Delicious Whole Wheat Bread Recipe

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Delicious Whole Wheat Bread Recipe

Light and Delicious Whole-wheat Bread Recipe

by Cheryl Long, Mother Earth News www.motherearthnews.com

Who can resist the sweet fragrance of bread baking in the oven? Plus,

breads made with fresh whole-wheat flours are vastly more nutritious

than white breads. Hard to believe how many nutrients are lost when

wheat flour is de-germed, bleached and otherwise processed. Don't

believe me? According to the USDA, compared to unenriched white flour,

whole wheat contains:

4.5 times as much fiber

3 times as much iron

16 times as much vitamin E

2.5 times as much riboflavin

4 times as much niacin

7.5 times as much vitamin B6

1.6 times as much folate

Here's an excellent recipe for a supernutritious whole-wheat loaf,

sent to us by Michael Rickert of Reinbeck, Iowa:

Rickert's Whole-wheat Bread

I have baked bread for more than 30 years. I developed this recipe to

get as much whole wheat as possible into a light, moist bread. I use

coarse-ground wheat and high-protein, high-gluten premium whole-wheat

flour from Dakota Prairie Organic Flour Co.

The keys to this recipe are the high-protein, high-gluten whole-wheat

flour, the coarse-ground wheat that keeps the bread moist, and the six

hours it takes for the dough to rise, absorb the moisture and build a

strong yeast.

Ingredients

3 cups coarse-ground wheat

5 1/2 cups fresh whole-wheat flour

5 tsp yeast

6 1/4 cups water

1/2 cup honey

1/3 cup canola oil

3 tbsp ground flaxseed (optional)

5 tsp salt

About 7 to 8 cups white bread flour

First, mix the coarse-ground wheat, whole-wheat flour, yeast and water

in a large bowl. Cover and let rise for six hours. Then, stir in the

rest of the ingredients, except for the white bread flour. Add the

white flour, 1 cup at a time, stirring with a heavy wooden spoon until

the dough becomes too thick to stir. Now, knead the dough, adding the

remainder of the white flour.

Next, cover the dough with a towel and let it rise until it

doubles--about 1 1/2 hours.

Sprinkle a little white flour on the countertop, then punch down the

dough and form five equal loaves. Place one dough loaf on each end of

a cookie sheet, and three dough loaves lengthwise in the middle.

Make three cuts in the top of each loaf. Let the loaves rise in a warm

place until a dimple made with your finger won't bounce back.

Last, bake at 375 degrees for about 40 minutes. After baking, place

each loaf on a rack and let cool for six hours or more.

Eat one loaf, freeze one loaf and you'll still have three loaves to

give as gifts.

If you want to learn more about whole grains and all the secrets to

finding the right flours to bake truly delicious whole-grain loaves, I

highly recommend Marleeta Basey's book, Flour Power (see below to

order).

http://www.motherearthliving.com/issues/motherearthliving/whole_foods/Whole-Wheat-Bread-Recipe_342-1.html

This is the bread I ate while sick with cancer. I ate no other breads but this recipe.

This is a powerful and wonderful sprouted (more essence and protein in sprouted grains)

this is biblical as to the name Ezekiel.

For Ezekiel Bread (no fat added version) combine the following whole grains and beans:

2 c Sprouted wheat

¼ c Sprouted barley

¼ c Sprouted millet

¼ c Sprouted malted barley

¼ c Sprouted lentils

2 Tbsp Sprouted soybean substitute black beans or pinto or kidney beans

1 ½ c Sprouted spelt

Stir the above ingredients very well and grind in grain flour mill.

Measure into large bowl:

4 c lukewarm water

2 Tbsp Yeast

Allow to sit 4-5 minutes for yeast to grow.

Add 2 tsp. salt and the grain mixture to the yeast mixture and mix well.

Pour batter into two greased pans 10 x 5 x 3 or equivalent. Let rise in a warm place until 3/4" to 1/2" from top edge of pan. Bake at 350 degrees for 40-50 minutes (shorter baking time if using shallower pans

For Ezekiel Honey & oil Bread combine the following whole grains and beans:

2-1/2 c. hard red wheat

1-1/2 c. spelt or rye

1/2 c. barley (hulled barley)

1/4 c. millet

1/4 c. green lentils

2 Tbsp. great northern beans

2 Tbsp. red kidney beans

2 Tbsp. pinto beans

Stir the above ingredients very well and grind in grain flour mill.

Measure into large bowl:

4 c. lukewarm water

1 c. honey

1/2 c. oil

2 Tbsp. yeast

Allow to sit 4-5 minutes for yeast to grow.

Add 2 tsp. salt and the grain mixture to the yeast mixture and mix well.

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