25 March 2007

Whole Wheat Loaf Recipe

This is turning into our newest Sunday tradition. If you are looking for a delicious, easy, whole wheat bread recipe, search no more. It is quite simple and very tasty. Word of caution: The recipe calls for bake time of 40-45 minutes. Perhaps it is due to the low elevation here in Houston, but it only takes me 22 minutes.



Whole Wheat Loaf
1 1/2 cups water (at room temperature)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sugar substitute
3 - 3 1/2 cups whole wheat bread flour
2 tablespoons gluten flour
1/2 cup walnuts, chopped (optional)
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, walnuts, 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 degrees Fahrenheit.

Turn the dough onto a board and shape it into an oblong loaf. Coat an 8 1/2" x 4 1/2" 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.

Makes 16 slices

Nutrition at a Glance
Per Slice: 130 calories, 5 g fat, 1/2 g saturated fat, 4 g protein, 19 g carbohydrates, 3 g dietary fiber, 0 mg cholesterol, 220 mg sodium

Recipe courtesy of The South Beach Diet Cookbook (It's for Phase 2 if anyone is interested)

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