Friday, June 10, 2011

Whole Wheat Bread

I love bread, it might be my favorite food in the whole world. I don't discriminate either, I love all bread, from potato and classic white to fancy french breads and decadant brioches, and hearty wheats and ryes. Nothing beats a great sandwich or a piece of toast with jam. Usually I buy my sandwich bread, but the other day I was thinking, I don't even consider a non-homemade/non-bakery cake, pie, or cookie, so what's so different about bread? I couldn't come up with a good answer, so I decided to make some. I am so glad I did, it tastes wonderful, I know exactly what went in it, and now my freezer is full of delicious hearty wheat bread for all my toast and jam needs!

1 cup of warm water, 110 degrees
1 packet active dry yeast
1/4 cup high-oleic sunflower oil
1/4 cup molasses
3 1/2 cups of 100% Whole Wheat Flour
1/4 cup of nonfat dried milk
1 teaspoons salt
butter for crust (optional

Put the warm water into a large bowl or the bowl of a food processor fitted with the dough blade and stir in the yeast. Let stand until foamy, 5-10 minutes. Add the oil, molasses, flour, milk and salt. Pulse until a tacky dough forms. Turn on the processor and knead dough until smooth, about 6 minutes. Alternatively, turn dough out on a lightly floured surface and knead by hand for 8-10 minutes. Put dough in an oiled bowl and cover with plastic wrap. Let stand somewhere warm until the dough has doubled in bulk, about 2 hours. Lightly grease a loaf pan and punch down dough to deflate. Roll dough into a log, and place in pan. Let rise uncovered until dough just comes over the top of the pan, about an hour on the counter or overnight in the fridge (if you do this, bring dough to room temperature before cooking). Pre-heat the oven to 350 degrees. Bake for 20 minutes, then tent with foil to prevent browning. Bake an additional 15 minutes. Remove bread from the pan immedietely and rub with butter if desired. You only need a little, and it helps preserve the crust. Allow bread to cool completely before slicing. Store extra slices in plastic bags for a week, or freeze. (adapted from King Author Flour)

Happy Eating.



  1. This whole wheat bread looks light and delicious, my wheat bread usually turns out heavy and dense. Something I definitely need to work on. I think that making this recipe is a step in the right direction. Thanks for sharing. Great pictures.

  2. I love all breads too! Your whole wheat bread looks just gorgeous. I wish I had a slice or two right now. I can't wait to try out your recipe.:)

  3. This seems to be the perfect whole wheat bread recipe. Will give it a try soon.

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