Back to Bread

One thing that really fell off while I was entrenched in my life and death struggle with morning sickness was my bread baking. Normally, I don’t buy any bread or bread products. I get wheat from a co-op, grind it myself (with my totally awesome grain-grinder), and bake whatever we need. But, for months, all I could do was lay on the couch and wish for the Second Coming, so we bought a lot of (garbage) bread from the store.

But, I am back, and here is the proof!

For anyone who is interested, I thought I could post the recipe. It is a conglomeration of several recipes, and it took me years to work out. Working with fresh ground wheat can be a bit tricky and I made many a brick before I landed on a formula that worked for me. So, here it is, in my  not very exact way of cooking.

Whole Wheat Bread

mix together in a large bowl –

  • 5 cups fresh ground wheat (I use hard white)
  • 1 large spoonful of yeast
  • 4 cups hot water

Let sit for about an hour.

When mixture is bubbly add:

  • 4 cups fresh ground flour
  • large spoonful of  wheat gluten
  • large spoonful of sucanat (or sugar, or honey)
  • about 1/3 cup oil (I use olive)
  • 1 heaping tsp salt

Knead well (I use a Kitchenaid Stand Mixer. LOVE it).

Put into large bowl and let rise till double, about an hour.

Punch down and put into two oiled bread pans (I use these cast iron ones- they give such a nice crust).

Preheat oven to 400. When dough is risen to about 1″ higher than sides of pan, put in oven and turn down to 375.

Let bake 45 min to one hour, or until top is golden brown and loaf sounds hollow when tapped.

Pull out of oven and smother top in butter. Let cool. Slice and enjoy.


Oh, and, of course –

Happy Valentines Day!