I love making bread by hand, but Beth and I go through a couple loaves a week, and these days I simply don’t have the time to do all that kneading and rising.
Fortunately, we have a bread maker, which is what this recipe calls for. If you do NOT have one, I’m afraid I cannot tell you how this recipe finishes by hand, and have no advice. If I’m inspired, that blog will be in my future.
For the last nine or so months I’ve been working (with Beth’s guidance) on making a bread recipe that she and I both love, and that’s good for ANYTHING: dipping in hummus, for covering in mayo tomato and onion, for toast, for PB&J. This is about the 7th version of the recipe, and I am very pleased with it (and have been for the last dozen loaves).
There’s a few add ins: oat bran, poppy seeds, and sunflower seeds. These (especially the seeds) can be altered if you have other seeds on hand or that you prefer. Also, other flours can be used, but I really like this blend.
The base of it is white whole wheat, which is different from organic white. Whole wheat is less processed and is healthier (and I find I don’t crash as hard from it). And “white whole wheat” IS whole wheat, it’s just kinda albino.
Now….. the recipe.
In one container (I use a 2 cup glass measuring cup), mix the wet:
- 1 1/2 cup + 2 tbsp water
- 2 tbsp canola oil
- 1 tbsp molasses
in a separate bowl, mix the dry:
- 2 cups white whole wheat flour
- 3/4 + 1/3 cups regular whole wheat flour
- 1/3 cup spelt flour
- 1/3 cup kamut flour
- 2 tbsp dry milk powder
- 3 tsp salt
- 2 tbsp brown sugar
Mix the liquid well, and pour it into the bread machine.
Mix the dry ingredients well and pour them on top, but don’t mix them into the wet.
On top of the dry put (trying not to get them wet)
- 4 tbsp gluten
- 4 tsp yeast
Set the machine to the “basic” setting, with “light” crust.
And with the miracles of science and industry, in 3 hours or so, you have awesome bread. Now you just need a jar of nutella.