Fumbling Toward Grace
After an epic fail on Friday, which involved three cups of whole wheat flour and a resulting brick, I set my face like flint and decided to soldier on. I looked for a new recipe, and boy did I find one!
Since I have a Kitchen Aid mixer I decided to use that with the dough hook to try another recipe before going the bread machine route. Then I found a recipe which is half whole wheat flour and half regular flour. Not stellar, but I figured I’d give it a try. It was delicious!
Today I am making two more loaves; one which will be 3/4 whole wheat and 1/4 white flour, and one half/half loaf with cinnamon and raisins. Yum!
Here’s the recipe, in case you’d like to try it. It comes from the website Tammy’s Recipes.
Whole Wheat Bread
Ingredients:
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey ** I used agave nectar — similar consistency to honey but very low GI**
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour **I added 2 cups whole wheat, and 1 cup all-purpose**
2 teaspoons instant active dry yeast
1/4 cup chopped sunflower seeds
2 tablespoons flax-seed meal
** I also added 3 tablespoons of whole wheat bread improver and a pinch of ginger (thanks for the advice Rae!)**
Instructions:
1. *Combine first 6 ingredients in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.
There you have it; finally a bread recipe we like! Let me know if you try it or what recipe you like best.
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