It has been a goal of mine to learn to make bread. It took me a while, but I have created a yummy white sandwich bread recipe (found here) that I love! Finding a wheat bread recipe wasn’t so easy.
Why? Because my children turn up their noses at wheat bread. I’ve spoiled them with fiber-less bread, and they are super picky about the whole grain breads they will eat in abundance. So, unless I wanted to eat loaves and loaves of less than perfect bread, I wasn’t too keen on trying different wheat bread recipes.
A couple of months ago, I decided to bite the bullet and try a recipe I found on one of my favorite food storage websites, Food Storage Made Easy. (Click here for a link to their recipe.) It was so easy. moist, and yummy that I haven’t tried any other recipes. And, unlike so many other things I make, I have not made any modifications to the recipe either (other than halving it).
Watch me make bread!
To begin, I added most of the wheat flour, the yeast, and vital wheat gluten to my mixing bowl.
I stirred them together and added the hot water and let it sit for about 15 minutes. That’s a tad bit longer than the recipe says, but I got distracted, and no harm was done.
Next, I added the remaining ingredients (honest, salt, oil, lemon juice, and the rest of the whole wheat flour) and let my kitchenaid mix it for about 6 minutes, until the dough pulled away from the sides of the bowl. See?
I transferred it to my counter (which was sprayed with Pam).
I divided the dough into the appropriate sixes needed for the loaves I was baking. I was using a 9×5 pan and a 10×5 pan. This recipe can also do three smaller loaves (8.5×4 or 9×5 pans).
Next, I kneaded the individual loaves a few times, like maybe 7-10 times, not much. Then I rolled it up the react of the way and pinched the bottom shut.
I turned it over and rolled it a tad bit on the counter to press the raised, pinched part of the dough into the loaf. This is the view from the top.
I repeated that step with the other loaf and out both in pans sprayed with a non-stick cooking spray.
I let them rise for about 40-50 minutes until they were a little more than double their original size. You can speed this up a bit if you use a proofing box or put it in your oven (turned off) with the light on. The original recipe from Deals to Meals has a quick rise method which I haven’t tried. If you are interested, I strongly recommend visiting Food Storage Made Easy’s website and following the link to Deals to Meals’ website.
Finally, I baked the bread in a 350 degree oven for about 22 minutes. The recipe gives a bake time of 22-30 minutes, and your time may vary from mine depending on the temperature of your oven and the pans you use.
Take a look at this gorgeous bread!
Not only did it smell delicious, it tasted delicious, too.
Here are the measurements I used to make this bread. I have a smaller mixer than they do on the Food Storage Made Easy website, so I halved it.
Emilie’s Whole Wheat Bread – Half Recipe
Makes 3 small loaves (8.5×4 or 9×5) or 2 large loaves (10×5)
From Deals to Meals blog, directions modified for Julie’s methods (Julie from Food Storage Made Easy)
3 1/2 cups whole wheat flour
1/3 cup vital wheat gluten (sometimes called gluten flour)
4 teaspoons instant yeast (I’ve used active dry and instant yeast. Both work fine.)
2 1/2 cups hot water (120-130 degrees F)
1 tablespoon salt
1/3 cup oil
1/3 cup honey or 1/2 cup sugar (I use raw honey, and it is delicious!)
4 teaspoons bottled lemon juice
2 1/2 cups whole wheat flour
Mix first three ingredients together in your mixer, then add water, stirring for about a minute. Cover and let rest for 10 minutes. Add oil, honey (or sugar), salt, and lemon juice, and mix until incorporated (about 1 minute). Add remaining flour one cup at a time mixing between each cup. Mix for 6-10 minutes until the dough pulls away from the sides of the mixer.
Spay your countertop with nonstick cooking spray. Transfer dough to counter and divide into desired number of loaves. Knead a few times (usually less than 10 times), form into loaves and transfer to loaf pans which have been sprayed with Pam (nonstick cooking spray). Let rise until double. Bake in a 350 degree F oven for 22-30 minutes or until brown. Cover with foil if it is getting too brown.
This cuts more easily if you let it cool completely, but it will smell so yummy, you may have a difficult time waiting. Sometimes, I’ll put a little dough in a mini loaf pan so I can eat some bread fresh out of the oven.
And that’s it! It’s a super simple recipe, and tastes oh so good! Try it out and let me know what you think.
Until next time…
Laurel Laurie Staten Nguyen Newhall, CA