Whole Wheat Sandwich Bread

I can remember very few times eating store-bought bread. My mom was very diligent in making homemade bread not only because it was super healthy, but it is also super cheap ($.25 vs. $3.00).

Aaron and I have not bought a single loaf of bread from the grocery store in the nine months we've been married. I've made bread 1-2 times per week and I've learned a few key tricks during that time. I must also confess that it has taken a lot of trial-and-error to perfect this recipe. The first time I started making my own bread was my freshmen year in college. My first attempts resembled bricks: hard, inedible, dangerous.

However, this particular bread is really good. I have actually had quite a few compliments on this recipe; one friend said it was the softest, most delicious homemade bread she'd ever had. She asked for the recipe so I thought it would be a good time to share it on the blog.

I know some ladies might be a little nervous about making homemade bread because of the long instructions and "hours" that the process takes. Well, I'm here to tell you that it really doesn't take that long. In fact, I'd rather make bread than go out to the store and buy it.

Here are some key steps in making soft bread:

• Make a sponge (more on that later)
• Give the bread plenty of time to rise
• Humidity must be high during baking time

Ready. Set. Go.

Whole Wheat Sandwich Bread

Makes 2 loaves

2 1/2 cups warm water

1 Tbsp yeast

1/4 cup olive oil 

1/4 cup molasses (this is vital)

1 1/2 Tbsp dough enhancer (you can find this at any grocery store)

1 1/2 tsp sea salt

6-8 cups whole wheat flour

1. Make the Sponge:
   Add water, yeast, olive oil, and  molasses into an electric mixing bowl (it helps to measure the olive first since it will lubricate the measuring cup for the molasses). Slowly mix in 3-4 cups of flour until the mixture resembles a thick goo. Cover and let sit for 1 hour. 
2. Make the Dough:
   Add dough enhancer and sea salt. While mixing, slowly add flour until the dough does not stick to the edges of the bowl (it still may stick to the middle/paddle, but that's okay). The dough should be slightly sticky, shiny, and very pliable. You do not want to add too much flour, this will make the bread very dry. It may take a few times to really know right consistency of the dough, but it is better to add too little flour than too much.
3. Knead:
   Either by hand or with an electric mixer, knead dough for 10 minutes. Do not skimp on kneading time. I usually put my Bosch mixer on the lowest speed and set the timer for 10 minutes, then I can do other things. After it is done kneading, set in large, oiled bowl and cover and let rise for 1 hour.
4. Making the Loaves:
   Take out dough and gently push the air out by folding it. Spray 2 loaf pans with non-stick spray and set aside. Split the dough into two equal balls and shape into loaves, and (this is the fun part) throw the dough onto the counter as hard as you can. This pops the big air bubbles so your loaves do not have caverns inside. Place loaves in bread pans and cover with cloth. Let rise for 40 minutes. 
5. Baking:
   After the 40 minutes, turn the oven on to 350 degrees and place a pie tin with water in the bottom rack. This creates humidity which cooks the bread more evenly and makes it oh-so-moist. Once the oven is preheated, carefully place loaves in oven and bake for 35-40 minutes. Let cool for a few minutes before placing on cooling racks.

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Rustic Bread

For the past few months I have been going to cooking classes at the local Bosch store. They have been life changing (well, sort of). They have all kinds of guest chefs as well as local cooks.

I just eat it up (literally). 

My favorite class so far was on rustic bread making. Rustic bread making is a more traditional form of baking that allows the dough to sit for 24 hours before baking.

According to Nourishing Traditions, the way we prepare food today is very different from how it was prepared in the past. Grains, legumes, nuts, and seeds were soaked to remove phytic acid  and make them more digestible. You can read more about phytic acid here.

I found this especially interesting because of the fact that Aaron has pancreatitis. His pancreas decided to "start eating itself"--as Aaron would say--when he was a freshman in high school. It now has a hard time producing digestive enzymes on its own, so he takes pills at every meal to aid in food digestion.
My hope is that by soaking most of our beans, rice, grains, and nuts it will make it easier for his body to get the most out of his food.

Anyway...

My main point: this rustic bread is soaked for 24 hours in which time the enzyme inhibitors are broken down making the bread easier to digest. Also, the 24 hour wait time gives the gluten time to develop, making the bread soft and chewy (I love chewy bread).

This is now my favorite bread; not only because it's easier to digest, but because the taste and texture are identical to the round, rustic loaves you can buy at a bakery.

Rustic Bread

3 cups flour*
1/4 tsp instant yeast
1 1/2 tsp sea salt
1 1/2 cups cold water
2 tsp red wine vinegar (optional)
4-8 quart metal pot (with lid) or dutch oven

Stir together flour, yeast, salt in large mixing bowl. In separate bowl, add water and vinegar. Slowly add water mixture to flour mixture and mix with a butter knife. Mix until incorporated; dough will be shaggy and sticky. Make sure all the flour has been mixed together (you don't want dry spots).

Cover bowl with plastic wrap and let sit in cool place for 24 hours.

After 24 hour rest, place dough on well floured surface (I use a plastic spatula to scrape the dough out of the bowl). Sprinkle the dough with a light dusting of flour,  kneading 7-8 times, and then folding to create surface tension. It helps to imagine folding a letter in thirds--make sense?

Spray a large bowl (including sides) with non-stick spray and transfer dough seam side down. Cover and let rise for 1 1/2 hours. After 1 1/2 hours,  preheat oven to 435 degrees and place pot in oven. Let dough rise for another 30 minutes while oven is preheating.

Remove pot and spray with non-stick spray. Gently turn dough over into pot and cover with lid. Place in oven and bake for 25 minutes. After 25 minutes, remove lid and bake for another 6-10 minutes or until browned. Cool on wire rack before cutting. Enjoy!

This sounds complicated, but it's really not. I make this bread a couple times a week, and the total amount of hands on time is only about 15 minutes.

*I like to use 2 cups whole wheat and 1 cup all-purpose flour, but you can make it 100% whole wheat or 100% all-purpose. 

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