Saturday, January 14, 2012

I love bread.

And really, who doesn't?  All warm and fresh fromthe oven, sometimes even still warm enough to melt the butter you put on it.  Yum...
I found recipe for Whole Wheat Challah over at Simply Life a few weeks ao and I quite like it. Especially the whole "no kneading needed", for it! Not that I don't like kneading bread, because I do like that part of bread making.  Except for the cleaning up afterwards part.  The recipe called for vital wheat gluten, which I had never used before, but when I began to investigate what exactly it was, I decided that it was something that would enhance our diet, and began adding it to most of the bread I make (especially since it enhances whole grain baking).  One thing I often do (a trick I learned from the mother of my best friend, and also the master of the one bread recipe my children adore!  I just tell them that I used Grandma Ann's recipe and it is all good....just no one tell them that Grandma Ann doesn't use a recipe for her bread!), is adding rolled oats to the mixture.  Sometimes it is quinoa flakes even,
they don't notice!
So this recipe quickly  morphed into something quite different from what I started from.

Helping you get your protein fix Bread

Makes 2 loaves.

 1 cup All purpose flour
1 cup whole wheat flour
1 cup whole spelt flour
1/2 cup Kamut flour

1/2 cup quinoa flakes

1/8 cup vital wheat gluten

3/4 tsp traditional yeast
1/2 tsp salt
1 1/2 cup skim milk - lukewarm
1/8 cup canola oil or grape seed oil
1/4 honey
2 eggs
1/8 cup milk or cream + 1 egg yolk, mix at the time you preheat the oven.  

At least 15 minutes before you are ready to bake, preheat the oven to 350F.  Line a baking sheet with parchment paper.  Set aside.

Combine dry ingredients and mix with a fork.
Add wet ingredients and mix (without kneading), with a wooden spoon.  Set aside for 3 hours (or overnight if your house is cool like ours).
Add 1/2 cup flour to mixture and stir a few strokes, it will be a sticky dough.  Turn out onto floured surface and divide into two balls.  (you can keep up to three days in the fridge if you don't want to make two loaves at once).  Roll each ball and then cut into three portions.  Roll into three long pieces for braiding.  Braid each loaf on the parchment paper.  Let loaves rest up to 40 minutes.
Brush each loaf with mik and egg mixture.  Place loaves in the oven and bake for 30-35 minutes.  Allow to cool before slicing.
A great accompaniment to soup for supper.

Happy Packing!


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