Light and Delicious Whole-wheat Bread Recipe
January/February 2007
Cheryl Long, Mother Earth News
Who can resist the sweet fragrance of bread baking in the oven?
Plus, breads made with fresh whole-wheat flours are vastly more
nutritious than white breads. Hard to believe how many nutrients
are lost when wheat flour is de-germed, bleached and otherwise
processed. Don't believe me? According to the USDA, compared to
unenriched white flour, whole wheat contains:
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4.5 times as much fiber
3 times as much iron
16 times as much vitamin E
2.5 times as much riboflavin
4 times as much niacin
7.5 times as much vitamin B6
1.6 times as much folate
Here's an excellent recipe for a supernutritious whole-wheat loaf,
sent to us by Michael Rickert of Reinbeck, Iowa:
Rickert's Whole-wheat BreadI have baked bread for more than 30 years. I developed this
recipe to get as much whole wheat as possible into a light, moist
bread. I use coarse-ground wheat and high-protein, high-gluten
premium whole-wheat flour from Dakota Prairie Organic Flour
Co.
The keys to this recipe are the high-protein, high-gluten
whole-wheat flour, the coarse-ground wheat that keeps the bread
moist, and the six hours it takes for the dough to rise, absorb the
moisture and build a strong yeast.
Ingredients
3 cups coarse-ground wheat
5 1/2 cups fresh whole-wheat flour
5 tsp yeast
6 1/4 cups water
1/2 cup honey
1/3 cup canola oil
3 tbsp ground flaxseed (optional)
5 tsp salt
About 7 to 8 cups white bread flour
First, mix the coarse-ground wheat, whole-wheat flour, yeast and
water in a large bowl. Cover and let rise for six hours. Then, stir
in the rest of the ingredients, except for the white bread flour.
Add the white flour, 1 cup at a time, stirring with a heavy wooden
spoon until the dough becomes too thick to stir. Now, knead the
dough, adding the remainder of the white flour.
Next, cover the dough with a towel and let it rise until it
doubles?about 1 1/2 hours.
Sprinkle a little white flour on the countertop, then punch down
the dough and form five equal loaves. Place one dough loaf on each
end of a cookie sheet, and three dough loaves lengthwise in the
middle.
Make three cuts in the top of each loaf. Let the loaves rise in a
warm place until a dimple made with your finger won't bounce
back.
Last, bake at 375 degrees for about 40 minutes. After baking, place
each loaf on a rack and let cool for six hours or more.
Eat one loaf, freeze one loaf and you'll still have three loaves to
give as gifts.
If you want to learn more about whole grains and all the secrets to
finding the right flours to bake truly delicious whole-grain
loaves, I highly recommend Marleeta Basey's book,
Flour
Power (see below to order).