Thursday, June 13, 2013

Apple Energy Bread Recipe
















I love fresh baked bread! The taste, the smell. There really isn't anything like it. Think about it, whenever you hear the words "fresh baked bread" what comes to mind? If you're like me, it's probably an early childhood memory of walking into your home and smelling the sweet aroma of fresh baked bread coming from the kitchen.

Now, imagine if you could have that sweet smell and taste, but in a bread packed full of protein, vitamins, nutrients, and tons of energy burning goodness! Well, with this recipe, you can. You may call this the "Energy Shot" of baked breads. That's why we titled it Apple Energy Bread! Enjoy!

Ingredients:
2 cups Honeyville Alta Artisan Flour
1/2 cup Honeyville Hard White Wheat (Milled)
1/2 cup Honeyville Hulled Millet
1/2 cup Honeyville Freeze Dried Apples
3 tsp Honeyville Dough Conditioner
2 1/4 tsp Dry Active Yeast
1 Tbsp Chef Tess Wise Woman of the East Spice
1 tsp Sugar
1 1/4 tsp Salt
1 1/4 cup warm Water
2 Tbsp Olive Oil

Directions:

Mill 1/2 cup Hard White Wheat.


Activate your yeast by adding sugar, 1/4 cup warm water, and yeast. This process takes 5-8 minutes. You'll know the yeast is ready when it begins to foam.

While yeast is activating, re-hydrate your freeze dried apples. I used 1/2 cup of apples, but I think 1 full cup would give you more flavor, while still not making the dough too heavy to rise.

In a mixing bowl, combine alta artisan flour, dough conditioner, wise woman of the east spice, and salt.


Scoop in 1/2 cup hard white wheat.


Add 1/2 cup millet. The hard white wheat and millet pack this bread with vitamin B, protein, fiber, and whole grain goodness. The millet will also give the bread a delicious, nut-like taste and crunch.


Once dry ingredients are added, mix in oil, yeast, and remaining 1 cup of warm water.


When dough begins to form, mix in freeze dried apples.

Knead dough on a floured surface until dough is soft. You may need to use an additional 1/2 cup of alta artisan flour, as the addition of the apples and oil will make the dough a bit sticky.


Once dough is kneaded, place in a greased bowl, cover, and let rise for an hour.


When dough has risen to double it's size, remove and push dough out on a floured surface, then shape into a loaf and drop into a greased bread pan.


The next step is your choice. You can either let the dough rise once, uncovered, and bake, or you can cover the loaf, let it rise an hour, uncover, bang the pan on the counter to deflate, and let rise another hour. I chose the latter and got great results from the yeast and loaf.

While dough is rising, preheat oven to 400 degrees.

Bake for 5 minutes at 400 degrees, then lower oven to 350 degrees and bake for an additional 25 minutes. This allows the yeast to completely burn off before bread begins to bake.


Remove from oven and place on a wire rack for cooling.


This bread bakes up super delicious and fluffy. The dough conditioner helps the bread raise to that optimal level and still hold up the apple-filled dough. The millet gives the bread a delicious crunch and nutty taste, while the wise woman of the east spice, along with the apples, give it an amazing aroma and taste that is reminiscent of a bowl of early morning oatmeal. And because this loaf is packed full of whole grains, one slice will give you plenty of energy to burn throughout the day.


With bread this delicious and healthy, you'll never buy a loaf at the grocery store again!

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