What We’re Cooking: Whole Wheat Bread


(Stolen from the website that gave us this recipe.)

When we first started this blog, we thought maybe we would write about cooking. As it turns out, though, there are a hundred million cooking blogs out there, and all of those bloggers cook (and photograph) a heck of a lot better than we could ever hope to (at least until we get a bigger freezer and kitchen). We quickly dropped the idea of writing about cooking.

But, I think, it may be time to revisit that premature decision. As you may or may not know, we try to make a lot of our food from scratch. Not only is it healthier and much better tasting, but it’s absurdly cheaper. We make our own crackers, pasta, pasta sauce, pizza dough, pizza, bread, applesauce, yogurt, beans, popcorn, oatmeal, tortillas, and so on. In the beginning, it was pretty complicated, but we’ve gotten the hang of it, and, frankly, the Kitchen Aid (a fantastic wedding gift) makes most of the baking practically effortless.

Until two weeks ago, we’d been making our whole wheat bread in the bread machine. It was fine. It was better than the stuff you buy in the store, but it wasn’t great. And then I found a recipe online from a blogger chef. We made it last week. It was, without a doubt, the best bread I’ve ever had. It was even better than the homemade bread my family buys from the Amish bakery near our house (and that bread is hard to beat). I mean, would you ever just eat a slice of sandwich bread—either warm or hot—with butter as part of your meal? I wouldn’t either. But we did, multiple times, with this bread.

The first time we made it, it took us about 20 minutes, trying to figure everything out. We made it again today, and it took about ten minutes of active work (plus the hour and fifteen minutes of rising time and 40 minutes of cooking time). For the rest of the week, we have fresh bread for lunches, breakfasts and dinners. What could be better?

Here’s the link to the recipe. Bake it. It’s great; you’ll probably never go back to store-bought again.

Cooking Tips:

-The recipe calls for 30 minutes of cooking time in the oven, but we’ve had to cook it at least 40 minutes.

-If you’re like us, and don’t own any bread pans, don’t worry. We baked our loaves in casserole dishes, and it was still great.

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4 Responses to What We’re Cooking: Whole Wheat Bread

  1. Annnnnn says:

    In the beginning paragraph you talk about the dream of a bigger kitchen and freezer. I hope you get that dream when you get a new home!

  2. Pingback: First Sing, Then Cook Bread | A Penny and A Smile

  3. Pingback: What We’re Cooking: White Whole Wheat Flour | Moderately Charmed Beginnings

  4. Basil says:

    What a information of un-ambiguity and preserveness of
    valuable familiarity about unexpected feelings.

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