Supermoist Wheat BreadFrom jo_jo_ba 5 years ago
- 1 tsp instant yeast shopping list
- 3 cups (13.8 oz) whole wheat bread flour shopping list
- 2 tbsp (0.4 oz) instant mashed potato flakes shopping list
- 2 tbsp (0.6 oz) ground flaxseed shopping list
- 1 tbsp (0.3 oz) wheat germ shopping list
- 1 tsp ground cinnamon shopping list
- 1/3 cup warm whole milk shopping list
- 1/2 cup warm water shopping list
- 6 tbsp (3 oz) non-fat Greek style yogurt shopping list
- 2 tbsp (1.5 oz) honey shopping list
- 1 tsp vanilla shopping list
- 2 tbsp (1 oz) melted, salted butter shopping list
- 1/2 tsp salt shopping list
- 2 tbsp bulgur wheat shopping list
How to make it
- In the bowl of a stand mixer fitted with the dough hook, whisk together yeast, flour, potato flakes, flaxseed, wheat germ and cinnamon.
- In another bowl or jug, combine milk, water, yogurt, honey and vanilla.
- Add liquids to the flour mixture and stir well to combine.
- Knead with the mixer on low speed for 5 minutes, then add butter and salt and continue kneading for 10 minutes longer, until smooth and supple.
- Place into an oiled bowl, cover and allow to rest for 2 hours.
- Deflate dough and knead briefly. Shape into a round and allow to rest 10 minutes.
- Sprinkle a rimmed baking sheet with the bulgur.
- Shape the round of dough into a loaf, roll in the bulgur on the cookie sheet and place into a greased loaf pan. See Photo
- Cover and allow to rise 1 hour.
- Preheat oven to 350F.
- Bake loaf for 50 minutes. Remove from the pan immediately and cool on a wire rack.
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