Monday, July 23, 2012

Whole Wheat Bean Bread and Dough Enhancer

I am so so happy! You have no idea! Years making whole wheat bread, trying to add this and that to make it less dense and finally I came across a recipe that changed my life. I got this recipe for a homemade dough enhancer from Chickens in the Road and of course I modified it a little bit to accommodate my current needs and available supplies. Instead of adding soy lecithin I added an egg yolk per loaf. I substituted the gelatin for agar agar and the dry milk for instant potatoes. If you bake whole wheat bread you've got to try this recipe!!!

Whole Wheat Dough Enhancer

by Ruth Reynoso-Sance
Prep Time: 5 minutes
Keywords: Whole wheat, dough, enhancer, vital

Ingredients (10 ( 1/4 cup) servings)
  • 1 cup vital gluten flour
  • 1 teaspoon citric acid (do not add if your pectin already has it)
  • 3 tablespoons powdered pectin
  • 1 tablespoon agar agar powder
  • 1/2 cup instant potato powder (you can try flakes and see how it works out)
  • 1 teaspoon powdered ginger
  • 1 egg yolk per loaf
Mix together and store in an airtight container in the refrigerator. For 100% whole grain breads, use 1/4 cup per loaf. Add to your recipe along with the flour. (mix in the egg yolk with the liquid ingredients).
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If you don't have a favorite whole wheat bread recipe let me recommend this Bean Bread that worked out beautifully with the enhancer. It is a basic bread mixed with mashed beans, delicious and nutritious :-)

Whole Wheat Bean Bread

by Ruth Reynoso-Sance
Prep Time: 3 1/2 hours with rising time
Cook Time: 35-40 minutes

Ingredients (2 small loaves or 8 rolls)
  • 1 packet active dry yeast
  • 2 cups warm water ( 105-115 degrees F)
  • 1 teaspoon sugar
  • 1 can or 2 cups beans of choice, mashed
  • 2 tablespoons olive oil
  • 1 3/4 teaspoon salt
  • 1 egg yolk
  • 1/4 cup homemade dough enhancer
  • 3 1/2- 4 cups whole wheat flour
Mix the water, sugar and yeast in a small bowl and wait 10 minutes or until foamy.
In the bowl of an electric mixer or a large bowl, beat the yeast, oil, salt, egg yolk and mashed beans.
Add the dough enhancer and 1 cup of the flour and beat until smooth.
Add the flour 1/4 cup at a time until the dough clears the sides of the bowl.
Knead for 10 minutes by machine or 15-20 minutes by hand.
Place in an oiled bowl, cover and let it rise until tripled in size, about 2 hours (at this point you can let it rise overnight in the refrigerator, let it come back to room temperature before shaping).
Turn onto a lightly floured surface and shape the dough into 2 loaves or 8 rolls.
Place them on a greased baking sheet, cover and let them rise until doubled (about 40 minutes)
20 minutes before baking preheat the oven to 375 degees F.
Place the loaves on the middle rack and bake for 35-40 minutes or until they sound hollow when tapped. You can also insert an instant read thermometer and the temperature should indicate 190-200 degrees F.

Nutritional Information per slice (24 slices per recipe)
Calories: 90
Total Fat: 1.7 g (saturated 0.3, polyunsaturated 0.3, monounsaturated 1, trans 0)
Cholesterol: 8.8 mg
Sodium: 195 mg
Potassium: 121.4 mg
Total Carbs:16.4g
Fiber: 3.2 g
Sugar: 0.2 g
Protein: 3.9 g
Vitamin A: 0.2%
Vitamin C: 0%
Calcium: 1.3%
Iron: 6.3%
Percent Daily Values are based on a 2000 calorie diet.
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