Super Quick and Easy Whole Wheat Bread
*Pictures Updated on 8/15/13*
Bound to happen once in a while – a recipe with no fruits or veggies I very rarely buy bread at the store anymore. Not only do I obviously find it fun to make and bake bread, but there are just so many weird, unpronounceable ingredients thrown in to store bought bread. Home made bread doesn’t last as long as store bought for that same reason, so I find myself making a new loaf every few days or freezing bread to pull out later. Though I have a bread machine which I think is absolutely fabulous, sometimes you don’t want to wait 3 hours to have a slice of bread! I’m also finding it near impossible to find a 100% whole grain recipe for the bread machine that rises properly and tastes great (if you have a good recipe, please please link me!). That’s where this recipes comes to the rescue! Mixed up, baked, and ready to slice in just over an hour – I’m not sure it gets any better than this!
This recipe is all thanks to stumbling onto this recipe from Angie’s Recipes. I had never heard of a cold oven method before, and I’m so glad I tried it out. Even better, is there is no kneading (and, therefore, my pants don’t end up mysteriously covered in dough bits). The first time I made this bread was to go with my smoky Swiss cheese spinach soup. If you read that post, you’ll know it was a complete and total disaster. I tried to make the recipe as written, but I didn’t have fresh yeast. I misread a conversion chart and ended up with EIGHT TIMES the required amount of yeast – needless to say, this bread tasted like poison. When I worked up the courage to try this bread again, I very so much didn’t want to make the same mistake again, that I took the recipe as inspiration and tried to run (okay, more of a gentle stroll) in the opposite direction.
The resulting bread? Phenomenal. It has a nice whole wheat flavor, some crunch from the added seeds, and an overall amazing taste from the addition of the balsamic vinegar. I immediately used the end pieces to make croutons – incredibly. I’ve also used the bread to make toast, sandwiches… and pretty much anything else you use bread for ;-). I think I’ve definitely found my favorite every day homemade bread recipe.
- 4 ½ c white whole wheat flour
- 2 tsp salt
- ½ c sesame seeds (optional: extra for top)
- ½ c flax seeds (optional: extra for top)
- 1 tbsp sugar
- 4 tsp dry active yeast
- 2 tbsp balsamic vinegar
- 2 ½ c water, warm to the touch
- Prepare a bread/loaf pan by lining with parchment paper. Perfectly fitting to the an is not necessary as the dough will help weigh it down and expand to fill out the pan.
- Combine flour, salt, sesame seeds, flax, and sugar. Make a small well and add yeast. Mix vinegar and water, and pour into flour mixture. Stir until well combined. The dough will be sticky, no need to knead.
- Spoon the dough into the loaf pan. Smooth the top with the back of a spoon. Top with extra seeds, if desired.
- Place loaf pan into a cold oven. Set oven to 350° F (Yes! You will preheat the oven with the bread inside). Bake for one hour, or until a toothpick comes out clean.
- Let cool and slice.