Supermoist Wheat Bread
By: Sarah Reid
Published: Monday, September 6, 2010 - 6:15pm

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