Whole Wheat Agave Coco Bread

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I’m the type of person that really (I mean really) likes knowing what’s in her food.  So a few years ago I started making my own bread.  I’m not going to lie to you here, I’m a huge cheater when it comes to bread-making.  I use a bread machine that my dad bought sometime during my childhood.  This thing is no spring chicken, but it gets the job done!  If only everything in life were so easy.

After reading a book about bread (yes, I am THAT cool) I tweaked a recipe I was already using to the point that it is nearly unrecognizable as the same thing.  I also added coco.  With so much information all over the place about how amazing coco (not the delicious sugar and fat laden chocolate bars everyone is looking for an excuse to eat) is for you, and how it’s a great antioxidant I decided to just add it to something I already eat on a daily basis.  It only adds a subtle flavor, don’t be thinking you’re going to get a brownie for breakfast here.

Every morning I start out with toast with natural peanut butter and jelly.  It’s a great high-protein start to my day!  I also like eating most of my fats earlier, because I’m going to be up and moving all day, rather than later, when it’ll be sitting in my gut all night.  It doesn’t always work that way, but I try.

Whole Wheat Agave Coco Bread

  • Bread Machine (…or a lot of kneading and whatnot.  You can find those directions somewhere else, but still use this recipe, if you have the gumption.)
  • Luke Warm Water: 1 & 3/4 cup
  • Agave Nectar/Maple Syrup: 1/3 cup
  • Salt: 1/3 teaspoon
  • Coco Powder (optional): 4 Tablespoons
  • Barley Malt (optional, not used in pictures, mine got eaten by a mouse): 1 Tablespoon
  • Wheat Gluten (optional, but helps the bread raise): 4 Tablespoons
  • Whole Wheat Flour: 3 Cups
  • Rapid Rise Yeast (Often says “Great for Bread Machine” on the jar or packet) 2 teaspoons

Add all ingredients into bread machine in the order listed.  Start bread machine.  I use the “wheat bread dry milk” setting.  Check your machine for which setting to use.  Anything that is whole wheat or dry milk is good.  This is because there is an extra kneading cycle with dry rather than wet milk settings, because milk is nasty and goes bad quickly.

After starting the machine, make sure all of the ingredients form a dough ball during the first kneading.  I usually take a spatula to the mix about 5 minutes in, just to be sure.  You don’t want bread with a bunch of dry/burnt flour on top!

Another couple of recommendations.  I don’t know what the thing pictured below is called, but it’s a slice-assist.er.  It’s GREAT for making toaster-ready slices.  I also use an electric bread knife.  SO much easier, but less of a forearm workout.

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