Diabetes Education Center, Lawrence Memorial Hospital, Lawrence, KS
6 1⁄4 - 6 1⁄2 cups white whole wheat flour
6 tablespoons wheat gluten
2 packages active dry yeast
2 3⁄4 cups water
1⁄3 cup packed brown sugar
2 tablespoons canola oil
1 1⁄2 teaspoons salt
- Spoon flour into dry ingredient measuring cup; level off. In a large mixing bowl, stir together 3 cups flour, gluten and yeast. In a microwave safe bowl, heat water, brown sugar, oil and salt just till warm (120ºF). Gauge liquid temperature with thermometer. Stir until sugar is dissolved.
- Add liquid to flour mixture; beat at low speed with electric mixer 2 minutes. Scrape sides of bowl. Beat 3 minutes at medium speed. Gradually stir in enough flour to make slightly sticky dough.
- Knead with dough hook or by hand till smooth and elastic, about 10 minutes. Avoid adding extra flour in the kneading process. Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover; let rise in warm (85°F) place until doubled. Punch down, cover, let rise again.
- Punch down dough, divide in half. Cover, let rest 10 minutes. Shape dough into two loaves and place in greased 81⁄2 x 41⁄2-inch loaf pans. Cover, let rise until doubled.
- Bake in preheated 375°F oven 35 to 40 minutes or until done. (Internal temperature 200°F). If necessary, tent top of loaves with foil last 10 minutes to prevent overbrowning. Remove from pan and cool on wire rack.
Makes 2 loaves, 32 slices.
Nutrition Information per serving: 109 calories; 4 g protein; 22 g carbohydrate; 1 g fat (.06 g saturated fat); 0 mg cholesterol; 1 mg iron; 3 g dietary fiber; 10 mcg folate and 111 mg sodium.
Eating fiber rich foods may help prevent certain cancers. Look for the words “100% whole grain” on bread and cereal packages.