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Hodgson Mill 100% Whole Wheat Bread
1 pkg. HODGSON MILL ACTIVE DRY YEAST
1 c + 2 Tbsp. water (105-115 degrees)
1/4 c instant nonfat dry milk
1 1/2 Tbsp. cooking oil
1 1/2 tsp salt
2 1/2 Tbsp. honey
1 egg
1 Tbsp. HODGSON MILL VITAL WHEAT GLUTEN
3 3/4 c HODGSON MILL WHOLE WHEAT GRAHAM FLOUR
Combine yeast with water and let stand for 5 minutes. Add honey, salt, dry milk, vital wheat gluten and cooking oil in the mixture and stir to combine. Add 2 cups flour and egg to mixture and mix well (you may user a mixer). Add the remaIning flour and mix together. Turn the dough onto a lightly floured surface and knead it until it is smooth (5-10 minutes). Place dough in a clean greased bowl and cover with a damp towel. Allow to rise until doubled, approximately 1 hour.
Punch dough down and let it rest for 10 minutes. Shape dough into a loaf form. Place dough in a greased 9 x 5 loaf pan and let rise to top of pan. Bake in a preheated oven at 375 degrees for 30-40 minutes or when crust is golden brown. Remove from pan and serve.
Makes 1 loaf. Each loaf: 2010 calories; 46 g. dietary fiber; 383 g. carbohydrates; 65 g. protein; 41 g. fat; 5 g. saturated fat; 216 mg. cholesterol; 3619 mg. sodium.