I have been on a quest, for sometime now, learning to make my own bread and rolls. My greatest challenge was coming up with a recipe that pleased my kids who had a definite idea of what they wanted in a sandwich bread. We tried
many recipes and found good points and points we would change and thorough many loaves of trial and error arrived at this recipe. You would think I would be satisfied, right? Ha! I am just thankful I have mastered the wheat version and will move on to rye
then pumpernickel and then... rye/pumpernickel swirl! But for now, I will happily share with you the high fiber wheat bread variety. I am by no means an expert but I hope that if you are thinking about making some bread for your family that you will find
some encouragement reading this. You can find the recipe here:
Here's the recipe and what you will need:
- 2 cups warm milk
- 1/3 cup warm water
- 2 tbsp sugar
- 3 tbsp honey
- 1 tbsp active dry yeast
- 3 tbsp butter, melted
- 1 tbsp salt
- 2 cups WHITE whole wheat flour
- 2 cups BREAD flour
- 3/4 cup Hi-maize, high fiber flour (King Arthur)
- 4 tablespoons vital wheat gluten (a must have for lightness)
- 3 tbsp liquid lecithin (found in heath food store - maintains freshness and is a natural product)
Now I know those who are new to bread making might not be familiar with some of the ingredients but they are all easily available. Nothing hard to find but in my opinion they add to the quality of the finished product - for us.
Firstly, I use soy milk as my The Hubs has lactose issues. You may use whatever you prefer. Water works well too but has less nutritional value. Milk also helps improve the texture of the loaf.
White whole wheat flour is much lighter in color and my kids seem to gravitate towards it more so than the wheat flour I can get at my local grocery store, so I use that. S'all good, right?
As for the bread flour I use high gluten flour from www.honeyvillegrain.com. I make all of our breads so I buy in bulk. Sure beats lugging so much flour home from the grocery store! I love the convenience, my UPS guy isn't
lovin' it so much! They are 50 pound bags! LOL The flour has many properties already mixed in ready to make a great loaf of bread! I also keep it in an air tight container that rolls! Awesomeness right there!
This flour contains: Wheat flour enriched (niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), malted barley flour, and ascorbic acid added as a dough conditioner.
Imperial High Gluten Flour is used in breads, Kaiser Rolls,bagels, hearth breads, French breads, Italian breads, hard rolls, specialty breads, pizza crust, sub buns and croissants, where a high quality,
high gluten flour product is required.
I prefer unbleached flour. Bleaching flour is done to help with texture and rise. Not being a professional, I see no difference in the two as far as end results go so I use unbleached.
The container is here: airtight storage for flour
The High Maize flour I purchase on Amazon.com but you can buy it from King Arthur's website as well. It has a cornstarch like consistency, not your typical flour for sure. You can read about it here:
Each cup includes 20g of fiber—that’s over 40% more fiber than you’d find in a cup of 100% whole wheat flour. A definite bonus to your diet! You do not use this in place of your regular flour but in addition to.
Vital wheat gluten is just that - vital. It helps with the rise and softens the texture. When using whole grains you need some added gluten to fluff it up or the end result is more dense. My kids do not like dense bread! (I
love bread chock full of good things and The hubs says I would eat bark off a tree! Must be the American Indian heritage, LOL) I also buy this in bulk from Honeyvillegrain. You can read more about VWG here:
Yeast is another item that confuses the new baker. I use INSTANT so I can add it right to my dry ingredients. I do not have to proof it first. Yeast is used up quickly around here and I keep it refrigerated in a mason jar so
I know it stays fresh. If you do not bake much then you may wish to use a yeast that you proof first so you know it will work. This is called Active Dry Yeast. Active Dry Yeast is larger in particle size and should be dissolved in water to achieve complete
hydration prior to adding to the mixer. You can learn more about yeast here:
My next product is liquid lecithin. This adds to the freshness of the bread. My loaves stay fresher days longer with the addition of this product. Generally you use as much of the lecithin as you do the fat in your recipe.
I eyeball it half the time. In baked goods it can be totally substituted for the fats in your recipe but I have not tried that yet. This is another Amazon product, I buy 2 at a time, find it here:
liquid lectithin LECITHIN is beneficial to the brain, nervous system and liver and improves the breakdown of fat cells and allows us to assimilate the nutrients in our food! Another good for ya quality! Be warned tho... this is majorly sticky stuff!
The main reason I eyeball it and skip the measuring spoon!
So there you have the main ingredients. Ready to bake up some goodness? I use a bread machine but you can do this by hand or in the Kitchen Aid just as well.
Place all ingredients in the bread machine as directed by the manufacturer.
Select the dough cycle. Here is an action shot, it is not just my lousy photography! LOL
When complete, remove dough to a lightly oiled surface. I never flour the surface because it adds unnecessary flour to the dough. Oil also lets you move the dough around without
sliding so you can knead it more effectively. Knead for 2 minutes to remove the gas. Divide into 2 portions. Shape into loaves and place in greased 9x5 pans.
Cover and let rise until double. About 30 minutes. I use a shower cap for this, it works great! The dollar store has them and mine were $1.00 for 12 of 'em! This idea came
from the King Arthur site.
Heat oven to 375* and bake about 30 minutes or until insta-read thermometer reaches 190 - 200 degrees. These are wonderful little gadgets! About $12.00 or so. I use it for
bread, meats and lots more! Look here:
Just a note here about ovens. Mine is convection. I Love it! Many people are not fond of convection, some swear by it. I think it does a superior job on my baked goods.
I get that nice golden brown color and I don't add an egg wash or brush with milk. If you have a conventional oven you may wish to use an egg wash for browning. You may also have to turn your tray a few times to get an even brown color going. If you are
in the market for a new oven - check convection out!
If you want to add sesame or poppy seeds to the top of your loaf then use the egg wash so it sticks. 1 egg and 1 tablespoon of water whipped together. Brush on lightly. Your
end result will be a darker, shiny look and no seeds will fall off.
Rub tops with some butter to soften the crust. Let cool in the pans for 10 minutes. Then turn onto wire rack to cool completely. Resist the urge to cut off a hunk and smother
it with butter...patience, patience..... it is worth the wait!
NOW you can slice it and enjoy! No one will know it has high fiber and the white wheat is soft enough for everyone!
This is such a tasty bread and it makes very good rolls as well.
Yes, there are a few ingredients you need to purchase but they are long lasting and SO worth having.
I hope you give this a try and can work some extra whole grain, high fiber foods into your diet and feel good about serving it to your family.