There is a wonderful bakery in Chestnut Hill that I visited with Ryan and his cousin, Regina. As we were walking down the street, we could see the steam from the ovens condensing on the windows, and I could barely contain myself. As we walked in, the heady smell of yeast hit us full on, and we stood in front of the counter, just staring at loaf after golden loaf, for what could have easily been hours. The man behind the counter, a large, stocky East Coast Italian, generously offered us a multigrain honey roll, fresh from the oven. The stickiness of the honey and the crunchiness of the seeds and nuts sprinkled on top couldn't have been more perfect.
Ryan, Monet and Regina
I have been on a quest to bake quality whole-grain loafs of bread at home. Over the past 6 months, I've been honing my bread baking skills and I'm beginning to become more confident with my results. I've decided to share what I'm working on, not because its perfect, but because bread-baking requires an evolution of knowledge and skills. I think many people become discouraged when they first start baking, and I hope to show people that its okay if your loaf doesn't come out right every single time. This takes practice. Much more practice than other baking items like muffins, cakes, pies or cookies.
Delicious with Apple Butter too!
What I love about this recipe is the simplicity of the ingredient list. Many Whole Wheat bread recipes call for powdered milk, potato flakes, orange juice, and other odd ingredients. I want to perfect a loaf that is delightfully simple, using the best quality ingredients I can find. Bread making is chock full of anecdotes because each experience is unique. Last night, I forgot to grease my loaf pan, which lead to me having to saw my bread out when I finally pulled it from the oven. And that's okay. Because the bread still tasted delicious.
Whole Wheat Bread
1 package of Active Dry Yeast
1 1/2 cups warm water (100-110 degrees)
5 TBSP honey or molasses
3 TBSP olive oil
1 tsp salt
1 TBSP Wheat Gluten (this is optional)
3 3/4 cup Whole Wheat Flour (you may want to use a little less or more)
1 package of Active Dry Yeast
1 1/2 cups warm water (100-110 degrees)
5 TBSP honey or molasses
3 TBSP olive oil
1 tsp salt
1 TBSP Wheat Gluten (this is optional)
3 3/4 cup Whole Wheat Flour (you may want to use a little less or more)
1. Dissolve your yeast in your warm water and allow to bubble (about 15 minutes)
2. Meanwhile, combine your other ingredients in a large bowl and stir. Pour yeast and water mixture over ingredients and knead for 7 minutes (using a stand up mixer) If you knead by hand, you will need to allow for at least ten minutes. A soft and slightly sticky dough will form. If your dough is too sticky add more flour but do this with caution (sticky dough is preferable to dry dough)
3. Cover your dough with plastic wrap or a damp towel.
4. Allow your dough to rest in a warm place for 1-2 hour or until doubled in size. Punch your dough down, form into a rectangle and shape into a loaf. Place your dough into a greased loaf pan.
5. Cover your dough by placing in a plastic bag and sealing with either a rubber band or twistie-tie. I've found that this is the best way to allow dough to rise for the second proof.
6. Allow dough to rise for an additional hour or until dough is 1 inch over loaf pan. Bake in a 350 degree oven for 45 minutes (I tented aluminum foil over my bread for the last twenty to prevent excessive browning). Allow to cool on a wire rack before slicing.
2. Meanwhile, combine your other ingredients in a large bowl and stir. Pour yeast and water mixture over ingredients and knead for 7 minutes (using a stand up mixer) If you knead by hand, you will need to allow for at least ten minutes. A soft and slightly sticky dough will form. If your dough is too sticky add more flour but do this with caution (sticky dough is preferable to dry dough)
3. Cover your dough with plastic wrap or a damp towel.
4. Allow your dough to rest in a warm place for 1-2 hour or until doubled in size. Punch your dough down, form into a rectangle and shape into a loaf. Place your dough into a greased loaf pan.
5. Cover your dough by placing in a plastic bag and sealing with either a rubber band or twistie-tie. I've found that this is the best way to allow dough to rise for the second proof.
6. Allow dough to rise for an additional hour or until dough is 1 inch over loaf pan. Bake in a 350 degree oven for 45 minutes (I tented aluminum foil over my bread for the last twenty to prevent excessive browning). Allow to cool on a wire rack before slicing.
Bread in proofing bag
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