Sliced No Salt WWW Bread

Recipe below, just as I received it from Annie... But first I'll tell you exactly how I did it and then add a few comments... It's very long winded... lol

First off I do not have a bread machine so I used my stand mixer and guessed at the rest... I did use all the ingredients, measuring carefully but I did use a tiny bit less of the oil so I could use it to oil the bowl and bread pan... Oh, I used 3 teaspoons of sugar instead of the Splenda and used 4 tablespoons of Egg Beaters in place of the egg.

I mixed half of the White Whole Wheat flour and all of the other dry ingredients in the large mixer bowl... Then I mixed all the wet ingredients in a measuring cup then poured it all into the mixing bowl... I beat that for about 5 minutes with the regular beaters, added 1/2 of the remaining flour, one spoon at a time, then switched to the dough beaters and added most of what was left...

I'm guessing that I beat the dough a total of 10 to 15 minutes... I used the rest of the flour to lightly kneed and shaped into a ball, placed that into a very lightly oiled bowl and let it rise to almost double in size... Now then, I assumed that a bread machine lets the bread rise twice so I put the dough into a 9X5 bread pan ( glass ), patted it flat and let that rise until almost double ( I think I should have let it rise a bit more but since I was using the Quick Rise Yeast I didn't want to chance it rising too much... ) and baked until it reached 190 F...

As to the results... It made a very pretty loaf and I honestly couldn't tell that it had no added salt... All in all it's a tasty and moist ( but a bit heavy for me ) whole wheat bread... You would think you'd be able to smell the vinegar or vanilla but I guess they canceled each other out, it had the 'nutty' scent of regular whole wheat bread... Hubby sure liked it, he ate 1/2 the loaf... lol

The next time I make it I'm going to use regular yeast and honey in place of the sugar and maybe substitute part of the WWW with bread flour and maybe ground oats or soy flour... LOL

Rita

White Whole Wheat Bread

Brand New Recipe Just For No Salt Lifestyle

This flour from Bob's Red Mill and King Arthur's Flour Company is made from a wheat known as "white whole wheat." The whole kernel is used (thereby making it whole wheat), but the wheat is different than what you are accustomed to. There are two kinds of white whole wheat. Hard white and soft white. Neither is a "white" flour. They are in fact: whole wheat. This wheat is used for making pasta, pastries and other bakery goods. It can make you a terrific tasting whole wheat bread as well. Must be stored in zip lock bags in your refrigerator or in a cool place. Lasts in bag about two days until it begins to harden. Can be frozen. Makes a great sandwich bread or a pie crust (shell). May be made by hand. Use rapid yeast when making by hand and follow directions on yeast package.

Nutritional Information

Sodium Per Recipe: 90.3 mg Sodium Per Slice: 5.646 mg

Per Slice: Calories: 102.3

Protein: 4.407 g

Carbohydrate: 16.8 g

Dietary Fiber: 2.863 g

Total Sugars: 0 g

Total Fat: 2.525 g

Saturated Fat: .297 g

Monounsaturated Fat: 1.216 g

Polyunsaturated Fat: .736 g

Cholesterol: 13.3 mg

Calcium: 9.612 mg

Iron: 1.017 mg

Potassium: 107.3 mg

Sodium: 5.646 mg

Vitamin K: 2.467 mcg

Folate: 24.5 mcg

Makes 1 loaf (16 slices)

Ingredients

1 cup warmed no sodium water (trace)

2 tablespoons canola oil (trace)

1 large egg (63 mg)

1/2 teaspoon vanilla extract (.189 mg)

1 tablespoon cider vinegar (.15 mg)

3 cups white whole wheat or whole wheat pastry flour*(18 mg)

2 teaspoons Splenda (8 packets) (trace)

2 tablespoons vital wheat gluten (4.5 mg)

1/8 tsp ascorbic acid

2 1/2 teaspoons dry active bread machine yeast (or 1 package)

Place ingredients into bread machine in order listed or in order your bread machine calls for.

Set machine to 2 pound loaf, medium crust, white bread.

Cool on rack. Store in zip lock bag. May freeze or store in zip lock bag in refrigerator. Makes good toast, French Toast or great for sandwiches.

*King Arthur uses hard white wheat, flour is called White Whole Wheat. Bob's Red Mill uses soft white wheat and flour is named Whole Wheat Pastry.

I think if you don't have ascorbic acid, leave it out, although you could add one crushed 250 Mg vitamin C tablet and get the same thing. It also gives your bread more "loft", it's higher and fluffier.

Good luck, maybe the vitamin C will add some flavor instead of the salt?

Annie