Low Calorie Whole Wheat Bread

• In a standing mixer* combine flour, salt and yeast.
• Add 1/2 of the water and mix with a spatula and then gradually add in the remaining water. You want it slightly sticky but not so much that you can’t work with it.
• In small pieces, add in the butter.
• Add the dough hook on your mixer and start kneading with the help of the dough hook (kneeding directions below for those without a standing mixer). You may need to add a little more flour if it sticks to the side of the bowl.
• After about 5 minutes of needing, when it falls off the hook in one big lump, it’s done.
• Move to a plate, wash the mixer bowl and dry. Lightly grease with butter, then add the dough back to the bowl.
• Cover with cling wrap then a kitchen towel, place in the warmest place in your house to rise for 1-3 hours. (It’s ready when it doubles in size.)
• Punch the dough down so it deflates, knead it for 30-60 seconds, and then shape on a cookie tray or add to a loaf pan. Re-cover with the cling wrap and the kitchen towel and let rise for another hour until it doubles in size.
• Preheat the oven to 425 degrees.
• Remove the towel and the cling wrap from the bread loaf, and bake in oven for 30-35 minutes. (The bread is done when you knock on the bottom if it and it sounds hollow.)
• Allow to cool before slicing, we recommend a serrated bread knife for pretty slices.
• *If you don’t have a standing mixer just use a large bowl to mix all the ingredients, once you add the butter and have mixed it in remove the dough to a large floured surface and kneed it for about 10 minutes. To knead you want to push it forward with your fist, pull over and do again.

Get Fancy With Your Bread:

• Add 1 tablespoon oats to the top for crunch (see photo).
• Drizzle 1 tablespoon honey over the top for honey wheat bread.
• Swap the whole wheat flour for gluten free flour.
• Use the ends (if you don't snack on them like we do) to make croutons or homemade breadcrumbs.