17
remove from pans and allow to cool completely
before slicing.
Nutritional analysis per serving (one 1-ounce slice):
Calories 64 (15% from fat) • carb. 12g • pro. 1g
• fat 1g • sat. fat 1g • chol. 3mg • sod. 116mg
• calc. 7mg • fiber 1g
Molasses Wheat Bread
A hearty wheat bread flavored lightly with molasses.
Makes two loaves, about 1¼ pounds each
1
2
/
3
cups warm water (105°F to 110°F)
1½ tablespoons molasses
2¼ teaspoons active dry yeast
3½ cups whole-wheat flour, divided
2¼ cups unbleached, all-purpose or bread
flour, divided
½ cup nonfat dry powdered milk
2 teaspoons kosher salt
4 tablespoons (½ stick) unsalted butter, cut
into ½-inch pieces, at room temperature
Nonstick cooking spray
Stir together the warm water, molasses and
yeast in the Cuisinart
®
mixing bowl. Attach
dough hook and let stand until mixture is foamy
and bubbly, about 5 to 10 minutes.
While yeast is proofing, combine 3 cups of the
whole-wheat flour and 1¾ cups of the bread
flour with powdered milk and salt. Once the
yeast mixture proofs, add the flour mixture to
the yeast mixture with the unsalted butter.
Mix on Speed 2 for 2 minutes. Combine
remaining flours and reserve. Continuing on
Speed 2, add the combined remaining flour one
tablespoon at a time until dough comes
together as a ball and cleans the side of the
bowl.
Knead on Speed 3 for 4 minutes. Dough should
be smooth and spring back to the touch. If
sticky, add 1 tablespoon of flour at a time until
smooth. Alternatively, if the dough seems too
dry, add 1 tablespoon of water at a time.
Cover bowl with plastic wrap and let rise in a
warm, draft-free place until doubled in volume,
about one hour.
Lightly coat two 9-inch loaf pans with cooking
spray. Punch the dough down and divide into 2
equal portions. Shape into loaves and place in
prepared pans. Cover and let rise until nearly
doubled, about 30 to 45 minutes.
While bread is rising, preheat oven to 375°F.
Bake until bread is browned and sounds hollow
when tapped, about 35 to 40 minutes. Remove
from oven and cool on wire rack until cool to
touch; remove from pans and allow to cool
completely before slicing.
Nutritional analysis per serving (one 2-ounce slice):
Calories 154 (16% from fat) • carb. 28g • pro. 5g
• fat 3g • sat. fat 2g • chol. 11mg • sod. 224mg
• calc. 33mg • fiber 3g
Multigrain Bread
This nutrient-dense bread with subtle honey flavor
is great for sandwiches.
Makes two loaves, about 1¼ pounds each
1 cup warm water (105°F to 110°F)
1½ tablespoons honey
2¼ teaspoons active dry yeast
3 cups whole-wheat flour
1½ cups unbleached, all-purpose or bread
flour
2 tablespoons vital wheat gluten
2 teaspoons kosher salt
½ cup rolled oats
¼ cup hulled sunflower seeds
¼ cup flax seeds
2 tablespoons wheat germ
2 tablespoons flax oil or vegetable oil
Nonstick cooking spray
Stir together the warm water, honey and yeast
in the Cuisinart
®
mixing bowl. Attach dough
hook and let stand until mixture is foamy and
bubbly, about 5 to 10 minutes.
While yeast is proofing, combine flours, vital
wheat gluten, salt, oats, seeds and wheat germ
in a separate large bowl. Once the yeast
mixture proofs, add the flax oil and flour
mixture flour to the yeast mixture. Mix on
Speed 2 to just combine. Increase to Speed 4
and knead, about 4 minutes. Dough should be
smooth and spring back to the touch. If sticky,
add 1 tablespoon of the white flour at a time
until smooth. Alternatively, if the dough seems
too dry, add 1 tablespoon of water at a time.
Cover bowl with plastic wrap and let rise in a
warm, draft-free place until doubled in volume,
about 1 hour.
