homemade whole wheat bread

Check out how many calories in homemade whole wheat bread. Get answers to all your nutrition facts questions at FitClick.
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filed under Breads

Serving size: 1 slice
Recipe category: Breads
Prep time: 
Cook time: 
Difficulty: Hard
Calories: 83 (4% DV)
Fat: 3g (5% DV)
Carbohydrates: 12g (4% DV)
Protein: 3g (5% DV)
Ingredients:  Makes 72 servings (72 slices)
5-1/3  cups
3  tablespoons
8  cups
1/3  cup
2/3  cup
1/3  cup
2/3  cup
1/4  cup
2-1/2  teaspoons
2/3  cup
1/8  cup
1/10  teaspoon
1-1/2  tablespoons

Tip: For nutritional information on all the ingredients in homemade whole wheat bread just click on each ingredient name. Then adjust the serving size for any homemade whole wheat bread ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Fill the kitchen sink with 2 in. of 180 degrees hot water.
Place 6-quart mixing pot in the hot water
Fill the pot with 2in of similar hot water
Leave pot floating in the sink for 2 minutes to preheat the pot
Pour the water out of the pot and replace with 5 1/3 cups 115 deg water into the pan
Sprinkle and mix in yeast and sweetener (non-diastolic malt, not Karo syrup),
Stir until yeast is dissolved, (wait about 2 minutes for bubbles to prove yeast is working).
(Preheat oven to 200* then turn off and let cool while mixing ingredients)
In a small mixing bowl place 2/3 cup quinoa and some of the yeasty water up to 1/3 in above quinoa
To the mixing pot gradually stir in ingredients (½-2/3 cup at a time) 4 2/3 cups wheat flour, the flaxseed meal, lecithin, cornmeal, oatmeal, and moistened quinoa (but not the salt or oil, yet)
Stir until blended
Cover pot with a clean dishcloth
Place into the warmed oven until doubled in size and spongy (about 30 min).
Remove dough filled pot to countertop
Add salt, eggs, oil, applesauce and remaining flour (6 2/3 cups), stirring vigorously with heavy wooden spoon or spatula until thoroughly moist throughout
Sprinkle a little flour on the counter. Turn dough onto the counter.
Gradually knead dough with palms of hands (gently rolling sides to top and rolling back to press again)
Test for stickiness, adding flour to counter and kneading until just barely not sticking to counter after 2 or 3 kneads. Don't rush
Split dough ball in two. Oil empty pot and a second equal size pan.
Slide one dough ball into a pot and roll it around to coat the ball with oil keeping shaped like a ball
Repeat for the second ball in the second pan. Cover each pan with a towel
Let rise for about 1 hour in the pre-warmed oven (like above)
Remove from oven and preheat to 350* F
De-gas risen dough in each pan by punching dough a few times (still in pan).
Remove dough’s to counter and make into a single ball.
Roll into a long thin shape. Cut dough into 3rds (weigh and adjust if want equal loaves)
Knead each ball just a little to remove last trapped bubbles.
Roll to make nice clean balls, then press between hands into an oval shape to match the bread pan.
Place dough into 3 generously oiled bread pans, gently pressing into shape of pan.
Brush tops with molasses.
Let rise for about 10 min on the stovetop.
Bake at 350* for about 50-55 min.
Remove bread pans from oven
Tap each baked loaf from its pan, and set each loaf crosswise on it's pan top edges to cool- at least 10 minutes- before slicing.
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