Home / Food / Baking / Rising to the Occasion: My Quest for the Perfect Homemade Wheat Bread (Recipe Included)

Rising to the Occasion: My Quest for the Perfect Homemade Wheat Bread (Recipe Included)

breadI am all about homemade goods. It’s important to me that my family eats wholesome, healthy foods, so I have really stepped up my game in the world of homemade. A few months ago, I set out to make the perfect wheat bread that everyone in my family would enjoy. I’m proud to say that I haven’t bought a loaf of bread since. We’ve had a few different itterations of bread and I’ve made brick or two, but over time I have played with and adjusted the recipe I first used (King Arthur’s 100% whole wheat bread). It’s a recipe my whole family enjoys and it is about as healthy as it gets. This recipe makes two loafs, so I make it just about every week. I should also mention, making my own bread has definitely saved me money as it is much cheaper to make it myself.

*Makes two loafs

Ingredients

2 3/4 c of warm water (whey strained from homemade yogurt is a delicious substitute for the water and a great way to use the whey)

2 1/2 tbsp of yeast

1/3 c olive oil

1/3 c honey

1 tbsp of salt

1/4 c chia seeds

1/4 c of flax seed

1/3 c oats

1/4 c of sunflower seeds

6 c whole wheat flour

Directions

In your kitchen aid or mixer, add your warm water (or whey) and yeast. If you are not using instant yeast, let sit for 5 minutes. Next add your olive oil, honey and salt and give it a quick mix.

Next add the chia seeds, flax seeds, oats and sun flower seeds. Turn on your mixer and begin adding the flour one cup at a time. Once the dough is formed, throw a little flour on the counter top and knead the bread on the counter for 5 minutes. Wash your bowl and coat with a little oil. Place the dough in the bowl and cover with a moist towel. Let rise for an hour or until double in size.

Knead your dough for a minute, cut it in half, form loafs and place each half into a lightly oiled loaf pan. Lightly oil the top of the loafs, cover with a moist towel and let rise an hour, or until it is about one inch above the loaf pan.

Preheat your oven to 375 degrees. Cook the break for 30-35 minutes. Tent with aluminum foil after 20 minutes to prevent over browing.

 

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About Meagan Sabich

Meagan Sabich
Meagan Sabich grew up in Las Vegas, NV and moved to Reno in 2004 to attend the University of Nevada, Reno. Since then, she has called Reno her home. She's a former corporate girl who worked for Microsoft and Facebook, before turning in her work badge to be a stay at home mom and wife for her two girls, Sophie and Sadie, and husband Mike. Meagan is an avid cook and very passionate about food. When she gets free time she likes to blog about her cooking adventures on her blog at Waist Not, Want Not, or share recipes for Reno Moms Blog Feed the Fam Series. Meagan is very passionate about fitness and enjoys yoga, zumba and weight training.

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