Hey y'all
So this bread below was my first foray into homemade bread. It totally gave me the courage to experiment with other options and add ins. I found the original recipe here at Gwen's Nest. I tweaked it to fit my tastes.
It is actually a healthy "sort of" weight loss bread. It's for those mommas who want to diet but can't give up the bread. I will say I am definitely one of those mommas. So, according to Gwen, this is an E recipe on the Trim Healthy Mama plan.
This bread is AB FAB for a busy momma who wants to do something special and homemade for herself or her family. Once you make the dough, it will keep in the fridge for 14 days. I like sourdough bread so I let mine sit out on the counter lightly covered for the first 24 hours before refrigerating.
Enjoy!
You may use your dough up to 2 weeks past the mix date. It's normal for the dough to have tiny pinhole bubbles in the surface, and for the surface to darken a bit due to oxidation of the very top layer. It will not affect the flavor or quality of your bread.
So this bread below was my first foray into homemade bread. It totally gave me the courage to experiment with other options and add ins. I found the original recipe here at Gwen's Nest. I tweaked it to fit my tastes.
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| Baked and Sliced |
This bread is AB FAB for a busy momma who wants to do something special and homemade for herself or her family. Once you make the dough, it will keep in the fridge for 14 days. I like sourdough bread so I let mine sit out on the counter lightly covered for the first 24 hours before refrigerating.
What you will need:
Pizza Stone or Cookie Sheet
And some standard kitchen ingredients
Ingredients
- 3 c. warm water
- 1 ½ t table salt
- 3 c. of whole wheat flour
- 3½ cups of unbleached
- 1½ T. instant/fast rise yeast (2 packets)
- Trim Healthy Mamas Tweaks: Go Check out Gwens Nest
Instructions
- In a large, 5 quart container, combine all ingredients.
- Stir with a wooden spoon until the dough is evenly wet with no dry spots.
- Cover your container loosely, and allow to rise on the counter top for 2 hours.
- The dough will almost triple in size and begin to collapse on itself and flatten on top.
- Chill dough for at least three hours. You can bake it before chilling, but it’s easier to work with cold, and the flavor improves with age.
To Bake a Loaf of Bread:
- Place
a baking stone in your oven, and put a sheet of p
archment paper on a pizza peel. An upside down baking sheet can be subbed for either the baking stone or pizza peel.
Preparing for the oven - Wet your hands. The dough is very sticky and soft. You’ll want to treat it gently so you’ll not deflate those beautiful air pockets.
- Cut or tear off a chunk of bread dough about the size of a large grapefruit.
- Gently shape the dough into any shape of your choice on the parchment paper, smoothing out the top.
- You're going to let it rise for a total of 40 minutes.
- Preheat the oven to 450º about halfway through the bread rising.
- Top with kosher salt or herbs/seeds if desired. Slash top to allow gasses to escape while baking.
- When the timer goes off, slide the bread in and bake for 25 to thirty minutes until golden brown.
You may use your dough up to 2 weeks past the mix date. It's normal for the dough to have tiny pinhole bubbles in the surface, and for the surface to darken a bit due to oxidation of the very top layer. It will not affect the flavor or quality of your bread.
