In my search for a wheat bread that was both hearty and soft, I came across this recipe. While it is still not as soft as commercially baked wheat bread, it is less, um, sturdy than the 5 grain wheat bread that I have shared in another post. Because, sometimes, a girl needs a less sturdy loaf, if you get what I'm saying.
As always, I am using a bread machine because I am lazy AF and cannot be bothered to actually use my arm muscles to knead dough. Ain't nobody got time for that.
Anyhoodle, the ingredients are pretty simple:
1 1/2 C Warm water
2 TBSP Oil, vegetable or canola (Dealer's choice!)
1 TBSP Molasses
3 3/4 C Whole wheat flour
1 1/2 TBSP Vital wheat gluten
2 TBSP Non-fat dry milk powder
1 1/2 tsp Salt
2 TBSP Sugar
3 tsp Active dry yeast
Place ingredients in the pan of the bread maker in the order recommended by your bread machine manufacturer (mine calls for the order listed above. I also make sure to spread dry ingredients completely over wet ingredients, adding yeast on top, because that's what my machine calls for).
Follow instructions for your bread machine. I use the Wheat program on my machine, as well as the 2lb loaf setting and I dial my crust setting to light.
The end result is a loaf that slices, beautifully. It's perfect for sandwiches and for toast, as well as for snacking on with a drizzle of honey or fruit preserves.
I am really enjoying my recent foray into bread baking, in case you couldn't tell. For my next trick, I am going to create one of those amazing works of edible art that all the cool kids are doing with focaccia dough and a farmer's market worth of vegetables and herbs. What could possibly go wrong?
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