Tag Archives: Bread

Fluffy Wheat Bread and That Darn Cat

While I absolutely love my Whole Wheat Oatmeal Bread, there are times when I want something that is a little lighter, a little fluffier.  That’s where this delicious, fluffy, whole wheat bread comes in.  This recipe is adapted from one that was taught to me by a friend.  It makes three loaves or rounds of bread, and I like to bake one off immediately while freezing two dough portions to thaw and bake later.  Ever since I started making the Whole Wheat Oatmeal Bread and this Fluffy Whole Wheat Bread, I end up making a batch of dough every few weeks and haven’t bought bread from the store in about a year.  Yes, that means that every few weeks I go through the labor of making my own bread dough, but it’s something that I love to do and since Santa brought me a stand mixer last year, the active labor part is quite short.  It always has the feeling of play as I shape the loaves, and it makes the house smell great to boot.

I do have one word of warning… be careful where you put your shaped loaves to rise.  Just this New Years Eve I set a beautiful round of Fluffy Whole Wheat Bread dough in front of our wood burning stove to rise.  Dave was making an amazing surf and turf dinner that included mussels in a butter and white wine sauce, so I was making bread to soak up all of that delicious mussel broth.  When I went back downstairs an hour later to get the risen dough, I was greeted with the sight of a very comfortable and pleased-with-herself cat grinning at me as she lounged on top of my beautiful bread.  Doh!  She was not pleased when she was unceremoniously removed from her bready pillow, but at least the plastic wrap and towel covering kept the dough more or less safe.  It was a bit squished with a cat imprint on one side, however.  Dave found this amusing.  Lesson learned.

Fluffy Wheat Bread
A soft, fluffy, whole wheat loaf that is perfect for sandwiches, toast, or just fresh with butter. This recipe makes three loaves, so I like to bake one off immediately and freeze the other two portions to use later.
Yield: 3 loaves

Proofing Yeast Ingredients:
¾ cup water
1 tsp. honey
2 packages of yeast (or 4 ½ tsp.)
Bread Dough Ingredients:
8 cups whole wheat bread flour
1 tbsp. salt
2 cups water
1 egg
2 tbsp. honey
¼ cup canola oil

Directions:

  1. Combine the water and honey from the proofing yeast ingredients in a microwave safe bowl and heat in the microwave for 30 seconds. Stir in the yeast and set the mixture aside to proof for 10 minutes. The yeast should get nice and foamy. If it does not get foamy then you likely have a bad batch of yeast and need to start over.

    Happy, bubbly yeast.

  2. Combine the whole wheat bread flour and the salt in a large bowl or the bowl of a stand mixer fitted with a whisk attachment and stir the salt into the flour briefly. Salt can inhibit yeast growth, but it also gives bread great flavor. So we want to distribute the salt so that it doesn’t hit the yeast in one big clump.
  3. Add the rest of the bread dough ingredients to the flour and salt mixture, and then add the proofed yeast. Stir to combine.  If using a stand mixer, once the ingredients are nearly combined (you may need to turn off the mixer and scrape down the bowl once or twice) switch to mixing speed 2 and “knead” the dough for 6 minutes. Be sure to follow manufacturer’s guidelines for processing dough in your mixer. If making the bread by hand, scrape the thoroughly mixed of the bowl out onto a lightly floured board and knead by hand for 15 minutes. Dough will likely be slightly sticky, but avoid adding extra flour as much as possible.
    Almost all of the ingredients...

    Almost all of the ingredients…

    Everything into the pool.

    Everything into the pool.

    Switching to Speed 2 to actually knead the dough.

    Switching to Speed 2 to actually knead the dough.

    While I like to knead dough by hand, when I'm making the dough regularly I really like the speed of my stand mixer.

    While I like to knead dough by hand, when I’m making the dough regularly I really like the speed of my stand mixer.

  4. Once the dough has been thoroughly kneaded, place it in a large, warm bowl that has been lightly coated with oil. Flip the dough ball over and cover the bowl lightly with plastic wrap. Then cover this with a clean towel and place it somewhere warm to proof. This should take 45 minutes to an hour, or as long as it takes for the dough to double in size.
    Lightly oil the bowl.  In cold weather I like to heat the bowl in warm water before oiling it and proofing the dough.

    In cold weather I like to heat the bowl in warm water before oiling it and proofing the dough.

    Place the dough in the oiled bowl and then flip it to keep the top moist during proofing.

    Place the dough in the oiled bowl and then flip it to keep the top moist during proofing.

    Tuck the dough in nicely with a loose layer of plastic wrap and then a clean kitchen towel.

