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Whole Wheat bread, water, no eggs takes several minutes to prepare.

Whole Wheat bread, water, no eggs takes several minutes to cook.

Whole Wheat bread, water, no eggs makes 32 servings.

The ingredients for Whole Wheat bread, water, no eggs are:

For sponge:
2 c. water
2 c. white flour
1/2 tsp yeast

For bread:
4-5 c. whole wheat bread flour
another 1/2 tsp yeast
1.5-2 tsp salt (depending on taste)

1 tsp olive oil for oiling counter
0.5 tsp butter for buttering loaf pans

Here is how you make Whole Wheat bread, water, no eggs:

To make the sponge:In a medium bowl, pour lukewarm water (80-90F). Sprinkle yeast over water. Stir well. Stir in 2 c. of white flour and enough wheat flour to make a batter-type dough (like muffin or pancake batter). Cover with a plate or piece of plastic wrap and let sit at room temperature for 3-6 hours or in the fridge overnight.Note: If you use the fridge method, let the bowl of sponge sit at room temp for at least an hour to warm up, put it in a warm oven (100F) for 20-30 minutes, or microwave it in 10-15 second intervals, stirring gently in between, until it comes up to room temp or a bit warmer.To make bread:Uncover sponge. Using a rubber spatula, stir gently once or twice around the bowl to let out some of the air. Pour into a large bowl (such as for a stand mixer). Add 1/2 c. warm water and stir together thoroughly. Add an additional 1/2 tsp yeast and the salt and mix thoroughly (I like to do this on low in the stand mixer). Add flour until you have a stiff, but still sticky dough.Turn out onto a floured surface and knead until smooth and elastic. Place back in big bowl, cover with a damp towl or plate and allow to rise until doubled. Meanwhile, butter two 5x9" loaf pans.Oil the counter and rolling pin. Turn out risen dough. Divide in half, then roll each half into a rectangle, roll up from a short end, shape, and place in loaf pans. Cover with a damp towel or piece of plastic wrap and let rise in a warm place (I put it on the stove while the oven preheats).Preheat oven to 425. After dough reaches top of pan, place in oven and bake for 20-25 minutes or until golden brown and sounds hollow when tapped on the bottom.Cool for at least 5 minutes before cutting.I usually get 16 slices out of one loaf.Number of Servings: 32Recipe submitted by SparkPeople user ENGINEERMOM.

The nutritional information for Whole Wheat bread, water, no eggs is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 95.2

• Total Fat: 0.8 g
• Cholesterol: 0.5 mg
• Sodium: 128.7 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 2.6 g
• Protein: 3.4 g

The dietary needs meet for Whole Wheat bread, water, no eggs is Vegan