I make a lot of bread and really loved this one. I placed the shredded wheat in the KA bowl, waited the recommended 15 minutes. I used the dough hook to knead everything. I let the dough hook do the work for 10 minutes, the dough will ride up on the hook so I had to stop the mixer and push it back down. I then wiped out the bowl and lightly greased it with olive oil and put the dough back in. In exactly one hour the dough had doubled in size. I then put it on a floured counter, cut in half and put it on two prepared loaf pans, I sprinkled the bottom of the pans with corn meal. I made two small changes as I only had 1/4 cup of ground flax seed. I added two Tbs of vital wheat gluten and oat bran to measure 1/2 cup. Yes, the dough was very sticky but from past experience I know that this makes very moist bread. The cooking time was a bit off, it was done in 40 minutes. I will be making this one again. Thanks Abrux.
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I make a lot of bread and really loved this one. I placed the shredded wheat in the KA bowl,...