Oh my, I baked bread this afternoon, and I am in love with this recipe! I couldn’t wait, I had to slice a piece! It was heaven. A big ole slice of heaven!
I used the same recipe as the previous 100% Whole Wheat with Rosemary Bread, except that I swapped the rosemary for some yummy caraway and poppy seeds. I was happy that my bread machine didn’t make the clanging noises this time. I can only guess that the last dough was too heavy or maybe the paddle wasn’t placed properly.
- 2 Tbsp Olive 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)
- 1.25 tsp salt (I use sea salt)
- 12 oz or 3 cups – mixture of traditional and white whole wheat flour.
- 2.5 tsp instant yeast
- Approx 2 T caraway seeds
- Approx 1 T poppy seeds
I use a Breadman bread machine on the “dough” setting and find that it works very well for my needs. I suppose this recipe can be baked completely in a bread machine, or kneaded by hand.
- Pour 2 Tbsp olive 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).
- Add enough cold water to equal 1 cup liquid, then add 3 more tablespoons water. The liquid should be luke warm, not hot.
- Pour molasses & water mixture into the bread machine pan.
- Pour 1.25 tsp salt into bread machine pan. (I use sea salt)
- Using a food scale, measure 12 ounces of whole wheat flour. I used half traditional and half white. I love King Arthur White Whole Wheat flour! If you do not have a food scale, measure 3 cups of whole wheat. Pour flour into bread machine pan.
- I don’t think it’s necessary, but I always scoop a well in the middle of the flour before adding the yeast to the bread machine to keep the yeast dry. Since it’s being mixed immediately, I don’t think it’s probably necessary, but I still do it out of habit.
- Add 2.5 tsp instant yeast to the bread machine pan.
- Lastly, add caraway and poppy seeds to the bread machine
- 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 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 (no need to punch the dough) and flatten it into a large rectangle shape. Fold the two long sided into each other. Then roll the bottom of the dough up and keep rolling/folding up until it’s shaped into a loaf. Roll slightly back and forth, stretching out to the left and right sides. You can also shape the dough into a round for baking in a 2 qt round cast iron pot.
- Allow to sit relaxed for a few minutes, then transfer to a loaf pan. I don’t use non stick pans, so I lined a glass pyrex loaf pan with a sheet of parchment paper.
- Cover with a large bowl. 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 30-40 minutes. After 15 minutes bake time, cover with an aluminum foil tent. Check the internal temperature of your bread and when it reaches 190°, it’s done! I bake in a counter top confection oven (sometimes using confection setting, sometimes not) and with this recipe, and using this recipe and a glass pyrex loaf pan, it bakes for less than 40 minutes.
I love eating fresh bread with a teaspoon of olive oil, as opposed to butter. It’s got lots of mono-unsaturated fat, and only 40 calories per tsp
Makes 1.5 pound loaf, approx 16 slices. Each slice is 1.5 oz or 43 grams.
Total Fat 2.2 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 1.2 g
Cholesterol 0.0 mg
Sodium 182.7 mg
Potassium 36.6 mg
Total Carbohydrate 16.9 g
Dietary Fiber 2.9 g
Sugars 2.1 g
Protein 3.1 g
Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 0.8 %
Vitamin C 0.3 %
Vitamin D 0.0 %
Vitamin E 1.0 %
Calcium 1.8 %
Copper 0.6 %
Folate 0.0 %
Iron 5.2 %
Magnesium 1.5 %
Manganese 1.9 %
Niacin 0.1 %
Pantothenic Acid 0.2 %
Phosphorus 0.1 %
Riboflavin 0.0 %
Selenium 0.6 %
Thiamin 0.1 %
Zinc 0.1 %