Easy Peasy Whole Wheat Bread

If you search for "things that have to be made with a KitchenAid", bread comes to the top of the list. This is, of course, not true (unless you're making brioche), but it sure is much easier. And this recipe couldn't get much easier.

Like all bread, this takes time. Try it some weekend. If you start it at breakfast, you'll have fresh from the oven, fluffy 100% whole wheat bread by lunch time.

The key to making the bread fluffy, instead of dense, is adding vital wheat gluten. Adding this protein helps make up for what whole wheat flour lacks--the ability to hold onto air bubbles. You can usually find it in the bulk section at your super market. Bob's Red Mill also sells a packaged version.

Note: stand mixer not required, but these directions call for one.

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100% Whole Wheat Sandwich Bread
makes 1 large loaf

Ingredients:
1.5c warm water
1.5t active dry yeast (1 packet)
pinch of sugar
3T oil
2T honey
3.25c whole wheat flour
3T vital wheat gluten
1.5t salt
milk or cream for brushing

Directions:
1. In a small bowl, or in your liquid measuring cup, mix the warm water, yeast and sugar.
2. Put the remaining ingredients except milk/cream into the bowl of your stand mixer.
3. When the yeast is bubbly, add it to the stand mixer and mix with the paddle attachment until the dough just comes together. Let the dough rest for 20 minutes.
4. Knead the dough for 5 minutes, rest for 2 minutes, knead for 5-7 minutes, or until the dough passes the windowpane test.
5. Let the dough rise someplace warm for 1-2 hours, or until doubled in size.
6. Gently fold the dough down (don't punch!! unless you like dense bread...), then shape it into a loaf in a greased, lined 9x5 loaf pan
7. Rise an additional 30 minutes to an hour, or until the bread has crested over the top of the pan. (It won't rise much more in the oven.)
8. Brush the top of the loaf with milk or cream, and bake for 45 minutes at 350°F. I also brushed the tops 10 minutes and 20 minutes into baking, so the top was nice and shiny.
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We ate this with a salad and homemade split pea soup. There's something so satisfying about an entirely homemade meal.. I can't wait until our balcony garden produces enough veggies for a homegrown, homemade meal!!

Let me know what you think by leaving a comment or emailing me at piquantprose [at] gmail [dot] com.

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A New Tradition

Last year, Dan and I started a new tradition. We celebrate Christmas Eve with my family, eating a traditional German feast of red cabbage, mashed potatoes and goose, followed by delicious desserts.

On Christmas morning, we trudge to the airport and make the two hour flight up to Oregon to meet Dan's parents at the airport. After Christmas dinner with Dan's family, we make the drive to his parents' house out by the coast for a week of relaxation.

This year, a most wonderful present was awaiting me under the tree--a brand new, beautiful KitchenAid. I've wanted a KitchenAid for a few years, but realized how impractical it would be in a college dorm. Although it was probably good for my waistline, I was disappointed every time a cake craving was thwarted by my inability to whip up a nice buttercream frosting.

So far, we've made chocolate cake with chocolate buttercream frosting, challah (my favorite kind of bread), whole wheat sandwich bread, and nutella cookies.

I think for lent this year, I might have to give up anything I could make with my KitchenAid instead, just so I have an excuse to use it more. Not that I've needed an excuse so far.

Happy baking! And I hope everybody is coming out of their holiday food coma, and ready for more. If not, trying whipping up a batch of nutella clouds (replace the peanut butter with nutella) by hand.

Let me know what you think by leaving a comment or emailing me at piquantprose [at] gmail [dot] com.

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