    Tuck the dough in nicely with a loose layer of plastic wrap and then a clean kitchen towel.

    Happy, risen dough.

    Happy, risen dough.

  5. Once the dough has doubled, gently press down on it to release the built up gasses. There’s no need to punch it, just press it down and let it rest for 8 minutes before continuing.

    There's absolutely no reason to get violent with your dough.  Just give it a good bit of pressure to release some of the built up gasses, then let it rest again.

    There’s absolutely no reason to get violent with your dough. Just give it a good bit of pressure to release some of the built up gasses, then let it rest again.

  6. After the dough has rested divide it into three roughly equal pieces. On a lightly floured board shape one piece into a roughly 8×6 inch rectangle. Tightly roll the rectangle into a long cylinder, tucking the ends in as you go. Seal the cylinder along its base so that no seams are visible. Set the cylinder aside and repeat this step with the remaining two pieces of dough.
    No need to get fussy with exact measurements here.  Just divy it up and keep moving forward.

    No need to get fussy with exact measurements here. Just divy it up and keep moving forward.

    Shaping the dough.  Start with a rectangle, then roll it up into a cylinder.

    Shaping the dough. Start with a rectangle, then roll it up into a cylinder.

    Creating the loaves.

    Creating the loaves.

  7. To freeze for future use: Wrap each piece of dough in plastic wrap and then place them into large, resealable plastic bags. Seal the bag and place it on a flat surface in the freezer. The dough can be frozen for 2-3 months. Remove the dough from the freezer and thaw in a well-buttered loaf pan for a few hours or overnight and then proceed to baking instructions.
    Wrap the cylinders up loosely in plastic wrap.  They'll continue to expand as they freeze, so if you wrap them too tightly they will burst.

    Wrap the cylinders up loosely in plastic wrap. They’ll continue to expand as they freeze, so if you wrap them too tightly they will burst.

    Getting the dough ready to freeze.  When you are ready to bake them off, just let them defrost overnight to do their second rise.  Be patient and give them time.  The dough's cold, so needs some time get nice and fluffy.

    Getting the dough ready to freeze. When you are ready to bake them off, just let them defrost overnight to do their second rise. Be patient and give them time. The dough’s cold, so needs some time get nice and fluffy.

  8. To bake immediately: Place each piece of dough into its own oiled loaf pan. Cover the pan(s) loosely with plastic wrap and a clean kitchen towel. Set the pan(s) aside to let the dough rise for about 45 minutes to an hour. Proceed to baking instructions.
    IMG_3070

    Nicely risen dough, without any squished marks from being sat on by a cat.  Like I said, lesson learned.

    Nicely risen dough, without any squished marks from being sat on by a cat. Like I said, lesson learned.

    IMG_3076

  9. Baking Instructions: Preheat your oven to 350ºF and bake the bread for 20 minutes. The bread is done when it is brown on top and sounds hollow when tapped on the bottom. You can also check its internal temperature to ensure that it has reached 190ºF. Cool on wire racks and enjoy!
    This bread is just calling for butter and jam.

    This bread is just calling for butter and jam.

    This loaf was destined for a dinner of tuna and smashed avocado sandwiches.  They were perfect.

    This loaf was destined for a dinner of tuna and smashed avocado sandwiches. They were perfect.

Click here for a printable version of the Fluffy Wheat Bread recipe.

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Stocking the Pantry 2: The Bread Edition

After publishing his seminal work entitled An Eater’s Manifesto in which he lays out many concerns over the modern production of food, Michael Pollan found himself deluged with questions regarding what was actually safe (or good) to eat.  His response was In Defense of Food: An Eater’s Manifesto where he writes that we should “eat food, not too much, and mostly greens.”  Sounds simple enough, except for the fact that what many of us consider to be “food” are actually highly processed, food-like products. To specify what he meant by “food,” Pollan wrote that it should be recognizable by our grandmothers (or great-grandmothers) as  “food,” even when we read the ingredient list.  In short, you shouldn’t need a Ph.D. in Nutritional Science to understand the contents of what you are going to eat.  Pollan’s iconic example of this is the ingredient list from a brand name “bread” product that had an astounding 20 ingredients when bread truly only needs four; flour, yeast, water and salt.

It was through readings such as Pollan’s that I realized I really didn’t know how a lot of the basic foodstuffs were made.  Don’t get me wrong I knew what was in some of these things, but I didn’t know how to go about making them for myself.  I had the theory, but not the practice.  Much of my cooking before that time had been focused on either making really fancy food or really quick food.  There were the fancy meals for friends where I tried out new ideas and tastes that until that time I’d only read about, and then there were the weeknight meals as a young married couple trying to balance graduate school and life. The basic foodstuffs, the types of things that I liked to keep in my pantry like spaghetti sauce, pizza dough, even muffins, were things that I only bought in packaged form and hadn’t really thought about making them at home.

