Homemade Bread

Today the weather allowed for baking bread.  It wasn't hot at all, in fact it was quite breezy and a bit nippy.  I decided to make some whole wheat bread because I bought some whole wheat bread flour at Whole Foods.  I also wanted to see the difference using whole wheat.  It is suppose to be more nutritious than white bread.  

I adapted my recipe from Laura In the Kitchen's YouTube channel.  She has some pretty solid recipes. I substituted 1 tbsp of vegetable shortening for 3 tbsp of flax meal.  In the future, I might not use any vegetable shortening and just use all flax meal.  I think the vegetable shortening really made it easy for the dough to come together though.  I was also thinking about using 1 cup of oat flour and 3 cups whole wheat flour instead of using all whole wheat flour.  This way it adds even more grains and fiber. Chia seeds also sounds like a great idea.  

Whole wheat breads are not light and airy, they are more dense than white bread.  They will most likely make you feel fuller longer compared to white bread. I been craving a peanut butter sandwich, so I am exciting to try it out on this creation.

Whole Wheat Bread Print

Yields: 1 loaf

Ingredients:

1-1/3 cup warm water

2 ¼ tsp yeast

1 tsp sugar

¼ cup honey

2 tbsp vegetable shortening, melted

3 tbsp flax meal

4 cups whole wheat bread flour

1/3 cup milk powder

2 tsp salt

2-3 tbsp oats (optional)

1 tsp honey (optional)

Directions:

1. Combine warm water, sugar, and yeast in a bowl.  Let sit for 10 minutes to activate the yeast.  Add shortening and honey to the yeast mixture and stir to combine. 

2. Using a stand mixer bowl, add whole wheat bread flour, milk powder, salt, and yeast mixture. 

3. Using the dough hook attachment, knead the dough for 6 minutes on setting 6 or until it comes together. (Start off slowly so you don’t get a flour cloud).

4. Lightly grease a large bowl and place the dough in the greased bowl, forming the dough into the shape of a ball.  Coat the top with some oil to prevent getting a film on top of the dough. 

5. Cover with plastic wrap and place in a warm draft free spot and let rise for an hour or until it has doubled in size. 

6. Grease a 9X5” loaf pan with some oil and set aside.

7. Form the dough into a loaf by rolling out the dough into an 8X8 and rolling it like a jellyroll.  Pinch the seams together and place it in the greased loaf pan seam side down.  Cover loosely with plastic wrap or a kitchen towel and let rise for another hour or until it doubles in size. 

The top 2 pictures are from the first rising, see how it has doubled in size.
The bottom 2 pictures are form the second rising, it has doubled in size.

8. Lightly brush the top with honey and coat with oats (optional).
9. Preheat oven to 350 degree and bake for about 45 minutes or until lightly golden brown.  Rotate halfway through and if the bread starts to brown before it is done, loosely cover it with foil. Allow it to cool completely on a wire rack. 

Once cooled, slice away and enjoy!