Making your own bread, in my opinion, is just so much healthier and tastier for you and your family than processed bread. When you think of making your own bread, in this case whole wheat bread, many people automatically think….all day project! Yes, it takes a few hours to make bread due to the rising time, but with today’s appliances, making bread doesn’t have to take up a lot of your.
I have always loved to bake. But there are a few reasons I decided to start making our own bread on a regular basis. I think the biggest reason is the simple fact that I know every ingredient that goes into making a loaf. Using flour you mill yourself, and other natural ingredients, you can’t get much healthier than that.
You see, ‘processed’ food just isn’t that good for you (lots of excess sodium, preservatives, etc..) and every little bit that you can make for yourself goes towards your health and better self-sufficient living. Plus, I just love the smell of my house when I have a loaf baking in the oven.
The cost is another reason. Some of these ‘specialty’ loaves can be almost $5.00 a loaf! By specialty I mean these, ‘stone ground’, ‘oats and nuts’ breads that are supposedly healthier than the typical loaf of white bread. Good thing this recession is over!
The recipe in this video is one I make just about every week. It’s just a basic wheat bread recipe. You can substitute honey for the sugar. I use Smart Balance buttery spread instead of butter. Add some ground flax seed, etc.
Lauren’s Whole Wheat Bread Recipe
Ingredients:
3 cups freshly milled whole wheat flour
1 egg
1/2 cup hot water
1/3 cup milk
2 Tbsp. butter
3 Tbsp. sugar
1 Tbsp. vital wheat gluten
1 tsp. salt
1 Tbsp. yeast (I use ‘saf-instant’ yeast)
If you are using a bread machine (or mixing by hand), add the liquids first, then the dry ingredients, adding the yeast last.
If mixing by hand, knead until soft and elastic (approx. 15 mins.).
Cover and let rise until doubled (about an hour).
After the first rise, punch dough down slowly, releasing the gases.
Place in a greased loaf pan, cover and let rise again.
A bread machine can do all of the work for you including the actual baking of the bread. I normally take mine out of the bread machine after the first rise, then let it rise a second time in my loaf pan. The only reason I do this is simply because I prefer the ‘shape’ of the loaf pan over the ‘shape’ of the bread made in my old bread machine.
Bake in a 350 degree oven for 30 to 40 minutes until done.
Here is a 5 minute video of how to make whole wheat bread
Click here to view the embedded video.
If you enjoyed this, or topics of preparedness, geophysical – current events – risks, consider our survival blog RSS feed, new posts by E-mail, or bookmark us at Modern Survival Blog
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Posted on Wed, 02 Feb 2011 02:05:02 +0000 at http://feedproxy.google.com/~r/ModernSurvivalBlog/~3/WHP8qdd1J-8/
Comments: http://modernsurvivalblog.com/survival-kitchen/whole-wheat-bread-recipe/#comments
I have always loved to bake. But there are a few reasons I decided to start making our own bread on a regular basis. I think the biggest reason is the simple fact that I know every ingredient that goes into making a loaf. Using flour you mill yourself, and other natural ingredients, you can’t get much healthier than that.
You see, ‘processed’ food just isn’t that good for you (lots of excess sodium, preservatives, etc..) and every little bit that you can make for yourself goes towards your health and better self-sufficient living. Plus, I just love the smell of my house when I have a loaf baking in the oven.
The cost is another reason. Some of these ‘specialty’ loaves can be almost $5.00 a loaf! By specialty I mean these, ‘stone ground’, ‘oats and nuts’ breads that are supposedly healthier than the typical loaf of white bread. Good thing this recession is over!
The recipe in this video is one I make just about every week. It’s just a basic wheat bread recipe. You can substitute honey for the sugar. I use Smart Balance buttery spread instead of butter. Add some ground flax seed, etc.
Lauren’s Whole Wheat Bread Recipe
Ingredients:
3 cups freshly milled whole wheat flour
1 egg
1/2 cup hot water
1/3 cup milk
2 Tbsp. butter
3 Tbsp. sugar
1 Tbsp. vital wheat gluten
1 tsp. salt
1 Tbsp. yeast (I use ‘saf-instant’ yeast)
If you are using a bread machine (or mixing by hand), add the liquids first, then the dry ingredients, adding the yeast last.
If mixing by hand, knead until soft and elastic (approx. 15 mins.).
Cover and let rise until doubled (about an hour).
After the first rise, punch dough down slowly, releasing the gases.
Place in a greased loaf pan, cover and let rise again.
A bread machine can do all of the work for you including the actual baking of the bread. I normally take mine out of the bread machine after the first rise, then let it rise a second time in my loaf pan. The only reason I do this is simply because I prefer the ‘shape’ of the loaf pan over the ‘shape’ of the bread made in my old bread machine.
Bake in a 350 degree oven for 30 to 40 minutes until done.
Here is a 5 minute video of how to make whole wheat bread
Click here to view the embedded video.
If you enjoyed this, or topics of preparedness, geophysical – current events – risks, consider our survival blog RSS feed, new posts by E-mail, or bookmark us at Modern Survival Blog
Modern Survival Blog related posts
Posted on Wed, 02 Feb 2011 02:05:02 +0000 at http://feedproxy.google.com/~r/ModernSurvivalBlog/~3/WHP8qdd1J-8/
Comments: http://modernsurvivalblog.com/survival-kitchen/whole-wheat-bread-recipe/#comments