WHOLE-GRAIN BREAD

Whole-Grain Bread image

Sub processed flour with whole grains and you can indulge in bread again -- guilt free.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes one 9-inch loaf

Number Of Ingredients 11

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Ingredients

1 cup whole-wheat flour, preferably stone-ground
2 tablespoons wheat bran
3/4 cup warm whole milk (about 110 degrees)
1/4 cup packed dark-brown sugar
2 envelopes active dry yeast (1 tablespoon plus 1 1/4 teaspoons)
3 tablespoons coarse whole-grain cornmeal
3 tablespoons plus 2 teaspoons old-fashioned oats
3 tablespoons ground flaxseed, plus 1 teaspoon whole for sprinkling
2 teaspoons salt
2 1/2 to 3 cups bread flour
Olive oil, cooking spray

Steps:

Stir whole-wheat flour, bran, and 1 cup water in a bowl. Let stand 30 minutes.
Stir milk and 1 tablespoon sugar in a bowl until sugar dissolves. Stir in yeast. Let stand until foamy, about 5 minutes.
Put whole-wheat flour mixture, milk mixture, remaining 3 tablespoons sugar, the cornmeal, 3 tablespoons oats, the ground flaxseed, and salt into the bowl of an electric mixer fitted with the dough hook; mix on medium-low speed until combined. Add 2 1/2 cups bread flour; mix until dough is tacky, but not sticky, about 2 minutes (if dough is too sticky, add more flour, 1 teaspoon at a time). Continue kneading until dough is soft and elastic, about 5 minutes more.
Coat a large bowl with cooking spray. Add dough to bowl; turn to coat. Cover loosely with plastic wrap. Let dough rise in a warm, draft-free place until doubled in bulk, about 1 hour (or refrigerate overnight; bring to room temperature).
Turn out dough onto a work surface; shape into a loaf about 9 inches long. Using a spray bottle, mist with water; sprinkle top with remaining 2 teaspoons oats and the whole flaxseed. Coat a 9-by-5-inch loaf pan and a piece of plastic wrap with cooking spray. Transfer loaf to the pan, and cover lightly with the plastic wrap. Let stand until doubled in bulk, about 45 minutes.
Preheat oven to 400 degrees. Mist oven with water; place loaf in oven. Bake 5 minutes; mist oven again. Continue to bake, rotating pan once, until well browned, 25 to 30 minutes. Unmold bread onto a wire rack; return to oven, and bake directly on oven rack 5 minutes more. Remove from oven; let cool completely on rack.

Nutrition Facts : Calories 131 g, Cholesterol 1 g, Fiber 2 g, Protein 5 g, Sodium 128 g