Whole Wheat, High Fiber Bread Even Your Kids Will Eat...Well, Hopefully :) - Food For Thought.... Blog at Allrecipes.com - 219787

Food For Thought....

Whole wheat, high fiber bread even your kids will eat...well, hopefully :) 
 
Jan. 27, 2011 5:40 pm 
Updated: Feb. 15, 2012 7:08 pm

I have been on a quest, for sometime now, learning to make my own bread and rolls.  My greatest challenge was coming up with a recipe that pleased my kids who had a definite idea of what they wanted in a sandwich bread.  We tried many recipes and found good points and points we would change and thorough many loaves of trial and error arrived at this recipe.  You would think I would be satisfied, right?  Ha!  I am just thankful I have mastered the wheat version and will move on to rye then pumpernickel and then... rye/pumpernickel swirl!  But for now, I will happily share with you the high fiber wheat bread variety.  I am by no means an expert but I hope that if you are thinking about making some bread for your family that you will find some encouragement  reading this. You can find the recipe here: High-Fiber-Wheat-Bread

 

Here's the recipe and what you will need:


Ingredients

  • 2 cups warm milk
  • 1/3 cup warm water
  • 2 tbsp sugar
  • 3 tbsp honey
  • 1 tbsp active dry yeast
  • 3 tbsp butter, melted
  • 1 tbsp salt
  • 2 cups WHITE whole wheat flour
  • 2 cups BREAD flour
  • 3/4 cup Hi-maize, high fiber flour (King Arthur)
  • 4 tablespoons vital wheat gluten (a must have for lightness)
  • 3 tbsp liquid lecithin (found in heath food store - maintains freshness and is a natural product)

 

 

 

Now I know those who are new to bread making might not be familiar with some of the ingredients but they are all easily available.  Nothing hard to find but in my opinion they add to the quality of the finished product - for us.  


 

 

Firstly, I use soy milk as my The Hubs has lactose issues.  You may use whatever you prefer.  Water works well too but has less nutritional value.  Milk also helps improve the texture of the loaf.

 

 

White whole wheat flour is much lighter in color and my kids seem to gravitate towards it more so than the wheat flour I can get at my local grocery store, so I use that.  S'all good, right?

 


 


 As for the bread flour I use high gluten flour from www.honeyvillegrain.com.  I make all of our breads so I buy in bulk.  Sure beats lugging so much flour home from the grocery store!  I love the convenience, my UPS guy isn't lovin' it so much! They are 50 pound bags! LOL  The flour has many properties already mixed in ready to make a great loaf of bread! I also keep it in an air tight container that rolls!  Awesomeness right there!  honeyvillegrain.com/imperialhi-glutenflour50lb&nbsp;&nbsp; <  

This flour contains: Wheat flour enriched (niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), malted barley flour, and ascorbic acid added as a dough conditioner.

Imperial High Gluten Flour is used in breads, Kaiser Rolls,bagels, hearth breads, French breads, Italian breads, hard rolls, specialty breads, pizza crust, sub buns and croissants, where a high quality, high gluten flour product is required.

I prefer unbleached flour.  Bleaching flour is done to help with texture and rise.  Not being a professional, I see no difference in the two as far as end results go so I use unbleached.

The container is here:  airtight storage for flour



 

 

The High Maize flour I purchase on Amazon.com but you can buy it from King Arthur's website as well.  It has a cornstarch like consistency, not your typical flour for sure.  You can read about it here:  hi-maize-high-fiber-flour-3-lb bag 

Each cup includes 20g of fiber—that’s over 40% more fiber than you’d find in a cup of 100% whole wheat flour.  A definite bonus to your diet!  You do not use this in place of your regular flour but in addition to.

