Back to Basics: Making Whole Wheat Bread

In this stressful time when movie theaters have closed, the NBA season has been suspended and restaurants are only offering take-out in an attempt to thwart the coronavirus, food shopping can be a nightmare.  If you’re worried about having a steady supply of bread, now is the time to learn how to make it.

The hardest part may be assembling the ingredients.  I have been baking whole wheat bread for nearly half my life.  So I always have a supply of yeast on hand—not those little packets but a 2-pound container that will last me the better part of a year.  Big box stores sell yeast like this for well under $10.

I make 2 loaves of bread every week.  We eat it primarily as breakfast toast or make it the foundation of grilled sandwiches.  I have to confess that this bread tastes best when it’s toasted. I credit the bread’s crunchiness to the cup of cornmeal I add to the mixture.

If you’re sheltering at home during this virus crisis, make a few loaves.  It will save you standing in line at the grocery store, where bread may be in short supply. 

Whole Wheat Bread – makes 2 loaves 

2 ¼-ounce packets or 2 tablespoons active dry yeast
2½ -3 cups warm (not hot) water (approximately) – divided use
2 tablespoons brown sugar
5 cups white flour (approximately)
2 cups whole wheat flour
1 cup cornmeal
1/4 cup ground flax seed
1 tablespoon salt
3 tablespoons canola oil + more for greasing + bowl and bread pans 

Using a stand mixer with a dough hook: 

Add the yeast to the machine’s mixing bowl, along with 1/4 cup warm (not hot) water and brown sugar.  The yeast should immediately dissolve in the water and become frothy.  

Then add the white flour, whole wheat flour, cornmeal, ground flax seed, salt, canola oil and remaining water.  Turn on the mixer and let the dough hook mix the dough.   

After a few minutes, if the dough seems too sticky add 1 tablespoon white flour and keep mixing.  If the dough is still sticky, add another tablespoon flour and continue mixing and adding more flour until the dough is moist and smooth, not stiff and dry.   

If the dough is too dry, add water, 1 tablespoon at a time, until it regains its moisture and smoothness.  

Put 1 teaspoon oil in the bottom of a large bowl, place the ball of dough on the oil and then turn it over.  Cover with a tea towel and let rise on the counter, away from drafts, for 1½-2 hours.  

While the dough is rising, prepare the bread pans by putting 1 teaspoon oil in each pan and spreading it onto the bottom and sides with a paper towel.  Add 1 teaspoon flour to each pan and shake the pan to spread it over the bottom and sides.  

When the dough has risen and is about double in size, cut it in half.  Knead each half on the counter briefly and place it into the pans.  Cover with a tea towel and let rise on the counter for 45 minutes.  

Preheat the oven to 375 degrees and bake the bread for about 34 minutes. Remove from the oven and tip the baked bread out of the pan onto a cooling rack.  Thump the bottom with your finger and thumb to make sure it has a hollow sound.  If it doesn’t, bake for another 2 minutes and test again.  

 When cool, wrap each loaf in plastic or foil and store in the fridge.  

If you are mixing by hand, add the yeast, 1/4 cup water and brown sugar to a large bowl and make sure the mixture becomes frothy.  Then add the rest of the ingredients and mix thoroughly with a large wooden spoon. 

When the dough has come together into a ball, add more water or more flour, if necessary (as described above). When it is the right consistency, knead it for 8-10 minutes.  Kneading means folding the dough over on itself and pushing it continually until it becomes smooth and shiny.  Place it in the oiled bowl and let it rise for 1½-2 hours, as described above.  Then continue with the recipe, as above.  

When the dough has come together into a ball, add more water or more flour, if necessary (as described above). When it is the right consistency, knead it for 8-10 minutes.  Kneading means folding the dough over on itself and pushing it continually until it becomes smooth and shiny.  Place it in the oiled bowl and let it rise for 1½-2 hours, as described above.  Then continue with the recipe, as above.

                        For more recipes, order "Help! My Apartment Has a Kitchen!"