Made a new bread this afternoon. Just had a slice, and it’s hearty and wheaty tasting!
Modified from my regular 100% whole wheat recipe that I based on the Walnut Whole Wheat Bread recipe from King Arthur Whole Grain Baking book.
- 2 Tbsp Almond Oil (olive oil or any other vegetable oil)
- 2 Tbsp of molasses (or honey)
- Approx 1 cup plus 3 Tbsp lukewarm water (IMPORTANT: the molasses is mixed into the water to equal a total of 1 cup plus 3 Tablespoons)
- 1 tsp salt (I use sea salt, and lowered the amount from my previous recipes; I’ll probably lower it even more next time)
- 12 oz or 3 cups – mixture of traditional and white whole wheat flour.
- 2.5 tsp instant yeast
- 1/4 cup cornmeal
- 1/4 cup wheatgerm
- 1/2 cup raw hulled (unsalted) sunflower seeds
- 1 Tbsp dried Rosemary herb
I use a Breadman bread machine on the “dough” setting and find that it works very well for my needs.
- Pour 2 Tbsp oil into bread machine pan.
- Using a liquid measuring glass (pyrex), measure about 1/4 to 1/2 cup hot water, and add molasses (or honey) and stir to dissolve.
- Add enough cold water to equal 1 cup liquid, then add 3 more tablespoons water. The liquid should end up being luke warm, not hot.
- Pour molasses & water mixture into the bread machine pan.
- Pour 1 tsp salt into bread machine pan. (I use sea salt)
- Using a food scale, measure 12 ounces of whole wheat flour. For this particular bread, I used about 3/4 traditional and 1/4 white. I love King Arthur White Whole Wheat flour, but I was running low! You can use any combination of either whole wheat flour. If you do not have a food scale, measure 3 cups of whole wheat. Pour flour into the bread machine pan.
- Measure 1/4 cup cornmeal, 1/4 cup wheat germ, 1/2 cup raw hulled sunflower seeds, and 1 Tbsp dried rosemary herb. Add to the bread machine pan.
- Add 2.5 tsp instant yeast to the bread machine pan.
- Start the bread machine on the “Dough” setting. Watch the texture of the dough to make sure that the consistency is smooth, and not too dry or wet. I check after about 5 minutes of mixing, and add more flour or water if needed. It should be forming a smooth ball as it’s mixed and kneaded.
- Let the bread machine do its thing. My Breadman mixes/kneads for 30 minutes and rises for 60 minutes, for a total of 1.5 hours. I set my cell phone timer to remind me when time is up so I don’t let it sit for too long after the first rise.
- Once it’s done, lightly grease a plastic cutting board and transfer the dough from the bread machine to the board. Your hands should be greased as well.
- Gently pat down the dough and flatten it into a large rectangle shape. The dough might be thick. Roll up the shorter side of the dough and keep rolling/folding until it’s shaped into a loaf. Press the last part of the dough into the loaf so it’s melded into one piece, folding the sides under. You can also shape the dough into a round boule for baking in a 2 qt round cast iron pot.
- Carefully transfer dough to a loaf pan. I don’t use non stick pans, so I line a glass Pyrex loaf pan with a sheet of parchment paper.
- Cover with a large bowl or towel. I use a big Rubbermaid plastic container. Allow to “proof” until it’s risen to 1 – 1.5 inches over the top of the loaf pan. My loaves rise very quickly in about 50 minutes, but it might take 1 to 2 hours.
- Bake in 350° oven (preheated if you have time) for 30-50 minutes. I baked for 30 minutes covered with an aluminum foil tent over, then 30 minutes without so the crust could crisp. Check the internal temperature of your bread and when it reaches 190°, it’s done! I bake in a counter top confection oven.
- Remove from pan and allow to cool on rack.
Bakes 24 oz loaf (1.5 lb)
24 servings @ 1 oz each
Total Fat 2.4 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
194.6 mg 97.6 mg (I messed up on the salt quantity when originally calculating, it’s half!)
Potassium 24.5 mg
Total Carbohydrate 14.7 g
Dietary Fiber 2.3 g
Sugars 1.1 g
Protein 3.1 g
Vitamin A 0.1 %
Vitamin B-12 0.0 %
Vitamin B-6 0.6 %
Vitamin C 0.1 %
Vitamin D 0.0 %
Vitamin E 1.3 %
Calcium 0.9 %
Copper 0.4 %
Folate 0.0 %
Iron 2.0 %
Magnesium 1.0 %
Manganese 1.3 %
Niacin 0.1 %
Pantothenic Acid 0.1 %
Phosphorus 0.9 %
Riboflavin 0.0 %
Selenium 0.4 %
Thiamin 1.3 %
Zinc 0.9 %
Note: I tried something different this time, but didn’t add it to the instructions. After the bread machine started the initial mix, I stopped the machine for 13 minutes and just let it sit quietly (autolyse). I have no idea if it made a difference in the bread, but it is something I wanted to try.