Yesterday everything cooled off significantly which got me all inspired to bake so I gave it a shot. Click here for the recipe.
This recipe is very simple, not a lot of ingredients and some of the the measurements are easy to remember. You need 1 tbsp of: yeast, sugar, oil, vinegar and salt. I love that!
You start adding the white flour (I used bread flour, I am almost out of all purpose) cup by cup and then the whole wheat flour and salt:
You get a very wet and big dough but I prefer my dough to be too wet than too dry so I stopped at this point. Because my kitchen had cooled off from the cooler temperatures and I had all my windows open, I tried a trick Chuck mentioned in the episode. Turn your oven on to 200F and then once it reaches that temperature, turn it off. Cover the bowl with a clean and damp tea towel and put it in the oven for 30 minutes. Worked like a charm! The dough definitely doubled in size.
With a large spatula you move half the dough into one bread tin and then the other half into another bread tin. This dough is sticky! You definitely do not want to use your hands except to push the dough down into the corners. I liberally sprinkled Tex Mex spice on top of one loaf to make a savory loaf and got some coarse sugar and mixed it with cinnamon to make a sweet loaf. I baked the bread at 375F for 50 minutes and voila!
Sounds like a bread I might make! No kneading:)
Sounds wonderful! I like that you made a sweet loaf and a savory loaf. I usually just make bread, unless I am specifically making garlic bread or banana bread or something.
Yoga Gal says
Great stuff I love baking bread – do you have any good no salt recipes my mother has Congestive Heart Failure
bread scares me, but i think i might be able to do this one!
i’ll let you know 🙂
Natalie in MTL says
I was looking for this recipe and came across your blog. Just finished making mine and had a delicious sandwich for lunch…my only peeve with this recipe is trying to cut the risen dough in half evenly and not letting the air out, i had two uneven loafs but no loss in flavour. Practice makes perfect I bet, will make again!
Suzie the Foodie says
Hi Natalie! It is so true, this dough is crazy sticky, I had the same problem. That has happened to me with rye bread as well. Still yummy though!
yay! I’m so glad to see that it worked! The method itself was incredibly easy! I just might try it myself sometime. Although I’ll probably just live vicariously through you!
I saw the episode and tried it twice now.
Dough is really sticky, don’t know how Chuck cut in half with hardly disturbing the dough. Instead, I cut it and put into two separate bowls, and then let it rise.
Before adding the whole wheat flour, i added the salt and some spices, garlic, onion, into the mix instead of on top at the end. Turned out great.
been making breads, and buns for years but this recipe for whole wheat bread is one of the easiest and the tastiest especially when you put a sprinke of garlic salt or oregano or anything on top of it or even in it! thanks Chuck you are my fave from now on! Lynda