I made this last week, but adapted it to use sourdough (see parens for my
changes). It came out pretty good, but I could really taste the
ginger. What's the point of the ginger? How much could I decrease it and
still get whatever effect it's supposed to have?
> From: Eitan Levy <moranl@netvision.net.il>
> Subject: Fluffy Whole Wheat Bread
> Date: Mon, 08 Nov 2004 10:40:05 +0200
>I think that this bread recipe is what you would call light, almost
>fluffy. Keeps well for over a week. It's a little finicky but the result
>is well worth the try. Since the paddle in my bread machine is stuck I
>prepare the dough in the machine and then hand finish it. I like this as
>then I can make 2 smaller loaves
>Doreen Levy
WHOLLY WHOLE WHEAT BREAD
(add 1.2 c. sourdough (this is white flour sourdough ... bubbly from adding
water and flour and allowing to sit overnight))
1 1/3 cups water (2/3 c. water)
3 Tbs. Oil
2 tsp salt
2 Tbs. honey (1/8 cup)
2 Tbs. date syrup (or molasses)
3 cups whole wheat flour (1.75 c. whole wheat flour)
1/2 cup wheat bran
1/2 cup oats (quick or coarse)
1/2 cup walnuts/millet
3 Tbs. flax seeds
1 tablet vitamin C, crushed
1 Tbs ginger powder
1 Tbs. yeast
To make to bread machine combine in order given. After a few minutes check
consistency. Finger should go in smoothly. If dough isn't coming together
or too dry add water, I Tbs. at a time. Punch down and let rest 20 minutes.
Punch down and form into a loaf. Let rise 40 minutes. Slash top. Bake 375 F
for 40 minutes.
To make in Mixmaster, place dry ingredients in bowl. Mix water, oil, honey
and syrup. Add to dry ingredients and then add flax and walnuts. Mix on low
for 7 minutes. This will not react like regular dough. It should have just
enough liquid to come away from the sides even if it doesn't cluster well
around the dough hook.
Let rise for 45 minutes. Punch down and continue as above