I got this recipe from a Google search that led to fooddownunder.com, a website that’s no longer in existence. Fortunately, Google had a cached copy, so I copied it!
Applesauce Whole Wheat Bread
For the bread machine.
1 1/2 cup Applesauce
1 1/4 cup All-purpose flour
1 cup Whole wheat flour
1/2 cup Oatmeal (grind to coarse flour first)
1/4 cup Wheat Germ
1/4 cup Oat bran
2 tsp Gluten
1 tsp Cinnamon
1/2 tsp Ginger (optional)
1 tsp Salt
1 1/2 tsp Yeast
The combination of oatmeal, wheat germ and applesauce is deadly!
Add the solid and liquid ingredients and the yeast in order according to the machine’s manufacturer*. Be on hand to observe the first mixing cycle and add flour or water as needed as the moisture content of applesauce varies dramatically from batch to batch. Because of the applesauce this bread needs no sugar or butter/oil.
*Most bread machines call for you to first add the liquid ingredients, then your dry ingredients, and wait until last to add the yeast. My Oster 5838 breadmaker’s instruction book says not to let the yeast come in contact with the liquid ingredients. I’d imagine most of them are the same way. If in doubt, search for your brand and model and you may find the manual available in PDF format online like I found mine.
I like that this recipe doesn’t call for any fats like butter or oil. I use olive oil in my bread, but cutting out the fat sounds like a winner to me. Plus the applesauce ought to make it a sweeter wheat bread. Sweet is good in my book!
Okay, now for my tweaks to this recipe. I didn’t have any oat bran, so I substituted Kellogg’s All Bran cereal that I ground into a coarse flour like I did the oatmeal. I know it’s not the same, but you make do sometimes! Additionally, I used KAF white whole wheat exclusively rather than using part all-purpose flour. Lastly, I opted for fresh grated ginger since I keep a tuber of it my freezer.
You’ll definitely want to keep an eye on the dough ball as it mixes and goes through its first knead. I had to add a little flour because the dough was too sticky.
I’m going to have to replace my big food processor before too long; the bowl has a crack in it and the chopping blade housing has some cracks forming, too. I tell ya, these small appliances are a not just conveniences, but a godsend and I use them! Since I have tendinitis in my hands and wrists, doing a lot of prep work by hand can cause flare-ups. The food chopper works well, but pounding on the thing isn’t something I need to be doing.
Okay, so back to the bread! It’s still in my bread machine, now in its second kneading cycle. I’ll update this post with the results. If it’s good, I’ll take it to home group tonight to share.
UPDATE: The bread turned out well. Owing to the sugar in the applesauce and my decision to use the medium crust setting, it browned more than other breads I’ve made; however, the crust wasn’t overly crusty and the bread is still tender inside. You can taste the apple, but it’s not overpowering. The white whole wheat gives it a wheat taste, but a mild one. Howie and I both like it, so I’ll make it again. I never got a photo of it – next time I make it, I will.
I ended up going to bed instead of home group because I had a terrible headache. After 3 hours’ sleep, my head felt better. I awoke to find Howie bringing home a care package from group – a bag with some mini chocolate eclairs and mini banana muffins. Oh, my! If you must have a headache, having some love sent in the form of sweet treats helps. 🙂