100% Whole Wheat Bread

Yes, it is possible to make a loaf of 100% whole grain bread with a light crumb, chewy crust, and real flavor.

Total prep time including kneading: about 20 minutes
Unattended time: about 4 hours
Cook time: 25-35 minutes








INGREDIENTS
3 cups whole wheat flour ("white" whole wheat works well)
1/4 cup fun stuff such as flax meal, bran, oatmeal (optional)
2 1/2 TB gluten
2 1/2 TB dried milk powder (optional)
2 tsp salt or to taste
2 1/2 tsp yeast
About 2 cups lukewarm water

DIRECTIONS
Mix all dry ingredients in a large bowl. I use a whisk for this. Slowly mix the water in to the flour mixture, pausing a few times to incorporate the moisture before continuing (You may not need to use it all). A sturdy spatula is ideal for mixing, and a stand mixer with a bread hook is also great. Stop adding water when you have a thick, pliable dough. Turn dough out onto a countertop and, using a bench scraper, stretch and fold the dough over itself a few times. Cover with the bowl and let rest for an hour. Thereafter, at approximate 45 minute intervals, revisit that dough several times to again stretch and fold the dough over itself a few times. If a few intervals stretch into hours rather than 45 minutes, don't worry.

Then, 90 minutes before the time you want the bread to finish baking, shape the dough into the shape you like, and place on a floured baking tray for its final rise. Cover with a towel. Let rise for 25 minutes, then preheat your oven to 400 and let the dough continue to rise for another 20 minutes while the oven preheats.

Remove the towel, slash the dough as you like, and slide the baking tray into the hot oven. If you have a mister, spritz the dough a few times to assist with creation of a chewy crust. Bake for 25-35 minutes or until rapping on the loaf yields a nice "hollow sounding" thump. Different ovens have different "character." If your oven runs hot, check the bread a little earlier.

Let cool for 10 minutes, if you can wait that long.

Note: Larger volume shapes, like boules, may require longer in the ove

Another Note:  While the approach is simple, there are many variables that will affect exactly how your loaf will look coming out of the oven:  temperature, water:flour ratio, humidity, the kind of wheat, the grind of flour, the proportion of other additives, the time for each rise, etc etc!  So every loaf has a character of its own.  That is part of the fun - I hope. Remember, it will taste great!

Photo and recipe:  Tod Dimmick

Irish Soda Bread

 What makes soda bread so unique?  True Irish soda bread contains no yeast, and is made only with flour, salt, buttermilk, and baking soda (and there are folks with truly passionate views on the subject). But is whole grain soda bread possible?  After several experiments, I arrived at this dense, moist, and satisfying result.  This recipe includes oats, wheat bran, and cream, ingredients that bring its authenticity into question, but I submit that the result pays homage to the soda bread legacy.  For more history and just plain fun, check out the Society for the Preservation of Irish Soda Bread.

Prep time:  5 minutes
Cook time:  35 minutes
Yield:  1 large loaf

INGREDIENTS
4 cups whole wheat flour
3/4 cup buttermilk powder*
1/2 cup rolled oats
1/4 cup wheat germ
1 tablespoon baking soda
2 teaspoons baking powder
2 teaspoons salt
2 cups water*
1/4 cup heavy cream

DIRECTIONS
Preheat your oven to 350F.

In a large mixing bowl, thoroughly combine the flour, buttermilk powder, oats, wheat germ, baking soda, baking powder, and salt.  A whisk is the right tool for the job.  With a sturdy spatula, stir in the water and cream to create a thick dough.  Be sure to incorporate all dry material, then stop mixing.

Scrape the mixture into a greased 8x8 baking pan, and bake on the center rack for 35 minutes or until a toothpick inserted into the center comes out clean.

Serve warm with butter.

*If you have buttermilk on hand, use that in place of the buttermilk powder and water

Photo and Recipe by Tod Dimmick

Whole Wheat Irish Soda Bread

Photo and Recipe: Tod Dimmick









This bread is so good I really wonder why I only make it on St. Patrick's Day.  The cabbage leaf wrapping was half humor and half curiosity about the effect of the moisture trapped between the crust and the roasting leaves.  The effect was delicious texture and lots of "oohs and aahs".

INGREDIENTS
4 cups whole wheat flour ("white" whole wheat works well)
1/3 cup oatmeal
3 TB gluten
3 TB sugar or equivalent
1 TB salt
2 1/2 tsp yeast
2 tsp caraway seeds
1 tsp baking soda
About 2 1/2 cups buttermilk
2 TB plain yogurt (optional)
3/4 cup raisins or currants

DIRECTIONS
Mix all dry ingredients in a large bowl. I use a whisk for this.  Heat the buttermilk to just above room temperature, and stir in the yogurt (if using) and . Slowly mix the milk in to the flour mixture to create a thick, pliable dough. A sturdy spatula is ideal for mixing, and a stand mixer with a bread hook is also great. Turn dough out onto a countertop and, using a bench scraper, stretch and fold the dough over itself a few times. Cover with the bowl and let rest for an hour. Thereafter, at approximate 45 minute intervals, revisit that dough several times to again stretch and fold the dough over itself 3-4 times. If a few intervals stretch into hours rather than 45 minutes, don't worry.

Then, 90 minutes before the time you want the bread to finish baking, shape the dough into the shape you like, and place on a floured baking tray for its final rise. Sprinkle with flour, and cover with a towel.  Alternatively,  roll this dough in flour and place in a loaf pan (or split into two chunks and divide between two smaller loaf pans).  Let rise for 25 minutes, then preheat your oven to 400 and let the dough continue to rise for another 20-30 minutes while the oven preheats.

Remove the towel, slash the dough as you like, and slide the baking tray into the hot oven. If you have a mister, spritz the dough a few times to assist with creation of a chewy crust. Bake for 25-30 minutes or until rapping on the loaf with your fingertips yields a nice "hollow sounding" thump. Let cool for 10 minutes, if you can wait that long.

Whole Grain Blueberry-Flax Cornbread

Delicious with dinner, or breakfast.  This version doesn't use much sugar (you could add more).

Prep time: 10 Minutes

Cook time: 20 minutes

Serves: 4-6

INGREDIENTS

1 ½ cups cornmeal (I used medium grind)

1 ½ cups whole-wheat flour

2 tablespoons flax meal

2 tablespoons sugar or equivalent (I used stevia extract)

1 tablespoon baking powder

1 teaspoon salt

2 eggs

1 ½ cups milk

¼ cup canola oil

1 cup blueberries

DIRECTIONS

Preheat the oven to 425F. In a large bowl, mix the cornmeal, flour, flax meal, sweetener, baking powder, and salt. In another bowl, whisk the eggs, then whisk in the milk and canola oil.

Pour the egg mixture over the corn meal mixture and stir to combine into a thick batter. Stir in blueberries until just mixed. 

Scrape batter into an oiled 9x9 baking dish and bake for 20 minutes or until a toothpick inserted into the center comes out clean. (Frozen blueberries work fine, but the baking will more like 25-30 minutes).

Serve warm with butter.

Photo and Recipe by Tod Dimmick