Last week a few of you asked for my bread recipe that I had shown. Why I’d be happy to share. However that isn’t the bread I make most of the time, mostly I make another kind of bread (above), so I’ll share that recipe too. The one you asked for is a dark whole wheat molasses bread that is great for morning toast. I got the recipe from a booklet called Old Fashioned Bread Recipes we bought at the mill we visited last year, remember that beautiful place? The booklet is filled with sorts of amazing early American bread recipes like Vermont Maple Syrup Bread, Cracklin’ Bread, Butterscotch Biscuits among others, totally worth the $3.50 I think! Anyway, I’ve adapted their Gingery Wholewheat Bread to work in my bread machine and I also leave out the ginger, because I dunno, ginger first thing in the morning in toast doesn’t sound like my cup of tea.
The other recipe I got from the back of some Bob’s Red Mill package and again I’ve adapted it too over the years. But this recipe is our very favorite. It is the kind of bread recipe you can use everyday. Partly because it works great both as toast and for sandwiches but also because it’s so flexible. I substitute out things in it all the time and it always turns out great. I don’t know about you, but we always have all sorts of strange types of flours in our pantry. Rye, spelt, graham, wheat bran, wheat germ etc. from various projects. Lately in place of the 1 c. of whole wheat flour I’ve been mixing a third of a cup of various flour like substances to use up those odds and ends and the results have been fantastic! The bread picture at the top there is what I made the other day using wheat bran and Bob’s Red Mill 10 Grain Cereal instead of the whole wheat flour.
In most cases, when I bake bread I try and take an extra minute before I stick it in the oven to brush a little milk over the top and sprinkle oatmeal on if it seems appropriate. It’s a tad fussy, but half of eating is with your eyes, right? And us, being bread lovers, always look so forward to cutting into a beautiful loaf of bread.
A note about the recipes, these are notes for folks who have bread machines. If you don’t have a bread machine and you bake by hand, I think you’ll easily be able to figure out how to adjust the recipe accordingly. I’ve even doubled both recipes before and mixed and ‘kneaded’ them in my kitchenaid successfully.
Gingery Wholewheat Bread (without the ginger)
put into bread machine in this order:
1/4 c. water
1 c. milk
1/4 c. molasses
1/4 stick room temperature butter (1/8 c.)
1 T. brown sugar
3 c. unbleached flour
1 c. whole wheat flour
1 1/2 t. salt
(1/2 t. ginger – optional)
2 1/2 t. yeast
Set on dough setting. When finished take out and form. Put into a greased loaf pan and let rise 40-ish minutes. Brush top with milk, slice top with serrated knife. Bake for 35 minutes at 350 degrees.
Everyday Oat Bread
put into bread machine:
1 1/4 c. water
1 1/2 T. sugar (either white, brown, turbinado even honey has worked)
1 1/2 t. salt
1 1/2 T. vegetable oil or butter
1/4 c. oatmeal
2 c. unbleached white flour
1 c. whole wheat flour (or various other flours that you find at the back of your pantry)
2 t. vital gluten (or if you don’t have use flour instead)
2 1/2 t. yeast
Set on dough setting. Take out and form. Put into greased bread pan. Let rise 40-ish minutes, brush top with milk and sprinkle with oatmeal. Slice top with serrated knife. Bake for 25 minutes at 425 degrees.