Whole Wheat Bread

Whole wheat bread with jam

There is nothing more satisfying than making bread.  Taking such simple ingredients, like flour, yeast, and water, and turning them into something nourishing and fabulous is just so rewarding and self-affirming.  It’s immensely satisfying knowing I can whip up a loaf of bread with practically no effort, make it dense, chewy, and nourishing, and save a bundle in the process.  I think I’ll have a bread-related goal for 2011.

I used the same recipe and process here as I did in my first attempt (Bread based on My Bread: The Revolutionary No-Work, No-Knead Method), but I made changes to the flour mixture.  Instead of 3 cups of white bread flour, I used 1.5 cups of white bread flour and 1.5 cups of whole wheat flour.  And I also let the dough rise for about 24 hours since it rises more slowly in winter because it’s colder in the house.

Bubbles in the dough

Bread in the oven, not finished yet, but great color

Whole Wheat Bread