You are here

Jerusalem Artichoke-Whole Wheat Bread

Fresh.n.Natural's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Vegan_no-knead_whole_wheat_bread_loaf,_sliced,_September_2010.jpg">Image Credit</a></p>
Ingredients
  Yeast 1 Tablespoon (1 Package)
  Warm water 120 Milliliter (1/2 Cup)
  Hot water 590 Milliliter (2 1/2 Cup)
  Oil 30 Milliliter (2 Tablespoon)
  Honey 45 Milliliter (3 Tablespoon)
  Salt 1 Teaspoon (5 Milliliter)
  Whole wheat flour 1 1⁄2 Liter (6 Cup)
  Jerusalem artichoke 120 Milliliter (1/2 Cup)
Directions

Dissolve yeast in warm water and let stand a few minutes.
Combine hot water, oil, honey and salt in mixing bowl (hot water readily dissolves the salt, liquefies the honey and makes a warm place for the yeast).
Before adding the yeast mixture, make sure the water is just warm to the touch; if it is too warm, add a little flour to cool it down.
Gradually add the rest of the flour, using just enough so the dough is not sticky.
Knead on floured surface for 10 minutes.
Turn into oiled bowl, cover with wet cloth and let rise in warm place for 90 minutes.
After raising, knead dough a few seconds and divide and shape into loaves or buns.
Place in baking pans that have been sprayed with a nonstick coating and let rise 30 minutes.
Bake in 350°F (180°C) oven for 35-45 minutes.
Bread is done when it sounds hollow when tapped.
For a soft crust, brush bread tops with margarine.

Recipe Summary

Course: 
Breakfast
Method: 
Baked
Dish: 
Bread

Rate It

Your rating: None
4.35
Average: 4.4 (18 votes)