When it comes to bread I am so very picky. I’m a bread lover to the core but I’ve always been anti-wheat bread (or pasta or tortillas for that matter). It’s just a nasty taste to me. So when I saw this recipe on a clean eating website I did not have very high expectations, despite the great reviews. The bread turned out pretty dense but it was actually really good! Especially toasted! I sprinkled some everything but the bagel seasoning on the top before I baked mine. Because there’s no preservatives, if you’re not going to eat it up in 3-4 days, I would suggest freezing half and pulling it out as needed. As a party of one, I take out 1/3 of a loaf from the freezer at a time. I can’t wait to try it as rolls next time to use with sandwiches.
Makes: 12 servings - Serving size:
1 slice
Each Serving Contains: 0 Protein, 1 Carbohydrate, 0 Vegetables, 0 Fat
INGREDIENTS
1 Tbsp yeast
1/2 tsp sea salt
1 Tbsp honey
1-1/2 cups warm water
3 cups whole wheat flour
DIRECTIONS
Add yeast, salt and honey to water and let sit for 5-10 minutes. Gradually mix in flour until dough forms and is not sticking to your hands. Add flour in increments of 1 Tbsp at a time, if necessary.
Put in lightly oiled bowl and cover with damp towel for 20-30 minutes. Mine didn’t seem to rise much after 30 minutes so I did an hour.
Preheat oven to 400°F. Place in lightly oiled loaf pan and bake 15-20 minutes, until hollow when tapped.
Note: Optional toppings / additions before baking:
- Everything but the bagel seasoning
- Sprinkle with garlic powder
- Herbs: oregano, parsley, rosemary
- Sun-dried tomato
- Olives
You can also roll into 12
individual rolls instead of using a loaf pan.
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