I thought I would post our bread that we make religiously weekly. (this is from your sister site DiscussFitness.com where Cursor and I frequent)
Honey Oat Wheat Bread
Heat 2.5 cups of water to 110 degrees F (in preparation for the yeast). Add 1.5 cups of unbleached wheat flour, 1.5 cups of rolled oats, 1/3 cup gluten flour (to help the wheatbread
raise), 1/3 cup canola oil, 1/6 cup honey, 1/6 cup molasses. Mix well.
Now you have a nice warm home for the 1.5 tbsp of quick-acting yeast. Go ahead and add it now...
Add 1 tbsp salt (don't worry, this'll make two nice big loaves), 1 cup of cursor multi-grain mix
(see below), another 1.5 cups of rolled oats, and another 3.0 to 3.5 cups of the whole wheat flour (stop adding when the mixture starts to come clean from the sides of the mixing bowl).
VERY lightly spray the inside surfaces of two large loaf pans with Pam (or equal brand). Separate into two loaves. Place loaves in pans and place (covered with a clean dish towel) in a warm area. Let rise for about 45 min to an hour (depends on the room temp).
When it has risen to double size, place in a 350 degree F preheated oven for 30 minutes. When done, remove from oven, and pop them out (just turn them upside down, then gently shake). Ideally, cool them on an open-air rack. Best if you don't slice immediately since it will simply deform the hot bread.
Don't even think about putting butter on it... (you'd better not have any in your house
) Be VERY careful though?it's really easy to go overboard. I've calculated that each slice (average 1.9 oz, about 16 slices per loaf) supplies you with 5g protein, 17g carbohydrate (+1g fiber), 3g fat = 115 calories.
It only takes me about 20 minutes of my time to make a couple of loaves (plus the rising, plus the cooking)?but oh the rewards!
cursor multi-grain mix
-- equal parts
GNC Soy baking mix