REC: 30% Graham Bread
 

I use whole wheat insted of graham flour because graham flour is
pretty hard to come by here. This should work equally well with
graham flour, although the texture will be somewhat different.

30% Graham Bread - a recipe from Mike Muth
The whole wheat flour gives this bread a nice flavor.
I weigh the flour for this. One cup = 4 1/2 ounces. The first
five cups of flour are 22 1/2 ounces.
Makes 3 loaves, 48 slices.
105 Calories, 20 grams net carbs, 1 gram fat per serving.

5 tsp active dry yeast
3/4 cup warm water (105° to 115° F)
2 2/3 cups warm water
1/4 cup sugar
1 tablespoon salt
3 tablespoons butter, melted
3 cups whole wheat flour
6 to 7 cups all-purpose flour
Soft butter

Dissolve yeast in 3/4 cup warm water and some of the sugar.
In a bowl, thoroughly mix the rest of the sugar, the salt, 2 cups
of whole wheat flour, and 3 cups of all-purpose flour.
Stir in the 2 2/3 cups warm water, the yeast, and the butter.
Beat until smooth.
As you are beating the dough, add in 1 cup of whole wheat flour
and 3 cups of all-purpose flour.
Mix in the remaining flour to make dough easy to handle. (The
dryer the dough, the thicker the crust will be).
Turn dough onto lightly floured board.
Knead until smooth and elastic.
Place in a greased bowl.
Flip the dough to turn the greased side up.
Cover.
Let rise in a warm place until double, about 45 minutes to 1
hour. (Dough is ready if impression remains after you poke the
dough).
Punch down the dough.
Divide in thirds.
Roll each portion into a rectangle in which the short side is as
long as the bread pans.
Roll up each piece, beginning at the short side.
With the sides of your hands, press each end to seal the loaf.
Fold the ends under the loaf.
Place the dough seam sides down in greased loaf pans, 9 x 5 x 3
inches.
Brush loaves lightly with butter.
Let rise until double, about 45 - 60 minutes.
Heat oven to 350° F.
Place loaves on low rack so that tops of pans are in the center
of the oven. Pans should not touch each other or sides of the
oven.
Place a small pan of water in the oven. This will soften the top
crusts.
Bake 30 to 35 minutes or until deep golden brown and loaves sound
hollow when tapped.
Remove from pans.
Brush loaves with soft butter and cool on wire rack.

--
Mike