Makin Grammie Proud!

Food, Garden and family

Simply simple Whole wheat bread.

I am a big fan of the whole grain bread that has all the nuts and stuff in it.  husband and kids however would be happy with plain old wonder bread. So i try to compromise and try to make really soft whole wheat breads. I am learning as I go. My loaves started off short and dense. very crumby and kind of tasteless.

Now days I have learned a few tricks to making whole wheat breads. My biggest trick is this little thing called “Vital wheat Gluten”  it is a natural product sold in a bag or box about the size of a powderd sugar box.  A small amount of this stuff packs a huge punch! For my standard loaf I use just two TBS.  i have also found that buying the cheapest whole wheat flour doesnt work for my family. I like the King aurthur brand whole wheat cause it is very very ground. My guys are fussy about stuff sometimes. I am too its just I am the one cooking so i make things i like. LOL anyways below is my standard whole wheat recipe.

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1 1/4 cups lukewarm water

1/4 cup vegetable oil

1/4 cup honey, molasses, or maple syrup

2 1/2 cups Whole Wheat Flour

1 cup bread or AP flour

1 packet (2 and a half TSP.) active dry yeast.

1/4 cup nonfat dried milk

1 1/4 teaspoons salt

2 TBS of vital wheat gluten. Yes you are adding gluten… I aint no hippie dippie gluten free freak. LOL JK. ADD IT or you will end up with  WHOLE WHEAT BRICK.

First get your warm water in your bowl  with your sweetener. I prefer the Molasses. mix it up a little bit.  then add your yeast and let those guys get going for about 5-10 min.  After that  put every thing else in your bowl.  mix it up till it pulls away from you bowl. then turn it out and knead it by hand for 6-8 minutes then let it rise in a warm place for 50 min… OOOOOOOR put all this mess in your bread machine bowl and set it to the dough method like i do.  1.5 hours later boom dough.  I punch mine down and let it  rise again in a greased bread pan for 30 min.

Pop that baby in the oven for 20 min at 350. When the timer dings tent your bread with foil and let it bake another 15 min. The tent prevents the crust for turning to brown and hard. When that timer rings take your bread out of the pan and on to a wire rack. While it is still smokin hot you want to coat the crust in soething to keep it tender as well. I like to use butter, just rub the stick all over it but…. my expanding waistline says i need to cut back soooo lowfat milk will do the same. Just brush the whole loaf while it is still hot with  the milk and let it cool.  AT LEAST 30 MIN!!! this is key. Your bread will colapse if you dont give it time.  I promise.

Let me know if you guys use this recipe or any ideas you think would make it better. This is  a simple starter recipe you can  add nuts… go all whole wheat flour, use honey.   Whatever you think.

Blessings!

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