SGWW Bread
Source of Recipe
Posted by Arlene J - TX on December 14, 2001 at 20:32:33:
Recipe Introduction
Here it is again friends and newbies to bread making - I have made this recipe
so many times now I do it from memory.
List of Ingredients
3 3/4 SGWW flour
3 TBSP Vital Wheat Gluten (absolutely needed to get SGWW bread to rise in the
bread machine)
3 TBSP powdered dry milk (not instant)
1 1/2 tsp salt (helps control the yeast)
Optional ( 1/4 cup of one or two of the following: steel cut oats, sunflower
seeds, cooked wheat berries, oatmeal (soak first)
2 cups hot tap water
6 pkgs Splenda
3 TBSP Olive Oil
1 1/2 tsp active dry yeast
Recipe
Mix dry ingredients in a bowl. Add wet ingredients to container along with 1/2 tsp yeast. Add dry ingredients and put remainder of yeast in a well at the top. Set machine for whole wheat, longest cycle you have, medium crust. This makes a large loaf ( 1 1/2 pound size - if you have a 1 pound machine I have the converted recipe for the smaller loaf). It is wise to try the recipe in your machine without the optional items first to see how well your machine handles the dough. ALL machines are a little different. 100% SGWW dough MUST be very wet to rise properly. Your dough should be very sticky when first mixed and should not form a ball in the machine until it has been kneaded for 3-5 minutes. Even then the dough will be very sticky to the touch.
Lately I have been running the bread on just the dough cycle (let the machine do all the work) and when complete pulling the dough out and knead it a few minutes and put it in a bread pan for the last rise. I then bake it in my oven at 350 for 30 minutes - the bread should sound hollow when tapped if it done. The bread comes out much lighter with better texture this way.
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