Posts Tagged ‘wheat’

Sunday Staple: bake bread with me

May 17, 2009

I have developed a Sunday routine of baking bread. It’s not usually an easy task. Kneading makes a mess of the counter, rising takes at least two hours, usually three. It’s hard to tell if the bread is actually done. But the satisfaction and quality of homemade bread over a $3.50 loaf of crappy store bought stuff is worth the effort. I just don’t usually have the time.

Luckily, my friend Amy made me a cookbook (more about this in future posts) with the perfect bread recipe in it! It only takes one hour from the start of mixing to the finished product, there is no kneading necessary, and it comes out with a perfect texture every time. Plus it’s delicious and filling. I believe this recipe was originally published in the New York Times before it made its way to Amy’s cookbook and onto the Messy Apron.

Bread, Quick and Savory
The bread is very dense, makes small slices, and is a bit sweet. I’m addicted to it.

My homemade whole wheat bread.

My homemade whole wheat bread.


oil or butter for greasing pan
1 2/3 c buttermilk or plain yogurt
SUBSTITUTE: 1 1/2 c milk and 2 T vinegar (Step 2)
2 1/2 c (12 oz) whole wheat flour
1/2 c cornmeal
1 t salt
1 t baking soda
1/2 c molasses

loaf pan (8×4 or 9×5), preferably nonstick
two medium/large mixing bowls

1. Heat oven to 325F. Grease the loaf pan.
I use a 9x5x2.5 inch aluminum pan, grease it and then flour it.

2. If using buttermilk or yogurt, ignore this step. Make soured milk: warm milk gently – 1 minute in the microwave is sufficient, just enough to take the chill off – and add vinegar. Set aside.

3. Mix dry ingredients (flour, cornmeal, salt, baking soda). Combine liquid ingredients separately (milk or yogurt, molasses). Add liquid ingredients to dry ingredients and stir just enough to combine. Pour into loaf pan. It doesn’t pour to well. I use a spatula to spread it. Bake until firm and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. I always cook it one hour but all ovens are different. Cool on a rack for 15 minutes before removing from pan.

For a lighter whole wheat quick bread:

1 2/3 c buttermilk or plain yogurt
SUBSTITUTE: 1 1/2 c milk and 2 T vinegar (Step 2)
1 1/2 c whole wheat flour
1 1/2 c all purpose flour
1 t salt
1 t baking soda
1/2 c honey
1 egg

Same directions as above, only add the egg to the liquid ingredients.
I haven’t had much luck with this recipe. It rose twice as high as the top recipe which makes the bread lighter, but after over an hour the bread was still not cooked all the way through. Haven’t tried it again since then.