Sorry it took me a while to get this homemade bread recipe to you. I kept wanting to get it just right, but finally figured that instead, I'll post where I'm at now and keep you updated on my progress. I'm very close…
(Feel free to skip this background info and go right to the homemade bread recipe.)
This homemade bread turns out better than store bought bread! It has great flavor and texture, and because of how well the Bosch works the dough, it is so soft. It rises well, slices well, keeps well, and even comes out of the freezer well. Kids love it, too. Not only that, it's organic, almost all whole grain, easy, and economical. One of the best things, though, is that it is also “soaked“, which means that just by starting the recipe the night before, it is much more nutritious because the phytic acid is broken down, and mineral absorption isn't blocked.
Here's the very best part:
In the Bosch you can make up to 6 LOAVES OF BREAD AT ONCE! (I've done 5 with best results, and even up to 7 loaves before, but that's not recommended!)
Years ago when I first had my “food conversion“, I went crazy in the kitchen. Kent gave the thumbs up to get a grain mill (to grind all our own fresh grains for more nutrition), and I began my quest to make a delicious, soaked, organic, 100% whole wheat bread that everyone would love. I never quite got there, they were good right out of the oven, but became hard quickly. We've tried various loaves from the store, but could never find anything just right…
- If you don't buy organic, the loaves are soft, but most have trans fats and high fructose corn syrup.
- If it's organic and really whole grain, then it is often too heavy tasting and nobody will eat it. (First ingredient must say “whole wheat flour”, or “whole spelt flour”, or whatever grain it is made from, otherwise it is mostly white flour.)
- I finally found one everyone loved that is organic, fermented (similar to “soaked“), and 100% whole wheat, and it's all we ate for years, but it's $3.69 per loaf.(Little Rooster bread – made on the same farm where we buy our raw milk.)
I've made a rough estimate that this bread costs less than a dollar per loaf!
Probably much less, actually. And this is organic, soaked, with no preservatives, no high fructose corn syrup, no trans fats, no ingredients you can't name, and it's still as soft, delicious, and sandwich-ready store-bought! And the Bosch makes it SO easy, too.
Enter my beautiful Bosch and Shauna…
She convinced me that her recipe for 6 loaves at once of 100% whole wheat bread in the Bosch really was delicious and that her whole family loved it. She said it came out very soft, even after being frozen a couple weeks. (I'm adding her original recipe to the end of this post, but remember that one isn't soaked.)
Again, my awesome husband gave the thumbs up for this big purchase, and now he's really glad he did, because we all love the bread, and we're saving a lot of money each month. Considering the amount of bread we can go through around here with 4 kids and my home day care, (PBJ's and grilled cheese are a staple), it won't be too long before we get all this money back and more.
The Perfect Loaf of Homemade Bread… Only one “BUG” to work out:
I need your opinion on my only dilemma. Until I have time to experiment with the natural dough enhancers (a reader, Susan, gave me a good list to try and she's had good luck using vitamin C), in order to have a soft loaf I've had to decide between these two options – please tell me which one you think is better:
- A 2/3 loaf of whole grain bread with no added gluten (2/3's whole grain flour + 1/3 unbleached white flour for the gluten needed – read why a little bit of unbleached white flour in baking may be just fine…? Not sure what I think about this one yet.)
- OR 100% whole grain bread with added gluten in the recipe
So far I have chosen the first one: having an almost 100% whole grain loaf of bread, but I'd love to hear your thoughts. Part of the problem is my rotten memory. Not long ago I read something about gluten being bad news, even if you're not gluten intolerant. I was so convinced, I threw out the vital wheat gluten that I would use now and then when I tried homemade bread. But now I don't remember specifically what I read or where I read it (couldn't find it with an online search), and also, I may be mixing up gluten flour and vital wheat gluten – seems like I also read somewhere that these are two different things. HELP READERS! Surely someone out there knows the answers on this.
By the way, I have been trying to add more and more whole grain flour these past few weeks without using any gluten to see how close to 100% I could get, but I've had some bombs. Our teenager has complained, but Kent has been so cool about it…even as he's fishing his broken-apart bread from the toaster yet again! So for now I'll stick with the 2/3 whole grain loaf, and I'm just going to enjoy that everyone is eating it and loving it again, before I go changing and experimenting more.
I can't wait for you to see how beautiful this bread comes out, so soft and delicious!
Shauna's original (unsoaked) 100% whole wheat bread recipe:
Here is my Bosch recipe. It is originally Patty LaVanture's from Country Life, but they're vegan, so I've changed is considerably. They like to use ground flax, soy lecithin, and vegetable oil. I've also increased the honey so that it makes a nice “honey whole wheat”.
5 cups water – room temp, or cool!
1/2 cup coconut oil, melted
1 cup raw honey
1 Tablespoon salt
1 cup gluten flour
3 1/2 Tablespoons yeast (I like to use the SAF yeast, but I know others who have
good results with Red Star)
8 cups fresh milled whole wheat flour (I use hard white wheat, prairie gold
more flour as needed
Combine ALL of the above ingredients in the bosch bowl. Jog switch to combine. Put the lid on, keeping the small inner lid off, turn the machine on “speed 1” and add remaining flour 1/2 c at a time until it cleans the sides of the bowl, feels “soft with some resistance”. Put all lids on, leave on speed 1 and set timer for 14 minutes to knead.
Take dough out, divide into 6 equal pieces, shape into loaves and let rise. (I use the smaller bread pans so I get 6 of those loaves out of this recipe.) When more than double in size, place in a cool oven and turn on to 350, setting timer for 25 minutes. (This only works for an ELECTRIC oven…. if you have gas, preheat oven to 350, bake for 20 minutes).