Bread has always really intimidated me. I attempted to make bread once many years ago and totally failed, so have stayed away from it since then. This loaf wasn’t perfect, but the flavor was amazing. I am excited to try out some new recipes in the coming weeks, but I will definitely come back to this one:
Whole Wheat Bread, adapted from: http://wholewheatbreadrecipe.blogspot.com/
3 1/2 cups Whole Wheat Flour
2 cups whole wheat flour
1 cup whole wheat pastry flour
1/2 cup old-fashioned oats
1/3 cup milk low-fat buttermilk
1/4 cup honey
1 cup warm water
1 1/4 teaspoons salt
1/4 cup vegetable canola oil
1 packet dry yeast
In a large mixing bowl combine 1 cup of water ( at a temp. of 110 to 120 degrees F ) with the salt, the honey, the yeast, the oil and the milk and stir until mix.
Mix in the flour and stir until the dough starts pull away from the bowl.
Place the dough on a lightly flour surface and knead the dough for 6 to 10 minutes or until the dough become smooth. ***I used my stand mixer with the dough hook, medium speed for 10 minutes.
Place a small amount of oil in a large bowl and place the dough in the bowl and flip the dough to cover the dough with oil. Cover the bowl with a towel and let the dough rise for approx. 1 hour , the dough should double in size. Note: This made take longer if the room is cold. ***Use the time as a guideline, it is more important if the dough actually rises.
Take the dough out of the bowl and place on a lightly floured surface, shape the dough into a 8 inches log and place into a lightly grease loaf pan. *** I used an 8-inch pan.
Loosely cover the pan with lightly oil plastic wrap and let raise for 30 to 60 minutes until the dough raises approx.1 inch above the pan.
Preheat oven to 350 degrees F place in center of oven and cook for about 40 minutes after 20 minutes loosely cover the pan with aluminum foil , test if the wheat bread is done by thumping the bottom of the bread it should sound hollow. Let bread cool on a rack then slice. ***It is important to let the bread cool completely before you begin to slice it!
Makes approximately 16 slices
Nutrition per slice: 134 calories, 4g fat, 0.4g sat fat, 0.2mg cholesterol, 187.4mg sodium, 24.4g carbohydrates, 3.3g fiber, 4.6g sugar, 3.5g protein
***Remember, when you make your own bread, it does not have the preservatives bread does at the grocery store. Eat it within 2-3 days of making it, or you can freeze it. Enjoy!***
The verdict: Love it! My parent’s gave it a thumbs up too. I will definitely work on perfecting my bread making skills once this loaf has been finished off!