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Think I was 10 years old when I taught myself how to bake bread. I'd already been cooking by that time for the family on a daily basis. This recipe is for Whole Wheat Everyday Bread. Baking bread isn't all that difficult at all! There are some basic steps and techniques to follow. Once you understand those basics, the rest is fun and so rewarding with the way the aroma drifts through the house. After the bread cools down to room temperature who could resist cutting into the loaf and slathering it with a favorite spread, butter or even an herbed butter or, maybe even some olive oil with infused herbs? This is one of my favorite recipes that I've made for many years and the one my kids loved growing up. A nice basic whole wheat bread that works well for sandwiches and for toasting too. This will make 3 smaller loaves or 2 good sized loaves. The bread once fully cooled and after about 6 hours can be frozen very well wrapped and air tight in plastic bags such as these. Use this trick....stick a straw into the bag and suck out the excess air to help preserve the fresh baked flavor. To defrost just leave on the counter overnight. You'll always have fresh bread without running to the store by keeping at least one loaf in the freezer. I prefer the high quality of King Arthur flour for my baking since it's a high quality product which I've used for years. Grandmother always said used unbleached flour and I do follow that advice! The Basics of Bread All ingredients unless noted should be at room temperature Make things easier and more organized by doing mise en place (mess in place - measure and assemble all ingredients and utensils before beginning) Lightly oil the loaf pans during mise en place and set aside. Yeast grows with a bit of sugar and salt will slow the leavening action of the yeast. The ideal temperature for proofing the yeast is 100 - 115° too cool will take a lot longer to rise and too hot can harm the yeast growing. There are usually 2 risings the first in a covered bowl and the second once formed into loaves Bread will rise slightly more after it's in the oven baking. A slit on top of the loaf with help that and keep a free form loaf from expanding the "wrong" way which is sideways. Use a serrated bread knife which is the easiest to make this slit. The slit doesn't have to be deep but just enough to break the surface. Want a crisper crust? Put a shallow pan of water in the oven with the bread when baking. Don't forget to have a cooling rack to fully cool down the loaves or any baked goods to cool. I have used a food processor or my stand mixer to do this but you can also do this by hand so I will list both electrified and old fashioned steps. It's just that simple...so don't let nerves get in the way!
