Saturday, October 10, 2015

Agave Whole Wheat Bread

1 cup warm water (~110°F)
2-1/4 tsp active dry yeast (one 7g packet)
1 cup unsweetened almond milk, room temperature
1/4 cup agave nectar 
2 tablespoons vegetable oil 
2-3/4 cups unbleached artisan bread flour 
2-3/4 cups whole wheat flour
1 tablespoon salt 

Pour water into a large bowl and sprinkle yeast over top. Let sit until yeast dissolves, about five minutes.Stir in milk, agave nectar, oil, and salt. Add all-purpose flour and whole wheat flour, one or two cups at a time. Stir between adding flour, until dough forms.

Knead dough on a floured surface until it is smooth and springy, about 10 minutes. Form dough into a ball and place in a large bowl lightly coated with oil. Turn dough to coat with oil. Cover and let rise in a warm place until doubled in size, about 1 hour.

Transfer dough to floured surface. Divide dough in half and form into two balls. Preheat the oven to 425°F. Grease two 9 x 5-inch loaf pans. Gently press and shape each ball into a 9 x 9-inch square. Fold into thirds, like folding a letter. Pinch the seam closed and place loaf seam-side down in prepared pan. Cover and let rise for 40 – 60 minutes, until it rises above the edge of the pans.

Make three angled slashes on top of each loaf with a knife and place in oven. Immediately reduce heat to 375°F and bake until loaves are golden-brown and sound hollow when tapped, about 30 minutes. Remove from pans and let cool completely on wire rack.

Adapted From

makes 2 loaves, about 16 slices each
90 calories  |  1g fat  |  18g carbs  |  3g protein