 


Vital wheat gluten is just that - vital.  It helps with the rise and softens the texture.  When using whole grains you need some added gluten to fluff it up or the end result is more dense.  My kids do not like dense bread!  (I love bread chock full of good things and The hubs says I would eat bark off a tree! Must be the American Indian heritage, LOL)  I also buy this in bulk from Honeyvillegrain.  You can read more about VWG here: vital-wheat-gluten

Yeast is another item that confuses the new baker.  I use INSTANT so I can add it right to my dry ingredients.  I do not have to proof it first.  Yeast is used up quickly around here and I keep it refrigerated in a mason jar so I know it stays fresh.  If you do not bake much then you may wish to use a yeast that you proof first so you know it will work. This is called Active Dry Yeast. Active Dry Yeast is larger in particle size and should be dissolved in water to achieve complete hydration prior to adding to the mixer.  You can learn more about yeast here:

/HowTo/Yeast-the-Basics/Detail

 

 

My next product is liquid lecithin.  This adds to the freshness of the bread.  My loaves stay fresher days longer with the addition of this product.  Generally you use as much of the lecithin as you do the fat in your recipe.  I eyeball it half the time.  In baked goods it can be totally substituted for the fats in your recipe but I have not tried that yet. This is another Amazon product, I buy 2 at a time, find it here:  liquid lectithin LECITHIN is beneficial to the brain, nervous system and liver and improves the breakdown of fat cells and allows us to assimilate the nutrients in our food! Another good for ya quality!  Be warned tho... this is majorly sticky stuff!  The main reason I eyeball it and skip the measuring spoon!

 

 

So there you have the main ingredients. Ready to bake up some goodness?  I use a bread machine but you can do this by hand or in the Kitchen Aid just as well.

Directions 

Place all ingredients in the bread machine as directed by the manufacturer. Select the dough cycle.  Here is an action shot, it is not just my lousy photography!  LOL



When complete, remove dough to a lightly oiled surface.  I never flour the surface because it adds unnecessary flour to the dough.  Oil also lets you move the dough around without sliding so you can knead it more effectively.  Knead for 2 minutes to remove the gas.  Divide into 2 portions.  Shape into loaves and place in greased 9x5 pans. 

 

 

Cover and let rise until double. About 30 minutes. I use a shower cap for this, it works great!  The dollar store has them and mine were $1.00 for 12 of 'em!  This idea came from the King Arthur site.

 

 

 

 

Heat oven to 375* and bake about 30 minutes or until insta-read thermometer reaches 190 - 200 degrees. These are wonderful little gadgets!  About $12.00 or so.  I use it for bread, meats and lots more!  Look here: Commercial-Waterproof-Thermometer

 

 

 

Just a note here about ovens.  Mine is convection.  I Love it!  Many people are not fond of convection, some swear by it.  I think it does a superior job on my baked goods.  I get that nice golden brown color and I don't add an egg wash or brush with milk.  If you have a conventional oven you may wish to use an egg wash for browning.  You may also have to turn your tray a few times to get an even brown color going.  If you are in the market for a new oven - check convection out!  


If you want to add sesame or poppy seeds to the top of your loaf then use the egg wash so it sticks.  1 egg and 1 tablespoon of water whipped together.  Brush on lightly.  Your end result will be a darker, shiny look and no seeds will fall off.

 

Rub tops with some butter to soften the crust.  Let cool in the pans for 10 minutes.  Then turn onto wire rack to cool completely.  Resist the urge to cut off a hunk and smother it with butter...patience, patience..... it is worth the wait! 

NOW you can slice it and enjoy!  No one will know it has high fiber and the white wheat is soft enough for everyone!

 

 

 

 

This is such a tasty bread and it makes very good rolls as well.

Yes, there are a few ingredients you need to purchase but they are long lasting and SO worth having.


I hope you give this a try and can work some extra whole grain, high fiber foods into your diet and feel good about serving it to your family.








 
Comments
Jan. 27, 2011 5:58 pm
WFDM, I checked with my local health/organic store, and they can order the things I need to make this recipe for me. Your dough looks so nice, and your loaves look wonderful. I've had such good luck with your bun recipe, that I will definately keep this to use. Thank you for taking the time to post such a nice blog that explains so much. I'm know it's lot's of work, but I sure do appreciate your efforts! Thanks again, Toni
 
Jan. 27, 2011 6:05 pm
Thanks Toni Jo! Have not done a blog in a long time so figuring out blogger again was giving me fits! LOL. My kids love PBJ and they GOTTA have a soft bread - I want something with a higher fiber for them. We both are happy with this recipe. My kids have never eaten white bread so they are used to wheat but getting homemade to be soft like the store kind was a real challenge. I sure hope you try it! Thanks for the kind words!
 
