This recipe is so easy, and uses ingredients you probably already have in your pantry. If your family is finicky about wheat bread start slow, use 1/3 wheat flour and 2/3 white flour and each time you make it add more and more wheat until they notice. I started on my bread baking journey with my favorite cooking show host Nigella Lawson, I have almost all of her books and How to be a Domestic Goddess is by far my favorite, just the name alone makes you fall in love with this book! She has several recipes for bread, but none that are 100% wheat so here you go my friends, enjoy!
Makes one large loaf approximately 20 slices -
3 1/2 cup Wheat Flour
1 tbsp Kosher Salt
1 tbsp Unsalted Butter
1 Packet of Rapid Rise Yeast
2 cups Warm Water
In a standing mixer* combine flour, salt and yeast. Add 1/2 of the water and mix with a spatula and then gradually add in the water, you want it slightly sticky but not so much that you can’t work with it. Add in the butter, I like to break it off in small pieces with my finders to warm it up, and to moisturize my cuticles! Now put the dough hook on your mixer and turn that baby on, you may need to add a little more flour if it sticks to the side of the bowl. You know it is done when it falls off the hook in one big lump, about 5 minutes.
Move to a plate, wash the mixer bowl and dry. Using a left over wrapper from a stick of butter, or just a tsp of butter to rub the bowl and grease it up. Drop in the dough, turn it over so the top has a little butter on it too. Cover with cling wrap then a kitchen towel, place in the warmest place in your house to rise for 1-3 hours. You know it is ready when it doubles in size.
Punch the dough so it deflates, give it a quick kneed and then shape on a cookie tray or in a loaf pan. Re-cover with the cling wrap and the kitchen towel until it doubles in size.
Preheat the oven to 425 while it rises.
Remove the towel and the cling wrap and place in oven for 30-35 minutes, you know the bread is done when you knock on the bottom if it and it sounds hollow. Allow to cool before slicing.
It is hard to get an exact nutritional value on a loaf of bread, it will all depend on the shape you made it to start with and how many slices you get out of it, so this is based on 20 slices.
Each Slice Contains:
*If you don’t have a standing mixer just use a large bowl to mix all the ingredients, once you add the butter and have mixed it in remove the dough to a large floured surface and kneed it for about 10 minutes. To kneed you want to push it forward with your fist, pull over and do again, and don’t feel shy if you have never done it before, you found my blog so you must be a little computer savvy. Google “Videos on how to kneed bread” and you will find a video on how to do it