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Old 09-12-2010, 02:24 PM   #1
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Wheat bread with no fat and no sugar

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I'm getting hungry for fall food and since I'm watching football I decided to make the first batch of wheat bread for the season. I found the recipe over 40 years ago and I've been making it ever since. I've tweaked the formula a bit over the years, but the concept stays the same.

It's made with stone ground whole wheat flour, chopped dates, and molasses. No shortening, no sugar. The dates do the job of the shortening and the molasses does the job of the sugar. Of course I butter the bread and layer it with sugar rich jelly and peanut butter. The first slice is always the heel with just butter and honey:-)

Gary
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Old 09-12-2010, 02:31 PM   #2
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umm post the recipe?
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Old 09-12-2010, 03:01 PM   #3
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Originally Posted by Boondocker View Post
umm post the recipe?

This batch I used 4 cups room temp water,
4 tablespoons bottled dry yeast,
7 cups stone ground wheat flour,
about 1/2 cup molasses,
1 1/2 teaspoon salt,
1/2 cup wheat gluten,
maybe 2 cups white bread flour,
I add more white flour if needed to make dough pick up,
a glug of fresh garlic juice,
a teaspoon of caraway seed,
two 8 ounce boxes of chopped dates,

I develop the dough after it picks up clean on a Kitchenaid 6 quart mixer with a spiral dough hook.
This is too big a batch for a 5 quart mixer.

I have two ovens and I pre-heat one that I use as a proof box to 100 degrees, and use that to initially rest the dough until it doubles in volume.

When the dough is doubled I divide it and form the loaves and then to pans sprayed with Pam cooking spray.

The pans go back into the 100 degree oven. I just proof the loaves until they raise up a little but not a lot. They maybe come up an inch and a half.

I have the other oven pre-heated to 375 and I baked this batch 25 minutes at 375 and another 10 at 350. It depends on the oven. I know my setup well from baking once or twice a week all winter. This is a heavy bread. The dough is taken young and the proof is short. Today it was nice and warm in here and the initial rest was maybe 45 minutes and the proof in the pans was maybe 15 minutes. It's all relevant. Almost never exactly the same twice. If I want to speed it up a bit, I add a teaspoon of white granulated sugar with the yeast.

Gary
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Old 09-12-2010, 03:06 PM   #4
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Your bread looks delicious. I'm going to try baking some next week. Thanks for the recipe!

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