Until recently, I tended to avoid wheat breads, but I have to eat better so I’m given them a shot. While I haven’t quite stepped up to 100% wheat, I came up with a recipe that I really like. It’s a mix of wheat and white four, and instead of just an all-purpose flour, I use stone ground flour from a local co-op.
I’ve had a bread machine for years… on my second one actually. I used to make different breads for holidays or other gatherings, but only a few times have I ever actually cooked in the machine. I typically use the dough setting and then make loaves or rolls. This is a recipe for a2-pound loaf, and for my machine I put wet stuff in first, followed by dry with the yeast going in last, so that’s the order I have things listed. Check your machine directions to see if it’s the same, or if you want to make it by hand you’ll have to figure that part out.
What ya need:
1-1/2 cups water (bout 80 degrees)
2 Tbsp butter, softened
3 Tbsp brown sugar
2 tsp salt
3 Tbsp dry milk (you can sub room temp milk for this and the water)
2 cups whole wheat bread flour
2 cups bread flour (I used a stone ground, organic flour)
2 tsp active dry yeast
After the timer goes off (usually about 80 minutes) you turn it out on to a floured surface and shape the loaft. Then cover it with a towel and let it rise in a warm spot 60-90 minutes until it about doubles in size. I have a silicone loaf pan I just put mine in, but you can make any shape you want or even portion it for rolls or buns. Bake in a 350 degree oven for about 40 minutes for a loaf, 25-30 for rolls and buns.
This turns out a very hearty bread with a rich, but for me not over-whelming wheat flavor. It is great fresh, and toasts very well. After it’s fully cooled I store in an bread bag from a store bought loaf in my breadbox and it keeps for almost a week. Well, it’s still good for the 4-5 days a loaf lasts me anyways.
And for those interested in the nutritional info, I get about 20 slices per loaf. Each slice has bout 122 calories, 1.3 grams of total fat, 2.4mg cholesterol, 130mg sodium, 23 grams total carbs, 1g dietary fiber and 4.1g protein.
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