Jan. 27, 2011 6:38 pm
Your blog is inspiring. When my oldest was a little girl, I made all of our bread ~ including hot dog & hamb buns. I was a full time Mom at the time. Well, then I was back in the work force for 30+ years, another child, etc. and making bread never crossed my mind. I am now retired and I want to start again. I am pondering this effort and the rewards. Your blog may have helped push me over that proverbial edge!! Thanks for the great info!!
 
Jan. 27, 2011 6:47 pm
This is such a wonderful and informative bread blog!!! I'll have to do a little shopping around to see if I can find what I need around here :)
 
Jan. 27, 2011 6:52 pm
Hi Chrisk. I am a pretty busy person, I have 5 kids and a sewing business I run out of my home. My saving grace is that I am a planner. If I was not so then I would be in the weeds by the time I had to think about dinner or any meal for that matter! Making bread is therapeutic for me. I am fascinated by the whole process and I adore the feel of the dough in my hands. Using a bread machine makes my time more efficient with the kneading process. I have a few tried and true recipes so I can spend some time trying new things. Those that dont work as well get made into breadcrumbs! You should get yourself some fresh yeast and give it a go! Maybe you will discover a new passion. There is nothing so good as bread you make yourself unless it is topped with butter you made as well! Thank you so much for posting :)
 
Jan. 27, 2011 6:53 pm
Hey Kathleen! Like YOU need any help in the kitchen, Hmmm? How are you feeling these days, momma?
 
Jan. 27, 2011 6:58 pm
I actually DID buy some yeast just last week thinking that might help inspire, also! So, I am thinking I might be close to being ready! :- ) If I could do it w/ a little one at my side all those years ago, I surely can accomplish this now. Hubs is a great help also! I have always believed that the busiest people are the most productive because they have to be organized as well as good planners. You certainly seem to be a Poster Lady for that belief!! Thx for the encouragement ~~!!~~
 
Jan. 27, 2011 7:07 pm
Good for you Chris! Do you have garandkids? Maybe you could do this with them? Maybe make the Hubs some cinnamon buns for St. Valentine's Day! &hearts;
 
Jan. 27, 2011 7:08 pm
I feel pretty good, just tired :) And I always need help in the kitchen...and love new bread recipes!! I keep eyeballing all your cute kid recipes too, but I'm afraid I'll gain 100 lbs this pregnancy if I make them :)
 
Jan. 27, 2011 7:28 pm
Hi Jan! Glad you're back on the board! I sorely need to bake some bread. BigShotsMom sent me a recipe that I can bake now that my tasters are working, BellesAZ has a burger bun recipe I want to do and now you have a higher fiber recipe I want to try. I better become a baker real quick! You gals can sure keep a guy working!
 
Jan. 27, 2011 7:29 pm
I am SURE you look beautiful! Yeah - I hit 200 with baby #5! Gotta watch those sneaky calories! I was really bad tho... thank goodness for Weight watchers! My younger ones are like your little sweetie... they love to be in the kitchen. My youngest plans sleepovers around what I can have them make in the kitchen.
 
Jan. 27, 2011 7:36 pm
Hello there Mr. Mike! &hearts; I miss blogging... just had my hands full with my mom... We lost my MIL last year and have been cleaning out her house and my moms. Both are on the market finally. I am also in the process of moving my mom in with us. I can manage it better now than when both moms were sick and the houses are taken care of. I am so glad you are doing well, Mike! Thanks for... well, thanks for being YOU!
 
Jan. 28, 2011 4:54 am
Never used lecithin, but will check out the health food store. It looks like a great bread. I'll give it a try in Egg in a Nest. Thanks
 
Jan. 28, 2011 5:31 am
Hi Jan: I hope all is well waaaayyy over there on your side of the country! Give me a call when you can, I miss chatting with you & great blog, BTW!
 
Jan. 28, 2011 6:53 am
Lecithin works great, MK. I am amazed how fresh bread can stay. Will have to look up the Egg in a Nest recipe...
 
Jan. 28, 2011 6:55 am
We are getting more snow, Laurrie! I will call ya when I have some uninterrupted time, and an adult beverage! Good to "see" ya here! :)
 
Jan. 28, 2011 11:49 am
Your bread looks amazing! Love the extra fiber - I'm definitely getting some of the hi-maize high fiber flour. Thanks for inspiring me to keep on trying!
 
