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In my ideal world, I’d only eat fermented grains. That doesn’t always happen, sometimes we run out of bread and there’s no time for the several-day process of making sourdough. So I whip up a quick two loaves of this bread. It’s SO simple, has only a small amount of yeast, and is super light and soft, but still 100% whole wheat. Hands-on time is under half an hour and you can have warm bread on the table in two or three hours. If you’re not eating 100% whole-grain bread, this is a really easy (and delicious) place to start.
Final step: slice off a big, fat piece, slather it with butter and honey, and sink your teeth in! At least half a loaf always disappears within the first few minutes of coming out of the oven. The second loaf I pop into the freezer where it keeps and thaws beautifully. This bread is perfect for sandwiches, toast, dipping in soup, etc. Enjoy!
No-Fail Whole Wheat bread
Source: mother-in-lawCourse: Breads
Serves:
Ingredients
- 3 1⁄2 cups warm water
- 1 1⁄2 teaspoons yeast
- 1⁄4 cup honey
- 7 cups whole wheat flour Divide in half
- 2 teaspoons sea salt
- 2 tablespoons olive oil
Directions
- mix 3.5 cups warm water, 1.5 tsp. yeast, and 1/4 c. honey in your mixer bowl and let the yeast proof.
- Next mix up and add half of your 7 cups of whole wheat flour (3.5 cups), 2 tsp salt and 2 heaping tablespoons olive oil.
- Mix it all up and let it sit for one minute. You can just use a wooden spoon here.
- Now add the second half of the flour (another 3.5 cups). I do this part in the Kitchenaid. Mix it on high for 7 min. Then let sit for 15 minutes.
- Dump the dough onto a floured surface and divide in it half (I use one of those big pastry scrapers). It will be quite sticky and stretchy so work quickly and with plenty of flour.
- Shape it loosely into loaves, put it in two pans and let it rise until it’s sticking over the top of the pan. I line my pans with parchment paper and reuse it over and over.
- Bake the bread at 350 for 35min.
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