Whole Grain Bread Recipe

Whole grain bread recipes will vary but any type of bread from an unrefined or whole grain(s) is thought to be whole grain bread. They are high in fiber, a key factor for many health concerns because a high consumption of the same has proven to lower cholesterol, reduce heart diseases, reduce risk of some types of cancer, control the digestive health and also control weight to mention but a few.

The following is an easy whole grain recipe that can be made from various grains, seeds, beans, and nuts such as wheat, corn, rye, barley, rice, oats, millet, buckwheat, kamut, peas, quinoa, garbanzos, mung beans, and lentils. These grains are ground into flour using a graining mill. Note that freshly milled flour tastes much sweeter when compared to store-bought flour, hence the reason why you should start milling your own flour.

First of all, ensure that the kitchen is plausibly warm and free of draught for the sake of the proving process as the yeast wouldn’t grow well if the environment is too cold.

Ingredients

• Whole grain flour approximately 1 1/2 pounds
• 1 1/2 teaspoons of dried yeast
• 1 1/2 teaspoons of sugar – you have the option of also using honey
• A dessertspoon of oil – olive, corn or vegetable oil will do
• 1/2 – 1 teaspoon of salt
• 1/2 – 3/4ml of clean filtered water

Method

1. Sieve the flour into a large bowl and then allow it to warm in the bowl for an hour or so before you start.
2. Take the water and add sugar and yeast on it, stir it well and set it aside for around 15 minutes i.e. until the blend becomes frothy
3. Make a well in the center of the bowl containing flour and pour the frothy mixture as you gradually mix it using a fork or fork
4. Using your hands, start shaping and mixing the dough evenly until you attain a non lumpy smooth ball of dough in order to start kneading. Important to note is that if the dough is too dry it tends to crumble and if it’s too wet it will stick on your hands. Add some more water to avoid crumbling or more flour to correct stickiness.

Kneading

1. This is arguably the most crucial stage of the entire whole grain bread recipe process.
2. On a clean working surface or board, push and gently stretch as you roll the ball of dough. Using your fingers or knuckles, open up the middle of the dough and then fold the ball again to allow air to get into the mixture. Pull and roll the dough back into a ball shape as this will help your whole bread rise the right way. Continue doing this repetitively until the ball of dough becomes elastic and is easy to work.
3. You can now set the ready dough aside in a bowl and cover it using a damp clean cloth so that it will not dry out at the top. This may take anything from ½ an hour to several hours to rise as desired, depending on how fresh the yeast was. You can leave it overnight if you like.
4. Once it has risen, take the bread out and knead again
5. Now cut the dough into pieces that will fit your bread tins. Oil the tins with a little oil so that the bread will not stick and then place the dough into each tin
6. Allow the bread dough to rise in size a second time until it doubles up in size
7. Bake your bread for around 25-40 minutes, which will be determined by the size
8. Look at the bottom of your loaf to check whether its ready, and you can turn the loaves upside down so that the down side can cook well for a few more minutes
9. Get your loaves out and leave to dry, and your whole grain bread is now ready for consumption

For additional information on how to make a tasty bread you may use the following baking tips for improving whole grain bread and remember to use the hand grain mill for milling as it grinds the grain more properly and produces finer flour.