Great Food! Compliments of Linda

Breads

Whole Wheat Loaf (added 5/07)

1-1/2 cups water (at room temperature)

2-1/2 Tablespoons extra virgin olive oil

2 Tablespoons sugar substitute (I used Splenda)

3-3-1/2 cups whole wheat bread flour (I used whole wheat pastry flour)

2 Tablespoons gluten flour

1/2 cups walnuts, chopped (optional)

1-1/2 teaspoons salt

1 pkg (1/4 oz) quick rise yeast

In a large mixing bowl, combine the water, oil, sugar substitute. Whole wheat bread flour, gluten flour, walnuts, salt and yeast to form a rough dough. Let the dough stand for 15-20 minutes.

Place the dough on a lightly floured board and knead for about 10 minutes, until the dough is smooth and elastic.

Place the dough in an oiled bowl and cover it with a damp cloth. Let the dough rise in a warm spot* for about an hour, until it has doubled. (*to create a warm spot in the coach, I preheated the convection oven to 100 degrees, when it was heated I put the bread dough in the oven-this worked great)

Preheat the oven to 350 degrees F.

Turn the dough onto a board and shape it into an oblong loaf (I used a silicone loaf pan). Coat an 8-1/2” x 4-1/2” bread pan with cooking spray . Place the dough in the pan. Bake the bread for 40-45 minutes (Convection oven 30-35 min). Remove the bread from the oven and turn the bread out onto a cooling rack.

This recipe is from “The South Beach Diet Cookbook, by Arthur Agatston, MD, pg 32-33.

 

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