I posted a picture on Instagram tonight of our New Year’s dinner– Salad, Kole’s Creamy Cauliflower soup, which can be found on Engine 2 diet’s facebook page or in the Engine 2 diet book, and homemade whole wheat bread. My IG friend Annie @plantbasedforlife asked for my husband’s recipe for the whole wheat bread I posted in the picture. It is just too difficult to type this all out on my phone, so I thought I would post it here. Check out Annie’s IG page. Her food looks wonderful! Stay tuned for her blog which will launch in February!
Whole Wheat Bread G Scott Hayes
2 cups warm water, 105-115 degrees
1 T molasses
1 T yeast
1 lb 9oz whole wheat flour
1/4 c Vital wheat gluten
1 T salt (I use 1/2 TB salt)
1 T canola oil (I substitute applesauce)
Preheat oven to 375 degrees.
Mix the molasses into the warm water. Sprinkle the yeast on top and give it a few minutes to form a sponge. In the meantime, weigh out the flour. Add about half of it to the sponge along with the vital wheat gluten, then add the salt and the oil. Stir well with a wooden spoon gradually adding the rest of the flour.
Transfer the dough to a Kitchen-Aid or other upright stand mixer and mix, using the dough hook, on the lowest speed to combine the ingredients, adding more flour a little at a time if necessary to keep the dough from sticking to the sides of the bowl. After a minute or 2, increase the mixer speed to 2 and let it knead the dough for 10 minutes until it is smooth and elastic. Remove the dough from the bowl, cover it with flour, and return it to the bowl to rise in a warm place, covered with a plastic grocery bag, for 45 minutes to a hour or until doubled in volume.
When the dough is risen, punch it down, shape it into 2 loaves, and, if using, place the loaves into lightly greased loaf pans. Let the dough rise, covered, in a warm place until doubled in volume, then bake for 25 minutes.
Remove from pans immediately and let cool on a rack.