Homemade wholewheat bread is so much better than anything you can buy at the grocery store, but it can be intimidating to make.
That’s where this simple recipe for homemade whole wheat bread from Laurie Colwin comes to the rescue. In her essay, “Bread Baking Without Agony,” which appears in her wonderful book, Home Cooking: A Writer in the Kitchen , she describes an easy foolproof method for making whole wheat bread. I have it made several times with great results, a feat that still delights me.
As Colwin explains, “Bread baking without agony is about arranging matters so that the dough suits your timetable rather than the other way around.” The key is using just a tiny bit of yeast so the dough rises slowly and can be adjusted to your schedule.
A slice of this delicious hearty whole wheat bread is so worth its 2 PointsPlus value. Every time I eat homemade bread I ask myself why I don’t make it more often and give a little silent salute to my grandmother, who worked full time while raising 2 kids and still made time to bake bread every Saturday.
A dense yet light loaf of whole wheat bread that is so much better than anything you can buy at the grocery store
Author: Simple Nourished Living
Recipe type: Bread
1-1/2 cups unbleached white flour
2-1/4 cups stone-ground wholewheat flour
1 tablespoon wheat germ
1 teaspoon salt
½ teaspoon instant yeast
¾ cup water
¾ cup milk
In a large bowl combine the flours, wheat germ, salt and yeast. Pour the water and milk into the flour and stir it up. The dough should be neither dry nor sticky but should tend more toward sticky than dry. If too sticky, knead in a little more flour.
Knead the dough well. (I do this with my KitchenAid mixer. For more on how to knead bread check out the videos at the end of the post.) Roll the dough in flour and put it int a warm bowl. Cover it with plastic wrap or a clean towel and leave it in a cool, draft-free place and go about your business.
Several hours later, whenever convenient, punch down the down, knead it well, roll it in flour and forget about it till convenient.
Sometime later punch the dough down, give it a final kneading, shape it into a baguette, place it on a baking sheet, slash the top with 4 diagonal cuts, brush the loaf with water and let proof for a few minutes (and if you don’t have time it can go straight into the oven).
You can preheat the oven or put it straight into a cold oven, it matters not a bit. Bake at 450 degrees for 30 minutes. Turn the oven to 425 degrees and bake another 20 minutes.
Remove from the oven and place on a wire rack to cool.
Nutritional Estimates Per Serving (1 slice): 86 calories, 0.6 g fat, 17.6 g carbs, 2 g fiber, 3.3 g protein and 2 Weight Watchers PointsPlus