Natalie’s Whole Wheat Bread

Freshly sliced bread

This bread is so easy and tastes so good. No worrying about rising or bread pans, just mix, let rest and bake.

 Ingredients:

  • ½ cup luke warm water
  • ¼ oz dry active yeast packet or 1 Tbsp of dry active yeast jar
  • 1 cup whole milk
  • 1 cup plain yogurt or plain Greek yogurt
  • 1 Tbsp honey
  • 2 cups whole wheat flour
  • 2 cups + 1-2 cups all purpose flour (or unbleached flour)
  • 2 tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • palm full of corn flour or corn meal

Directions:

  • Mix luke warm water and yeast, set aside for 5 min
  • Meanwhile warm milk, yogurt and honey to body temperature (do not boil)

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  • After 5 min, mix water mixture and milk mixture together.  Then add 2 cups of wheat flour.  Stir with a wooden spoon, cover and set aside in a draft free spot for 30-45 min.  You should see small bubbles starting to form, don’t worry the bread won’t rise.

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  • In a separate bowl mix 2 cups of all purpose flour, salt, baking powder and baking soda (set aside)photo 2
  • When the 30-45 min is up mix the all purpose flour mixture with the with the wheat flour mixture ½ a cup full at a time. Mix with a wooden spoon until mixing is no longer possible.  Then use your hands and knead in flour mixture.
  • You can either grab a cookie sheet or continue to use the same bowl adding flour until you can knead the dough without a lot of sticky spots.  I normally add about a cup.
  • Preheat oven to 425 degrees
  • Depending on what you plan to use the bread for you can either make two small loaves or make one large loaves.  I use the bread for sandwiches and it works best to keep it all as one loaf. Form into football shaped loaves.

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  • Grab a cookie sheet and sprinkle corn meal on the sheet and then add your dough ball(s).  Let sit for 10-15 min.  At the end of the 10-15 min my bread usually has spread so I push it back together to be taller.

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  •  Put in oven for 30 min
  • Take out of oven and place on cooling rack for 30 min to finish baking.

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  • Cut up and enjoy.

You can store it in the freezer after the bread has cooled completely.  We eat it up so fast it never lasts very long.

 

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