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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 4 |
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A light whole wheat bread. Bran and stone ground wheat give it a nice chew. Makes two 9x5 loaves. Ingredients:
3 cups water, 115 degrees |
2 teaspoons agave nectar |
1 teaspoon salt |
2 teaspoons yeast |
5 1/2 cups stone ground whole wheat flour |
1/4 cup vital wheat gluten |
1/2 cup wheat bran |
1/4 cup starch, hi-maize resistant |
2 tablespoons dough enhancer |
Directions:
1. Using a stand mixer, place water in bowl. Add nectar, salt and 2 cups flour. Combine well. Add yeast and allow to sit until you observe that the yeast is beginning to work. Combine remaining dry ingredients. Gradually add to mixer bowl. Switch to dough hook and knead, adding more flour if needed, until dough does not stick to bowl. Knead for 3-4 minutes on medium setting. Set aside in a draft free area to rise, until double in size, about 90 minutes. Punch down and form loaves. Rise again until nearly double, about 60 minutes. About 45 minutes into second rising, preheat oven to 400 degrees.
2. Bake at 400 degrees, for 25 - 30 minutes, until bread reaches an internal temperature of 200 degrees. Cool and enjoy.
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