Recipe by Shannon Westrup
"I developed this recipe over the years when I was trying to provide good nutrition for my children. Now my husband and I eat half a loaf the minute it comes out of the oven! We haven't bought bread at the grocery in years."
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1 1/2 tablespoons
active dry yeast
2 3/4 cups
warm water (110 degrees F)
whole wheat flour
bread flour, divided
dry non-fat milk powder
vital wheat gluten
a flavorful bread, soft and not crumbly. Keeps very well; freezes well. Unprocessed bran might be used instead of wheat germ for even more fiber.
I was very disappointed with this- It was by far the worst bread I have ever made!! Something obviously went wrong since everyone else seemed to rave about this... Consistency was near perfect at the end of step 2, but adding the extra flour just dried it out and made it tough to work with! I had to and some extra water and didn't even bother to add the last 1c of flour. The dough was way too dense and it never even rised!! I baked it and it still didn't rise it just turned out like a brick! I did taste it and it tasted alright...
I have never made bread with vital wheat gluten before so I did some research and I think that 1/2c was too much, there should have only been 4 tsp per loaf which would have translated to 1/4c of gluten! Also I think the flour needs to be cut by 1-2c... Since it is a wheat recipe I would suggest cutting the bread flour by this amount...
I will try this again, only as a base but I will definitely only be making one loaf as per the modifications I already stated, and maybe some more...
I halved this recipe and made it in the bread machine on the whole wheat cycle. It made a nice large loaf with good texture. I enjoy the hearty taste, and will definitely make it again.
Wow! Light, delicious, and hearty bread. I turned one of the three loaves into cinnamon swirl bread with great results. Thanks for sharing your recipe!
OK, I have to agree with the rest, this is a great bread recipe. I really didn't make major changes either. I didn't have any wheat bran, so I used oat bran, also I don't care for sesame seeds so I used flax seeds. Everyone loved the taste and it looked great.
I couldn't truthfully say how many bread recipes I have tried saved or gathered. I put the "WESTRUP W. W. BREAD" in a class I'll call, for the sake of a better answer "Maine Fine Wheat Breads", To put what I'm trying to say in two words of today's worldy terms, "It Rocks" Thanks !!!!
I didn't have powdered milk - so I substituted the water for 1% Milk and omitted the powdered milk. I made it into 2 freeform loaves and 1 loaf pan. This is absoulutly delicious!! A great sandwich bread!
This is a very GOOD bread. Healthy and delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Westrup Whole Wheat Bread
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
** Calories: 153
** Calories from Fat: 24
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