Jan. 28, 2011 1:23 pm
Thanks Christine! Ya know- you can put that maize/fiber stuff in smoothies, too! Yeah, it does all kinds of good things! I add it to everything! If you follow weight watchers points system, using this will alter the points values in your favor. I am ALL for THAT! LOL
 
Jan. 28, 2011 1:29 pm
Here is more info on the HIGH MAIZE HIGH FIBER FLOUR: Hi-maize 260, from National Starch Food Innovation, is a 5 in 1 fiber that can be used to improve the nutritional value of the foods you love to make. Hi-maize resistant starch is a natural dietary fiber from corn. It resists digestion in the small intestine and is fermented within the large intestine. Hi-maize can be added to almost any food without changing its taste or appearance. Simply replace about 10-25% of the all purpose flour you would normally use in recipes like pancakes, cookies, pancakes, cakes or other baked goods containing flour. You could also blend it into a fruit smoothie or sprinkle it over cereal in the morning. Just 15 grams of Hi-maize (about 1 heaping tablespoon) contains 9 grams of total dietary fiber, which is more than the fiber in 1/3 cup of high bran cereal and twice as much as the fiber contained in 1 cup of oatmeal. In addition, Hi-maize has some real health benefits. 1. Hi-maize is lower in calories than the flour it replaces. Hi-maize delivers between 2-l kilocalories/gram while flour delivers 4 kilocalories/gram. Hi-maize also helps your body burn more fat and may lead to lower fat accumulation. 2. Hi-maize helps maintain healthy blood sugar levels in healthy individuals because Hi-maize increases insulin sensitivity in healthy people. 3. Hi-maize helps balance your energy in the hours following a meal. It has a lower impact in blood sugar and blood insulin than the flour it replaces. For individuals following a "carbohydrate-control" diet, it lowers the "net" or digestible carbohydrates in foods. 4. Hi-maize promotes digestive health. The fiber in Hi-maize is fermented within the large intestine and encourages the growth of friendly bacteria (a "prebiotic" fiber). It reduces harmful compounds such as ammonia, while producing beneficial compounds such as short-chain fatty acids like butyrate, the preferred fuel for colon cells. Hi-maize is ideal for use in a gluten-free diet. 5. Hi-maize is well tolerated. It is slowly fermented and does not produce the uncomfortable digestive side effects sometimes found with fiber. More than 120 animal and human studies have been published supporting the health benefits and tolerance of Hi-maize resistant starch. For a summary of the human clinical studies, visit www.5-in-1-fiber.com. To get the full benefits of resistant starch, scientific experts have estimated that we should be eating 15-20 grams of natural resistant starch per day.
 
ZOPOOH 
Jan. 29, 2011 6:13 am
Ugh, it stinks that my school schedule is so demanding right now I just don't have the time for bread making like I use too. I love all your recipes and am super excited for this high fiber one. My kids like soft bread too and we don't eat white so it has been a challenge making bread that they will eat and that doesn't feel like a brick after baking. Thanks so much for the recipe WFDM
 
Jan. 29, 2011 7:04 am
Nice work! Thanks so much for sharing the recipe and your experience and the details. Nothing beats homemade bread ... it's the best! and the information you are sharing and taking the time to is very much appreciated.
 
Jan. 29, 2011 7:19 am
Nice blog - thank you. We have a Honeyville Grain store just up the road - it is a dangerous place for me to go. :) I wonder if hubby wants to take a little drive this weekend? Beautiful pictures. Thanks.
 
Jan. 29, 2011 8:04 am
ZOPOOH- I sure hope you can find time to enjoy making breads again soon. I struggle sometimes but manage to keep on top of it, thankfully. I really like this recipe and cant stop being amazed that the crust is appealing to my kids. WIN! I promise~ this stays fresh for days! Just keep in a plastic bag and it is good to go! I am working on other flours now... cross your fingers!
 
Jan. 29, 2011 8:08 am
Thanks, Linda for the kind words! My son's friend told me yesterday that he loves walking in the front door of my house because house ALWAYS smells like bread :p My kids friends joke that they like to eat at MAnera's (Panera's) LOL! Dont know if you have one of those but they make great bread!
 
Jan. 29, 2011 8:10 am
Are you serious BN?!?!?!?! Just "up the road"? How can you not go there every week? I wonder if their prices are cheaper in the store than on line? They sell on Amazon but way more expensive then their website pricing. I am so envious!!!! Lucky gal!
 
