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Thursday, January 19, 2006

Better Carbs in the New Year

Actually, this isn't much of a New Year's resolution. I've been eating better bread for two years. I've hardly bought a loaf in that time.

Except for the occasional loaf from an artisanal baker at a farmer's market, or from Sarcone's in Philadelphia. I cannot understand how they can sell such great bread so cheaply. If I lived closer to the store, I might never make my own. They inspired me to start making better bread. Their secret is no secret -- a long rise.

But I'm lazy. I use a bread machine. So one evening, when I was nearly out of yeast, I came up with a clever plan:

  • Use maybe a quarter of the yeast you would normally use
  • Run the machine through the dough cycle
  • Reset the bread machine for a normal baking cycle, and set the delay timer so it will finish 8 hours later. Don't forget to start the machine again. I get this wrong about once a month.
  • Wake up to the smell of freshly baked bread.

The long rise makes for a much better texture. Now you can really enjoy your whole wheat bread. Here's one that uses 69% whole wheat flour -- something I didn't dare try using a "normal" rise time. Unless I wanted to encourage everyone to switch from sandwiches to leftovers for lunch. We love this bread. And if whole wheat bread flour were easier to find, I'd switch to 100% whole wheat.

-= Exported from BigOven =-

Overnight Light Whole Wheat Bread

The overnight rise guarantees a light texture for this 69% whole wheat bread. Using a bread machine with a timer, you can have a good nights sleep and freshly baked bread for breakfast.

Recipe By: Family Nutritionist
Serving Size: 22
Cuisine: American
Main Ingredient: Bread
Categories: Vegetarian, Meatless, Low Fat, Bake, Whole Grain, LOW SODIUM, DASH, Bread Machin, Bread

-= Ingredients =-
1 5/8 cups Water
1 1/2 tablespoon Canola oil
1 1/2 tablespoons Honey
1 teaspoon Salt
3 cups Whole wheat flour
1 1/3 cup White Bread Flour
1/4 cup Buttermilk powder
1/2 teaspoon Yeast

-= Instructions =-
If making bread by hand, use your favorite method for mixing ingredients. You may omit the oil.
Knead the dough and allow to rise for 4 or 5 hours or overnight.
Punch down; let rise until doubled. Form into loaf (on cornmeal-sprinkled bread peel or in loaf pan) and allow to rise for 30-45 minutes. Bake as usual for a 2 1/4 pound loaf.

If using a bread machine, add ingredients in the order recommended by the manufacturer.
Set the machine for the quickest dough setting. You may cancel the dough cycle as soon as kneading is over, or allow the dough cycle to complete. Set the timer so the bread will be ready when you want it, at least 6 hours later. If you start the dough an hour before you retire for the evening, then start the timed regular bread cycle just before you go, you can make sure that the bread is ready for you first thing in the morning. Be sure to have a good bread knife!

Yield: one loaf, approximately 2 1/4 pounds.
Nutritional information is based on baking this 2 1/4 pound loaf in an 11-inch bread pan and cutting 22 half-inch slices.

Nutritional Information
Servings: 22: Serving Size: half-inch slice (46 g): Calories: 104: Fat(g): 1: Sodium (g): 116

Food Group Serving(s)
DASH: Vegetables: 0.0: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 1.5: Meat/Fish: 0.0: Seeds: 0.0: Fats: 0.2: Sweets: 0.2
USDA: Vegetables: 0.0: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 1.5: Meat/Fish/Seeds: 0.0: Fats: 0.2: Sweets: 0.2

** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 160436 **
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