Happy Thursday everybody! Today’s post (like the rest of the week) is dedicated to super easy to prepare food that tastes great. I was talking to my great friend yesterday and I asked him what I should make and post about for Thursday. He said “Zesty, why don’t you make a killer loaf of homemade whole wheat bread that is super simple to make”. I said “JT, that is an awesome idea!” So here I am, getting ready to share with you a quick and easy version of whole wheat homemade bread.
This is a great and versatile recipe that is open for variations and additives of your favorite flavors.
Ingredients
- 2 Tsp. honey
- 2 2/3 Cup lukewarm water
- 4 Tsp. dry yeast
- 3 Tbsp. Molasses
- 5 Cups whole wheat flour
- 1/2 Tsp. salt
- 1/4 Cup wheat germ
- 1 Tbsp. Oatmeal (optional)
Method
- Preheat oven to 400 Degrees F.
- Stir 2 teaspoons honey into 2/3 cup lukewarm water.
- Sprinkle yeast over the mixture. Set aside for 10 minutes.
- Combine 3 tablespoons molasses with 2/3 cup warm water and combine with yeast mixture.
- Stir into flour. Add salt, wheat germ and 1 1/3 cups warm water. Dough will be sticky.
- Pour dough into a non-stick loaf pan.
- Smooth top with wet spatula.
- Sprinkle Oatmeal over top of loaf, if desired.
- Allow to raise to top of pan.
- Bake at 400 degrees for 30 to 40 minutes.
- Cool 10 minutes on a rack, then turn out of pan.
- Cool before slicing.
- ENJOY!
Zesty Tip: When working with Yeast – it is very important that the yeast is still active (therefore not expired) so be sure to check your labels. Also make sure to dissolve all the yeast in the liquid before adding dry ingredients.
Wow, I must say I really do love homemade bread and it really does not get any easier than this recipe. As well, look at the ingredients… so healthy and natural - it really is that simple. Give this loaf a try and let me know how you do. Would you suggest any ingredient substitutions or additions?
Have yourself a great Thursday!
zesty
Related posts:
- How About a Slice of this Garlic Bread?
- Low fat Whole Wheat Sour Cream Coffee Cake
- Molasses Glazed Carrots and Chicken
- A Festive Bread Pudding
Like what you read? Would like to see more? Well you can subscribe here (for free) and always be in tune with zesty. Thanks for all your support and keep the comments coming. (We respect your email privacy)
Twitter
Rss
Digg
Taste Spotting
Food Gawker
Recipe Muncher
Food Buzz
Flickr
Whether it is about recipes, food techniques, food tips, or meal suggestions in a rush - this is your one stop food shop. When I was sitting at home - I always wanted to write a blog and help people in everyday life come up with innovative and different approaches to food. So here it is - released for all to see - I hope you enjoy!
hey zesty,
i just made this bread to mixed success (mind you this is my first time making bread). the taste is great, but i found it to much to doughy. would cutting down on the water the next time i make it keep it drier? or could this doughyness be because i probably did not allow the loaf enough of an opportunity to rise enough (about 10 min) before i put it in the oven?
How long does it take to allow the dough to rise to the top of the pan?
Thanks,
Mark
@Mark – I left it about 30-45 minutes.
I am in the process of making this recipe and I would have to agree with ZestyCook…so far I have left it for about 20 min. and it is just starting to rise visibly. looks yummy!!!