1 Hour Whole Wheat Bread or Your Kids Will Eat the Crust!
Prep
45 mins
Cook
30 mins
Servings
4
Difficulty
Medium
My kids used to pick the crust off every slice until I perfected this recipe. The secret is making bread so tender and delicious that they actually ask for seconds. This whole wheat loaf comes together in just one hour from start to finish, which means fresh, homemade bread on a busy weeknight. I love using flax seed meal because it sneaks in omega 3 fatty acids while adding a subtle nuttiness that everyone loves. The combination of honey or maple syrup keeps the crumb moist and naturally sweet, so there's no need for refined sugar. Best of all, this recipe is economical and straightforward, making it perfect for anyone who wants to bake real bread without hours of waiting.
Ella x
Ingredients
- 946 mlwarm water(95-110 degrees)
- 237 mloil or 1/2 cup applesauce
- 710 mlhoney or 3/4 cup maple syrup
- 1 tablespoonlemon juice(optional)
- 2839 mlfreshly ground whole wheat flour
- 237 mlflax seed meal
- 1 tablespoonsalt(heaping)
- 3 tablespoonsbread enhancer
- 3 tablespoonsvital wheat gluten
- 3 tablespoonsyeast
Detail level
Instructions
- 1
Put ingredients in the Bosch bowl in order listed.
- 2
Turn Bosch on and knead on speed 1 for a total of 8 minutes.
- 3
Quickly add (after turning on) additional flour (1/2 C at a time) if needed for dough to pull away from side of the bowl, turning off Bosch each time you add flour.
- 4
It should only pull initially half way up the side of the bowl, and during the 5 minutes, it will completely pull away.
- 5
Turn oven on to 375° and oil your hands and counter well, spraying 4-5 loaf pans with cooking spray or oil.
- 6
Divide the dough between the loaf pans and let rise for approximately 30 to 45 minutes. They will rise more in the oven.
- 7
Turn oven down to 350° and bake for 30-35 minutes, or until golden brown.
- 8
Remove from pans and let cool on cooling racks, covering with a tea towel, before cutting (if you can wait!).
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