For some reason, I have recently become fascinated with making things that people usually buy at a grocery store. I mean, making your own pita bread? I thought that was some kind of joke! Who knew it was easy? Since my success of making that, I started making a list of commonly store bought pantry (staple) food I should try making. This list includes whole-wheat bread.

I grew up like other normal kids: white bread was the only way to go. My mom, unfortunately, had a health epiphany where she basically switched out all the white rice and white bread to brown rice and whole-wheat bread. I’m now a total convert. I can never go back to white bread anymore; it just doesn’t seem to have the same depth or more complex texture of whole-wheat bread.

Anyhow, I got this recipe from thekitchn.com (seems like that’s my go-to website nowadays!), and I have to say, it is magnificent. It’s soft in the inside with a deep color of brown on the outside. It also has that hint of bitter/nutty flavor that whole-wheat bread always seems to have.

WW Bread by VL

Whole-Wheat Bread
Makes 2 loaves

Ingredients:

  • 1 cup warm (not hot) water
  • 2 teaspoons active dry yeast
  • 1 cup 2% milk (whole and skim also work)
  • ¼ cup honey
  • 2 tablespoons canola oil
  • 2¾ cups all-purpose flour, plus extra for kneading
  • 2¾ cups whole-wheat flour (I used white whole-wheat)
  • 1 tablespoon salt

Directions:

  1. Combine water and yeast in a big bowl, and wait until the yeast dissolves. Stir in the milk, honey, and oil.

  2. Add two cups of all-purpose flour and the salt, and stir to combine the ingredients. Add the rest of the all-purpose and whole-wheat flours. Stir to form a shaggy dough. Let this stand for 20 minutes to give the flour time to absorb the liquid.

  3. Use a wooden spoon to stir the dough until the dough doesn’t stick to the sides but still sticks to the bottom. Add water if the dough is too dry and flour if it’s too wet. Flour your work surface, and then knead the dough until the dough is tacky, elastic, and springs back when you poke by hand.

  4. Form the dough into a ball. Coat it with oil and cover it with the bowl until nearly doubled, around 1-1½ hours.

  5. Divide the dough into two, and shape them into a loaf. Here’s the link to the tutorial at thekitchn.com: http://www.thekitchn.com/basic-techniques-how-to-shape-97063.

  6. Let the loaves rise for the second time, about 30-40 minutes.

  7. Slash the tops of the loaves with a serrated knife and put them in the oven. Immediately turn down the heat to 375°F and bake for 30-35 minutes. Finished loaves will be dark golden-brown and sound hollow when tapped on the bottom. Remove the loaves from the pans and let them cool completely before slicing.

A little secret: making your own bread is apparently much cheaper than buying it! A standard bread is about 4 dollars, while making your own is a bit less than a dollar!


– Veronica