Momas Best Hearty Wheat Bread

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Momas Best Hearty Wheat Bread
Jan Galloway; Finalist, National Bread Festival Week

I began experimenting with a whole wheat recipe after I fell in love with flaxseed bread that cost $7 a loaf at the local farmers market. The deep molasses flavor really shines through in this bread, which we usually toast and top with butter, peanut butter, honey, or jams. I make this hearty wheat bread about twice a month. As a variation, honey may be substituted.

Ingredients:

Starter:

1 cup water
1/2 cup unsulfured, mild molasses or honey
2 tablespoons Fleischmann’s® Active Dry Yeast

Dough:

4 cups King Arthur Traditional 100% Whole Wheat Flour, divided
3 cups King Arthur Unbleached Bread Flour
1 cup milled flax seed
1/2 cup nonfat dry milk powder
2 tablespoons Kosher salt
2 tablespoons vital wheat gluten
2 cups warm water (100°‐ 110°F)
1/2 cup canola oil
Butter, softened (optional)

Preparation:
I
In a two cup measuring cup, measure water. Pour molasses or honey into cup; let settle to bottom. Do not stir. Microwave on HIGH 1 minute; cool to warm (100° to 110°F). Add yeast; stir slightly into water level only. Set aside till yeast reaches top of cup, about 10 minutes.

In mixer bowl, fitted with dough hook, combine 3 cups whole wheat flour, bread flour, flaxseed, dry milk, salt, and wheat gluten. Mix 1 minute; scraping bottom of bowl with rubber spatula. Place 2 cups water and oil in glass bowl, and microwave to 110°F. Stir in 2 cups warm water, oil, and starter. Mix on low speed 8 minutes.

Sprinkle work surface and hands with whole wheat flour. Knead dough 8 minutes working in enough whole wheat flour to form a smooth and elastic dough. Place dough in oiled bowl; turn to coat. Cover bowl; let rise in a warm place until double.

Note: Plug and fill kitchen sink 1/3 full with warm (115°F) water. Place bowl of dough in water. Punch down dough, divide in half. Cover; let dough rest while preparing pans. Oil two 9 x 5 x 3‐inch bread pans. Shape dough into loaves; place in prepared pans. Cover; let rise in warm place until double, about 45 to 60 minutes.

Preheat oven to 350°F. Bake until loaves are golden brown and sound hollow when tapped, 45 to 50 minutes.

Note: rotate pans half way through baking cycle. Tent with foil last 10 to 15 minutes to prevent overbrowning. (197°‐200°F internal temperature).

Remove from pans; brush tops of loaves with butter; cool on wire rack. Makes 2 loaves, 16 slices each.

Nutritional Info:
Per serving: One slice provides approximately 162 calories;
5 g protein;
25 g carbohydrate;
3 g dietary fiber;
5 g fat (.3 g saturated);
.14 mg cholesterol;
39 mcg folate;
2 mg iron
and 446 mg sodium.