Directions:
- 1) Pour water into your container of choice. I use a 2 gallon tupper-ware container (but I would love to find a glass or ceramic container!).
- 2) Add Salt and yeast.
- 3) Add wheat flour and wheat germ. Stir until flour is no longer clumpy.
- 4) Add white flour, 2 cups at a time. Stir in in between with a wooden spoon. (If you have a mixer that can handle bread dough by all means use it! I don't so I add the four gradually and mix thoroughly with my wooden spoon).
- 5) Cover loosely, (I use my tupper-ware lid and just do not secure it, or you could use a towel.) Let sit on the counter for 2 hours. (I do not find that heat, or no heat makes a difference).
- 6) Dough can now be used for bread of choice or stored in the fridge.
- To bake:.
- Make sure you have flour ready to keep your hands covered. The dough is very sticky. Heat oven to 400 degrees.
- To make Rolls for hamburgers or sandwiches: Sprinkle corn meal on your baking sheet (I use a stone) Flour hands and pull of a piece of dough about the size of a tennis ball, form and place on your baking sheet. Bake 30 minute.
- To make a round loaf: Follow directions as above only used a well floured surface to kneed additional flour into the dough so that it is a nice elastic dough. (sometimes I skip this step). Cross the top with a sharp knife and bake 400 degrees for 30-35 minute
- To make a loaf to slice: Follow directions as above only after kneading in additional flour use a rolling pin to roll dough out. Roll like a jelly roll and pinch the ends. You may slice the top with a sharp knife).
- To use for pizza dough: Follow as above but roll out to fit your pizza pan. Pierce with a fork, and bake 400 for about 15 minute Top with toppings and place back in the oven for 10-15 min depending on toppings and crust thickness. ( a thin crust turns into a wonderfully crispy crust, a thicker crust bubbles up and makes a thick chewy crust).
- To make cinnamon rolls: follow as above. Roll out jelly roll style and coat with melted butter and cinnamon sugar. Roll jelly roll style and slice. Bake at 375 for about 40 min - watch them it depends on how thick they are.
- I have found that these proportions last us for sandwiches for lunch and a loaf for dinner. Our menu dictates how often I make it but it is about every other or every third day. But it is so easy it is not a big deal to thow it all in the bin and forget about it till later.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1185.76 Kcal (4965 kJ) | ||
| Calories from fat | 39.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 7% | |
|---|---|---|---|
| Sodium | 1598.14mg | 67% | |
| Potassium | 487.01mg | 10% | |
| Total Carbs | 254.07g | 85% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 8.24g | 33% | |
| Protein | 23.8g | 48% | |
| Iron | 4.2mg | 23% | |
| Calcium | 64.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 212.6 Kcal (890 kJ) | ||
| Calories from fat | 7.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.79g | 7% | |
|---|---|---|---|
| Sodium | 286.54mg | 67% | |
| Potassium | 87.32mg | 10% | |
| Total Carbs | 45.55g | 85% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 1.48g | 33% | |
| Protein | 4.27g | 48% | |
| Iron | 0.8mg | 23% | |
| Calcium | 11.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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