Friday, May 7, 2010

Whole Wheat Bread

This was my first trial into making bread that would work to replace buying bread at the store. This is what happens when you read In Defense of Food the night before you don't have anything planned for the morning.

Whole Wheat Bread
recipe adapted from allrecipes

1 1/4 cups warm water (110 degrees F/45 degrees C)
1/4 cup warm milk
1 1/2 tablespoons white sugar
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons salt
1 1/2 tablespoons butter
3 cups whole wheat flour

Combine the warm water, milk and sugar. Add yeast, and let it set for a few minutes to proof, or until foamy and bubbly. In a mixer, put the water/yeast mixture in the mixer, add the salt and butter, then add the whole wheat flour. Combine completely, but don't over mix. Dump out on the counter and knead for 5 minutes or so.

Put into a greased large bowl, cover with plastic wrap and let rise until doubled, at least an hour. Once risen, dump back out on the counter, form into a loaf, and put into a greased loaf pan.

Cover loosely with plastic wrap, and let rise until above the side of the pan, about 45 minutes. (I sprinkled the top with sesame seeds, but optional!) Bake at 400 for 20-25 minutes or until slightly browned on top. Let cool for 10 minutes in pan, then turn out on a wire rack. Let cool completely before slicing.

The verdict?
While I don't think this will be my go-to recipe, it will be the first of many trials, as I got the green light from my husband to keep trying! Both my son and husband gobbled it up, and my husband was very receptive to using the bread for sandwiches. Next time I'll try a recipe that makes 2 loaves, and will start investigating this interesting "gluten" stuff hardcore bread bakers talk about. :)

I'm sharing this at The Grocery Cart Challenge Recipe Swap. Stop over there for some great recipes!

If anyone has a tried-and-true mostly whole wheat bread recipe, please share!

Easy Cooking | Simple Cooking 


  1. You didn't say why this wouldn't be your go-to recipe, but I suspect it was a little too dense and crumbly. WW flour by itself doesn't contain enough of that "gluten stuff" (to which I am allergic, alas) to give you the rise and texture you're probably missing. Try substituting unbleached bread flour for some of the whole wheat. I used to use one part whole wheat to three or four bread flour.

  2. This recipe was a small loaf and, yes, a little dense. I have another recipe lined up to try next that has bread flour in it, and I found the "vital wheat gluten" at the store yesterday.

  3. Be careful with that. That's what clued me in to my allergy.

  4. I agree with Aunt Nancy, I always add a bit of unbleached white flour to any whole wheat bread recipe as I find the ones that use all whole wheat can be very heavy. I make quite a lot of bread and I never add gluten to it, but I always use bread flour (marketed as "Strong" flour here in England). I also find that "quick rise" yeast (or yeast marketed for bread machines) makes my life much easier even if I'm not using a my bread machine and am baking in a bread tin. But no matter how it turned out, there is nothing like homemade bread and it does sound like your family enjoyed it!