Baking Bread

A Loaf Ready for Slicing!

The following is our favorite recipe for wheat bread. It makes two one pound loafs.  It’s possible to freeze either one of the two doughs before baking, or one of the loafs after baking. Based on prices from our local co-op for all but the buttermilk and vegetable oil, the cost for both loafs is $3.24.

  • 3 TBS Vegetable Oil
  • 3 TBS Honey
  • 1 1/3 Cups Buttermilk
  • 1 Cup Cooked Steelcut Oats
  • 1/3 Cup Oats
  • 2 tsp Salt
  • 3 Cups Bread Flour
  • 1 Cup Whole Wheat Flour
  • 1 TBS + 1 tsp Gluten
  • 2 1/2 tsp Yeast
  1. Based on the order recommended by YOUR bread machine, put either the wet or the dry ingredients in first.
  2. Add the remaining ingredients
  3. Put bread machine on dough setting and let it do its thing (ours takes 90 minutes)
  4. When the machine is done, grease two loaf pans
  5. Dump out the dough on a countertop lightly sprayed with Pam
  6. Divide loaf in two with sharp knife
  7. Shape each loaf and put in a loaf pan
  8. Warm your oven to 100-150 degrees and put pans in oven to rise (about 40 minutes – they won’t get real big)
  9. Preheat your oven to 375 degrees and bake 35 minutes
  10. Take them out of the pans and put them on a cooling pan, trying not to eat them while they’re too hot.

(Adapted from “Whole-Grain Daily Bread” recipe, page 181, of The Bread Lover’s Bread Machine Cookbook” by Beth Hensperger, The Harvard Common Press, Boston, MA)




About mwolske

I'm a Senior Research Scientist in Community Informatics at the Graduate School of Library and Information Science, University of Illinois.
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