Low Calorie Bread

• portions: 40 servings
• temps actif: 5 minutes
• temps total: 50 minutes

Ingrédients

2 cups white whole wheat flour (or whole wheat flour)

1/2 cup wheat germ (toasted)

2 teaspoon salt

2 tablespoon sugar

2 packages active dry yeast (1/2 ounce)

2 cups warm water (45C/113F)

1 cup plain yogurt (room temperature)

2 tablespoon olive oil

3 1/3 cups bread flour (* See notes)

Instructions

In a small bowl, add the white whole wheat flour, wheat germ, salt, and sugar, and mix until combined. In a large mixing bowl, add the yeast and warm water and let it dissolve. Add the bowl of mixed dry ingredients, along with the oil and yogurt, and whisk until combined. Gently fold through the bread flour until a firm dough remains.

Transfer the dough onto a lightly floured surface and gently knead the dough until smooth and elastic. Lightly grease two mixing bowls. Divide the dough into two portions and place each ball of dough into the greased bowls, and roll around, until the exterior is covered in some of the oil. Cover each bowl of dough and let it sit in a warm area for around an hour, to double in size and rise.

Grease two 9 x 5-inch loaf pans and set them aside. Remove the balls of dough and place them once more on a floured surface. Shape each ball of dough into a loaf shape and place them into the greased loaf pan. Cover the pans and let them rise until around double in size, approximately 30 minutes.

Preheat the oven to 185C/375F. Place the loaves in the oven and bake for 35-40 minutes, or until golden brown on the outside. Remove the loaves from the oven and let them cool in the pan for 10 minutes, before carefully transfer them onto a wire rack to cool completely. If desired, brush the crust with butter or olive oil.

Nutrition

• Calories: 49 kcal
• Lipides Totaux: 2 g
• Sodium: 199 mg
• Glucides Totaux: 13 g
• Fibres Diététiques: 2 g
• Protéines: 5 g