Turbinado Tornado

Do you ever have those days where the carbohydrate monster consumes you?

It rages and wars until you feed it? Does yours enjoy homemade bread as much as mine does? If it does, then you’re in luck!

I’ve made challah bread before, but I wanted to try making a sandwich-type bread that I could toast without making an gooey mess. Or a crumbly, firey mess for that matter. I went to K3 Foods and picked up some stone ground wheat flour as well as some turbinado sugar, which I’d never used before. Then I turned to my trusty Kitchen Aid manual for some of their bread recipes!

I followed their recipe for Basic White Bread, but substituted in some of my wheat flour. The result was deliciously moist, but dense enough to hold up to slicing and toasting! Perfect with a swipe of almond butter with a morning bowl of Grape-Nuts! Mmmm! Fortunately for me, when sliced and toasted you can’t see how lopsided the poor loaf is.

They’ll be shaped better with practice! I promise!

Turbinado Wheat Bread

1/4 cup skim milk
1 1/2 tablespoons turbinado sugar
1 teaspoon salt
1 1/2 tablespoons unsalted butter
1 package yeast
3/4 cup warm water (105-115 degrees F)
1 1/2 cups stone ground wheat flour
1 – 1 1/2 cups all purpose flour

Place milk, sugar, salt and butter in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Remove from heat and cool until lukewarm.

In a warmed mixer bowl, dissolve yeast in warm water. Add milk mixture and all of stone ground flour and 1/2 cup of all purpose flour to equal 2 cups. Using dough hook on mixer on lowest setting, mix about one minute. Add remaining flour, 1/2 cup at a time. (I found that I used only that 1/2 cup more of all purpose along with a tablespoon of water – it was pretty dry and I was worried about how well it would mix. It turned out fine this way) Mix until dough clings to hook and cleans the sides of the bowl, roughly 2 minutes. Knead about 2 minutes until dough is smooth and elastic; it will be slightly sticky to the touch. (SLIGHTLY lol)

Remove and place into a lightly oiled bowl, rolling to ensure all of the dough is coated. Cover and allow to rise in a warm place for about an hour or until doubled in size.

Punch down dough and place on a lightly floured surface. I floured the surface with the little bit of millet flour I had left that wasn’t enough to make anything out of. Using a rolling pin, roll dough out to about 9 x 14 inches. Starting at the short end, roll the dough tightly. Pinch to seal the seam. Pinch the ends of the roll and fold them under. Place the dough seam side down in a greased loaf pan. Cover and allow to rise again for about an hour or until doubled in bulk.

Preheat the oven to 400 degrees. Bake the loaf about 30 minutes. Remove from pan immediately and cool overnight on a wire rack.

Mmmm… your carb monster will thank you!


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