does anyone have a WW flour bread recipe

Avatar for momofkhm
iVillage Member
Registered: 03-26-2003
does anyone have a WW flour bread recipe
3
Mon, 11-08-2004 - 11:56am
The ones I have at home all use both white flour and whole wheat flour. Was wondering if anyone had one that was all whole wheat? And what about sweetener? Did you use sugar, splenda, nutrasweet, what?

Cheryl

iVillage Member
Registered: 04-01-2004
Mon, 11-08-2004 - 4:34pm

Hi,


Here is a past thread with some recipes for whole wheat bread made in a bread machine.

Photobucket
iVillage Member
Registered: 08-02-2004
Mon, 11-08-2004 - 5:43pm
Here is one off the back of my flour bag. I have not tried it yet. It does call for brown sugar or honey so I don't know if you could use the Sugar Twin Brown in this or if that little bit would make that much difference.


Whole Wheat Walnut Bread



This 100% whole wheat bread, moist and tender, features the nutty taste of both the wheat itself, and walnuts. It's great for sandwiches, or try it toasted and spread with jam at breakfast -- delicious!

2 teaspoons instant yeast OR 1 packet active dry yeast

1 1/4 to 1 1/3 cups water (start with the smaller amount)

1 tablespoon canola oil

2 tablespoons brown sugar or honey, firmly packed

3 cups King Arthur 100% White Whole Wheat Flour

1 1/4 teaspoons salt

3/4 cup finely chopped or crushed toasted walnuts

*The recipe directions are written for instant yeast; to use active dry yeast, dissolve it in the water first. Also, be aware that your rising times will be longer.



Mixing In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly floured or lightly greased surface, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

Shaping Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 90 minutes, until it's domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking Bake the bread in a preheated 350°F oven for about 35 to 40 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf.) Remove the bread from the oven, and cool it on a wire rack before slicing. Store bread in a plastic bag at room temperature. Yield: 1 loaf.

Avatar for momofkhm
iVillage Member
Registered: 03-26-2003
Tue, 11-09-2004 - 7:26am
Thanks! I don't have a bread machine and linked conversations were all bread machine recipes. I'll have to give it a try. Now I just need to find time to bake...

Cheryl