Just LOVE to bake my own bread and yes, with all my photo scanning work, I still managed to do this. Using my favorite French Silform round bread form duo this works great.
My actual Breakfast Plate!
Half an avocado, and a mandarin partly shown below left, rye bread with vegan cheese on top of my Home Baked Whole Wheat Bread.
For the rye bread with whole wheat I use Fleischmann's Soft Margarine made with Olive Oil.
At the top you can see the slice of my Home Baked Whole Wheat Bread, before I smeared Almond Butter on top!
That's what I eat every day for breakfast with a small coffee with cocoa added for health benefit and some coconut oil, and a mug of Trader Joe's Soy Milk because of its very low sugar.
The recipe I adapted a bit from this: Easy Whole Wheat Artisan Bread.
For Whole Wheat Flour I used Whole Wheat Pastry Flour from Whole Foods.
For Dark Brown Cane Sugar I used Coconut Palm Sugar and that's it.
Best is to mix these dry ingredients very well, before adding the whole wheat flour and I did use a flour sifter!
The water should not be cold, rather luke warm.
In the recipe the warning is for not to overwork the dough so I used my Rosle Round Handle Turner for Non Stick Pans again, just click.
After blending I did minimal kneading and let it rise over night.
Here are the two batches, inside my Silform Moule Rond for Pain (bread)
Mine measure 7" diameter and are perfect.
Next morning, gently kneading it through again, I also did make slits in the dough, letting it rest one more hour, covered by a cotton tea towel.
My adaptation also is in the way of baking as I do not cover my bread and let it inside the oven for 65 minutes on 370°F instead.
Voilà
The end result is also seen in the first picture.
Bon appétit!
{My 6th Blog Award & Secret for my Size and Weight}
{Flat Belly Diet Foods - Meet the MUFAs!}
