Cinnamon Raisin Walnut Whole Wheat Bread

My mother had me try Village Baker’s Cinnamon Raisin Walnut bread, and after that - I couldn’t go back to plain whole wheat.  I didn’t want to experiment on a large batch of wheat bread, so I found this smaller batch on friedalovesbread.  Adding cinnamon, raisins, and walnuts was all it took to duplicate.

I have several recipes for whole wheat bread that I love.  Sprouted Wheat Berry Bread, Basic Bosch Whole Wheat Bread, Ninety Minute Wheat Bread, and many others.  But I needed a smaller recipe.  I check in on friedalovesbread.com often - and I totally trust her when it comes to bread recipes.  

She says that what makes this recipe unique is sponging the wheat flour.  This softens the bran, which makes the loaf much lighter.  She also stresses that kneading the dough longer will develop more gluten, and this eliminates the stickiness in handling the dough.  It really worked...

The only change I made was adding cinnamon, raisins, and walnuts.  This really dressed up the bread, making it perfect for toasting.  

I loved it toasted with honey, but later (after pictures) I discovered that it was even better with cinnamon sugar.  

This is my favorite toast for breakfast.  Paired with a green smoothie, it keeps me from 'grazing' (on what I shouldn't) until lunch.

For the recipe, go to:

www.changeabletable.com

Sprouted Wheat Berry Bread

If you’ve never tried sprouted wheat bread - I'm going to try to motivate you.  I used to (secretly) think that those who liked anything “sprouted” were tree huggers, or a bit “granola”.  I’ve obviously changed my mind - because I’m neither.  I used to buy this bread, but now I’ve found a great way to make it myself.

There’s a local brand of sprouted wheat bread (Granny’s Delight) that I’ve used for years - (and paid quite a premium price for, by the way).  It makes fabulous toast - which is the ultimate proof of a good loaf of bread.  I tried making cracked wheat bread to achieve that same texture (recipe HERE) - which is good, but this is now my preference.

I also tried just soaking cracked wheat - which helps.  But there’s something about achieving those cute little sprouts that really changes the whole flavor and texture altogether.  

Yes - it does take preplanning and forethought to soak and sprout your wheat a few days before.  That’s the price you pay for greatness.  No shortcuts here.

I always knew sprouting wheat was a good idea - I was, after all, raised in an LDS home where wheat was considered the “Staff of Life”.  My mother took all those classes in Relief Society - where they taught you how to make your own wheat anything.  

I have learned now that sprouting grains & beans makes them better for you.  It increases the vitamin C, folic acid, niacin, and riboflavin as much as 100 times when compared to unsprouted.  Sprouted grain breads are also higher in protein because of the sprouting process.  

When you sprout wheat, enzymes grow that help break down and neutralize phytic acid.  Without this acid present, it allows your body to absorb more zinc, calcium, copper, iron, and magnesium - making whatever you make with it better for you.

Eating bread made with spouts helps diabetics keep their sugar levels more even - because of it's low glycemic index.  

All these benefits aside - I sprout because it gives a unique earthy and nutty taste to bread.  All the other benefits are frosting on the cake (wait - can you make frosting from wheat berries?  No?)

For detailed recipe, instructions, and photos of the entire process - go to:

www.changeabletable.com

Basic Bosch Whole Wheat Bread

This oh-so-basic whole wheat bread can be made in any brand of bread mixer - but I want to give credit to the dealer (the Sandy Bosch Kitchen Center) who shared the recipe.  I took their class twenty years after my husband gave me my (now ancient) Bosch mixer.  It is simple, and as long as you have good yeast - failproof.  

Lately all I want for breakfast is a thick slice of homemade whole wheat toast with frozen strawberry jam.  Not a lot to ask, right?  But why does it take me so long to talk myself into actually making it?

Could have something to do with getting out my wheat mill.  I love it as much as I love my Bosch mixer, but it's a real commitment to use it.  I don’t relish the idea of cleaning up a fine dusting of wheat flour from every surface in my kitchen, and also it sounds like a jet engine as it runs.  So... when I want to use it - I take it into my garage and make a day of it.  I grind several extra cups which I then put in gallon size ice cream buckets and keep in my extra refrigerator.  

There’s nothing like freshly ground wheat flour - warm from the grinder.  That little bit of extra warmth from being ground really makes the bread rise even better.  When I want to use the excess that I've refrigerated, I have to remember to let it come to room temperature so it doesn’t slow down the yeast.

This recipe uses the products that stores (such as Bosch and other food storage related retailers like them) promote.  I agree that dough enhancer, vital wheat gluten, and lecithin really do make a difference.  Especially the lecithin.  Lecithin looks (and smells) scary.  When I take it from the refrigerator where I store it - it reminds me of petroleum jelly mixed with oil (nice, huh?).  But it is nutritious, makes the dough less sticky, and helps it rise.  I also think (although I can’t prove it) it makes the bread last longer without spoiling.

I prefer the texture of Ninety Minute Wheat Bread (recipe HERE) - but this recipe is a classic for using your food storage wheat.  And, as long as we are talking wheat - have you tried hard WHITE wheat?  So much better than hard winter red wheat (that I have enough to feed the world with in my basement).

For this recipe, along with (lots) of detailed instructions & photos - go to:

www.changeabletable.com