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WSL Special Formula Whole Grain Bread - Wudshalo Bread

This bread is delicious, great texture, easy to slice. Because of the complementary effect of the proteins involved, bread made by this recipe has about 65 grams of meat-quality protein per small loaf--about the same amount contained in a pound of roast beef!

Complete directions for the preparation of whole-grain yeast breads and other items can be found in the book "Breadcraft", or in Laurel's Kitchen, or a variety of artisan bread books. If you are not an experienced bread baker, or if you are interested in other yeasted foods, please consult either of these books for recipes, history and techniques.

Makes 4 loaves 8 1/2"x 4 1/2" (small loaf pans) or 3 loaves in large loaf pans

Stir together the dry ingredients:
3 1/2 lb. whole wheat flour, about 15 cups
2 C full fat soy powder or flour
2 C sesame and/or sunflower seeds (crack sesame seeds so the nutrients are digestible)
1 1/2 T salt
1/3 C nonfat noninstant milk powder
1/2-1 C gluten flour

Notes and substitutions for dry ingredients:
Up to 2 C rye flour or corn flour (not corn meal) may be substituted for part of the wheat flour.  For the milk powder, you can substitute wheat germ or up to 1 more C soy flour. The more soy flour used, the less oil is needed in the wet ingredients.

Mix together the wet ingredients:
1/2 C honey
4-6 T oil
5 1/2 C warm water
2 T (2 pkg) dry yeast

Beat the flour mixture into the liquid mixture slowly (the longer you beat it as you add the flour, the less you have to knead it when all the flour is added). Once the dough is mixed, it is kneaded and allowed to rise twice and baked as any other bread, at 350 degrees for 50 to 75 minutes, depending on the size of the loaves.

When ready for baking, the loaves can be brushed with beaten egg yolk and sprinkled with sesame or poppy seed, or oat flakes.

Hint for whole grain breads:
To soften the bran in the dough and make a lighter bread for any whole grain bread, you use the same ingredients but combine them this way.

Mix together and allow to stand overnight: 
flour mixture
5 C of the water

Refrigerate this if you used the milk powder!

The next day, dissolve the yeast in 1/2 C water. Let the dough come to room temperature and knead the yeast broth into the softened dough, then proceed to knead and prepare for baking the same as for regular bread.