Around the same time of Little Man’s arrival I had started teaching anthropology of food courses at the university where I taught.  The research I was doing for my courses, as well as our desire to feed our family well, led me to start tinkering with making some of these basics, like pizza dough and soup stock.  Now these things are so basic for me to make that it irks me if I run out and have to buy them from the store.  The basic food that I’ve recently added to my repertoire to make at home is whole wheat bread.

Now before you get nervous and start mentally listing off all the ways that you live a super busy life and can’t possibly fit making your own bread into an already crazy schedule, don’t panic.  Take a deep breath.  This recipe is a fun Saturday afternoon project and makes enough dough for you to make three loaves of bread, two of which can hang out in the freezer until you are ready to eat them.  That is the beauty of stocking your pantry; you make things periodically in bulk, freeze them, and then use them as you want them over the following weeks or months.  You can choose what types of staples you would like to have at hand, and make them at home.  And for all of these basic foods, like pizza dough, bread, tomato sauce, etc., there is something immensely satisfying knowing that not only do you know the entire ingredient list, but you actually made these things.  They weren’t made in a factory by extruders and people garbed in sci-fi plastic clothing, but these foods were made by you, with your own hands (and your kids’ hands), and that makes it all taste that much better.  Have fun!

IMG_9825Whole Wheat Oat Bread

Adapted from: Girl Versus Dough

Ingredients:
2 cups water
2 cups milk
4 ½ tsp. (2 packets) active dry yeast
3 tbsp. agave
4 cups whole wheat flour
5 cups whole wheat bread flour
2 cup rolled oats (not instant)
½ cup olive oil
2 tbsp. salt

Directions:

  1. Combine half of the milk and water in a microwave safe bowl and heat for 45 seconds or until very warm (not more than 115ºF).  Pour this into the bowl of a stand mixer (or mixing bowl) and add half of the yeast and agave.  Stir to combine and let rest for 10 minutes or until foamy.
    Adding the yeast to the milk mixture in the stand mixer.

    Adding the yeast to the milk mixture in the stand mixer.

    The yeast starting to proof and get foamy.

    The yeast starting to proof and get foamy.

    The rest of the dry ingredients.

    The rest of the dry ingredients.

  2. Add half of the flours, oats, olive oil and salt to the bowl and mix/stir to combine.  Once the ingredients are incorporated, mix at Speed 2 on your stand mixer for 6 minutes.  If kneading by hand, dump ingredients out onto a lightly floured board and knead until smooth and elastic (about 15 minutes).
    The mixture just getting fully incorporated and starting to pull away from the sides of the bowl.

    The mixture just getting fully incorporated and starting to pull away from the sides of the bowl.

    The cohesive dough has been "kneaded" by the machine and is ready to proof.

    The cohesive dough has been “kneaded” by the machine and is ready to proof.

  3. Oil a large bowl for the dough to rise in.  Place the dough into the bowl, cover loosely with plastic wrap and set aside.

    The first batch of dough resting in a proofing bowl.

    The first batch of dough resting in a proofing bowl.

  4. Repeat the previous instructions with the remaining ingredients.  Once the second batch of dough is completed, add it to the first.  Roll the dough quickly in the oiled bowl so that all sides are slicked.  Cover the bowl loosely with plastic wrap and then with a towel.  Place the dough in a warm place to rise until doubled, about 1 hour.
    The second batch of dough has been added to the first and set in the bowl to rest.

    The second batch of dough has been added to the first and set in the bowl to rest.

    Covering the dough with plastic wrap.

    Covering the dough with plastic wrap.

    Tucking the dough in with a towel.

    Tucking the dough in with a towel.

    A big, beautiful bowl of proofed dough.

    A big, beautiful bowl of proofed dough.

  5. Gently press down on the dough to release some of the gases.  Let it sit for 10 minutes.

    There's no need to brutalize your dough by "punching" it down.  Just give it a nice press to release some of the gasses, then let it rest for a bit before proceeding.

    There’s no need to brutalize your dough by “punching” it down. Just give it a nice press to release some of the gasses, then let it rest for a bit before proceeding.

  6. Divide the dough into three pieces.  On a lightly floured board shape one piece of dough into a roughly 8×6 inch rectangle.  Tightly roll the rectangle into a long cylinder, tucking the ends in as you go.  Seal the cylinder along its base so that no seams are visible.  Set the cylinder aside and repeat this step with the remaining two pieces of dough.
    Form the individual pieces of dough into rough rectangles.

