Whole Wheat bread with no sweetener - any clues?
I want to bake a 100% whole wheat yeast bread that uses no sugar or sugar substitute - does anyone have a recipe? Or tips on how to adapt a recipe? My usual loaf uses molasses - enough that simply removing it would affect the dry/liquid ratio. Any help at all would be appreciated!
Simple Crusty Bread
Adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)
1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
3 1/2 cups whole wheat flour
3 cups unbleached, all-purpose flour, more for dusting dough
3 tablespoons active wheat gluten
In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Mix active wheat gluten with the flours. Stir in flour, mixing until there are no dry patches. A little more water may be needed depending on humidity. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.