Westrup Whole Wheat Bread Good Recipes
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| Westrup Whole Wheat Bread |
"I developed this recipe over the years when I become trying to offer exact vitamins for my youngsters. Now my husband and I consume half a loaf the minute it comes out of the oven! We haven't offered bread at the grocery in years."
Ingredients :
- 1 1/2 tablespoons active dry yeast
- 2 3/four cups warm water (one hundred ten levels F)
- three cups entire wheat flour
- 1 cup wheat bran
- five cups bread flour, divided
- 1 cup wheat germ
- 1 cup dry non-fats milk powder
- 1/2 cup brown sugar
- 1/2 cup critical wheat gluten
- 2 tablespoons sesame seeds
- 1 tablespoon salt
- 1/4 cup vegetable oil
- 2 eggs
Instructions :
| Prep : 30M | Cook : 40M | Ready in : 2H10M |
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- In a small blending bowl, dissolve yeast in warm water. Let stand until creamy, about 10 mins.
- In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix inside the yeast aggregate, oil and eggs.
- Add the last bread flour, half of cup at a time, stirring well after each addition. When the dough has pulled together, flip it out onto a gently floured surface and knead till clean and elastic, approximately eight minutes.
- Lightly oil a big bowl. Place the dough within the bowl and turn to coat with oil. Cover with a humid fabric and allow upward thrust in a heat area till doubled in quantity, approximately 1 hour.
- Deflate the dough and flip it out onto a gently floured floor. Divide the dough into three identical portions and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a moist material and let upward thrust till doubled in volume, about forty minutes.
- Preheat oven to 375 levels F (one hundred ninety ranges C).
- Bake at 375 ranges F (a hundred ninety stages C) for approximately half-hour or until the pinnacle is golden brown and the lowest of the loaf sounds hole while tapped.
Notes :
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