This recipe is from a book called Sweets Without Sugar. The authors had the same concerns that many people have -- that sugar is added to so many foods that we're probably all getting too much. (An aside: I too was surprised to discover how much sugar is added to commercial peanut butter. We make our own now -- just dump a few handfuls of peanuts into the food processor and process them until they turn into peanut butter -- couldn't be easier.)
These recipes all use fruit juices, concentrates and purees of fruit as sweeteners.
Here it is -- 100 per cent Whole Wheat Bread
Yield: 2 loaves
Oven: 375 F.
1 cup warm water (110-115 F.)
2 tbsp. yeast
1 cup milk, scalded and cooled to 110 F.
1/4 cup apple butter
1/4 cup oil
2 tsp. salt
2 eggs, beaten
6 1/2 cups whole wheat bread flour
In a bowl, dissolve the yeast in warm water. Add the milk, apple butter, oil, salt and eggs. Stir well. Add 2 1/2 cups flour, beating well with an electric mixer or by hand. Cover with a clean tea towel and let rise in a warm place until doubled in bulk (about 40-45 minutes).
Reserve 1/2 cup flour for kneading and add the rest to the dough, mixing well. Turn out onto a floured board and knead for 8 to 10 minutes or until the dough is smooth and elastic. Place in a greased bowl, turning the dough to make sure it is well coated. Cover the bowl and set the dough to rise in a warm place until doubled in bulk.
Punch down the dough. Turn out onto a lightly floured board, divide into two equal portions and, using your hands, flatten each portion into a rectangle. Roll each rectangle up like a jelly roll to form a loaf. Place each loaf in a greased bread pan and let rise until doubled in bulk.
Bake at 375 F. for 40 minutes. Remove from pans and cool on a wire rack.
Eat and enjoy!