Everyday Bread
The cost of a loaf of bread may not be on your target for cutting costs. But learning how to make your own everyday homemade bread for toast, sandwiches and more is easier than you think. Read on to discover our frugal recipe for whole wheat bread.
Equipment
- 1 Mixer We use the Ankarsrum power mixer but a standing mixer like a KitchenAid can get the job done, too.
Ingredients
- 2 cups whole wheat flour
- 1/2 cup wheat germ
- 2 teaspoons salt
- 2 tablespoon honey Substitute sugar if need be.
- 4 1/2 teaspoons yeast Or two packages active dry yeast.
- 2 cups water Warm.
- 1 cup buttermilk Room temperature.
- 2 tablespoons olive oil Divided evenly.
- 3 1/2 cups bread flour
Instructions
- Mix half (1 cup) of the warm water, the yeast and the honey. Set aside and allow the yeast to activate. It should begin to bubble in about five minutes.
- I use a power mixer on its lowest setting, but you can follow these steps in a large bowl mixing by hand. Mix all of the remaining dry ingredients - the bread flour, the whole wheat flour, wheat germ and salt until combined.
- Add half (1 tablespoon) of oil, buttermilk and the yeast solution.
- Add the remaining water a little at a time until you get a workable dough.
- Use the remaining oil to coat the surface of the dough ball.
- Transfer the dough into a mixing bowl and cover with a clean moistened towel. The dough will about double in size, so be sure to choose a large enough bowl.
- Place the dough in a warm area. It should double in an hour or so.
- After it rises, divide the dough in half and shape each piece into a thick log about eight inches long. Place each log into a 9x5 loaf pan that has been treated with cooking spray or lined with parchment paper.
- Cover the pans with a moist towel and allow for a second rise of about 30 minutes.
- Preheat the oven to 375 F.
- Bake for 35-40 minutes or until golden brown on the outside.
- Remove the loaves from the oven and let them cool in the pan for 10 minutes. If need be, carefully run a butter knife around the perimeter of the pan to gently separate the loaf from the pan. Transfer the loaves to a cooling rack.
- Wait until they are fully cooled before slicing.
Notes
When shopping for wheat germ at the supermarket, keep the following in mind: you'll find it in the cereal aisle, not the baking aisle. Also, after you open the wheat germ, if you have leftovers — and you most likely will — you must store it in the refrigerator. An opened wheat germ container cannot go back in the pantry.
If you decide to try your hand at making homemade bread, you're going to need a way to slice it for sandwiches, toast and more. I strongly recommend you invest in this bread-slicing template, which I've included in our list of the best gifts for cooks and bakers.
You slide the load of bread in and it literally provides a template and guide for slice thickness. Note: this only works when cutting rectangular loaves of bread. It won't work for a loaf of sourdough made in the Crock Pot or traditional sourdough that you bake in a Dutch oven.
Nutrition
Serving: 1sliceCalories: 99kcalCarbohydrates: 18gProtein: 3gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 155mgPotassium: 72mgFiber: 1gSugar: 2gVitamin A: 13IUVitamin C: 0.01mgCalcium: 15mgIron: 1mg
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
Tried this recipe?Let us know how it was!