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Crispy Tempeh & Whole Wheat Bread




Source of Recipe


Unknown


List of Ingredients




Crispy Tempeh & Whole Wheat Bread


1 package Lightlife tempeh (any flavor)
1/4 cup Canola oil
2-3 Tablespoons of Tamari, soy sauce, or Bragg’s amino acids

Best Whole Wheat Bread Ever


2 3/4 cups of hot water
1/3 cup of olive oil
1/4 cup of raw sugar
2 tablespoons molasses
1 tablespoon salt, sea salt is good
6 1/2 cups (max) of 100% whole grain wheat flour
½ cup buckwheat flour
½ cup ground flax seeds
2 tablespoons of dry active yeast

Recipe





Slice tempeh really really thin, about as thin as possible. Heat canola over med-high heat. Add tempeh and sauté until golden, flip, and sauté until golden on both sides. Remove tempeh from oil and drain on paper towels. Discard oil. Return tempeh to pan and add a few good splashes of tamari, soy sauce, or Bragg's to coat the tempeh slices, and continue frying until absorbed.

Serving suggestions: Use in place of bacon in “BLTs,” in place of breakfast meat, or serve over salad greens with assorted vegetables.


Best Whole Wheat Bread Ever


Place the first five ingredients in the bowl and mix.

Add: 2 Cups 100% whole grain wheat flour. Mix, then add 2 tablespoons of dry active yeast. If you’re not sure about your yeast proof it in a little warm water first.

Add: 3 cups of 100% whole grain wheat flour, plus ½ cup buckwheat flour and ½ cup ground flax

Mix until the consistency is somewhat even. Then continue to slowly add flour 1/2 cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. In any case do not exceed 7 1/2 cups of wheat flour. Don't over mix or the bread will be tough.

When your dough is finished, Cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double when using a heavy mixer.

Grease two bread pans. You can also flour the pans to reduce sticking.

Mix again just enough to knock it down at least close to the original size.

Drop the dough on a floured surface so you can work the dough and shape it. Roll it in the flour and shape it in your hands to make a nice ball getting enough flour on it so it isn't sticky.

Divide the ball in half and do it again.

Shape the loaves by turning the dough under itself over and over. When the dough is shaped right, the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top.

Bake in a preheated oven at 350 for 35 min., or until toothpick comes out clean.

When done turn the bread out of the pan to a rack to cool. You can eat it right away. Don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.


Serves: 12

WKRG