Basic Whole Wheat Bread

  

 I’m very picky about bread. So much so, that most of the time it doesn't meet my standards and I’d just as soon not eat it. In fact it recently came to my attention that, probably due to my vegan predilections and the fact that these things tend to go hand-in-hand, a number of my acquaintances thought I was gluten-free.

    I am not gluten-free. At all. I love gluten, and pity the poor afflicted souls who can’t have it.

   I’m just picky about its form. Sandwich bread, hamburger buns and hotdog rolls—basically anything that comes in a bag at the supermarket—I’ve been snobbish about since adolescence, but my love for freshly-baked bread and rolls is unflagging.

    This vegan whole-wheat bread is my own adaptation of the goddess that is Mollie Katzen’s recipe, the same one that my equally goddessy mother based her fantastic homemade bread on.

    I have used this recipe several times, and if you’re new to bread-baking, never fear. It’s pretty foolproof—as in, I’ve only really wrecked it once, and I’m actually known for being bad at making bread. If you’re a little nervy, check out the possibly-helpful tips I’ve compiled below. If you’re totally comfortable with bread-making, scroll down to the recipe and rock some delicious homemade bread. 

the sponge, risen.

• ·         Whole-wheat bread can get a bit crumbly at times. This problem can be fixed by adding some vital wheat gluten to your dough. I’ve never tried it myself, but it is helpful if you plan on making packable sandwiches. If you don’t have that, try half white flour.
• ·         Alternately, give white whole wheat a go. I got some for the first time recently, and love it. All the fibery unbleached goodness of whole wheat with almost the exact properties of average, white flour. It makes great bread, and tastes a little less nutty than regular whole wheat flour. 

• ·         You don’t have to follow the recipe to the letter. As long as you get the basics down—don’t scald your yeast by using too-hot water, don’t use too-little yeast, don’t skimp on dough rising time—the rest is pretty open.
• ·         I used honey in my bread, but if you want it to be strictly vegan, try agave nectar, molasses, or even a little sugar. I’ve used lots of different fats in bread making—canola, coconut, olive—and they all work just fine. Of course melted butter is an option as well for you unenlightened people who still do dairy. (Just kidding. That was a joke).

• ·         If you let your dough rise too long, just punch it down and let it rise again. Like Jesus.
• ·         Speaking of, bread takes time. Like the aforementioned Lord, it will need to rise thrice before cooking. Don’t bake it before it has risen to the appropriate bulk and time, it will just disappoint us all—you, me, and Christ our Risen Savior. And you don't want to do that.

Basic Whole Wheat Bread

Adaped from The Enchanted Broccoli Forest by Mollie Katzen

Sponge:

2 cups warm water

1 packet (scant tbsp) dry yeast

Squirt of honey

1 ½ c whole wheat flour

Dough:

4 tbsp oil

1/3 c honey or molasses

1 tbsp salt

7 cups whole wheat flour (approximately)

Oil for pans

Directions:

Put warm water in a bowl, sprinkle yeast, add sweetener, and let stand until yeast is dissolved (1-2 min). Whisk in the 1 ½ c flour, cover bowl and let rise in a warm place for 35-40.

    Beat in remaining ingredients, adding flour on cup at a time, until dough is smooth and elastic, pulling cleanly away from the sides of your bowl. Knead for 5-10 minutes, adding extra flour if dough gets sticky.

Oil a bowl, tossing dough in it so that the surface is lightly oiled. Cover and let rise until dough has doubled, about 1 1/2 -2 hrs.

Punch down risen dough, turn onto floured surface, and knead for a few minutes, adding more flour if needed. Form into two loaves and place in bread pans, or on a cookie sheet.  Cover and let rise again—this is the last time, I promise. Preheat oven to 375.

risen indeed.

Bake for about 40 mins, until loaves sound hollow when the top of the loaf is knocked on. If using loaf pans, remove bread and allow to cool on a rack or a cutting board, so the outside crisps up and doesn’t get soggy. Most people recommend waiting 30 mins before cutting. I do not usually do that. 

the end.