Super-Vegetarian Bread No-Dissolve Method
The No-Dissolve method of using Active Dry Yeast was popularized in 1967 when Fleischmann’s Yeast published the Fleischmann’s New Treasury Of Yeast Baking cookbook, reprinted in 1968. This recipe uses that particular method of mixing Active Dry Yeast directly with other dry ingredients, which was popular in recipes developed in the late 1960’s and the following decade, prior to the introduction of RapidRise yeast.
Makes 1 Loaf
2-1/2 cups all-purpose flour
1 envelope Fleischmann’s Active Dry Yeast
1 teaspoon salt
1 cup soymilk
1/4 cup water
2 tablespoons honey
1 tablespoon vegetable oil
1 to 1-1/2 cups stone-ground whole wheat flour
3/4 cup trail mix (mixed dried fruits and nuts), coarsely chopped
In a large bowl of electric mixer, combine all-purpose flour, undissolved yeast and salt. Heat milk, water, honey and oil to very warm (120° – 130°F). Stir into dry ingredients; beat for 2 minutes at medium speed, scraping bowl occasionally. Stir in enough whole wheat flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Gently knead in trail mix.
Brush ball of dough with oil. Cover; let rise in a warm draft-free place until doubled in size, about 45 to 60 minutes.
Punch dough down; form into a loaf shape to fit a greased 9 X 5-inch loaf pan. Place in pan. Cover; let rise until doubled in size, about 45 minutes.
Preheat oven to 375° F. Bake for 45 minutes or until hollow-sounding when loaf is tapped on the bottom. (If necessary, cover with foil halfway through baking to prevent excessive browning.) Remove from pan; cool on wire rack.
Serving Size 1 slice (61g)
Servings Per Container 16
Calories from Fat 30
Total Fat 3.5g
Saturated Fat 0.5g
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 1g
Total Carbohydrate 29g
Dietary Fiber 2g