Whole Wheat Bread Sweetened With Date Sugar
|Warm water||2 1⁄2 Cup (40 tbs)|
|Date sugar||2 Tablespoon|
|Dry yeast||1 Tablespoon|
|Stone ground whole wheat flour||6 Cup (96 tbs)|
|Vegetable seasoning||1 Teaspoon|
Pour the warm water into the large bowl of an electric mixer, stir in the date sugar, and sprinkle the yeast over the top.
After 5 to 10 minutes, when the yeast has begun to bubble, stir in 3 cups of the flour and, with the dough hook, mix at low speed until smooth.
Add the vegetable seasoning and the remaining flour, a cup at a time, and continue to knead until the dough pulls away from the sides of the bowl and is smooth and elastic, about 10 minutes.
Turn the dough out on a very lightly floured work surface and knead by hand two or three times.
Scrape out the mixer bowl and butter it very lightly.
Form the dough into a ball and turn it in the bowl so that it is greased on all sides.
Cover the bowl with a towel, and place the bowl in a warm spot (an oven with the pilot light on, for instance).
Leave until the dough has doubled in bulk, about 60 to 75 minutes.
Punch down the dough and cut in half.
Form into loaves and place in two nonstick or lightly greased 8-inch loaf pans.
Cover with a towel and leave in a warm place to rise until doubled in bulk, about 45 minutes.
Preheat the oven to 375° F.
Bake the loaves for 40 minutes, and turn out onto racks to cool.
Cut each loaf into 16 slices and freeze, 2 or 4 slices to a foil package.
We serve single-slice portions for the breakfast on the 850-calorie menu and 1 or 2 slices for the 1,200-calorie menu.