A little history, when I was born I was diagnosed with a VSD heart murmur which is a ventricular septal defect, or an opening in the dividing wall between the two lower chambers of the heart, and is congenital meaning it's present at birth. I've lived with this diagnoses all my life (31 years) and it's never stopped me from doing anything, (except scuba diving) I've run three marathons with this little defect and never though about it, I run so much that my resting heart rate is 44 beats per minute, I've begun to love my athlete heart with is loud weird swooshing beat. Today the doctor told me that not only did they find my murmur during testing, but they discovered that one of my valves is leaking, meaning that one of my valves is not closing tightly and blood is leaking back across the valve. Right now it's not causing a problem, but if it gets worse it can lead to heart failure among other things. So, if any of you have any knowledge of valve disease or have it yourself, I'd love to hear from you, because I'm a little bumbed this morning.
I realize that the above has nothing to do with baking bread, but that's what I did last night, and I think there is nothing like the smell of homemade bread wafting from your oven. It makes me and my leaking valve feel good.
2 1/2 teaspoons dry instant yeast
1 1/3 cup water
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup (I used molasses)
3 1/2 cups whole wheat bread flour (more if needed)
1/4 cup nonfat dried milk
1 1/4 teaspoon salt
Optional: I added about 1/8 c whole flax seeds.
For mixer, mix with a spoon until dough comes away from the sides of the bowl. Now using the dough hooks knead dough for 6 to 8 minutes or until it becomes smooth and supple. Place dough into a lightly greased bowl, cover and place in a warm place rises and becomes puffy about 60 minutes. Dough may not double in size this is ok.
Transfer dough to a lightly oiled surface and shape into a log about 8 1/2 inches long. Place log into a bread pan, cover loosely with lightly greased plastic wrap and allow bread to rise for 1 hour or until crowned about 1 inch above edge of pan.
Bake bread in a preheated 350 degree oven for about 40 minutes, or it sounds hollow when thumped on bottom of loaf.
I got this recipe from CD Kitchen, here is a link to the website.(http://www.cdkitchen.com/recipes/recs/394/Classic-100-Whole-Wheat-Bread79644.shtml)Rating = So Damn Good