How boring am I, for sharing a plain wheat bread recipe?
I don’t want to sound lame, but I am actually pretty proud of it, mostly because I am not a champion at baking with yeast. I don’t know where I usually miss… my guess would be just letting my yeast expire because I use it so infrequently, or not getting the temps of my water quite right to get the yeast to grow.
Part of my motivation to share this is that I am not a pro at bread making and want to show you that you can make it too. This recipe takes minimal effort and skill, but a whole lot of waiting.
My husband and I have had the talk that if we are going to eat carbs, then let’s at least know what is in them, so we have been working on making the majority of our own breads and pastas this year. Using our own whole ingredients at home feels very reassuring that we are feeding our family more natural foods with less preservatives, and in general is far less expensive too. I think I paid $4.50 for this bag of flour, and will be able to yield at least 6-8 loaves out of it. Compare this to paying $4.50 for an organic loaf of bread at the store.
One variation you will easily see that I did was not using a bread pan. I honestly only have only one bread pan and wanted to make both loves the same and bake in the oven at the same time. I just rolled them up and placed in pie dishes, but next time would just put them spaced out on a baking sheet.
- 1 cup Warm Water
- 2-1/4 tsp Active Dry Yeast (one 7g packet)
- 1 cup Milk room temperature
- 1/4 cup Honey
- 2 Tbsp Oil
- 2-3/4 cups Unbleached White All-Purpose Flour
- 2-3/4 cups Whole Wheat Flour or Organic Whole Wheat Flour
- 1 Tbsp Salt
- Pour water into a large bowl or the bowl of a stand mixer and sprinkle yeast over top. Let sit until yeast dissolves, about five minutes. Stir in milk, honey and oil. Add all-purpose flour and whole wheat flour and stir by hand or with a dough hook until a dough forms, about 1 minute on low.
- Add the salt and knead dough until it is smooth and springy, about 10 minutes on medium speed.
- Form dough into a ball and place in a large bowl lightly coated with oil. Turn dough to coat with oil. Cover and let rise until doubled in size, about 1 hour.
- Transfer dough to floured surface. Divide dough in half and form into two balls. Preheat the oven to 425°F. Grease two 9 x 5-inch loaf pans. Gently press and shape each ball into a 9 x 9-inch square. Fold into thirds, like folding a letter. Pinch the seam closed and place loaf seam-side down in prepared pan. Cover and let rise for 40 – 60 minutes.
- Make three angled slashes on top of each loaf with a knife and place in oven. Immediately reduce heat to 375°F and bake until loaves are golden-brown and sound hollow when tapped, about 30 minutes. Remove from pans and let cool completely on wire rack.
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100% Stone Ground Whole Wheat Flour, 5lbs
Bob’s Red Mill Active Dry Yeast, Gluten Free, 8 Ounce
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