1
Dissolve the yeast in a small amount of water or, if you are using dry yeast, bloom the yeast as the package instructs.
2
Using the 1 or 2 setting on your stand mixer with the dough hook attachment in place, add the water and yeast to the bowl of your mixer.
3
Add the rest of the ingredients.
4
Once the dough is formed to a smooth dough, turn it out onto your work surface.
5
Place the dough into an oiled bowl and cover and place in a warm draft free location.
6
When the dough has doubled in size, punch the dough down by pushing your fist into the center of the dough.
7
Let it rise again and take it out of the bowl. Separate into 3 1-pound loaves. You can place the loaves into loaf pans if you like.
8
Let the bread proof until doubled in size again. Putting them in an oven that has not been turned on is a good place for this.
9
Take the proofed loaves out of the oven and preheat the oven to 400 degrees Fahrenheit.
10
I like to egg wash the bread and then slash it, but you can skip the wash if you like.
11
Bake until golden brown.
After letting the bread cool, cut it and enjoy the results of your low calorie whole wheat bread recipe. Makes 30 slices.
