One of my New Year resolutions is to bake more. I love to cook, but I’ll admit, I am still a little intimidated by yeast. My husband bought me a new kitchenaid stand mixer for Christmas, and I am determined to get some good use out of it. So, I baked a loaf of bread from scratch! It was my first time, and I was thrilled that it turned out!
I am also trying to make more things at home instead of buying them at the store. That way, I know exactly what is going into what me and my family are eating. So, here is to hoping that I stick to this resolution.
Read more for this fantastic whole wheat bread recipe.
{Whole Wheat Bread}
adapted from this recipe
Makes 1 loaf
1 packet of active dry yeast, dissolve into 1/4 c warm water, with a pinch of sugar
1 1/3 cups water
1/4 cup vegetable oil
1/2 cup organic honey
3 1/2 cups whole wheat flour
1/4 cup ground flaxseeds
1/4 cup dry rolled oats
1/4 cup nonfat dried milk
1 1/4 tsp salt
1 1/3 cups water
1/4 cup vegetable oil
1/2 cup organic honey
3 1/2 cups whole wheat flour
1/4 cup ground flaxseeds
1/4 cup dry rolled oats
1/4 cup nonfat dried milk
1 1/4 tsp salt
In a large bowl {or stand mixer fixed with the dough hook} combine water, oil, honey, then slowly add the rest of the ingredients. Stir well until the dough starts to leave the side of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for “dough” or “manual.”) Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it’s crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it’s crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking: Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for done-ness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.
Enjoy!
