We're carb-oholics around here, especially when it comes to bread consumption. That being said, I try to keep the carbs to the whole grain variety. I also love to make bread; it is so satisfying to get my hands in a big, warm lump of dough and squish and mush and beat it around. Come to think of it, they should do bread baking in anger management classes. But I digress...
Sometimes I use the bread machine to make bread, but it does something the the whole wheat bread that makes it tough, and sometimes downright hard as a rock. Almost doorstop-like.
I've looked around and tried many-a-recipe, and I've finally stumbled upon a keeper. It's not quite my Great-Aunt Flo's whole wheat bread, but it's durn close!
100% Whole Wheat Bread
1 1/3 cups warm water
2 T. applesauce or canola oil
3 T. sucanat or brown sugar (I used unprocessed cane sugar)
1 t. salt
3 2/3 cups whole wheat flour
3 T. vital wheat gluten flour*
1 T. active dry yeast
* Don't be scared by this, it's available in the grocery store, even at super Wal-Mart.
Using a mixer (I used my trusty Kitchenaid that Andy was shamed into buying me by TamTam Tomatohead) combine all ingredients and knead for 6 minutes.
Cover and let rest for 10 minutes.
Knead 4 more minutes. Turn dough onto lightly oiled board and shape into 2 loaves. Place in pans to rise until doubled.
Bake at 350 degrees 40-50 minutes until golden brown and loaf sounds hollow when tapped. Simple and Tasty. Yum!
Recipe from Natural Meals in Minutes by Rita Bingham
The kids and I ground the wheat in a Magic Mill wheat grinder. It smells so good!