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Friday, January 14, 2011

Healthy Bread in 5 Minutes

One of the books on my reading list this year was Healthy Bread in Five Minutes a Day. The other day, I sat down and went through all the recipes, bookmarking the ones I thought I would try. Obviously the first one I tried was the "master" recipe.
Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients

The first time I baked the bread, it was okay. The crust was a little too hard for our taste. I tried again with the remaining dough in the fridge, and I am hooked. The only change I made to the recipe directions was that I didn't use the steam. I put the bread in the oven after preheating for five minutes and baked for 20 minutes.

For 1/2 the original batch you'll need:
2 3/4 cups whole wheat flour
1 cup all purpose flour
3/4 tbsp yeast
1/2 tbsp salt
1/8 vital wheat gluten
2 cups water

Mix all the dry ingredients together. Add the water. Do not knead!! Cover loosely and let rise at least 2 hours. Place in fridge overnight. When you're ready to bake, remove 1/2 of dough from bowl, and shape into a loaf. Let rise 2 hours.  Preheat oven to 450 degrees. Slash the top of the loaf with a bread knife. Bake for 20 to 25 minutes. Let cool until you can handle it without burning yourself (or wear an oven mitt) and slice. Slather with butter and enjoy!


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