Whole wheat bread

Whole wheat bread

Each yr for Christmas, my mom-in-law bakes loaves upon loaves of sandwich bread and provides them to her five kids as presents. I adore every thing about this. I know the time she has invested into making homemade bread. I worth her effort and cherish it immensely. And it tastes tasty, too.

I could checklist 1 hundred factors why baking bread at house is a excellent thought. Chief amid them is that your house will in no way smell far more comforting or homey than when a loaf of bread is increasing to golden perfection in your oven.

All the other reasons like the subtle nutty taste and added fiber in your diet program are great, too, but oh, my word, the smell of freshly baked bread is to an adult what petting a kitten is to child—all comfort and love. That nostalgia is difficult to beat.

MY ADAPTATION: Entire WHEAT BREAD

My mom-in-law’s bread is made with lard, water, granulated sugar, and white all-goal flour. It yields a loaf that is tall and soft, however sturdy.

For my version of this recipe, I wanted to make a complete wheat sandwich bread with a soft crumb and light but sturdy texture. I’ve adapted my mother-in-law’s recipe by employing a mixture of complete wheat flour and bread flour. I’ve also substituted unsalted butter for the lard, and replaced the water in her recipe with milk.

Nearly thirty lbs of flour and 18 loaves of bread later, the end result is a sliceable sandwich loaf that is tender and slightly chewy with a golden crust that’s just thick sufficient to add entire body, but not so thick my youngsters insist I cut it off.

So far, I’ve created PB&J, cold turkey sandwiches, grilled cheese, French toast, stuffed French toast and typical toast with butter and jam. The bread has held up superbly in every single circumstance.

Straightforward HOMEMADE Total WHEAT BREAD

You can make this complete wheat bread, also. It’s easier than you think.

Begin in the morning, and you can have two loaves of freshly baked bread cooling on your countertop by lunch. It only takes 20 minutes of hands-on time. The rest is just growing and baking.

EXPERIMENTING TO Find THE Best LOAF

In an attempt to make this recipe as simple and foolproof as attainable, I tried different starters, yeasts, sugars, liquids, and flours.

By blending complete wheat flour and bread flour, I developed a nutty-flavored bread with a light and soft texture, perfect for a sandwich. Feel cost-free to experiment and adjust the flour ratios to your liking. Preserve in mind that complete wheat flour reacts differently than bread flour. If you adjust the flour ratios you might also want to experiment with the quantity of moisture you add to the dough.

HOW TO KNEAD THE DOUGH

When it comes to bread, hydration is great. I have a tendency to err on the side of a wetter dough merely due to the fact it’s simpler to add a lot more flour to dough than it is to add more water.

If the dough feels as well moist when you knead, use a bench scraper to help scrape the dough off the counter. Dust the counter and your hands with a tablespoon of bread flour at a time right up until the dough feels tacky, but not sticky.

If the dough ends up feeling dry and is difficult to knead, you can add a lot more moisture by sprinkling your kneading surface with water as if you had been dusting it with flour. Then knead in the water. It’s tough to knead slimy dough, nonetheless, so use only a minor water at a time.

HOW TO KNOW WHEN THE BREAD DOUGH HAS RISEN

The shaped loaves are ready for the oven when they have doubled in size and you can touch the top or make a small reduce with a paring knife without the dough collapsing.

If it collapses, the dough has above proofed. In this circumstance, you can do a single of two factors:

If all else fails, cry a little. Then start again. It’s only bread. Probabilities are your family members will consume it even if it isn’t ideal. (Speaking from expertise here. Ahem.)

HOW TO Store AND FREEZE BREAD

If your day will get away from you and you don’t have time to bake your loaves, just cover the bowl and area the dough in the refrigerator for up to 24 hours. Finish the remaining methods when you’re prepared.

You can also freeze the dough soon after you’ve completed kneading it, but ahead of you start the 1st rise. Here’s what to do:

To freeze the baked loaves, permit the bread to awesome totally. Wrap the bread in foil, then place it inside a zip-prime bag. Take away as significantly air as attainable.

The bread will hold in the freezer for up to three months. When ready to consume, transfer bread from the freezer to the countertop, keeping it in the wrapping. It will thaw in about three hrs.