Feb. 1, 2011 1:39 pm
Thank you! I'm glad you got back to blogging. I have loved your soft & fluffy hamburger buns. I really like the other bread blog you did too for sandwich bread. YUM! Get this, I have been experimenting with whole wheat bollios(sp?) and the kid actually asked for my bread over store bought. I'll have to check some of those links out. Again thanks for doing the blog, hope to see more!!
 
Feb. 1, 2011 4:22 pm
Hey Cat! I would love to know more about what you are experimenting with! This high maize fiber is really neat... I am putting it in everything! Yeah, I enjoyed blogging, just not much time lately. Thanks for visiting with me now. :)
 
Feb. 2, 2011 8:46 am
Thank you, Jan! My wife has been baking bread for (close to) forty years and you have made some points here that she has never heard of. I'm not going to tell her about this post again. Instead, I'm going to keep quiet and use your suggestions when I make bread. I know it will come out better than usual and it should puzzle her enough to give me a fun time!
 
Feb. 2, 2011 9:38 am
LOL, Mike! Go get 'er! ;)
 
maryb 
Feb. 2, 2011 9:44 am
Great post! I love making bread; I bought a wheat grinder years ago and use it all the time. I also use the HiMaize in my breads, with good results. I did not know that lecithin added nutritional value - I will definitely have to order it. I added your Rye Soft Sandwich Loaf to my recipe box - can't wait to try it!
 
Feb. 2, 2011 10:40 am
Hi, Maryb! There are several folks here that grind their own wheat. I think that is SO cool! I have not risen to that level by any means yet... perhaps someday! I wish one of them would do a blog on it so we all can see just what that entails and what the benefits and savings would be. That would be a very interesting topic I think. The Lecithin has some very good benefits. It has calories, mind you and can be substituted for the other fats in the bread - from what I have read up on anyway, that seems to be the case. I prefer half and half for the flavors some fats provide. It has some terrific neurological aiding benefits as well! Aside from trying to UP the health factor for my family I am researching nutritional needs for my mom who has Alzheimer's. She will be moving in with us and I need to make the most of what she will eat at this stage. I hope you like the soft rye recipe. It is not strong rye like a sourdough rye... a bit more mild. My kids like it and it makes fabulous croutons and stuffing cubes. Thanks so much for taking time to post!
 
Feb. 2, 2011 12:24 pm
I plan on making my own bread from now on, no more store bought. I hope to try this on Saturday or Sunday.
 
Feb. 2, 2011 12:43 pm
Not as hard as ya might think, Sarah Jo, fitting it into your daily schedule. You bake quite a bit as it is so tossing this in the oven along with other things just makes sense, right? Once my oven is going I make full use of the energy it uses and make a bunch of things at once! I make bread every day - sandwich bread one day and rolls the next. I got the knack for it now lol! I sure hope you enjoy it! If you are concerned about calories then use skim milk, I use soy myself - powdered too. It is a nice dough to handle. Thanks for posting!
 
Feb. 2, 2011 2:39 pm
I did it for a short while, but I tend to get distracted easy. Kind of like a "ooooh, shiny" personality.
 
Feb. 2, 2011 2:55 pm
LOL - show of hands for those who can relate! {{waving}}
 
Feb. 2, 2011 2:57 pm
Sorry to bother you, Jan, but what is lecthin? I don't have time to look it up right now with my little furball attached to my ankle but I think I'm confusing it with something else I've read about. Darn I looked at the bread and amy hungry now. I tell you later about my experiment cause I ate the last one today and will bake more tomorrow. Hope you don't get hit with that ice!
 
Feb. 2, 2011 3:35 pm
Thanks for some very interesting information. I will be investigating the Hi Maize flour and the lecithin this week. I too, have been using the white whole wheat and enjoying it far better than the the usual whole wheat. Living where I do, the humidity is so high that I have problems keeping bread at room temperature with out creating mold or very stale bread withing 36 hours of baking and I really don't enjoy it refrigerated or frozen. The Vital wheat gluten helps some because of the folic acid, but I think lecithin is my answer. Thanks again for a great blog.
 
