Whole Grain Bread

Whole Grain Bread

I love to make bread and for a while now I’ve been thinking about coming up with a bread recipe for Alexis and I so that I could stop buying bread at the store and dealing with all those plastic bags and things that bread is inevitably packed in. I already make Jamison’s gluten free bread each week, so why not make one Lex and I can enjoy too?

I’m not one to make New Year’s resolutions. I don’t see the point. They are easily made and easily broken, but I see nothing wrong with making a few goals. Goals are much easier to focus on and aren’t as daunting to me. So last week I set out with the goal to come up with a really good whole grain bread that both Alexis and I could enjoy and this is what resulted. It took two tries, but on the second it really came together!

So goodbye store bought bread! This version is delicious and easy. You can’t get better than that!

What You’ll Need:
1 cup of warm water
1 tablespoon of yeast
1 cup of oats, processed until smooth
1/3 cup of flax seed meal
1/3 cup of vital wheat gluten (Note: You really need to add wheat gluten if you’re making a whole grain bread. It really makes a BIG difference!)
1 2/3 cups of white whole wheat flour
1 2/3 cups of whole wheat flour
2/3 cup of corn flour (Note: Corn flour is NOT corn starch.)
1 teaspoon of sea salt
1/3 cup of olive oil
1/3 cup of honey
1 cup of orange juice (Note: You can use freshly squeezed or out of the carton.)

Mix yeast and water together and let sit for 5 minutes or so or until foamy:

Whole Grain Bread: Yeast

While yeast is proofing place oats in a food processor and process until relatively flour like in consistency:

Whole Grain Bread: Oats

Next mix processed oats, flax seed meal, gluten, flours and sea salt in a large glass bowl until completely incorporated. Add water/yeast, olive oil, honey and orange juice and stir until dough forms.

Now here’s where I do things a little differently…You ready?

Instead of putting the dough on a floured surface and kneading, I just sprinkle the dough with white whole wheat flour and knead it right in the bowl! Works perfectly and saves you the steps of having to clean the counter after you’re finished.

Knead for 1-2 minutes until dough is elastic. (Note: That means when you poke it it bounces back.) Place dough in a bread pan that has been brushed with olive oil or sprayed with non-stick spray:

Whole Grain Bread: Ready to Rise

Place in a warm place (I like to put it in the oven with the light on) and let rise for 1 to 1 1/2 hours or until you can see a noticeable rise:

Whole Grain Bread: Risen

Remember that with whole grain breads the rise is very subtle. It’s not going to double in size or anything of that nature while in the rising period, but you will be able to see a slight enlargement.

Once the dough is risen turn oven on to 400 F with the loaf in the oven. Close the door and when the oven is preheated THEN start counting time. (In other words you’re going to preheat your oven WITH the loaf inside. The loaf will continue to rise a bit more as the oven preheats.)

When the oven is preheated you will bake from 35-45 minutes until loaf sounds hollow and is browned all over:

Whole Grain Bread

You might have to cover the loaf with foil in the last 10 minutes or so if it gets really brown. Let cool at least 10 minutes before cutting. Store in an airtight container once completely cooled.

Notes: No notes on this one.

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