I’ve been letting my kitchen become sparse. I haven’t gone grocery shopping in a while, and it’s honestly because I want to use all of the stuff that has been sitting in the cabinets for a long time. Don’t worry, I do go through the cabinets every once in a while to make sure there isn’t anything that has been hiding in a dark corner for years. Nothing is expired in my kitchen – at least not yet, and I am determined to use all of it.
It’s hard when I go on grocery strike. I have to become very creative about meals. Either that or just settle for a mix of food that makes absolutely no sense. The other night I had canned carrots and meatballs for dinner… no not mixed together just heated up carrots and heated up meatballs. It did its job. I was full.
Seriously, I’m trying to consume a lot of my food before I go shopping again. So carrots and meatballs it is!
And I am officially out of milk and bread.
So what do I do? I make my own bread. As for the milk… we’ll see how long my husband will last without it.
Now that I have made my own sandwich bread, I’m going to have a difficult time going back to prepackaged bread. This was so soft and fluffy and probably cost all of 15 cents to make. No need to buy Ezekiel bread for $3 or $4 dollars anymore. Not when I can just make my own.
This recipe comes from my awesome sister. She is getting married soon, and like me, she is a self-proclaimed NON-baker. We don’t bake, at least not as well as we would like. And if BOTH of us can successfully make this bread on the first try, anyone can. Trust me.
Light Whole Wheat Bread
Source: Slightly adapted from my sister of Cleanliness is Next to Godliness and Artisan Bread in Five Minutes a Day
Makes 4, 1-pound loaves.
3 cups lukewarm water
1 ½ TBS granulated yeast (1 ½ packets)
1 ½ TBS salt
1 cup Whole Wheat flour
5 ½ cups unbleached all purpose flour
Whole Wheat Flour for pizza peel
Mixing & Storing the Dough:
Mix the yeast and salt with the water in a five quart bowl, or a lidded (not airtight) food container.
Mix the remaining dry ingredients without kneading, using a spoon, a 14 cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with a dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately two hours.
The dough can be used immediately after the initial rise, though it is easier to handle when it’s cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days.
When ready to use:
Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long. Form it into a loaf by working from the short side of the dough, rolling up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension. It will spread wider as you roll it. Pinch the final seam closed with the back edge of your hand or with your thumbs. Place the loaf in a lightly oiled 8 1/2 by 4 1/2 inch bread pan; the ends of the loaf should touch the ends of the pan to ensure an even rise. Mist the top with spray oil and loosely cover with plastic wrap. Let it sit for 40 minutes.
20 minutes before baking time, preheat the oven to 450 degrees F. Place an empty broiler tray on any other shelf that won’t interfere with the rising bread.
Sprinkle the loaf liberally with flour and slash across, “scallop”, or tic-tac-toe pattern into the top using a serrated bread knife. Leave the flour in place for baking; tap some of it off before eating.
Put the bread in the oven and pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, or until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.
Allow to cool before eating.