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Hearty Brown Bread
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Categories: Bread, German Recipes, Low fat
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Total Time: 2 hrs. 55 min.
Baking Time: 45 min.
Preparation Time: 30 min.
Rising Time: 1 hrs. 45 min.

This recipe is based on one I found on the back of the "Vital Wheat Gluten" box. Wheat Gluten is the natural protein derived from wheat. Basically, it is the wheat flower without the starch. It is supposed to make bread-making a more consistent procedure. Does it work? I don't know, I haven't tried it without it. It does, however, make a great hearty bread with a dense texture that reminds me of German breads. No wonder, this bread is full of whole wheat flour, wheat bran, rye flour, wheat germ, and oat flakes.

2 1/2 cups warm water
1 tablespoon dry yeast
1/4 cup molasses">blackstrap molasses
1/4 cup honey
1 cup wheat gluten
2 cups whole wheat flour
1 cup wheat bran
1 cup rye flour
1 cup wheat germ
1/2 cup oat flakes
1/4 cup sunflower seeds
1/4 cup walnuts - chopped
3 teaspoons salt - optional
1 cup wheat flour - additional
oat flakes - additional

Stir yeast and molasses into water. Mix all dry ingredients except additional wheat flour and oat flakes. Combine dry mixture with yeast mixture. Knead in additional flour to make a workable dough. Let rise in bowl until size doubles (about 1 hour). Punch down and shape into two loaves. Roll on oat flakes. Place side by side on oiled cookie sheet sprinkled with oat flakes. Let rise about 45 minutes. Bake at 350 degrees F for 45 minutes. Test for doneness.

Calories: 1428 Calories From Fat: 11%
Protein: 55g Carbohydrate: 292g
Cholesterol: 0mg Sodium: 3360mg

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