100% Whole Wheat and Bran Bread Recipe (This bread recipe is a work in progress!)
(Edit: In 2009 I made 100% White Whole Wheat Bread which is an improvement on this recipe from Healthy Bread in Five Minutes a Day
by the same authors.)
Recently when I posted about Irish Soda Bread, I mentioned that the authors had sent me a copy of Artisan Bread in Five Minutes a Day, along with assurances that I could use the innovative break-making method to make 100% whole wheat bread. This is the bread post I promised was coming, and I decided I should call this recipe a “work in progress,” because I’m still experimenting with getting the ingredients exactly right for bread made with white whole wheat flour, although I was very satisfied with the taste of the bread.
I’m seriously baking-challenged, and I don’t eat a lot of baked goods, but I’ve been wanting a recipe for South Beach Diet
friendly bread. This loaf of bread is dedicated to Tanna
who has encouraged me to try baking bread, even though I wanted a recipe that was all whole wheat flour, with little or no honey or other sweeteners added. (All the experienced bread bakers are shaking their heads.) It took me three tries tinkering with a recipe from the book to produce a loaf of bread I wasn’t ashamed to write about, and even then a bread-baking expert would probably say this bread didn’t rise enough. Meanwhile, here’s more about this way of making bread and how I managed to make a very tasty loaf of 100% whole wheat bread.
Artisan Bread in Five Minutes a Day
spotlights a bread-baking method developed by Jeff Hertzberg and Zoe Francois that’s even easier than the famous No-Knead bread
that swept the country. Basically the method involves mixing water, yeast, and salt, mixing in flour, and letting the bread rise for a few hours. At that point you can refrigerate the dough for up to a few weeks. Whenever you want to bake bread, just take out some of the dough, let it rise, and bake. Lots of other food bloggers
(who actually know how to bake!) have raved about the book. I’ll just say this, any book that gets me to bake bread must be pretty darn good. More variations of this recipe and possibly other breads to come.
100% Whole Wheat and Bran Bread
(Makes two small loaves or one large loaf, recipe adapted from Artisan Bread in Five Minutes a Day.)
1 1/2 cups + 2 T lukewarm water
1 T yeast
3/4 T salt
1/2 cup wheat bran (I used Bob’s Red Mill)
3/4 cup whole wheat flour (I used King Arthur Flour)
2 cup White whole wheat flour (I used King Arthur Flour)
Get two plastic bowl, one which has a lid (not air-tight.) Combine the wheat bran, whole wheat flour, and white whole wheat flour in the bowl with the lid. In the other bowl, combine lukewarm water, yeast, and salt, and stir to dissolve. With a large spoon, mix the water mixture into the flour. (Of course if you’re a baker, use your Kitchenaid with a dough hook to mix the bread. The book suggests using wet hands to incorporate the last bit of flour if mixing by hand.)
Let the bowl of dough sit at room temperature about 2 hours, or until the dough rises and collapses or flattens on top. The dough can be used immediately after the intial rise, but it’s easier to handle if refrigerated. If refrigerating to bake later, dough will last for two weeks in a container that’s not completely air-tight.)
To bake, dust the surface of the dough with flour and break off a grapefruit-sized piece. Dust with more flour and shape into a ball by stretching the dough around to the bottom on all four sides, turning the dough as you go. (I know I didn’t do this correctly!) Form into an oval shaped loaf. Let dough rise on greased plate for 40 minutes.
Twenty minutes before baking time, preheat the oven to 450 F and place a baking stone on middle rack. (Of course I don’t have a baking stone, but I did preheat the heavy baking sheet I used to bake the bread on.) Place an empty broiler tray on bottom rack.
Sprinkle the dough liberally with flour and slash with a serrated knife. (I did it wrong, but I liked the criss-cross pattern.) I took out the hot baking sheet at this point and brushed it with olive oil. Slide bread onto hot baking sheet and immediately pour one cup water on to empty broiler tray to create steam, then close the oven door. Bake 30-45 minutes, until firm and well browned on crust. (I made a large loaf and baked it for nearly 45 minutes.) Let cool slightly, then cut and eat!
Next time I’ll increase the water to 1 3/4 cups. I’d also try a small-sized loaf to see if it would rise better. Next time I might try my toaster oven if I could figure out a way to do the water. Any Bread Baking Babes out there have suggestions for the next batch? )
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South Beach or Low Glycemic Suggestions:
Bread made with this recipe is a good choice for phase 2 or 3 of the South Beach Diet
. South Beach doesn’t recommend butter due to the saturated fat, so if you’re a South Beach dieter, use a trans-fat free margarine or peanut butter on your bread. You may want to read my post about Choosing the Right Bread for the South Beach Diet
if you’re buying bread or using a bread machine.
More Whole Wheat or Whole Grain Breads to Try:
(These recipes from other blogs are all ones I’d like to try, although some would seriously challenge my baking skills!)
White Whole Wheat and Oatmeal Irish Soda Bread
No Knead 100% Whole Wheat Bread from Su Good Sweets
100 % whole Wheat Bread Walnut Loaf from Real Baking with Rose Levy Beranbaum (contains a very minimal amount of honey)
100 % Whole Grain Hearth Bread from The Fresh Loaf
100 % Whole Wheat Sandwich Bread from Baking and Books (contains a minimal amount of sweetener, Agave Nectar can be used)
Ten Grain Whole Wheat Bread from Christine Cooks (has 1 T sugar)
Want even more recipes?
I find these recipes from other blogs using Food Blog Search.