- 36 sliced ServingsServings
- 2 1/2 cups lukewarm water (110-115F)
- 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
1 Preheat oven to 350°F.
2 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.
3 Measure out half of the mixture into another bowl, about 2 cups, cover; and set aside.
4 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.
5 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.
6 Punch down both doughs. Cover; let rise for 10 minutes. Grease a 17 x 12 x 1 –inch pan.
7 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.
8 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.
9 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.
10 Tent the loaf with foil the last 10 minutes to prevent over-browning. Remove from pan and cool on a wire rack.
Source: Wheat Foods Council