This weekend I decided to venture into making some different types of bread. On Saturday I made some hamburger and hot dog buns (recipe to come in the near future) and on Sunday I made whole grain bread. I must mention that this bread isn’t 100% whole grain – I did use some bread flour. But it’s still tasty and it is packed with more nutrients than regular white bread. I got the inspiration for this bread from White on Rice Couple and food.com. I felt that the dough was too much for one loaf but not enough for 2 loaves so I made one rectangle loaf and one round loaf. I think I probably should have kept a little more dough in the rectangle loaf as it wasn’t as tall as I would have liked it to be but I am still pleased with the outcome of the bread. I hope you enjoy this recipe!
Whole Grain Bread
- 2 1/2 C whole wheat flour
- 2 C bread flour
- 1 package of dry active yeast
- 1 C milk
- 1 C water
- 1/3 C brown sugar
- 4 tbsp unsalted butter
- 1 tsp salt
- 1 C rolled oats, ground (just put the oats in your food processor and grind them)
- In a saucepan, heat the milk, butter and water until it reaches 115 degrees.
- Place the yeast in the bowl of your Kitchenaid mixer (or a mixing bowl if you don’t have a stand up mixer) and then add the milk mixture, brown sugar and salt. Allow to sit for 10-15 minutes or until the mixture becomes foamy.
- Combine the ground oats, bread and whole wheat flours.
- Once the milk/yeast mixture is foamy, add the flour to the mixing bowl and knead on speed 2 for 10 minutes. The dough should be elastic like and shouldn’t be sticking to the sides of the bowl.
- Place dough ball in a large bowl coated with olive oil. Turn the ball to coat the surface. Cover and allow to rise for 1 – 1 1/2 hours or until double in size.
- Punch down the dough and then separate it into one piece that is 2/3 the size of the dough, one piece that is 1/3 the size.
- Shape the 2/3 size piece into the shape of a rectangular loaf, cut a slit down the top middle with a sharp knife and then place in a greased 9x5x3 loaf pan. Shape the other piece into a round loaf and then cut a criss cross shape into the top with a sharp knife. Place on a greased baking pan. Cover both pieces and allow to rise for about 30 minutes or double in size.
- Brush the tops of the loaves with olive oil and sprinkle with oats, if desired.
- Bake at 400 for 15 minutes, reduce heat to 350 and bake for another 15-20 minutes or until the tops are slightly browned.
- Cool on a wire rack.
- Serve with your favorite jam, butter or make a delicious sandwich with it!