Whole Wheat Bread
|Warm water||3 Cup (48 tbs)|
|Dry yeast/2 package compressed dry yeast||2 Tablespoon|
|Whole wheat flour||3 Cup (48 tbs)|
|Unbleached all purpose flour||3 1⁄2 Cup (56 tbs)|
|Soy flour||1⁄2 Cup (8 tbs)|
|Wheat germ||1 1⁄2 Tablespoon|
|Nonfat dry milk||3⁄4 Cup (12 tbs)|
|Egg substitute||1⁄2 Cup (8 tbs) (Equivalent To 2 Eggs)|
|Vegetable oil||2 Tablespoon|
|Vegetable oil spray||1|
Place warm water in a large bowl.
Add yeast and stir to dissolve.
Add honey and let sit 5 minutes.
In a bowl, sift together whole-wheat flour, all-purpose flour, soy flour, wheat germ and nonfat dry milk.
Add salt, egg substitute and three quarters of flour mixture to the yeast mixture.
Beat with an electric mixer for 5 minutes.
Add oil and remainder of flour mixture.
Continue beating until flour is thoroughly mixed and add additional flour if necessary to make dough stiff enough to handle.
Turn dough onto a floured board and knead until it is smooth and elastic.
Place dough in an oiled bowl, turning to coat all sides of the dough with oil.
Cover with a clean, damp cloth and let rise in a warm place (about 85° F) until doubled in bulk.
Punch down, fold over the edges and turn upside down in bowl.
Cover and allow to rise for another 20 minutes.
Turn dough onto a lightly floured board.
Divide into three equal portions.
Fold each into the center to make a smooth, tight ball.
Cover with cloth and let rest 10 more minutes.
Lightly spray three 8 x 4 inch loaf pans with vegetable oil.
Shape dough into three loaves and place in prepared loaf pans.
Cover and let rise until doubled in bulk.
Preheat oven to 350° F.
Bake loaves 50 to 60 minutes.
Remove bread from pans and place on wire racks to cool.
If a softer crust is desired, brush tops with margarine while hot.