Whole Grain Bread

I came home last night to realize that I didn’t have any bread. I know, I know…it’s not the worst thing in the world for most people, but I don’t function very well without my toast-with-almond-butter combo in the morning. So what did I do at 7PM, I whipped up two loaves of bread.

I took a class on how to make bread in the past, however, being really, really tired, I didn’t apply the 20 minutes of kneading by hand, nor the careful hand-mixing of the dough. I took the Kitchenaid dough hook shortcut.

The bread came out light and chewy, chockfull of hearty flavor. If you’ve never made bread before, this recipe is for you. And if you have, but find it more convenient to buy bread in bakeries or supermarkets, this recipe is also for you.

Roll up your sleeves and get cooking! You’ll be amazed at how great a baker you can be.

 

1 cup (230g) warm milk
1 ½ cups (350g) warm water
1 tbsp (10g) honey
1/2 tsp dry yeast
3 cups (380g) whole wheat flour

3 cups (380g) all-purpose flour
¼ cup (40g) millet

½ cup (60g) oats

½ cup (70g) mixed toasted nuts (I used sunflower, sesame, and pumpkin seeds)

1 tsp (10g) salt

  1. In the bowl of a stand mixer fitted with a dough hook, combine warm water, milk, honey, and yeast. Let stand until yeast bubbles (a minute or 2).
  2. With the mixer on low speed, whisk in the flours, the salt, the millet, the oats, and the nuts. The dough will bunch up around the dough hook, but will loosen as you add the flour. Leave the dough to knead in your mixer for 2 minutes on medium speed. This will develop the gluten in your bread.
  3. Spray a very large bowl and place the dough inside. Cover with a kitchen cloth and let rise on your kitchen counter for one hour or until doubled in size.
  4. Sprinkle oats in 2 bread pans or on a baking sheet covered with parchment paper. Divide dough in two and place in baking pans or on parchment paper (allow five inches between balls of dough).
  5. Let rise another hour, then bake in a 400 degrees F for 30 minutes or until browned.

EU

Comments

  1. It looks great. I want to make it, but I can’t buy millet locally since we live in a rural area. Do you have any suggestions for a substitution for millet?

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