Very Brown Bread

1/3 cup plus 1 Tbs. brown sugar
2 cups warm water (105-115F)
2 packages active dry yeast
5-6 cups whole wheat bread flour
2 Tbs. Gluten Flour or Do-Pep
2 tsp salt
1/3 cup olive oil
1 cup toasted seed mixture – may include sesame, pinenuts, pumpkin, sunflower, flax

Dissolve 1 Tablespoon brown sugar in warm water, add yeast, leave for about 15 minutes.

Place 4 cups flour, 1/3 cup brown sugar, gluten flour, and salt in large mixing bowl and mix with a wire wisk til blended. Gradually add oil and continue to mix with a large spoon for about 1.5 minutes.

Add remaining flour, 1/2 cup at a time up to (5.25 or 6 cups) and the seeds. Mix about 2 minutes longer till dough pulls away from the edge of the bowl. Sprinkle remaining flour on smooth surface and knead for 10 minutes*.

Place dough in a greased bowl, cover, leave in a warm place for about 1 hour til doubled in size.

When doubled, punch dough to collapse it. Divide dough in two parts, shape loaves, and place in 2 8-inch oiled bread tins. Leave to rise again for about 1 hour.

Bake at 400°F for 15 minutes then reduce oven temp to 350° and bake 30 minutes longer. Remove from pans to cool on bread cooling racks

Great for sandwiches, toast, or just to eat. Enjoy!

*If using a Kitchen Aid mixer, blend and knead with the Dough hook on speed 2 for 4-5 minutes.

Tofu “Egg” Salad
One Block extra firm Tofu – finely diced
3 Tbs. Celery – finely diced
2 Tbs. Green Onion – finely sliced
2-3 Tbs. Low Fat Mayonnaise
1 Tbsp. Pickle Relish Sweet or Dill – optional
1/8 tsp. Turmeric
1 tsp. Mustard
Salt to taste

Drain tofu, pat dry, and dice. Mix with other ingredients and serve as you would egg salad. The Tofu is about the same texture as boiled egg whites.
Serving Suggestions:
1. Use to fill mini whole wheat Pita pocket bread.
2. Spread on romaine lettuce leaves, roll up and eat as a wrap.

Other Seasoning suggestions:
Dill Weed, cumin, dry mustard, celery salt, chives, black pepper, garlic.