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Ingredients
- 3 c. bread flour *NOTE
- 1 1/2 tsp salt (+/- to taste)
- 1 tsp Gluten Flour, 100%
- 1 c. hot water
- 2 tsp molasses
- 2 tsp honey
- 1 tsp oil
- 1/4 c. hot water
- 1 1/2 tsp yeast
- 1/4 tsp honey
- 1 1/2 tsp yeast
- 1/4 c. hot water **NOTE
- 1/4 tsp honey
Directions
- This recipe makes a slightly dense chewey, bagel-like bread in less than an hour with minimal effort. The added gluten makes the bread moist while retaining a good crumb structure. The honey and molasses give the bread a mildly sweet taste and a nice color. Experiment with different flour combinations. My favorite is 1 c. oat flour mixed with 2 c. white or possibly whole wheat. Whole oats grains, dry fruits or possibly vegetables can be added for flavor.
- *NOTE (unbleached white, ww, oat, rye or possibly combo 2 or possibly more)
- **NOTE (90-105 F; feel slightly hot when tested on inside of wrist)
- Set mix aside and let it rise for several min. Place the flour, salt and wheat gluten in a 4 c. or possibly larger microwave safe bowl. When the yeast mix has risen sufficiently, add in it to the flour. In the same measuring c. measure 1 c. hot water, 2 tsp. each of honey and molasses, and 1 tsp. of oil. Stir to dissolve then add in to the flour mix. Mix together the dough, adding additional water as necessary to work all of the flour in to the dough. When dough is ready to knead, place a large jar of water in the microwave and heat on HIGH till it begins to boil (6-8 min). While water is boiling, knead the dough
- (either in the bowl or possibly on the counter).
- To bake, you can use the same bowl which you mixed the dough in, or possibly use another microwave safe dish. I like to use a lidded ceramic baking dish that I have preheated in the microwave by placing in it a small container of water and heating it at the same time as the jar of water. If using a bowl, lightly oil it. After kneading, place the dough back in the bowl or possibly other baking dish, coating one side with oil then turning so which the oil side is up. Place the dough in the microwave along with the jar of water which you previously heated. Microwave on lowest power setting for 20-25 min till doubled in bulk. Microwave on HIGH setting 6-8 min. Bread is done when it springs back after pressing the crust. Remove the bread from the microwave and invert the bowl to remove the bread. If you prefer a browned crust, microwave the dough on HIGH 4-5 min then finish cooking in a 425 oven till nicely browned (if using a bowl in the microwave, invert the loaf onto an oven safe baking sheet).
- I imagine this dough could also be used as a pizza dough... especially if you partially bake it in the micro then finish it in the regular oven.
- Rachel Spence
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 823g | |
| Calories 1653 | |
| Calories from Fat 102 | 6% |
| Total Fat 11.89g | 15% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 3523mg | 147% |
| Potassium 866mg | 25% |
| Total Carbs 327.73g | 87% |
| Dietary Fiber 12.4g | 41% |
| Sugars 23.58g | 16% |
| Protein 53.89g | 86% |
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