Side Dish

Whole Wheat Bread in 5 Min a Day is for Side Dish.

Whole Wheat Bread in 5 Min a Day takes 10 minutes to prepare.

Whole Wheat Bread in 5 Min a Day takes 30 minutes to cook.

Whole Wheat Bread in 5 Min a Day makes 48 servings.

The ingredients for Whole Wheat Bread in 5 Min a Day are:

7 cups whole wheat flour*
1 1/2 tbsp granulated yeast (or two packets)
1 tbsp kosher salt (I use sea salt)
1/4 c vital wheat gluten
3 cups lukewarm water
1/2 cup olive oil
1/2 cup local raw honey

Here is how you make Whole Wheat Bread in 5 Min a Day:

Mixing and storing the dough: 1. Whisk together the flour, yeast, salt, and vital wheat gluten in a 5-qt bowl, or a lidded (not airtight) food container. 2. Add the liquid ingredients and mix without kneading, using a spoon, a 14-cup food processor (with dough attachment) or a heavy-duty stand mixer with paddle. You might need to use wet hands to get the last bit of flour to incorporate if you are not using a machine. (I personally use a spoon and my hands.) 3. Cover (not airtight) and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approx 2 hours 4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use it over the next 7 days. 5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 lb (grapefruit size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball 1/4 turn as you go. 6. Elongate the ball into a narrow oval. Allow the loaf to rest, loosely covered with plastic wrap on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes. (40 minutes if you are using fresh, unrefrigerated dough. Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet without using a pizza peel. 7. Thirty minutes before baking time, preheat the oven to 450? F, with a baking stone placed in the middle oven rack. Place an empty metal broiler tray on any other rack that won?t interfere with the rising of the bread. 8. just before baking, use a pastry brush to paint the top with water. Slash the loaf 1/4? deep parallel cuts ? using a serrated bread knife. 9. Slide the loaf directly onto the hot stone. Pour 1 cup hot tap water into the broiler tray and quickly close the oven door. Bake for about 30 minutes until richly browned and firm. If you used parchment paper or a cookie sheet, carefully remove it and bake the loaf directly on the stone or an oven rack 2/3 of the way through the baking time. Smaller or larger loaves will require adjustments in resting and baking time. 10. Allow the bread to cool on a rack before slicing and eating. I calculated 4 loaves @ 12 slices each for the calorie count. * My Notes: I grind my whole wheat flour fresh from white or prairie gold wheat berries (896 g wheat berries before grinding) This is the mill I use: http://amzn.to/gf0o15 It is a good one and has lasted since before Y2K!! :) I buy my wheat berries from Stone Mill Bread in Fayetteville: http://www.stonemillbread.net/ (in 50 lb bags) I purchased my large plastic mixing and storing container from Sam's Club, back in the Restaurant Supply area. I punched one hole in the top with an ice pick so that it isn't air tight (to let the gasses from the yeast out). You will want a pizza peel or a flat edged cookie sheet to slide the bread into the oven, onto the preheated stone. I throw ice cubes onto the oven floor to make the steam instead of pouring water into the broiler pan. It is faster and easier - and I'm all about that.Number of Servings: 48Recipe submitted by SparkPeople user JENNIFERCLEMENT.

The nutritional information for Whole Wheat Bread in 5 Min a Day is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 92.3

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 145.9 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 2.1 g
• Protein: 2.8 g