I always tried to choose healthy bread at the grocery store but I spent so much time reading the list of ingredients and still didn't know what half of them were. So this is how my bread making journey began! After much trial and error I have become comfortable enough with this process to share it will all of you.
I started with unbleached white flour and white whole wheat flour (I always use King Arthur Flour). I also began by using active dry yeast. The first few loaves were successful but then all of a sudden the loaves wouldn't rise anymore. Frustrating to say the least. I also tried to make whole wheat bread but was unsuccessful twice for different reasons. Then I began to use instant yeast and ever since I have been happy with the results. Here is the recipe that I have had success with. It is adapted from the King Arthur website.
Classic 100% Whole Wheat Bread
- 1 cup water
- 1/4 cup vegetable oil
- 1/4 agave nectar ( you can use honey or agave for a sweet loaf, molasses for a darker loaf with an old-fashioned flavor)
- 3 1/2 - 4 1/2 cups of whole wheat flour
- 2 1/2 teaspoons of instant yeast
- 1/4 cup of Baker's Special Dry Milk or nonfat dried milk (I have been using the dried milk. The bakers special can be ordered on the King Arthur site or Amazon. When used it produces a larger rise)
- 1 1/4 tsp salt
- Combine flour, yeast, salt and dry mild in a mixer bowl. Mix with the dough hook to combine.
- Meanwhile, heat water, vegetable oil and agave nectar in a small pan over low heat. Warm mixture to 120 to 130 degrees Fahrenheit. *It is important to measure the temperature with a thermometer when using instant yeast. If the water is too hot it will kill the yeast. If it is too cold it will shock the yeast and your bread will not rise.
- Add the water mixture to the bowl and mix on speed 2 until dough starts to form.
- Add more flour 1/2 cup at a time being sure to mix completely before adding more flour.
- When the dough is no longer sticking to the bottom of the bowl and the sides of the bowl are cleaned, knead in the bowl on speed 2 for 6-8 minutes.
- Cover the bowl with plastic wrap and let sit for 10 minutes. There is no need to punch the dough down before moving on to the next step.
- Lightly grease your workspace ( I use my large cutting board) and rolling pin. Roll the dough into a 8-9" rectangle. Roll the rectangle into a log and pinch the ends to seal. Tuck the ends under and place the log into a greased 8 1/2" x 4 1/2" loaf pan. Cover the pan loosely with lightly greased plastic wrap. I usually place the plastic wrap on the cutting board since I had just greased it when rolling out the dough. This easily greases the plastic wrap just enough.
- Allow the dough to rise for 1-2 hours or until the center had crowned about 1" above the rim of the pan.
- Preheat oven to 350 degrees and bake the bread for 35-40 minutes.
- Remove bread from the oven and place on a rack to cool. If desired, rub the crust with a stick of butter for a soft, flavorful taste.
- Cool completely before cutting. Store the bread in a plastic bag at room temperature.
Voila!! I know that the thought of making your own bread might be intimidating but I encourage you to try. You won't regret it... I promise! My family has been enjoying homemade bread for their sandwiches, toast and as a snack! It's just that good when it's homemade! So give it a try and let me know how it goes. Good luck and happy baking!
