Whole Grain Bread

0209191615It’s snowy today in the Seattle area, where I live, and the perfect weather to do some baking. This is a basic dough that you can play around with and make your own variations. Different flours can be used, and nuts and seeds can be added. You can also use it for cinnamon rolls, or even roll some berries into it.

  • 1 package, or 1 tablespoon, active dry yeast
  • 1 teaspoon sugar or honey
  • 1 ½ cups warm water or warm milk (about 110° F)
  • 1 ½ cups whole wheat flour
  • 1 ½ cups unbleached bread flour
  • 1 teaspoon salt
  • oil

In a large mixing bowl, mix together the yeast, sugar, and warm water. Allow it to sit and bubble a bit, to make sure the yeast is active.

Mix in the whole wheat flour and let it sit for about 30 minutes. This allows the whole grain to absorb some of the water.

Mix in the bread flour and the salt. If you have a mixer with a dough hook, it makes this part easier. if not, get a sturdy spoon and mix until the flour is completely mixed in.

Transfer the dough to a lightly floured surface and knead for a couple of minutes. When the dough feels smooth and springy, you are done kneading.

Lightly oil a large bowl. Set the dough into the bowl, and then flip it over, coating the dough with the oil. Cover with plastic or a damp cloth and wrap in a towel, or set in a warm place. Allow the dough to rise for about 1 hour.

Oil a 9″ x 5″ bread loaf pan. Punch the dough down and form into a loaf shape. The easiest way is to flatten the dough, and then roll it up tight. Place it in the loaf pan, seam side down. Cover again with the plastic or damp cloth, and let it rise for about 1 hour.

Preheat the oven to 375° F.

Bake the loaf for 30 to 35 minutes. It will be golden brown when it it done. I stick a thermometer into the side of the loaf. When it reaches an internal temperature of 190° F, it’s done.

Allow your loaf to cool a bit before you slice into it.

Enjoy!

Notes:

  • A cheap shower cap is a great plastic cover for the dough bowl (don’t throw it away after one use – give it a quick wash with soap and water and hang to dry)
  • other optional flours: white whole wheat flour, einkorn flour, rye (no more than 1/2 cup), cornmeal (no more than 1/4 cup)
  • nuts and seeds: (no more than 1/4 cup total) sunflower, pepitas, chia, flax, chopped walnuts or pecans – add these in when you add the bread flour
  • You can use all-purpose white flour instead of bread flour, but it won’t have the same quality.

Recipe by Jane Blaisdell

 

 

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Author: madesimplybyjane

I have had a passion for cooking and eating healthy food for most of my life. My professional training includes a Bachelor of Science in Nutrition and Culinary Arts from Bastyr University, and a Bachelor of Arts in Home Economics and Secondary Education from Western Washington University. As a lifelong teacher of all ages, my focus is teaching people how to cook simple meals for their families. My belief is anyone, even children, can learn to prepare healthy, inexpensive, delicious meals for themselves and those they care for. I absolutely love to help unravel the mystery of bread making, combine whatever produce is on hand to prepare a delicious soup or stew, or create something new with whomever is interested in participating. As a former preschool teacher, I still enjoy playing in the kitchen with children. I am also an ovarian cancer survivor, and a team leader and fund raiser for a local organization funding ovarian cancer research. My home is in Lake Forest Park, Wa. where I live with my husband, Mark, and our cat, Gilbert. When not teaching, I like to garden, hike, kayak, and cook for friends and family.

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