    Form the individual pieces of dough into rough rectangles.

    Then roll the rectangles into tight cylinders, tucking in the edges as you go.

    Then roll the rectangles into tight cylinders, tucking in the edges as you go.

  7. To bake immediately: Place each piece of dough into its own oiled loaf pan.  Cover the pan(s) loosely with plastic wrap and a towel.  Set the pan(s) aside to let the dough rise for about 45 minutes.  The dough should be more or less the shape of the finished loaf.  Proceed to baking instructions.
    If you want to bake a loaf immediately, place the formed cylinder into a well oiled bread pan.

    If you want to bake a loaf immediately, place the formed cylinder into a well oiled bread pan.

    Cover the prepared dough with plastic wrap and its towel, then set it aside to proof again.

    Cover the prepared dough with plastic wrap and its towel, then set it aside to proof again.

    This dough is proofed and ready for the oven.

    This dough is proofed and ready for the oven.

  8. To freeze for future use: Place each piece of dough into its own large, resealable plastic bag.  Seal the bag and place it in the freezer.  The dough can be frozen for 2-3 months.  Remove the dough from the freezer and thaw in a well-buttered loaf pan, then proceed to baking instructions.

    Any dough that you want to save can be tightly wrapped in plastic and then sealed in a plastic bag and frozen.  This dough will last in the freezer for 2-3 months.

    Any dough that you want to save can be tightly wrapped in plastic and then sealed in a plastic bag and frozen. This dough will last in the freezer for 2-3 months.

  9. Baking Instructions: Preheat your oven to 400ºF.  Bake the bread for 40-50 minutes, rotating the pans halfway through baking.  The bread is done when dark brown on top and sounds hollow when tapped on the bottom, or has reached an internal temperature of 190ºF.  Cool on wire racks and enjoy!IMG_9824
 Recipe Icon Whole Wheat Oatmeal Bread
http://www.thesheepareout.com
adapted from: Girl Versus Dough
Ingredients:
2 cups water
2 cups milk4 ½ tsp. (2 packets) active dry yeast
3 tbsp. agave
4 cups whole wheat flour
5 cups whole wheat bread flour
2 cup rolled oats (not instant)
½ cup olive oil
2 tbsp. salt
Directions:

  1. Combine half of the milk and water in a microwave safe bowl and heat for 45 seconds or until very warm (not more than 115ºF).  Pour this into the bowl of a stand mixer (or mixing bowl) and add half of the yeast and agave.  Stir to combine and let rest for 10 minutes or until foamy.
  2. Add half of the flours, oats, olive oil and salt to the bowl and mix/stir to combine.  Once the ingredients are incorporated, mix at Speed 2 on your stand mixer for 6 minutes.  If kneading by hand, dump ingredients out onto a lightly floured board and knead until smooth and elastic (about 15 minutes).
  3. Oil a large bowl for the dough to rise in.  Place the dough into the bowl, cover loosely with plastic wrap and set aside.
  4. Repeat the previous instructions with the remaining ingredients.  Once the second batch of dough is completed, add it to the first, and shape the dough into a tight ball.  Roll the dough quickly in the oiled bowl so that all sides are slicked.  Cover the bowl loosely with plastic wrap and then with a towel.  Place the dough in a warm place to rise until doubled, about 1 hour.
  5. Gently press down on the dough to release some of the gases.  Let it sit for 10 minutes.
  6. Divide the dough into three pieces.  On a lightly floured board shape one piece of dough into a roughly 8×6 inch rectangle.  Tightly roll the rectangle into a long cylinder, tucking the ends in as you go.  Seal the cylinder along its base so that no seams are visible.  Set the cylinder aside and repeat this step with the remaining two pieces of dough.
  7. To bake immediately: Place each piece of dough into its own oiled loaf pan.  Cover the pan(s) loosely with plastic wrap and a towel.  Set the pan(s) aside to let the dough rise for about 45 minutes.  The dough should be more or less the shape of the finished loaf.  Proceed to baking instructions.
  8. To freeze for future use: Place each piece of dough into its own large, resealable plastic bag.  Seal the bag and place it in the freezer.  The dough can be frozen for 2-3 months.  Remove the dough from the freezer and thaw in a well-buttered loaf pan, then proceed to baking instructions.
  9. Baking Instructions: Preheat your oven to 400ºF.  Bake the bread for 40-50 minutes, rotating the pans halfway through baking.  The bread is done when dark brown on top and sounds hollow when tapped on the bottom, or has reached an internal temperature of 190ºF.  Cool on wire racks and enjoy!

Click here for a printable version of the Whole Wheat Oat Bread recipe.

IMG_9825