I swear, I may have to start a formal rotation program for all my cookbooks, cooking magazines and recipe files. Today’s recipe has been sitting on the shelf, in my Whole Grain Baking book (by King Arthur Flour) forever. People, this is one of my books that I’ve been using for years and I bake out of it often so how the heck did I miss this recipe?
This recipe is touted as the perfect loaf to try if you’ve never baked a yeast loaf before. Maybe that’s the reason why I never tried it. I’ve been baking breads for as long as I can remember so I’m not intimidated; however, after my knee procedure I am having difficulty hanging out in the kitchen for long periods of time so I was perusing my books for an easy, whole grain recipe.
This one jumped out at me and I just had to try it. I must confess that the description of this being easy was right on target. Not only did I put this together in minutes but I also trusted the hubs to check it after rising and bake it … without any intervention from me.
Scary, I know, but it turned out fabulous. In fact, I remember saying to dear hubby that he could make this on his own and he did not disagree … This is huge, people :-)
- 1-1/4 cups lukewarm water
- 1/4 cup orange juice
- 3 Tbsp molasses
- 3 cups whole wheat flour
- 1/4 soy milk powder (or use nonfat dry milk)
- 1-1/4 tsp sea salt
- 2 tsp instant yeast
- Grease an 8-1/2 x 4-1/2 inch bread pan.
- Mix together all the ingredients in a stand mixer & beat on medium to medium-high for about 3 minutes.
- Scoop batter into the prepared bread pan.
- Cover and let rise for one hour.
- Preheat oven to 350 degrees F.
- After one hour, uncover bread and bake for about 45 minutes, tenting it with foil after about 20 minutes.
- Bread is ready when golden brown on top & instant read thermometer reads 190 degrees F.
- Turn bread over and onto a rack for cooling.
Recipe adapted from Whole Grain Baking by King Arthur Flour.
If you’re looking for an easy, whole wheat bread recipe then this is the one!