High Fiber Wheat Bread Recipe/Pan Integral Casero 1 Tablespoon, 1 teaspoon and 1/2 teaspoon instant dry yeastPinch of brown sugar (or regular sugar if you canīt get brown) 1 cup (8 fluid ounces/250 ml) warm water 1 1/2 cups warm milk (skim, 2% or whole) 1/4 cup (2 1/2 ounces/75 g) honey or sugar 1/4 cup oil 1 Tablespoon salt 4 cups whole wheat flour 3/4 cup polenta (instant cornmeal) 1 cup oatbran or wheatbran 1 cup oatmeal 1 cup all purpose flour In a bowl, sprinkle the yeast and brown or regular sugar over the water and stir in to dissolve. Let stand until foamy, four or five minutes. In a mixing bowl, place 2 cups whole wheat flour, salt, oil and warm milk. Mix well. When the yeast is ready, add it and another cup of whole wheat flour to the mixing bowl. Mix well. Add the other cup of whole wheat flour and mix well. Mix in the polenta, a couple of tablespoons or so at a time and mix well. Do the same with the oatbran or wheat bran and the oatmeal. The dough will be pretty stiff by this time. Add the all purpose flour one half cup at a time, mixing well after each addition. The dough should pull away from the sides of the bowl. You may need to add a bit more all purpose flour a tablespoon at a time until it does. Turn the dough out onto a lightly floured surface and knead for about five minutes. To knead, use large, fluid movements, slowly pushing the dough away from your body with the heels of the hands. As you pull back, use your fingers to lift the farthest edge of the dough, give it a quarter turn, then fold the dough in half toward you and push away again. The dough will slide across the surface, absorbing the small amount of flour it requires. You may occasionally need to add a sprinkle of all purpose flour if it begins to stick to the work surface. Repeat the sequence: push, turn, and fold rhythmically. Transfer the dough to an oiled deep bowl and turn the dough over once to coat it. Cover loosely with plastic wrap and let rise at room temperature until double in bulk, approximately 30 minutes. Lightly grease two loaf pans. I use butter as I have found the bread doesnīt stick to the pans with butter. Punch the down dough and turn it out onto a lightly oiled surface. I use a large plastic cutting board. Cut the dough in half. Take each half and fold the long ends toward each other, pinch together. Then fold the other sides together and pinch the seams to seal, including the ends of the loaf. Roll the seam side back and forth to throughly seal the seam. Place each loaf it a pan and bake in a 180C (350F) degree oven for about 40 minutes or until the loaves are golden brown and pull away from the pan sides. Here the ovens are very small and very imprecise as to the heat calibration. I have to turn my loaves half way through baking so they cook evenly. By the way, I read in "Prevention" magazine that people who eat the most fiber live the longest. This bread is a great way to get lots of fiber. My husband eats it toasted and spread with honey for breakfast and for his afternoon snack after a long day working on the farm. Whenever I make it, it takes me back to my childhood in Chicago, sitting in my Auntie Annīs kitchen as she kneaded the beautiful Polish kowatch, her arms dusted in flour up to her elbows. Then I think about the long generations of women who have made bread for their families throughout the ages. There is something spiritual about it. If you can, try to find a copy of "Laurelīs Kitchen". Itīs a vegetarian cookbook that came out in the ī70īs probably. In it, the authors talk about the spiritually of cooking for loved ones. Does it sound like too much work? Expert Page: Aguas Dulces Cabin Rentals | 
