I made this whole wheat bread. It was so good that I don’t want to buy sandwich bread anymore.
It may become a problem because after it came out of the oven I ate about four slices worth, until I was finally able to gain the will power to pull myself away. It wasn’t easy. I was back at it a few hours later.
I’m going to teach you how to make this bread.
Yes, it does involve yeast.
Yes, you must wait for it to rise. Twice.
Oh, don’t you walk away from me. Get back here. You’re making this bread. I’ll help.
You’re going to thank me in the end. It’s that good.
Ok here we go, people.
You need a few basic ingredients. Whole wheat flour, walnuts, sunflower seeds, flax seed (optional for a nuttier flavor), honey, olive oil, salt and yeast.
See, you have these things. Told ya you could do it.
(You have to chop the walnuts and sunflower seeds into small pieces. A food processor is best, but that’s not so common in most college kitchens. So, if you have to, you can use a rolling pin instead. Just place the sunflower seeds and walnuts between two pieces of wax or parchment paper and roll the pin over the top piece, pressing down firmly to ensure you are breaking the nuts and seeds).
Combine all ingredients in a bowl and then add some warm water.
You have that, too.
Here’s your dough. Cover it (plastic wrap or a dish towel) and let it rise. Two hours, please.
You can do a lot in two hours. Please don’t hang around and watch it rise.
Form the risen dough into a log. You may want to flour your hands. Stickity-stick-sticky.
Place it in a lightly greased bread pan and…
put a shower cap over it! Yup, a shower cap. Weird, huh?
It allows the dough to rise, covered, in the pan, but also prevents sticking. If you don’t have a shower cap, a lightly greased piece of plastic wrap placed loosely over the dough will work fine.
Let it rise again. Two hours, people. You know the drill.
After two hours, the dough should have crowned about 1” to 2” over the top of the pan.
Time to place this baby into the oven. 350 degrees. No higher. No lower.
and BAM! In 40 minutes you have yourself a beautiful homemade, healthy baked bread. Perfect for sandwiches, toast, or just snacking right out of the pan.
Look at that beauty. I know you want to make this now. I see you looking for that bread pan.
Let me know how it goes. That is, if you have the self control to walk away from loaf…
- 4 cups (16 ounces) Whole Wheat Flour
- ¼ cup (1.25 ounces) sunflower seeds, chopped
- ¼ cup (1 ounce) walnuts, chopped
- 2 Tablespoons flaxseed (less or none at all if you prefer a less nutty flavor)
- 3 Tablespoons (1.25 ounces) olive oil
- 5 Tablespoons (3.75 ounces) honey (molasses or maple syrup are fine substitutes)
- 1½ teaspoons salt
- 2½ teaspoons instant (rapid rise) yeast
- 1⅓ cups lukewarm water
- In a medium bowl combine all ingredients. Mix until you have a fairly shaggy dough. Let it rest for 20 minutes, covered. Then, knead the dough until it is fairly smooth. Allow the dough to rise, covered, for two hours, until it is nearly doubled in bulk.
- Gently deflate the dough (I just pressed down on it with my fingertips about ten times). Shape it into a log and place it into a lightly greased 8½” x 4½” bread pan. Cover the pan with a clear shower cap (or lightly greased plastic wrap) and let it rise for another 2 hours, until the dough has crowned 1” to 2” over the rim of the bread pan.
- Bake the bread in a preheated 350 degree oven for 40 minutes. (Mine was done at about 35 minutes, so make sure not to over bake). Place a piece of aluminum foil over the top of the pan for the final 20 minutes of baking to make sure the top crust doesn’t burn.