I have been experimenting with going 100% whole grain for all my grain servings for the day. That means a lot of whole grain bread, pasta, brown rice, oatmeal and quinoa. Those seem to be the easiest to access in rural Manitoba, and the least expensive. I find that bread seems to cost the most in our family, as most whole grain bread runs about $4-5 per loaf.
I decided that it was time to start making my own bread again because of how much my little one wastes at each meal. Sydney is truly skilled at eating 3 bites of her toast and then chucking the remaining pieces into my rosemary plant. I’ve found bite size pieces of peanut butter and jam wedged in the couch, behind the water cooler, down her pants under the fridge…and the list goes on. I really don’t know how much she is eating, but either way when a loaf of whole grain bread cost approx. $5 a loaf, I decided that her waste was costing me too much.
Whole grain bread can be a tricky thing to make, as most whole wheat recipes turn out hard and dense. After some research I found that adding lemon juice to the recipe is the secret to keeping the loaf soft and fluffy.
The following recipe is adapted from Rogers. That is the brand of whole grain flour that I buy at Safeway (for about $6.00/2kg). I made a few changes, like using instant yeast and I cut out all of the salt. This makes a no sodium, higher fibre bread (compared to what you buy at the store). Plus, it works out to under a dollar for 1 loaf.
So go ahead, let your toddlers hide their toast. At least it isn’t going to cost you an arm and a leg to do so…plus you are getting a healthy product to serve at home.
Sodium note: Sodium recommendations for optimal health are around 1500 mg/day. It makes it hard to stay under that number when 1 slice of bread is around 130-280mg/slice. This recipe is great because you get zero sodium per slice!
Hope you enjoy, Susan
Also, you can make the recipe into whole grain buns…I made hamburger buns (and just added sesame seed on top).
- 1 tsp honey
- 1/2 cup lukewarm water
- 2 tbsp dry active yeast (I use instant yeast)
- 3 1/2 cups warm water
- 1/4 cup honey
- 2 tbsp molasses
- 1/2 cup vegetable oil
- 2 egg, beaten
- 2 tbsp lemon juice
- 10 1/2 -11 1/2 cups Rogers 100% Whole Grain Whole Wheat Flour
- (I leave all of the salt out, but original recipe calls for 4 tsp. salt).
Dissolve 1 tsp. (5 mL) honey in 1/2 cup (125 mL) lukewarm water.
Sprinkle yeast into water. Let stand 10 minutes, then stir well.
Measure 3 1/2 cups (875 mL) warm water into a large bowl. Add 1/4 cup (50 mL) honey, molasses, vegetable oil, beaten eggs and lemon juice; mix well. Add yeast mixture and stir.
Gradually add 5 cups (1250 mL) flour, beating vigorously after each addition. Let stand 15 – 20 minutes until mixture is very light and foamy.
Add salt (as mentioned, I don’t do this step), and remaining 5 1/2 to 6 1/2 cups of flour to make a soft, workable dough. Turn dough out onto lightly floured surface; knead 10 -15 minutes until dough is smooth and elastic.
Form dough into a ball and place in greased bowl, turning once to grease the top. Cover and let rise 50 minutes or until doubled. *Note: Because I use instant yeast, I can skip the next step. After the dough has risen, I pop the loaves directly into the pre-heated oven for about 45 mins.
*Skip this step if you are using instant yeast: Punch down and shape into 4 round balls. Cover and let rest 20 minutes. Form into loaves and place in greased 8 1/2″ x 4 1/2″ (1.5 L) loaf pans. Brush tops with oil. Cover and let rise 50 – 55 minutes.
Bake in 375°F (190°C) oven for 30 – 40 minutes or until bread sounds hollow when tapped. Remove from pans and cool on wire rack.
YIELD: 4 loaves.
Original recipe source: http://www.rogersfoods.com/100-whole-wheat-bread/