100 Percent Whole-Wheat Bread
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100 Percent Whole-Wheat Bread
  Bread  
Last updated 6/12/2012 12:41:28 AM. Recipe ID 244. Report a problem with this recipe.
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      Title: 100 percent whole-wheat bread
 Categories: Breads
      Yield: 1 Servings
 
      1 pk Active dry yeast
      3 tb Dark brown sugar
    3/4 c  Warm water (105F-115F)
  2 3/4 c  Whole-wheat flour
      3 tb Nonfat dry milk powder
      3 tb Vegetable oil
      1 lg Egg; -=OR=-
      2 lg Egg whites
      1 ts Salt
 
  STIR YEAST AND SUGAR into water; let stand until foamy, about 5
  minutes. For food processor fitted with metal blade or mixer with
  dough hook, put flour, milk powder, oil and egg or egg whites into
  bowl. Turn machine on and combine mixture. With machine running,
  slowly add yeast mixture. Mix until dough cleans sides of bowl. If
  dough is too sticky, add more flour by the tablespoon, working it in
  before adding more. If dough is crumbly and dry, add more water by
  the teaspoon, working it in before adding more. Once desired
  consistency is reached (moist but not sticky), mix dough until well
  kneaded, uniformly supple and elastic, about 40 seconds in food
  processor, about 6 minutes in mixer. If mixing by hand, put
  ingredients in large bowl. Mix well. Make well in center, pour in
  yeast mixture and work into ingredients, then knead on floured board
  until smooth and elastic, about 10 minutes. Transfer dough to large
  plastic bag, squeeze out air and seal at top. Place dough in bowl.
  Let rise in warm spot until doubled, about 1 hour. Oil a baking
  sheet. Punch dough down and shape into smooth ball. Place smooth side
  up on baking sheet. Cover loosely with oiled plastic. Let rise in
  warm spot until doubled, about 40-50 minutes. Preheat oven to 375F.
  Fifteen minutes before baking, put rack in center of oven; dust dough
  top lightly with flour. Make a decorative slash across the top. Bake
  until bread is well browned and sounds hollow when rapped on bottom,
  about 30-35 minutes. Immediately remove from pan and cool on rack.
  Makes 1 Loaf
 




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Recipe ID 244 (Apr 03, 2005)

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