About Us
Resources
About Wheat, Fiber & Grains
News Room
Grain Talk Blog
Recipes & Photos
   NEW SFS Quantity Recipes - TESTED
   100% Whole Wheat
   Appetizers/Snacks
   Baked Goods
   Breakfast/Brunch
   Desserts
   Heart Healthy Recipes
   Pasta and Entrees
   Sandwiches/Wraps
   Sides
   Submitted Recipes
   Whole Wheat
   View All
Glossary
35th Anniversary Cookbook
Mom, the Everyday Athlete
"Just for Kids!"
Membership
Home
Search This Site
What's New!


The Wheat Foods Council honors you and moms across America with “Mom, the Everyday Athlete,” an education campaign empowering moms to nourish and energize their inner athlete.

Recipe of the month
Greek Wrap

Recipe Details
The following are details for the recipe you selected. If you have made this recipe we would like to hear your comments - please complete the form below. Also, we encourage you to submit your recipes that promote eating grains.
<< Return to Recipes List
Full Page | 3x5 Card | 4x6 Card |  Email This Recipe
Grand Old Glory Bread
Ingredients:
2 1/2 cups lukewarm water (110°-115°F)
1 package active dry yeast
1/3 cup vegetable oil
1/3 cup honey
5 to 5 1/4 cups bread flour, divided
1 1/2 teaspoons salt
1 1/2 tablespoons wheat gluten
2 to 2 1/4 cups whole wheat flour
Description: A fun and creative way to enjoy bread!
Directions: Preheat oven to 350°F.

In a bowl, dissolve the yeast in water; let stand 5 minutes. Stir in oil, honey, 2 cups of bread flour and salt; mix for 2 minutes. Measure out half of the mixture into another bowl, about 2 cups, cover; and set aside.

With the other half of mixture in the bowl, stir in gluten and enough whole wheat flour to form a soft dough. Knead for 10 minutes; place in greased bowl, cover and let rise until double.

With remaining half of dough mixture, gradually add enough bread flour to make a soft dough. Knead 10 minutes; place in greased bowl, cover and let rise until double.

Punch down both doughs. Cover; let rise for 10 minutes. Grease a 17 x 12 x 1 –inch pan.

Roll each dough into a 7 x 16 –inch rectangle. Cut seven, 1 –inch whole wheat stripes and six, 1 -inch white stripes. Alternate each one for the flag.

To make the stars, flatten remaining white stripe until ¼ -inch thick. Cut stars with a 1 ½ -inch cookie cutter. In upper left corner, place a few stars to resemble the flag. To adhere the stars make an indentation in the flag with finger and moisten back of star with beaten egg white. Cover with plastic wrap and let rise until almost doubled. Bake in oven 30 to 35 minutes or until golden brown. Tent the loaf with foil the last 10 minutes to prevent over-browning. Remove from pan and cool on a wire rack.
Servings: Provides 36 sliced servings
Calories/Serving: 126 calories/slice
Nutrition: Nutrition analysis: One serving provides approximately 126 calories, 4 g protein, 23 g carbohydrates, 1 g fiber, 2 g fat (0 g saturated), 0 mg cholesterol, 39 mcg folate, 1 g iron and 98 g sodium.
Source: Wheat Foods Council
Average Rating: Be the first person to rate this recipe below
<< Return to Recipes List
Comments about this recipe
No comments have been posted.
Write a review for this recipe
Your Name:
Rate this recipe (1 - low, 5 - high):
Comments:
 
© 2008 The Wheat Foods Council Contact Us | Site Map | Privacy Policy