Low Fat Crusty Whole Wheat Bread Food

NO KNEAD WHOLE WHEAT BREAD

Steps:

• Mix Ingredients and Rest: In a big bowl combine whole wheat flour and all-purpose flour, salt and yeast. Pour the water into the bowl and using a spatula or a wooden spoon, mix it until it's all incorporated. It will be sticky, so just mix until most of the flour is incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
• Preheat Oven and Pot: Preheat oven to 475°F. Add your Dutch Oven to the oven and heat it as well while you're prepping the dough.
• Shape Dough: Flour your hands really well and and sprinkle plenty of flour over the dough in the bowl. With your floured hands gently remove the dough from the bowl, scraping at the sides first, adding more flour as needed (see video) and roughly shape it into a ball. Take the ball of dough and drop it directly into the pot or place it on a piece of parchment paper and grab the parchment paper with the dough and place it in the pot. Be careful not to burn yourself, the pot will be quite hot, so use oven mitts to handle it. Cover the pot with the lid and place it back in the oven.
• Bake: Bake the bread for 30 minutes covered with the lid on, after which remove the lid and bake for another 10 to 15 minutes until golden brown. and crusty.
• Cool: Remove from the oven, transfer to a cooling rack and let cool before slicing and serving.

LOW-FAT CRUSTY WHOLE WHEAT BREAD

Steps:

• Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturers directions.
• *If the prunes are hard, pour boiling water over them to soften, then drain well.

RUSTIC WHOLE WHEAT BREAD

Steps:

• Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water and oil together in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
• Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
• Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from oven to cool completely on a wire rack.

100% WHOLE WHEAT BREAD-LOW FAT AND GOOD!

Steps:

• Combine yeast and warm water and let sit for about 5-10 minutes. Add a pinch of sugar to hurry it along.
• Mix egg, salt, honey, water and applesauce in large bowl.
• Stir in 1-2 cups of flour until smooth.
• Add in foamy yeast mixture.
• Gradually add the rest of the flour, stirring with a wooden spoon until it becomes too difficult, and then begin to knead with both hands.
• Turn dough out onto floured counter-top and knead until dough become elastic and smooth, form into a ball.
• Grease large bowl and put dough in it, turning to coat it.
• Cover with a damp towel, leaving it on counter to rise, or cover and refrigerate to bake later.
• When well-risen (double its bulk-about 1 1/2 to 2 hours) turn out on counter, punch dough down and divide into three pieces. Roll each out into a long rectangle and roll up
• Place each roll up piece of dough into a greased bread pan and let rise for 45-60 minutes.
• Bake in oven at 350°F for exactly 30 minutes. Enjoy!
• Freeze warm bread i bread bags to lock in moistness. May freeze extra loaves for up to 2 months. A family of four can easily eat two loaves in a week and half, leaving you to give one away, without freezing any. Enjoy!