Feb. 2, 2011 5:15 pm
Hi Cat! You are NEVER a bother to me sweetie! Lecithin can be purchased in granules or liquid form. Granules clump together, stick to the bag and generally are a PITA to work with. I use the liquid and just deal with the stickiness. It is a fat substitute with a side bonus of being good for you. It has calories but lecithin is good for the brain, nervous system and liver. It improves the breakdown of fat cells and allows us to assimilate the nutrients in our food. I figured we all can use a little of that in our diet but my mom especially could use all the nutritional bennies if offers. I kinds like using some fat such as butter for the flavor notes but I did experiment with a big batch of rolls using only the lecithin and they tasted great. They stayed fresh too for a few days. So I guess you could say it acts like a preservative --- in a natural way. We got a little ice - 117 thousand lost power including our high school and the hospital next door. So - some of my kids had school and others had off. UGH! Still waiting for some photos of your new furry baby! :) AND - more info about that fancy schmancy bread you made!
 
Feb. 2, 2011 5:33 pm
Hi BigShotsMom! Humidity is definitely an issue, especially when you have moisture in the bread, it is wrapped in plastic... recipe for disaster! I was making 1 large Pullman sized loaf and having just this issue. I switched to 2 9x5 pans and refrigerate the 2nd loaf or freeze it if I cant use it up in a few days. I have had no problems with defrosting any of my bread recipes. They don't loose any integrity, if that has been your issue. I would be interested to know if the lecithin works for you! Thanks for posting!
 
Feb. 3, 2011 10:41 am
I've been making bread a lot recently in my 'new' hand me down bread machine. Can I substitute milk for water any old time? I've tried substituting whole wheat flour for some of the bread flour, and the results are ok, the loaf doesn't usualy rise as well. Any ideas for me? Thanks.
 
Feb. 3, 2011 10:53 am
superfox- you can use milk, water, soy milk... liquid is liquid BUT - milk makes a better rising and textured loaf. It "conditions" the dough. It also adds nutrients. Whole wheat flour is wonderful though it is missing some Vital Wheat Gluten that bread flours have. You can buy it at the grocery store or on Amazon.com. I add a heaping tablespoon for every cup if whole grain flour. This makes the bread more elastic and also gives it a better rise. If you can find the vital wheat gluten why dont you try this recipe: http://allrecipes.com/PersonalRecipe/62619975/Soft-and-Moist-Wheat-Sandwich-Bread/Detail.aspx&lt; Dont worry about the leicthin for now, you can always get that later if harder to get where you shop. But this loaf is very soft and a favorite of my kids for sandwiches. Thanks for posting. If you have other questions you can also post on the RECIPE BUZZ tab at the top of the page - they are orange-ish tabs above the orange bar... post under REQUEST A RECIPE not the ASK a question link so we can give you links to direct recipes and better help. Lots of good, knowledgeable folks on there all the time! Let me know if you need more help.. :)
 
Feb. 3, 2011 12:08 pm
Thank you! I appreciate your taking the time to share the info. That's the great thing about this site and these blogs! It's kind of like advice & recipes from your Mom sometimes. Mine always shared recipes and her bread baking knowledge with me. If only she were here and you weren't so many states away, I might figure out how to get uniform sized rolls :)
 
Feb. 3, 2011 12:33 pm
Thanks a lot What's for dinner, mom? That helps. I do believe I can get Vital wheat gluten at my local co-op (surprisingly!). I'll give that recipe a try.
 
Feb. 3, 2011 1:28 pm
Man that would be a good time, Cat! I use a scale to get mine uniform otherwise they are all different sizes. They usually are round tho... LOL
 
Feb. 3, 2011 1:29 pm
Let me know Superfox how you make out!
 
Feb. 7, 2011 11:04 am
Well I was wrong about the Co-op WFDM. I'll try the grocery store one of these days. Probably easier to get it online. Lol. I was lookin forward to trying it out over the weekend. Bummer...
 
Feb. 7, 2011 3:01 pm
Awww! Sorry .... So frustrating searching for ingredients sometimes! I have to get more too - Amazon is easiest. Hope it works out for you! Keep me posted - would love to know what you think.
 
maryb 
Feb. 8, 2011 11:18 am
I went ahead and made this without the lecithin, as I haven't had a chance to order it yet, and just couldn't wait to try this bread. I substituted a couple of tablespoons of vegetable oil. It came out perfectly. Soft without being squishy, and incredibly delicious. I have toast for breakfast every morning, and I'm sure this will be wonderful toasted with peanut butter! Thank you so much for sharing this terrific recipe, and all of the helpful information.
 
