100% Whole Wheat Flour Berry Soy Milk Bread (Macrobiotic)

Name: 100% Whole Wheat Flour Berry Soy Milk Bread (Macrobiotic)
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Whole wheat flour; 1/2 tsp Salt; 1 tsp Instant dry yeast or Shirakami dry yeast; 1 and 1/2 tablespoon Honey (rice syrup); 2 tbsp Dried fruits (eg. cranberries); 135 grams Additive-free, unsweetened soy milk

cookpad.japan @cookpad_jp

I love whole wheat flour!

They're good as is, but they're also delicious if you eat them with unsweetened peanut butter, honey, etc. For a macrobiotic diet, I recommend using Shirakami yeast and rice syrup! Dissolve the Shirakami yeast in a small bit of lukewarm water before using (adjust the amount of water). Recipe by Wao2

I love whole wheat flour!

cookpad.japan @cookpad_jp

I love whole wheat flour!

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Ingredients

6 servings

200 gramsWhole wheat flour
1/2 tspSalt
1 tspInstant dry yeast or Shirakami dry yeast
1and 1/2 tablespoon Honey (rice syrup)
2 tbspDried fruits (eg. cranberries)
135 gramsAdditive-free, unsweetened soy milk

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Steps

1

Knead together all the ingredients except for the dry yeast. Apparently whole wheat flour bread doesn't require much kneading. Add the dry yeast last and knead a bit.
2

Allow an hour for the first rise. After it rises, softly punch the dough down to remove the gas, then allow it to rise again for 30 minutes.
3

Remove the dough from the bowl and gently divide into 6 portions and form them into round balls. Cover with a damp cloth and allow the dough to rise for 45 minutes to an hour. (This dough won't rise too much, so the balls won't double in size).
4

Bake in a preheated oven at 200 ℃ for 15 minutes. After baking, they'll still appear small, but they're very dense, so I think even one roll will leave you quite satisfied.