Directions:
- Whisk the cold water, dry milk and sweetner in a small sauce pan, heat until just below simmering and keep there for about 1 minute.
- Cool to 120 degrees.
- Mix flours, gluten, vitamin c and yeast in the bowl of your mixer, run on slow speed for 30 seconds to blend.
- Pour cooled liquid into dry ingredients and blend for about 4 minutes on medium speed to aeriate the mixture.
- The mixture should be somewhat wet, like a loose cake batter.
- Remove beater and allow sponge to sit for 1 to 2 1/2 hours for the flavor to develop.
- Mix will be partially risen.
- Reinstall beater and beat in additional whole grains until the mixture starts to form a dough and pull away from the sides of the bowl.
- It may take more or less than the 1/2 cup.
- Stop mixer and install bread hook.
- Knead until a smooth ball forms and starts to develop some elasticity.
- Add salt and garlic powder and knead another minute to combine.
- Turn out onto a lightly floured counter and knead by hand for a few minutes to finish.
- Form dough into a TIGHT ball and place in a large, oiled bowl, toss a couple times to coat.
- Cover tightly with plastic wrap and sit in a warm place to rise, about 1 1/2 hours.
- Punch down dough in center then pull from sides and fold over.
- Turn out onto counter, form into a ball and let rest covered for 15 minutes.
- Lightly grease a 9x5 loaf pan with olive oil, place dough in pan seam side down and brush with yolk or milk (1/2 n 1/2 works fine too) Cover and allow to rise until about doubled (maybe an hour).
- 30 minutes into the second rise place your baking stone on the lower middle rack, place an empty rack in the lowest slot and preheat oven to 450 degrees.
- After bread has risen, put a shallow pan with about 1/2 of hot water on the bottom rack of the oven.
- Lower temperature to 375 degrees F.
- And wait a few minutes.
- Immediatley before placing loaf in oven brush with egg or milk a second time.
- Bake loaf in pan on stone for 45-55 minutes.
- Loaf will be golden brown, and sound hollow when thumped on the bottom.
- It should read 200 degrees F.
- When tested with a meat thermomameter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.57 Kcal (840 kJ) | ||
| Calories from fat | 8.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 2% | |
|---|---|---|---|
| Cholesterol | 0.4mg | 0% | |
| Sodium | 525.32mg | 22% | |
| Potassium | 135.5mg | 3% | |
| Total Carbs | 41.92g | 14% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 6.76g | 14% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 3.5mg | 19% | |
| Calcium | 29.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 176.27 Kcal (738 kJ) | ||
| Calories from fat | 7.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 2% | |
|---|---|---|---|
| Cholesterol | 0.35mg | 0% | |
| Sodium | 461.67mg | 22% | |
| Potassium | 119.08mg | 3% | |
| Total Carbs | 36.84g | 14% | |
| Sugars | 1.74g | 8% | |
| Dietary Fiber | 1.58g | 7% | |
| Protein | 5.94g | 14% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 3.1mg | 19% | |
| Calcium | 26mg | 3% | |
* 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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