Whole Grain Wheat, Rye, Oat Bread with Caraway Seeds

Oh gosh, have I mentioned how much I love the smell of caraway seeds. I bought a bag at Penzey’s yesterday, and they smell heavenly. I wanted to use them in bread, but I needed to find a 100% whole grain bread, as so many rye bread recipes are made with white flour.

I found what looked like a good recipe on Teri’s Kitchen and I altered it a little bit for my needs.

My Modified Ingredients:

  • 1 cup + 2 Tbsp warm water
  • 1.5 Tbsp olive oil (that’s 1 T + 1.5 tsp for those that don’t have a 1/2 T spoon)
  • 1 Tbsp molasses
  • 1/2 tsp sea salt
  • 1.5 cups whole wheat flour (I used 1 cup white whole wheat and 1/2 cup regular whole wheat)
  • 1 cup + 2 Tbsp rye flour
  • 1/2 cup old fashioned oats
  • 2 Tbsp wheat germ (I think that’s what I used. My container wasn’t labeled from Whole Food bulk)
  • 2 Tbsp ground flax seeds (meal)
  • 2 Tbsp caraway seeds (oh the smell is soo delish)
  • 1/4 cup vital wheat gluten
  • 1.5 tsp instant yeast

Added all ingredients into my Breadman Bread Machine. (note: I am a little worried about my bread machine, it’s really making a loud clanging noise, like marbles are rolling around inside it – I think something is going to give very soon)

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Cookbook: Healthy Bread in Five Minutes a Day

I am so happy. My request for a copy of the Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients came through from my local library today. I have the book in my hot little hands!

It comes at no better time too, as I think my old Breadman Bread Machine is on its last legs. It’s making a terrible clanging noise like marbles are floating around the bucket.

100% Whole Wheat Bread With Rosemary

Okay, after the semi-fiasco last weekend, I am determined to try to bake bread again, and succeed!

I chose the Walnut Whole Wheat Bread recipe (with my own modifications) on page 188 of the King Arthur Whole Grain Baking book for my experiment this weekend.

I had to forgo the nuts (since I didn’t have any pecans nor walnuts in the house) but I replaced with just under a tablespoon of dried rosemary – it was all I had left in my jar. After all was said and done, it was probably the perfect amount, because we eat a lot of nutbutter and jelly sandwiches, and any more rosemary might have been too overpowering.

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Bread! Another Whack at Bread!

Today I baked bread! Hmm it was about 90 ° and I decided to bake! Ha! But I’m glad I did!

It was both positive and problematic, but I remembered “no failures, only lessons” – and I know I will get better next time with the lessons learned from this time.

I couldn’t decide which recipe to follow in all the books borrowed from the library, but I settled on “The Easiest 100% Whole Wheat Bread Ever” recipe on page 180 of the King Arthur Flour Whole Grain Baking book.

Since the King Arthur Flour staff praises the use of a bread machine, I was excited to try the “dough” setting on my Breadman Bread machine.

The recipe looked so easy, and I had all the ingredients, except for the orange juice, but it stated that water could be substituted. I took my time, making sure I weighed the flour and measured the water and molasses correctly.

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Next Try – No Knead Whole Grain Bread

Well, I am getting better at this bread thang, but still not perfect. I followed the same whole grain no-knead recipe from before. Instead of wheat germ, I decided that corn meal might be a nice addition! And I did buy some vital wheat gluten.

http://www.ginadepalma.net/news/Entries/2009/3/18_March_2009%3A_Madness_Descends.html

2nd try at whole grain no-knead bread.

It all went very well, until the towel. After the dough rested for 22 hours or so, I didn’t have too much trouble folding it, and I even flipped it, and tucked it under. I transferred to the floured towel, and wrapped it up for a couple of hours more.

So, after the 2 hour rest in the towel, I unwrapped and tried to flop it into the preheated (4 qt) cast iron pot. When I flipped it upside down, it just hung there, and slowly fell, pulling and stretching the dough all the way down into the pot! I was so bummed.

I can’t seem to get the dough not to stick to the towel no matter how much flour I use. sigh. So, no more towels! I am going to just use parchment paper, and plop that into the pot!

As you can see from the photo below, I don’t think it lifted quite high enough in the oven. So, it looks like a cake! So what! It’s bread cake!

Oh but I did buy a cheap oven thermometer to check my oven temp, and it registered at 350° so that is good!

2nd try at whole grain no-knead bread.

So, after it cools for a little bit longer, I will slice it and hopefully it won’t be too dense.