June is the busiest time of the year with my job so the blog posts have been few and far between. This weekend was the calmest in a long time so I decided to spend some quality time in the kitchen.
I have a large collection of cookbooks and cooking magazines passed on to me from family and I have to admit that I rarely use more than a select few. One I have been wanting to try is called The Baker’s Bible.
One thing I like to make on a regular basis is bread- all types of bread- white, rye, wheat, sweet, etc. Some people are intimidated by making their own bread but I find it to be relaxing and I like the thought that my bread is made from just flour, water, yeast and sugar and not filled with preservatives.
This was a good whole wheat recipe and was very simple to make. It took most of the afternoon to rise, but was good for a day at home cleaning and catching up on laundry.
Adapted from The Baker’s Bible
(The original recipe made 3 loaves but I adapted it for 1 loaf)
1 Tbsp. active-dry yeast
1/3 teaspoon sugar
1 1/4 cup warm water
2 cups whole wheat flour
2 cups all-purpose flour
1 tsp. salt
1 tsp. sugar
1 1/3 Tbsp. butter- melted
2 Tbsp. wheat germ (I added this to the original recipe to add more nutritional value)
oats or cracked wheat, bran, or buckwheat for the top
Stir yeast into warm water with 1/3 teaspoon sugar and let set for 10 minutes until frothy.
Stir together flours, sugar, salt, and wheat germ. Blend in butter and yeast liquid. Mix well and turn onto floured surface. Knead until no longer sticky. This only took me 2-3 minutes. Return to bowl and cover with oiled plastic. Sit in warm place to rise for about 1 hour and 15 minutes until almost doubled in size.
Punch down dough and shaped into greased 9×5 bread pan. Cover with oiled plastic and put back into warm place to rise for another 40 minutes.
Preheat oven to 450 degrees. Brush bread with beaten egg and sprinkle with oats (or wheat, bran, buckwheat). Bake for 25-30 minutes. Cool on wire rack.