Baking bread at home is one of the most satisfying kitchen projects. The smell of freshly baked bread…the taste of freshly baked bread with butter on top… Mmmmm, it’s so good!
2020 had many folks taking part in what chefs call a “baking boom”, which drove thousands of homebound Americans into their kitchens to knead dough and bake stuff like bread, cookies and cakes as a way to cope with life under quarantine.
From that “baking boom” came a simple bread recipe that your family will love!
4 1/2 cups 100% whole wheat flour or 576 grams of flour
1 1/2 cups warm water
1/3 cup olive oil
1/2 cup honey
1 tsp gluten optional
2 tsp kosher salt see note
1 Tbs yeast
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Sprinkle the yeast over the water and let it sit for 5 minutes, or until the mixture gets creamy and a bit bubbly.
In a bowl fitted for a stand mixer, mix together salt, vital wheat gluten and 3 cups of the flour.
Add the oil and honey to the water mixture.
Make a well in the flour mixture and pour it into the water mixture.
Blend on low speed for 3 minutes.
Stir in an additional 3/4 cup to 1 1/2 cups of flour, until the dough
pulls away cleanly from the sides of the bowl.
Turn out unto floured work surface.
Knead until smooth, about 10 minutes.
Alternatively, fit the stand mixer with a dough hook and knead on medium-low speed for 5-6 minutes, or until the dough is elastic and not sticky to the touch.
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Place dough in an oiled bowl, cover with plastic wrap or a kitchen towel and let rise until doubled.
Once doubled, punch dough down and shape as desired and place into a 9×5 pan (2-pound loaf pan) or divide the dough evenly and place into two 1-pound loaf pans.
Cover with a towel or plastic wrap, and let rise until doubled again.
Bake at 350 for 35-40 minutes for a 2-pound loaf and 25-30 minutes for a 1-pound loaf, or until your bread reaches an internal temperature of 190 degrees or sounds hollow when tapped on the bottom of the loaf.
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