Monday, April 23, 2012

Killer Whole Wheat Bread

I baked you some bread.  Sometime you should try it.  

It's very rewarding, kneading the dough with your own hands (because the dough ball is far too ridiculously large even for your amazing 7 qt stand mixer).

I think the part I like best about this bread is the way it smells as it bakes.  I'm pretty big on smells.  

I have been known to buy shampoos/conditioners solely based on the way they smell (which explains why my hair may or may not be yucky so much of the time...and by the way, I may have mentioned this before but what is up with shampoo smelling better than conditioner?!  Not fair!).  

I worked a stint at Yankee Candle Co. in college and blew an insane amount of money on smelly candles...I even gave only candles to everyone one year for Christmas...yeah that happened.  Sorry friends and family.  

Also, I will decide whether we can continue to be friends after spending 3 seconds in your home based on the way it smells.  I'm not talking like you have to be spraying Febreze everywhere or anything like that, just if YOU as a person have a weird smell...your house will reveal it.  FYI.

Back to bread.  It smells lovely.  It tastes lovely. 

It's vegan by the way, if you care about that sort of thing.  I don't, but don't worry, non-vegans, it is delicious for you as well.

 The recipe makes 2 loaves.  You can keep one and take the other in to work for your coworkers.  You can even forget to bring a knife to cut it and anything at all to spread on it.  

They will rip chunks off the loaf and devour it like barbarians nonetheless.  Also, as it sits on your desk still emanating that fresh baked eat-me smell, you yourself will probably put down a good 1/3 of the loaf as well.  

These are things that will happen.  It's inevitable.

Killer Whole Wheat Bread
("Dave's Killer Bread" from Everyday Living)


3 1/3 cups whole wheat flour
1/2 cup sugar
1 Tbsp + 1/2 tsp yeast
2 1/4 cups warm water
1 1/2 tsp molasses
1 Tbsp canola oil


3 1/3 cups whole wheat flour
1/4 cup vital wheat gluten
2 tsp salt

For the sponge:  In the bowl of a stand mixer, whisk together the flour, sugar and yeast.  Then add the water, molasses, and oil, mixing until incorporated.  Using the paddle attachment, beat on low for 5 minutes.  Cover bowl with plastic wrap and a clean dish towel and set aside for 1 hour.  

Return an hour later, no more no less (or it will change the flavor), and add the remaining "dough" ingredients, the flour, gluten, and salt.  If possible, using dough hook, beat the dough on low for 15 minutes in the stand mixer, or knead with your hands on a lightly floured surface or sil-pat.

Divide dough into 2 equal pieces and cover with a damp towel for 15 minutes.  

Grease 2 9 x 5 loaf pans really really well.  Like a lot of grease.  I'm serious.

Roll dough into logs, being careful to get the air out and shape into a loaf.  Place each loaf in a prepared loaf pan and allow to rise about an hour until it's peeking over the pan by about an inch or so.

Bake in center rack at 350 for 35-40 minutes.  After removing from the oven, turn loaves out onto a wire cooling rack and allow to cool before shamelessly devouring with butter, honey, and jam.

1 comment:

  1. Yum-this sounds delicious. I think I lost my paddle attachment, though!


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