100% Whole Wheat-no knead-Sandwich Bread
–And a lot of it–
Most all breads are not 100% whole wheat no matter what they say. It is just advertising lingo. In fact it is very hard to find a bread recipe with 100% whole wheat. Usually some percentage of the flour content is white flour. This is because whole wheat doesn’t have enough gluten to give the bread that soft spongy feeling when you bite into a slice of bread. I am convinced that real 100% whole wheat is important for healthy bread. Gluten is important to make slices thin enough to use as sandwiches. It turns out that Red Wheat has more gluten then other whole wheat flours. I also started to add some other “gummy” healthy things to the bread, like flax seed meal to help. Two other things about bread making that needs solved. I have a large bread loving family. If I made one or two loaves, the bread would last one day and there would be little to show for my efforts. I decided to make over five pounds of bread at the same time. It makes four large loaves and there is one more left over for pizza or a round artisan loaf to go with soup. We eat one loaf that day, thinly slice the remaining 3 loaves and keep the other dough in the refrigerator until I’m ready to make pizza (up to a week!). The other important problem to solve is that a large batch like this will not fit in the kitchen aid mixer or bread maker. The dough is very moist and easy to mix by hand. I also read that the “no knead” doughs are more moist too. This works well because I didn’t want my arms to fall off while mixing five pounds of flour.
Some things to note:
- The dough that remains in the refrigerator will eventually get a “sour dough” flavor, which is still good when it is baked, especially if you like sour dough bread.
- The bread loaves are easier to slice thinly when they are “COMPLETELY” cooled. I wait until right before I go to bed that night to slice, bag and freeze them.
- Who has a bowl big enough to fit that much dough at one time? A large food safe plastic container works fine. I even use the lid, sightly ajar, to cover the mix while it rises.
- If you don’t have enough loaf pans, a cast iron skillet (without plastic) can be used to make a round artisan loaf.
- The bread costs about a dollar/loaf. It is a great price for organic bread.
I have one cast iron and 3 stainless steal loaf pans. By far, my cast iron pan makes the best bread ever. The bottom of the bread is crispy even before you take it out. It also completely cooks the bread the whole way through faster then the other pans. The cast iron loaf pans make a more professional loaf. I like this amazon cast iron pan because you can stack multiple cast iron loaf pans. I use 4 at a time. Stacking saves space.
Recipe for Homemade 100% Real Whole Wheat Sandwich Bread
- 5 pounds Organic Whole Wheat Red Flour
- 1 cup Organic Flax seed meal
- 2 Tbsp and 2 tsp salt
- 1/4 cup gluten
- 1 Tbsp Guar Gum
(mix dry ingredients in large container)
(mix wet ingredients in large two-four cup measuring cup)
- 1 cup Organic Sunflower oil (can use canola oil)
- 1 cup honey
- 3 Tbsp Yeast (Costco)
- 71/2 cups warm water
Pour wet ingredients into large container. Hand mix dough completely. Let sit for about an hour. If you aren’t ready for it yet, just keep beating it down until you are ready. Generously grease loaf pans and preheat the oven to 350 degrees. Then form loaves to fit your pans. Place the remaining loaf into a smaller container and put it in the refrigerator.(Be sure the container is larger then the mound of dough. It will keep growing for awhile.) Cover the dough in the pans with a clean cloth and let rise for about a half hour. When they are nicely rounded over the pans, place them into a preheated oven and bake 1 hour. When the time is up take them out of the oven, but don’t turn it off. Let them cool for 5 minutes, use a knife around the edge, and dump them onto a cooling rack. Smell the bottom of the loaf. If it has a tangy alcohol smell, put it back into the oven without the pan for another 10 minutes. Smell it again. The smell should not be tangy but a “brown bread smell.” Let them cool completely on cooling racks before slicing for bread. We always slice one to eat warm and fresh with coconut oil.
Price: The cost for the main ingredients is about 1.05 for organic bread that is extremely healthy for you.
Soft Pretzels Made from the bread dough:
- Prepare 1 large cookie sheet with the Parchment Replacement (recipe below). Preheat oven to 450 degrees F
- Boil 5 cups water and 1/3 cup baking soda
- Roll 6 inch long pretzel sticks (1 inch in diameter) and place on cookie sheet
- Place pretzel sticks into the boiling baking soda water. (up to four at a time for 30 seconds)
- Place boiled pretzel sticks on Parchment Replacement baking sheet.
- Rub the top with flax seed egg replacement (recipe below), sprinkle with salt, and bake for 10-12 minutes at 450.
- Remove pretzels right away and place in cooling racks.
2 Tbsp organic shorting
2 Tbsp sunflower seed oil
2 Tbsp flour
-Mix together and spread on cookie sheet
Flaxseed Egg Replacement
1/4 boiling water
2 tsp flax seed meal
-Mix and wait for 5 min. until it sets up