75-Minute Health Bread
This recipe is loosely based on one developed by a Danish scientist during World War II. It is very rich in protein and low in fat, and can be prepared (start to finish) in an hour and a quarter. “Can be,” however, doesn’t necessarily mean it “will be.” If you are an inexperienced baker, it might take an hour and a half—still pretty fast for a kneaded yeast bread.
To activate the yeast as quickly as possible, warm the mixing bowl first. Simply rinse the bowl with hot water, dry it, then immediately begin preparing the yeast mixture.
2 large loaves
Total Timeunder 2 hours
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Type of Dishbread, yeast bread
- 3 tablespoons (3 packets) active dry yeast
- ½ cup lukewarm water
- 1 or 2 drops honey
- 1 1/3 cups nonfat dry milk powder
- 2 cups lukewarm water
- 1 tablespoon honey
- 1 tablespoon kosher salt
- 1 cup wheat germ
- 2 cups whole wheat flour
- 3-4 cups unbleached white flour
Place the yeast, ½ cup lukewarm water, and a drop or two of honey in a dishpan or large bowl and stir with a wooden spoon until the yeast dissolves. Add the milk powder, 2 cups of lukewarm water, honey, salt, wheat germ, and whole wheat flour. Beat for 2 minutes with the spoon.
Add 3 cups of white flour and continue to mix until it becomes too stiff to mix with the spoon. Sprinkle with flour and begin to knead directly in the bowl (or on a floured board), adding more flour, a little at a time, as necessary. Knead for about 10 minutes, or until the dough is soft and elastic, but still somewhat sticky. Shape into a ball.
Thoroughly grease (with oil or butter) two 9-x-5-inch bread pans and set aside. Cut the ball of dough in half, and form each half into a loaf. (If the dough is too sticky to form neat loaves, wet your hands with cold water and smooth the tops of the loaves.) Place the loaves in the prepared pans. Cut a 1/2-inch-deep slash lengthwise down the center of each loaf.
Place the pans in a cold oven, then turn the temperature to 150°F. Let the loaves sit in the oven for 15 minutes (it’s a good idea to set your timer for this), or until the dough doubles in bulk. Then increase the heat to 350°F, and continue baking for about 50 minutes, or until the loaves are well browned and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.
2007 Bernice Hunt