Whole Wheat Bread
A tasty, slightly almond-flavored whole wheat bread that many have enjoyed. This recipe can be of special interest to people on a low blood-sugar diet.
3-3 1/2 cups whole wheat flour
Combine 2 cups of the whole wheat flour with salt and yeast in a large bowl. Heat water, milk, oil, honey and maple syrup on low heat until warm. Add egg and warm liquid to flour mixture. Blend with electric mixer on low speed until moist. Beat 3 minutes on medium speed. By hand stir in all the almond flour, then 1-1 1/2 cups more whole wheat flour until you get a stiff dough. Cover and let rise until doubled - about 50 minutes. Stir down dough and spoon into two greased 9 x 5 loaf pans for short loaves, one 9 x 5 loaf pan for a tall loaf, or a 2-quart round casserole. Bake in a pre-heated oven at 375 degrees for 45-50 minutes.
1 cup floured almonds*
1 tablespoon salt
2 packages dry yeast
1 cup water
1 cup milk
1/4 cup oil
1/4 cup honey
1/8 cup maple syrup**
* Packaged whole almonds ground in a blender work very well.
** This should be pure maple syrup if used on a low blood-sugar diet.
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