Supermoist Wheat Bread


Photo: Sarah Reid
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Ingredients

1 teaspoon instant yeast
3 cups (13.8 oz) whole wheat bread flour
2 tablespoons (0.4 oz) instant mashed potato flakes
2 tablespoons (0.6 oz) ground flaxseed
1 tablespoon (0.3 oz) wheat germ
1 teaspoon ground cinnamon
cup warm whole milk
1/2 cup warm water
6 tablespoons (3 oz) non-fat Greek style yogurt
2 tablespoons (1.5 oz) honey
1 teaspoon vanilla
2 tablespoons (1 oz) melted, salted butter
1/2 teaspoon salt
2 tablespoons bulgur wheat

Preparation

1
In the bowl of a stand mixer fitted with the dough hook, whisk together yeast, flour, potato flakes, flaxseed, wheat germ and cinnamon.
2
In another bowl or jug, combine milk, water, yogurt, honey and vanilla.
3
Add liquids to the flour mixture and stir well to combine.
4
Knead with the mixer on low speed for 5 minutes, then add butter and salt and continue kneading for 10 minutes longer, until smooth and supple.
5
Place into an oiled bowl, cover and allow to rest for 2 hours.
6
Deflate dough and knead briefly. Shape into a round and allow to rest 10 minutes.
7
Sprinkle a rimmed baking sheet with the bulgur.
8
Shape the round of dough into a loaf, roll in the bulgur on the cookie sheet and place into a greased loaf pan. [Photo23090]
9
Cover and allow to rise 1 hour.
10
Preheat oven to 350F.
11
Bake loaf for 50 minutes. Remove from the pan immediately and cool on a wire rack.
.

About

Amount Per Serving
Calories: 113.5
Total Fat: 2.4 g
Cholesterol: 4.3 mg
Sodium: 18.3 mg
Total Carbs: 20.4 g
Dietary Fiber: 3.3 g
Protein: 4.2 g

Yield:

16.0 slices

Added:

Monday, September 6, 2010 - 6:15pm

Creator:

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