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Maureen's Healthy Bread

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Member since 2015

Serves 2 loaves | Prep Time 30 min | Cook Time 30 min


8 cups warm water
1 tsp sugar
4 Tbsp yeast

1 1/2 cups whey
1/2 tsp abscorbic acid
1 Tbsp salt

4 tsp soya lethesan
16 cups of whole wheat flour (approximately)
2cups white flour

1 tsp sugar- stir

4 Tbsp yeast

Let the yeast mixture sit for 5 minutes to "brew".

In another small bowl add 1 1/2 cups whey, 1/2 tsp abscorbic acid and 1 Tbsp salt. Add to yeast mixture. Add 4 tsp soya lethesin and mix.

Add approximately 16 cups of brown flour (if possible freshly ground) and 2 cups white flour. When the dough pulls away from the side sof the bowl knead for 10 minutes. It should not be too sticky. Let rise for approximately 20-30 minutes. Grease loaf tins with crisco. Shape into bread or buns. Rise 15-20 minutes.

Bake at 325 degrees 30 minutes (or until center is done).

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In the early 1980's Ron and Brenda bought a wheat grinder and a Bosch mixer with a bread making attachment. This receipe came from their friends John and Maureen Firmston, the couple who sold them this exquistite Bosch machine. This healthy, filling bread was our go-to recipe for a number of years.

Excellent for toasting.

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