Bright Spot Healthy Bread
This is a bread recipe I got at a health conference in Wichita, Kansas. It's excellent and has many variations.
This is a bread recipe I got at a health conference in Wichita, Kansas. It's excellent and has many variations.
- Carbohydrate 1112.97598124979 g
- Cholesterol 0 mg
- Fat 474.092315292651 g
- Fiber 111.325404934658 g
- Protein 168.468914361973 g
- Saturated Fat 64.8107439232094 g
- Serving Size 1 1 Serving (2921g)
- Sodium 9520.81286519865 mg
- Sugar 1001.65057631513 g
- Trans Fat 18.7488644445577 g
- Calories 9211 calories
Step-by-step
- In a large bowl add oil, yeast, sugar, hot water, let activate.
- Add remaining ingredients to yeast mixture and mix well.
- Knead 5-8 minutes until smooth and elastic, adding more flour as needed.
- Let rise until double (1 - 1 1/2 hours).
- Punch down and make into loaves or rolls.
- Let rise until almost double in size.
- Bake loaves at 350 degrees for 40 minutes or until golden brown and when poked it springs back.
The Scaling Trap
Baking this exact formula produces a massive quantity of dough that demands a six-quart or larger stand mixer equipped with a sturdy dough hook to prevent motor burnout during the five to eight minutes of required kneading. Halving the proportions makes the process manageable for smaller bowls, requiring approximately two cups of warm water and scaling the yeast down to one and a half tablespoons while maintaining the same 350 degree Fahrenheit baking environment. Even when reduced, weighing the unbleached flour instead of scooping it prevents the dough from becoming too dry and dense during incorporation.
Temperature and Hydration Control
Water temperature dictates the speed of the initial activation phase; liquids registering between 105 and 110 degrees Fahrenheit feed the three tablespoons of yeast efficiently without killing the organisms. Because whole wheat flour absorbs moisture differently than unbleached flour, watch the consistency rather than the clock during the initial rise, aiming for a doubled volume that takes anywhere from 60 to 90 minutes in a draft-free room. Testing for doneness relies on an internal temperature reaching 190 degrees Fahrenheit alongside the classic hollow tap on the bottom crust.
Equipment Workarounds
Lacking a heavy-duty mixer means reverting to a rigorous hand-kneading technique on a large wooden board, folding the mass over itself rhythmically to build gluten strands without tearing the developing dough. Dividing the resulting mass into multiple smaller pans rather than one giant loaf ensures even heat penetration throughout the forty-minute bake time. Store the cooled loaves wrapped tightly in parchment paper and foil at room temperature for up to three days, or freeze sliced portions immediately to preserve the moisture balance.
