Check the bottom of this post for nutritional data (calories, fat, sodium, fiber, etc) for the Master Recipe!
I mixed up my first batch of whole wheat “Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients” using the Master Recipe. Yes, it includes a bit of white flour, but I figured I will tackle the 100% whole wheat master recipe after I get a handle on the first recipe.
So, I measured the whole wheat flour and white flour using my food scale and poured it into a large 5.5 qt Rubbermaid brand plastic container. It’s a very wide container, and not that deep.
(Note: I was concerned that it wasn’t the right shape, so I posted a question over on the artisanbreadinfive.com web site and received an answer very quickly, that yes, that shape will work fine, in fact it’s what Zoe uses.)
I measured the vital wheat gluten, salt (used only 2 tsp vs 1 Tbsp suggested in recipe) and yeast and whisked all the dry ingredients together. I measured 4 cups of lukewarm water, & poured it all at once onto the dry ingredients. I started to mix everything together with a wooden spoon, and it became quite clear that was too dry. It wasn’t mixing well at all, so I added a bit more water, probably about 1/4 to 1/2 cup.