Tuesday, August 5, 2014

Post # 300: Homemade No Knead Sandwich Wheat Bread

My first attempt of homemade sandwich bread turned out very good.
It's finally happened! AfroVeganChick is at blog post number 300!!!! Took long enough. Celebrating this coveted milestone with bread. Yummy yummy fresh from the oven made from scratch bread. I know y'all were expecting cookies and cake, but bread, oh glorious bread, sounded appropriate.
I buy wheat bread once a week. It's reasonably priced at $2. However, it is often out. After all, my little Wayne Avenue Kroger is a small store and they're often out of the good stuff. 
Thanks to Mattie of Vegan Baking Dot Net, I found a simple bread recipe that requires no kneading at all. I was sooooo excited. Although it takes a little over 4 hours to prepare and bake (that intimated me at first), the results are above satisfying. The kitchen smells like heaven and when taken out, bread is all browned and beautiful. Didn't have oats or wheat germ, so I topped it off with cracked black pepper and Italian seasonings to give extra flavor. Goodbye $2 loaf. This saves serious dough. Heehee. So far ate peanut butter, grilled cheese, and chickpea "burger" sandwiches. The best part after using a sharp knife to cut up rustic loaf is eating it! Has a soft, moist texture and crusty top. Very good.

Homemade No Knead Sandwich Wheat Bread Ingredients and Preparation

2 cup warm water
2 tablespoon sugar (agave or maple syrup is fine too)
1 1/2 teaspoon dry active yeast
3 1/2 cup whole wheat flour
1 1/2 teaspoon salt
1 teaspoon Italian seasonings (optional)
1/4 teaspoon black pepper (optional)
coconut oil (optional)

Whisk water, sugar and yeast together. Let sit for 10 minutes.
In a much larger bowl, mix flour and salt together.
Combine wet with dry ingredients, stirring in a circular motion for one minute. Cover with plastic and let rise for an hour and a half.
It will double in size. Now stir again and let rise again for another hour and a half.
After it has risen again, preheat oven to 350 degrees. Stir dough for one last time. Place it into an oiled loaf pan and cover with a plastic bag for 40 minutes, leaving room for its rising.
Uncover plastic bag and let dough rest for 10 minutes.

Rose a bit in the pan. Add black pepper and Italian seasonings if desired. Now place in the oven for 45 minutes- turning pan over at halfway mark so bread is evenly baked.
Let bread cool on the stove for about 20 minutes before removal. Use a knife at each side.
Yay! Fresh bread waiting to be cut.
Store in a plastic bag in a dark place or inside a freezer.

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