“Some old-fashioned things like fresh air and sunshine are hard to beat. In our mad rush for progress and modern improvements let's be sure we take along with us all the old-fashioned things worth while.” Laura Ingalls Wilder

Friday, March 12, 2010

Sandwich Loaf

Here is the standard 100% white whole wheat bread for bread machines recipe from Bob's Red Mill flour:

Makes a small loaf:

1 cup water
2-1/2 cups white whole wheat flour
1-1/4 Tbsp dry milk powder
1 tsp salt
1-1/2 Tbsp Canola oil
1-1/4 Tbs sugar
1 Tbsp gluten
2 tsp molasses
2 tsp active dry yeast

Add all ingredients in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions.

Mrs. Mac's adaptation of same recipe:

1 cup buttermilk (or water or beer or combination)
3 cups whole wheat white flour or whole wheat flour
1/3 cup leftover cooked oatmeal ... or 1 small potato drained/diced/cooked/mashed (you could use the potato water in place of buttermilk)
1 tsp sea salt
2 Tbsp butter .. cut into pieces
1 Tbsp molasses or honey
2 Tbsp wheat gluten
2-1/4 tsp active dry yeast
1 Tbsp dried onion flakes
1 tsp dried dill weed
1-1/2 tsp caraway or dill seeds
2 Tbsp shelled pumpkin or sunflower seeds

Add the liquid and oatmeal or potato to bread machine bowl.  Add remainder of ingredients.  Use the dough setting.  Watch the machine for a bit to be sure there is a good balance of liquid and dry ingredients.  If too sticky ... and a tablespoon of flour ... or if too dry ... and a tiny bit of liquid.  Once the dough has a good consistency, you're free to leave the room for the remainder of the dough setting.  Once finished, remove the dough and place on a lightly floured board.  Knead into a round shape and place on a greased baking sheet, cover and let rise in a warm place (cold oven with the light turned on) for about 30 minutes ... or until double in size.  Bake in a preheated 350F oven on a  middle rack for about 30-35 minutes.  Let cool on a wire rack for several hours until cool.  Store overnight in a plastic bag and slice the following day.  You can slice the same day ... but I find bread slices more evenly if left to rest overnight.


Cindy (Letters From Midlife) said...


Sandy said...

I will surely make this
and I know we will all
enjoy it! Thanks!

Wendy said...

That reminds me! I need to bake buns!

Kathryn said...

Just a question that could sound critical, but i don't mean it to . . . why would you use canola oil?

It sounds yummy. I've not gotten far in the quest for a good GF bread, & have kind of gotten out of the habit of eating it. Now a good biscuit on the other hand, that i'd like to learn. :)

Mrs. Mac said...

Kathryn ... I would not use Canola oil ... the first recipe is a re-post from an actual bag of flour. That's one reason I made the post to show how you can re-make a recipe.