Feb. 8, 2011 12:11 pm
Thank you so very much Mary! I am thrilled that you liked it so much! I love rye toasted with butter and apricot preserves... my all time favorite snack food too!
 
Feb. 12, 2011 7:15 am
Ok. Maybe I was wrong. They have gluten. But it doesn't say vital. Is it the same stuff? I should probably ask them...
 
Feb. 12, 2011 9:26 am
I dont think so. There is gluten flour so try and go with what says Vital Wheat Gluten superfox. Here is an Amazon search showing you the differences: http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&amp;field-keywords=gluten&amp;x=0&amp;y=0
 
Feb. 12, 2011 10:55 am
Thanks!
 
Feb. 12, 2011 12:43 pm
Sure! Let me know how you make out!
 
Mar. 4, 2011 10:55 am
So I finally got my vital gluten! I will be trying it out this weekend. Thanks!
 
Mar. 4, 2011 8:49 pm
Hurray! Happy baking! Please post back how it goes!
 
Mar. 9, 2011 6:24 pm
AWESOME!!!!!!!! Except my breadmaker is slightly too small.... Delicious, now my boyfriend, (who must be like your kids) can't complain about dense, hard bread! I didn't have the high maize flour, so I just added some more bread flour and wheat flour. Thank God for vital gluten!! I am in love! Thanks soooo much!
 
Mar. 10, 2011 6:31 am
YEA! I knew you could do it... not to hard now is it! Great job! Did you take any pics? I would luv it if you left a review! Thanks for letting me know how you made out. Sooo.... what ya baking next? LOL
 
Mar. 10, 2011 7:15 am
I will take pics another time. They aren't the prettiest loaves I've ever made. Lol. But there will definately be another time. My dough was kind of sticky, but I was afraid to add more flour. I didn't want it to become dense. The dough was so light! (Unlike the 5 lb loaf of banana bread I made also!) Thanks again!
 
Mar. 10, 2011 7:59 am
Sticky is OK as long as it does not adhere to your hands or the mixer bowl. If it does that then, yes, you need to add more flour. Add a tablespoon or two and see how it incorporates, If no longer sticking to your hands or bowl then you have added enough. I have some gnarly looking loaves from time to time LOL - cant help it hahahah
 
Jun. 4, 2011 3:09 pm
Wonderfully informative. I have always liked making bread, but this looks so "out of my league" good. I'm marking this for future reference. Have to get my nerve up. Oh. I had to laugh at the shower cap use...I have used one to keep dust off my old fashioned scale's food platform for years. Works for that, too. BTW thank you for the further guidance on your Brown Edged Wafers personal recipe. Also for letting me know the Nabisco brand has indeed been discontinued. I'll have to surprise my "hubster" with these some time, as my mother used always to keep a cookie jar full of the Nabisco cookies for him when she knew he would be in town.
 
Jun. 6, 2011 6:30 pm
Hi Hezzy! Please dont let yeast scare you! You can always eat your "mistakes" LOL It is really so easy once you give it a try a time or two. A scale is so helpful since weather is fickle, it makes a great difference in the flour! A scale is really a great tool. Shower caps are VERY handy aren't they?! We used to get the B.E.W. cookies from a neighbor, he always gave them to my kids as a treat. He was so upset when he couldn't get them anymore! My sister in law had a basic recipe for them and this is my version of that. They are so good with ice cream! I used to make them for him too.... nice simple cookie and hard to resist!
 
 
 
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Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

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About Me
I'm a mom to 5 great kids and married to my best friend for 26 years. All Recipes has been an amazing source of ideas and inspiration that has refueled my interest in cooking and sparked one in my children.
My favorite things to cook
Anything sweet or covered in tomato sauce! Right now I am in a bread and pastry craze.
My favorite family cooking traditions
We have a family cook off every few months. Everyone finds a recipe on AR or comes up with an idea and we shop, cook and enjoy together. We have had some pretty interesting meals!
My cooking triumphs
Teaching my kids to cook. All 5 kids know how to shop for groceries and put together a few meals. They can bake, too! Now, if they could do their laundry just as well......;-)
My cooking tragedies
Leaving a cake on the table to answer the doorbell and come back to find our 2 Great Danes chowing down on the "OMG-this-took-me-forever-to-make-and-decorate-for-Christmas-dinner" cake! Arghhhhhh!
 
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