1 package active dry yeast
3 tbsp dark brown sugar
3/4 cup warm water (105f-115f)
2 3/4 cup whole-wheat flour
3 tbsp nonfat dry milk powder
3 tbsp vegetable oil
1 large egg, -=or=-
2 large egg whites
1 tsp salt
Directions
STIR YEAST AND SUGAR into water; let stand until foamy, about 5
minutes. For food processor fitted with metal blade or mixer with
dough hook, put flour, milk powder, oil and egg or egg whites into
bowl. Turn machine on and combine mixture. With machine running,
slowly add yeast mixture. Mix until dough cleans sides of bowl. If
dough is too sticky, add more flour by the tablespoon, working it in
before adding more. If dough is crumbly and dry, add more water by
the teaspoon, working it in before adding more. Once desired
consistency is reached (moist but not sticky), mix dough until well
kneaded, uniformly supple and elastic, about 40 seconds in food
processor, about 6 minutes in mixer. If mixing by hand, put
ingredients in large bowl. Mix well. Make well in center, pour in
yeast mixture and work into ingredients, then knead on floured board
until smooth and elastic, about 10 minutes. Transfer dough to large
plastic bag, squeeze out air and seal at top. Place dough in bowl.
Let rise in warm spot until doubled, about 1 hour. Oil a baking
sheet. Punch dough down and shape into smooth ball. Place smooth side
up on baking sheet. Cover loosely with oiled plastic. Let rise in
warm spot until doubled, about 40-50 minutes. Preheat oven to 375F.
Fifteen minutes before baking, put rack in center of oven; dust dough
top lightly with flour. Make a decorative slash across the top. Bake
until bread is well browned and sounds hollow when rapped on bottom,
about 30-35 minutes. Immediately remove from pan and cool on rack.
Makes 1 Loaf
Servings: 1 servings
100 Percent Whole-Wheat Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Historians have traced the existence of recipes way back into distant history, certainly as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these ancient recipes were just primitive hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the romans 25BC a roman called Apicius assembled a few documents describing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. This early Roman chef informs us how the Romans used many different herbs, including a few that will be familiar to modern cooks such as basil, mint and parsley. In the 15th century, knights returning from the crusades brought back many spices and herbs from middle-east cuisine, such as coriander, parsley, and basil. These new spices and herbs created an increase in recipe manuscripts, some of which are now in academic collections. The introduction of television brings us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this 100 Percent Whole Wheat Bread recipe.
