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Whole Wheat Bread
Variable to High
35 minutes at 350F (180C)
| 1 1/4 cups (300 ml) warm water |
| 1 package active dry yeast |
| 1 tablespoon honey (optional) |
| 1 3/4 cups (350 g) whole kernel wheat or 2 1/2 cups (300 g) whole wheat flour |
| 1 teaspoon salt (optional) |
| 1 tablespoon light olive or grapeseed oil (optional) |
| 1 teaspoon lemon juice (optional) |
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1. Combine yeast, honey and 1 1/4 cups (300 ml) warm water and set aside to proof, about 5 minutes.
2. When starting with whole kernel wheat: Place wheat, and if desired, salt into the Vitamix dry blade container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Grind wheat for 1 minute. (Do not over process) Stop the machine and allow the flour to cool for a few minutes.
3. When starting with whole wheat flour: Place flour and, if desired, salt into the Vitamix dry or wet blade container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 6. Blend until a hole forms in the center of the mixture, about 5 seconds. Remove the lid.
4. Pour oil, lemon juice and yeast mixture into the hole in the flour. Replace the lid.
5. To mix the dough, turn the machine on High for 1 second. Stop the machine. Remove lid.
6. While the dough rests, lightly coat a loaf pan with vegetable cooking spray or shortening.
7. To knead dough, two steps are required:
Step 1: Use a nylon spatula to scrape the sides of the container. Pull the dough away from the container sides and into the center of the mixture.
Step 2: With the switch in High, quickly turn the machine on and off five times.
8. Repeat the above two-step process five times, or until the dough binds together in a soft elastic mixture.
9. To remove the dough from the container, turn the machine on and off five times (to lift the dough up and away from the blades). Invert the container over the prepared pan and let the dough fall into the pan. Use a wet nylon spatula to remove any remaining dough.
10. Use a wet (or oiled) nylon spatula to shape the loaf. Allow the dough to rise until the top of it reaches the top of the pan, about 15 to 20 minutes.
11. Bake at 350F for 35 minutes. Makes one loaf. |
| Health Classification: Diabetic Friendly, Low Fat, Low Sodium, Low Cholesterol, Heart Healthy, Vegetarian, Vegan | | |
| Meal Type: Breads/Dry Ingredients | | |
Nutrition Facts
Serving Size 1 slice |
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| Amount Per Serving |
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| Calories 99 |
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| % Daily Value* |
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| Total Fat 1g |
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| Saturated Fat 0g |
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| Cholesterol 0mg |
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| Sodium 2mg |
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| Potassium 113mg |
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| Total Carbohydrate 22g |
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| Dietary Fiber 4g |
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| Sugars 0g |
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| Protein 4g |
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| Vitamin A 0% |
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Vitamin C 0% |
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| Calcium 1% |
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Iron 6% |
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| Beta Carotene 0% |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
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Calories: |
2000 |
2500 |
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| Total Fat |
Less than |
65g |
80g |
| Sat Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
|
300g |
375g |
| Dietary Fiber |
|
25g |
30g |
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| Calories per gram: |
| Fat 9 |
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Carbohydrate 4 |
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Protein 4 |
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