March 11, 2009

Whole Wheat Bread



I found a yummy and healthy whole wheat bread recipe.  It does have sugar substitute (Splenda) in it but if you don't like using that in your food you can just put normal sugar into the bread.  I think Splenda is a lot sweeter than normal sugar in foods so if you do replace the sugar substitute put a little more than the recipe calls for. 


Makes 1 bread loaf

1 1/2 cups water (at room temperature)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sugar substitute (use more than 2 Tbsp. if you are using real sugar)
3-3 1/2 cups whole wheat bread flour
1 tablespoons gluten flour
1 1/2 teaspoons salt
1 1/2 teaspoons quick rise yeast

In a large mixing bowl, using an electric mixer, combine the water, oil, sugar substitute, whole wheat bread flour, gluten flour, salt, and yeast to form a rough dough.  Let the dough stand for 15 to 20 minutes.

Place the dough on a lightly floured board and knead for about 10 minutes, until the dough is smooth and elastic.  Place the dough in an oiled bowl and cover it with a damp cloth.  Let the dough rise in a warm spot for about an hour, until it has doubled.  Preheat the oven to 350 F

Turn the dough onto a board and shape it into an oblong loaf.  Coat a bread pan with cooking spray.  Place the dough in the pan.  Bake the bread for 40-45 minutes.  Remove the bread from the oven and turn the bread out onto a cooling rack.

Nutrition per slice:  130 calories, 5 g fat, 4 g protein, 19 g carbohydrate, 3 g dietary fiber, 220 mg sodium

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