Whole Wheat Skyscraper Bread Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1 1/2 tsp: Active dry yeast,
2 tsp: Salt,
3 tbsp: Powdered milk,
3 tbsp: Olive oil,
4 tbsp: Molasses,
4 cup: Whole wheat flour,
1 1/2 cup: Hot tap water,
1 tbsp: Bread additive*,
Directions:
12-serving recipe is for "3-cup" or 1.5 lb. machine. To convert to 1 lb.
machine, tell your recipe management software to convert for 8 servings.
This recipe produces a tall, pan-filling loaf of 100% whole wheat bread
thats springy in texture.
Recipe adapted by Linda Shogren (TEECH) from an Atari recipe posted by
T.FOX5 (Joe Ekaitis).
* "Bread additive" will improve the texture of whole-grain breads and make
them rise better. You can buy this from pricey cooking stores (i.e.
Williams Sonoma or King Arthur), or make your own. It is very simple and
MUCH less expensive. Mix equal parts of vital gluten (from health food
store), ascorbic acid crystals (from drug store/pharmacy) and diastatic
malt powder (from health food store). Stores indefinintely in a tightly
closed container on the cupboard shelf. I usually make up about a pint at
a time.
When making whole grain breads, use about 2 tb per loaf, adding it to the
measuring cup before you fill it with one of the cups of flour, and then
procede as usual.
You can even make your own malt by sprouting whole wheat berries until the
sprouts are about 1/4" long, drying the sprouts, and then grinding them to
a powder in a blender or grain mill.
Enjoy! Linda
:)
Source from luhu.jp
machine, tell your recipe management software to convert for 8 servings.
This recipe produces a tall, pan-filling loaf of 100% whole wheat bread
thats springy in texture.
Recipe adapted by Linda Shogren (TEECH) from an Atari recipe posted by
T.FOX5 (Joe Ekaitis).
* "Bread additive" will improve the texture of whole-grain breads and make
them rise better. You can buy this from pricey cooking stores (i.e.
Williams Sonoma or King Arthur), or make your own. It is very simple and
MUCH less expensive. Mix equal parts of vital gluten (from health food
store), ascorbic acid crystals (from drug store/pharmacy) and diastatic
malt powder (from health food store). Stores indefinintely in a tightly
closed container on the cupboard shelf. I usually make up about a pint at
a time.
When making whole grain breads, use about 2 tb per loaf, adding it to the
measuring cup before you fill it with one of the cups of flour, and then
procede as usual.
You can even make your own malt by sprouting whole wheat berries until the
sprouts are about 1/4" long, drying the sprouts, and then grinding them to
a powder in a blender or grain mill.
Enjoy! Linda
:)
Source from luhu.jp