wheat bread flour)
1 cup whole grain all purpose flour (I substituted whole wheat bread flour)
2 cups all purpose flour
4 tsp coarse salt
1 cup fresh chopped basil (large chunks)
1/3 cup millet
1/2 cup rolled oats
1/4 cup flax seeds
1 T chia seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
Soak millet in 1/2 cup warm water for 20 minutes, set aside. In separate bowl add 1/2 cup warm water and sprinkle yeast in it. Add 2 tsp honey and whisk together until combined. Set aside for 10 minutes until foamy/frothy.
In separate bowl add flours and salt and whisk together. Once yeast is ready, pour yeast into a mixing bowl fitted with dough hook. Add melted butter, 1 1/2 cups warm water and 3 T maple syrup. Mix until combined. Then add 3 cups of flour mix. Mix on low speed until smooth. Then add in millet (plus water in bowl) and the rest of the seeds/oats and basil.
Mix at low speed until combined. Then add in remaining flour until dough is combined and somewhat smooth.
On a floured surface, knead dough for about 5 minutes, or continue kneading in your mixer until a smooth ball forms.
Place dough in greased bowl and cover. Let rise for an hour or so until it doubles in size.
When dough has risen, punch it down.
Divide dough in half and form in to two loaves, place in bread pans and cover and let rise until they have doubled again in size. You could also cut it into small chunks of dough and make it in to rolls.
Preheat oven to 400 degrees. When dough is ready bake for about 40 minutes. Bread will sound hollow when you tap it and a thermometer inserted in it should be 190 degrees and rising.
This will create the most amazing smell in your house!
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
9.06.2012
2.23.2011
Natural Weight Loss Foods: Whole Wheat Bread
There are so many natural foods out there that are great in helping you lose weight. Over the next couple of weeks we will be highlighting a few of them. The first one is whole wheat bread.
We all know that whole wheat is the best type of wheat but beware, just because your bread is brown does not mean that it is whole wheat. Even if the label says "wheat" bread and boasts "wheat flour" as the first ingredient, it still may not be made with the flour from wheat. That brown color? It comes from caramel coloring.
People still think that bread is fattening, but on the contrary bread can be the best fat-fighting friend on your diet. Bread is naturally low in fat and can be high in fiber. Because it is so versatile you can easily eat many servings a day in place of other high calorie foods. As long as you aren't piling on fatty spreads or fillings, bread can help you lose weight. The trick is to keep yourself from slathering that bread with butter or margarine. Try a little olive oil, it has great flavor and is also good for your heart.
Whole-wheat bread is good for you for a number of reasons. It is high in complex carbohydrates, low in saturated fat, a source of protein and a storehouse of nutrients and fiber.
What milling removes, manufacturers try to put back in. Lost B vitamins -- thiamin, riboflavin, niacin, folic acid -- and iron are added back to form enriched bread products. Many other nutrients, especially minerals and fiber, don't get added back. So if you eat white bread, you're definitely missing a nutrient-rich and fiber opportunity.
The key to buying whole wheat bread is to make sure it says "100% whole wheat". Unless you read the word "whole" you are not getting all the goodness of the bran and germ. Also make sure you check the expiration date before you buy, many whole wheat breads lack the preservitives that prolong freshness. To prevent it from going stale leave at room temperature only what you will eat in a day or two. Freeze the rest and take out slices and defrost them as you need them. Don't refrigerate bread, it only makes it go stale faster.
We all know that whole wheat is the best type of wheat but beware, just because your bread is brown does not mean that it is whole wheat. Even if the label says "wheat" bread and boasts "wheat flour" as the first ingredient, it still may not be made with the flour from wheat. That brown color? It comes from caramel coloring.
People still think that bread is fattening, but on the contrary bread can be the best fat-fighting friend on your diet. Bread is naturally low in fat and can be high in fiber. Because it is so versatile you can easily eat many servings a day in place of other high calorie foods. As long as you aren't piling on fatty spreads or fillings, bread can help you lose weight. The trick is to keep yourself from slathering that bread with butter or margarine. Try a little olive oil, it has great flavor and is also good for your heart.
Whole-wheat bread is good for you for a number of reasons. It is high in complex carbohydrates, low in saturated fat, a source of protein and a storehouse of nutrients and fiber.
What milling removes, manufacturers try to put back in. Lost B vitamins -- thiamin, riboflavin, niacin, folic acid -- and iron are added back to form enriched bread products. Many other nutrients, especially minerals and fiber, don't get added back. So if you eat white bread, you're definitely missing a nutrient-rich and fiber opportunity.
The key to buying whole wheat bread is to make sure it says "100% whole wheat". Unless you read the word "whole" you are not getting all the goodness of the bran and germ. Also make sure you check the expiration date before you buy, many whole wheat breads lack the preservitives that prolong freshness. To prevent it from going stale leave at room temperature only what you will eat in a day or two. Freeze the rest and take out slices and defrost them as you need them. Don't refrigerate bread, it only makes it go stale faster.
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