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Honey Wheat Bread (with soaking adaption)

July 27, 2010

Tried this on 7/27 and was dissatisfied with the results.  Bread was dense and shrunk in the oven.

Original Recipe:
1 cup lukewarm water (105-115 degrees)
4 t. honey
2 1/4 t. yeast (1 envelope)
1 1/4 c. all-purpose flour
1 1/4 c. whole-wheat flour
1 t. salt

Soaking Adaption:
3/4 cup lukewarm water (105-115 degrees)
4 t. honey
2  1/2 c. whole-wheat flour
1 t. salt

1/4 cup lukewarm water (105-115 degrees)
2  1/4 t. yeast (1 envelope)
2 T. vital wheat gluten

Day 1:  Combine first four ingredients and let sit 12-24 hours in bread machine. Kneed occasionally if the lump looks too dry.

Day 2:  Proof the yeast.  Add the yeast to the lukewarm water and let sit for 10 minutes.  Remember to boil the water first, or use filtered water because chlorine kills the yeast.

Once foamy, add yeast mixture and vital wheat gluten to soaked ingredients.  Cover bread machine with a lid, then turn on the dough feature.  Watch the dough because it will probably be too sticky. (Which makes me wonder if I should decrease the water on day 2.)  Add whole wheat or all-purpose flour to dry up the dough.

When dough cycle is finished (1.5 hours) take dough out of machine, shape into a loaf and let sit for 40 minutes before baking.

Bake at 350 degrees on the center rack until loaf sounds hollow when tapped on the bottom.  About 1 hour.  Remove from the pan and cool completely on a rack before cutting.

Serving:   1/12 loaf
Points:  1.5
Calories:  99
Fat:  0 g.
Chol: 0 mg.
Carb:  21 g.
Fiber:  2 g.
Prot:  3 g.

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