I made this when my parents were away to Bangkok. My lessons last throughout the day and I can't survive if I don't have a mobile lunch to keep my stomach satisfied. So I made this 100% WWB to make sandwiches as lunches during school days. Breads sold outside are full of processed ingredients such as 'ENRICHED WHITE FLOUR' which basically provides nothing except empty calories and carbs. It also makes our blood sugar uneven. That is why we feel energetic for the 1st 2 hours but may feel an energy dip in the day or a few hours after consuming white flour. It also makes us crave for more sugary stuffs and the wrong carbs as we experience an energy dip. This leads us back to eating the wrong and unhealthy food and creates a vicious cycle of eating the wrong kind of food. Thus, I will prefer to use WHOLE grain flour in making this bread. It was my 1st attempt and the results are great!
RECIPE: Makes 1 loaf
- 1 3/8 cups hot waer
- 8 tsps extra-virgin olive oil
- 1 tbsps + 8 tsps molasses
- 3 3/4 cups of 100% whole grain wheat flour(WGWF)
- 1 tbsp baker's yeast
Add 2 cups of 100% WGWF (to cool the water and end up with warm dough so as to activate the yeast at the right temperature). Mix then add 1 tbsp of baker's yeast.
Mix using an electric mixer until consistency is somewhat even and then continue to add flour 1/2 cup at a time until the dough quits sticking to the side of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so that the bread will be fluffy. !DO NO OVERMIX - as the bread will be tough.
When finished mixing, leave it in the mixer, cover the bowl and let rise for about 30-45 minutes. The dough will grow in size but need not double.
Grease the bread loaf pan with some oil so that the resulting bread will not stick to the pan.
Once the dough has risen, punch the dough down to approximately the original size.
Drop the dough on a lightly floured surface so that you can work the dough and shape it. After shaping, drop it into the bread loaf pan and let it rise to double the size. For information on how to shape the dough, go to this website: http://jansdough.janktheproofer.com/shapebread.htm
Bake in a preheated oven at 180 degrees Celcius for 35 minutes.
When done, turn the bread out of the pan to a rack to cool. After the bread has cooled down, eat it or store in the freezer (can be stored up to 3 months) for later usage.
PS: Recipe with courtesy of Recipezaar
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