Hi Sherri-
Sure, I'd be delighted, but I'm afraid I so rarely work from a recipe these days that some of the measurements are approximate. "Till it looks right" isn't exactly helpful, but as you get a little more experience you'll know
The important part is the amount of wet ingredients as that will dictate the amount of dry.
Here goes:
This makes two generous loaves and somewhere in the neighborhood of over 40 slices of bread, so yes, there is sugar and "butter" in it, it just makes a better bread and doesn't amount to much for each slice.
2 c. water
3/4 c. low fat soy milk (or skim milk)
Pour into medium sauce pan an gently warm with
1/4 c. your favorite butter or butter substitute, could even use your favorite oil as the "butter" will be melted, but I like the taste
1/3 c. lightly packed brown sugar
Stir and dissolve sugar and "butter" until feels just warm to the touch, not too hot or you'll kill your yeast.
Meanwhile, measure 1/2 c. "ultra-grain" or white whole wheat flour into your mixer (or a large bowl if you're doing this by hand).
Add approx. 2 Tbsp. of double acting yeast (you can use regular yeast, yeast in packets, etc. just follow the directions for your yeast).
When liquids are warm enough add to flour/yeast mixture and allow to dissolve and develop for 1-2 minutes (you should see some bubbles form on the top of the mixture as yeast activates.
Add 1 tsp of salt and another 1/2 c. of the "ultra-grain" flour. Turn your mixer on low speed and mix until incorporated. Then add in 1/2 c. of regular whole wheat flour, 2/3 c. old fashioned oats, 1/2 c. oat bran, 1/2 c. ground flax meal, and 1/3 heaping c. of vege-boost protein powder (or your favorite low flavor protein powder. I used Naturemade, but even a vanilla would work).
Allow mixer to incorporate these ingredients and then add any additional whole wheat flour as needed until dough begins to pull away from the sides of the bowl and then change your paddle for your dough hook. Add another 1/4-1/2c of whole wheat flour and turn on the dough hook. Now add enough "ultra-grain" flour until dough forms a smooth ball and the mixer is kneading the dough. Allow to knead for about 10 min. on med/low speed.
Remove from mixing bowl and allow to rise in separate, well oiled, towel covered bowl, until double in size (about 40-60 min. depending on how warm the room is.
Then punch down the risen dough, divide into two equal portions, form into loaf shapes and place in well greased bread pans. Cover and allow to rise again for another 40-60 min.
About 15 min. before dough is ready to go in the oven, pre-heat oven to 425. Bake loaves at 425 for about 15 min., then lower to 350 for the rest of the time. Depending on your oven they should take about 40-50 min. Loaves will be nicely browned on top and when tapped on the bottom of the loaf they will sound hollow inside.
When you remove the loaves from the oven, place on a cooling rack and brush tops with soy milk (or milk). Leave them in the pans to cool as this will help keep the crusts tender. When cool enough, slice, wrap in tinfoil, double bag, and freeze. Or leave some out for immediate use. Makes great sandwiches or toast.
Enjoy!
If you have any questions just let me know
Mattea
Sure, I'd be delighted, but I'm afraid I so rarely work from a recipe these days that some of the measurements are approximate. "Till it looks right" isn't exactly helpful, but as you get a little more experience you'll know
The important part is the amount of wet ingredients as that will dictate the amount of dry.
Here goes:
This makes two generous loaves and somewhere in the neighborhood of over 40 slices of bread, so yes, there is sugar and "butter" in it, it just makes a better bread and doesn't amount to much for each slice.
2 c. water
3/4 c. low fat soy milk (or skim milk)
Pour into medium sauce pan an gently warm with
1/4 c. your favorite butter or butter substitute, could even use your favorite oil as the "butter" will be melted, but I like the taste
1/3 c. lightly packed brown sugar
Stir and dissolve sugar and "butter" until feels just warm to the touch, not too hot or you'll kill your yeast.
Meanwhile, measure 1/2 c. "ultra-grain" or white whole wheat flour into your mixer (or a large bowl if you're doing this by hand).
Add approx. 2 Tbsp. of double acting yeast (you can use regular yeast, yeast in packets, etc. just follow the directions for your yeast).
When liquids are warm enough add to flour/yeast mixture and allow to dissolve and develop for 1-2 minutes (you should see some bubbles form on the top of the mixture as yeast activates.
Add 1 tsp of salt and another 1/2 c. of the "ultra-grain" flour. Turn your mixer on low speed and mix until incorporated. Then add in 1/2 c. of regular whole wheat flour, 2/3 c. old fashioned oats, 1/2 c. oat bran, 1/2 c. ground flax meal, and 1/3 heaping c. of vege-boost protein powder (or your favorite low flavor protein powder. I used Naturemade, but even a vanilla would work).
Allow mixer to incorporate these ingredients and then add any additional whole wheat flour as needed until dough begins to pull away from the sides of the bowl and then change your paddle for your dough hook. Add another 1/4-1/2c of whole wheat flour and turn on the dough hook. Now add enough "ultra-grain" flour until dough forms a smooth ball and the mixer is kneading the dough. Allow to knead for about 10 min. on med/low speed.
Remove from mixing bowl and allow to rise in separate, well oiled, towel covered bowl, until double in size (about 40-60 min. depending on how warm the room is.
Then punch down the risen dough, divide into two equal portions, form into loaf shapes and place in well greased bread pans. Cover and allow to rise again for another 40-60 min.
About 15 min. before dough is ready to go in the oven, pre-heat oven to 425. Bake loaves at 425 for about 15 min., then lower to 350 for the rest of the time. Depending on your oven they should take about 40-50 min. Loaves will be nicely browned on top and when tapped on the bottom of the loaf they will sound hollow inside.
When you remove the loaves from the oven, place on a cooling rack and brush tops with soy milk (or milk). Leave them in the pans to cool as this will help keep the crusts tender. When cool enough, slice, wrap in tinfoil, double bag, and freeze. Or leave some out for immediate use. Makes great sandwiches or toast.
Enjoy!
If you have any questions just let me know
Mattea
