Why You’ll Love This Whole Grain Bread Recipe
You’ll absolutely love this Whole Grain Bread Recipe for its incredible flavor and wholesome ingredients.
When I first tried it, the aroma filled my kitchen, making it impossible to resist. The texture is perfectly soft yet hearty, which makes every slice satisfying.
I appreciate how simple the process is—just mix, let it rise, and bake. Plus, knowing I’m using whole grains makes it feel healthier.
It’s versatile, too; I often add different flours or seeds for variety. This bread pairs perfectly with soups, sandwiches, or just a smear of butter.
Trust me, you won’t want to go back to store-bought!
Ingredients of Whole Grain Bread
When you decide to whip up a batch of Whole Grain Bread, it’s all about gathering the right ingredients. The beauty of this recipe is in its simplicity and the wholesome goodness of each component. You don’t need fancy or hard-to-find items. Most of the ingredients are pantry staples that you might already have on hand.
Plus, they work together to create a delicious loaf that’s perfect for any meal or snack. So, let’s get down to business and see what you’ll need to get started.
Ingredients:
- 4 oz (1/2 cup) water
- 1/2 cup powdered milk
- 6 oz (3/4 cup) water mixed with 1 or 2 eggs
- 2 tablespoons oil or lard
- 1 tablespoon molasses
- 2 to 8 tablespoons sugar (depending on how sweet you like it)
- 1 teaspoon salt
- 1 cup oats
- 2 cups whole wheat flour
- 1 cup white bread flour
- 1 tablespoon gluten (if using regular whole wheat flour)
- 1 (2 1/4 teaspoon) packet yeast
Now, let’s talk about some considerations regarding these ingredients. First off, don’t stress if you don’t have powdered milk; you can skip it or substitute with fresh milk—just adjust the liquid content accordingly.
The oil or lard? That’s really a matter of preference—go with what you have or what you like best. And sugar? It’s totally adjustable. If you’re feeling adventurous, try adding some seeds or nuts into the mix; they add a lovely crunch and can elevate the flavor.
Just remember, baking is all about experimenting. If something doesn’t turn out perfectly, just think of it as a new opportunity to learn and laugh about it later. After all, who hasn’t had a loaf that looked more like a brick than bread? Embrace the process!
How to Make Whole Grain Bread
Making Whole Grain Bread is a delightful process that fills your kitchen with a warm, inviting aroma. First, you’ll want to start by gathering your ingredients. Grab 4 oz (1/2 cup) of water and pour it into your bread pan. Next, add in 1/2 cup of powdered milk. Watch as the powdered milk gently sinks into the water. It’s a lovely sight, isn’t it?
Now, take 6 oz (that’s about 3/4 cup) of water and mix it with either 1 or 2 eggs—your choice, depending on how rich you want your bread. This will give you a total of 10 oz of liquid, which is just perfect for what we’re making.
Once you’ve got your liquids sorted, it’s time to add the other ingredients. Start with 2 tablespoons of oil or lard—whatever you prefer. Then, drizzle in 1 tablespoon of molasses for a hint of sweetness. Speaking of sweetness, you can add anywhere from 2 to 8 tablespoons of sugar, depending on your taste. If you’re like me and enjoy a touch of sweetness in your bread, you might lean towards the higher end.
Sprinkle in 1 teaspoon of salt, then toss in 1 cup of oats, followed by 2 cups of whole wheat flour and 1 cup of white bread flour. If you’re using regular whole wheat flour, don’t forget to include that 1 tablespoon of gluten to help your loaf rise. Finally, add in the yeast from that 2 1/4 teaspoon packet.
Now, it’s time to start the machine. Just hit the button, sit back, and enjoy the magical process of bread-making.
As I stood there watching my bread-making machine do its thing, I couldn’t help but chuckle at the times I’ve tried to make bread by hand. Let’s just say, my kitchen has seen its fair share of flour explosions and dough that refused to rise. But that’s all part of the fun, right?
Embrace the chaos, because the end result is a beautiful loaf of Whole Grain Bread that you can slice and enjoy. Whether it’s for breakfast with some jam, or as a side for dinner, nothing beats the satisfaction of homemade bread. So, roll up those sleeves, and let’s get baking.
Whole Grain Bread Substitutions & Variations
While I enjoy the classic recipe for Whole Grain Bread, I love experimenting with substitutions and variations to keep things interesting.
For instance, I often swap whole wheat flour for rye or spelt, adding depth to flavor. If I’m out of powdered milk, I use yogurt or buttermilk instead, which gives the bread a nice tang.
I sometimes incorporate seeds like sunflower or flax for extra texture and nutrition. If I want a sweeter loaf, I’ll add dried fruits like raisins or cranberries.
These tweaks not only enhance the taste but also make the bread uniquely mine!
Additional Tips & Notes
Experimenting with substitutions and variations can take your whole grain bread to the next level, but there are a few additional tips that can guarantee your baking experience is a success.
First, always check your yeast’s expiration date; fresh yeast makes a big difference. I recommend measuring flour accurately, using the spoon-and-level method to avoid dense bread.
Also, don’t skip the kneading phase; it develops gluten, ensuring a good rise. Finally, let your bread cool completely before slicing—it helps with texture.
Trust me; these little details can elevate your homemade bread from good to absolutely delightful! Happy baking!