Four-Step Bread
Jennifer Danter
4 3/4 cups (about 1.25 L) whole wheat bread flour, plus extra
8 g packet fast-action dried yeast
1 tsp (5 mL) salt
3 Tbsp (45 mL) extra-virgin olive oil
2 Tbsp (30 mL) honey
In large bowl, mix flour with yeast and salt. Stir in 1 1/4 cups (310 mL) warm water, oil, and honey to form soft dough. Using your hands, work dough together.
On counter dusted with extra flour, knead dough for 5 minutes or until soft and elastic, sprinkling counter with more flour as needed.
Place dough in oiled 9 x 5 x 3 in (23 x 13 x 6 cm) loaf pan and evenly press to fit. Brush top with oil. Loosely cover with piece of plastic and let sit at room temperature in draft-free place (such as inside of oven with the light on) until dough has risen to fill pan, about 1 hour.
Remove dough from oven (if applicable) and preheat oven to 400 F (200 C).
Using knife, score top of loaf with a few slashes. Bake until well browned, about 35 min. To test for doneness turn bread out of pan and gently knock on bottom of loaf—it should sound hollow.
Makes 12 to 14 slices.
Each serving (1 slice) contains:
174 calories; 6 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 32 g carbohydrates; 5 g fibre; 169 mg sodium
source: "Soul Bowls" from alive #349, November 2011
