Whole Grain Bread ♥

Today's recipe: A whole-grain bread made with a mix of stone-ground wheat flour and bread flour plus a few other grains.


For World Bread Day on October 16th, I had high hopes for a beet-stained, crimson-colored bread that would have us all ooo-ing and aah-ing over gorgeous whole-grain goodness. Instead, the loaf turned out a pink-ish crust with small stains of pink inside, also dense (which I happen to like) and moist and delicious and yes, packed with whole-grain goodness, not a bad result, mind you! It's a nibble-me bread: a thin slice with butter paired with a salad made for a light but filling supper.

So I made a second loaf without the beets. It's even better! I would definitely make it again. Without the weight of the beets, it rose tall and light. It's going to be great for sandwiches and toast.

And while I'm a long-time advocate of making bread by hand, the bread machine I've been experimenting with all summer to get a perfect loaf of Swedish Rye Bread will be returned to my father soon, so I took the easy route.

RECIPE for WHOLE GRAIN BREAD

Hands-on time: 15 minutes
Time to table: 4 hours
Makes a two-pound+ loaf (easily halved for a smaller loaf)

3/4 cup warm milk (I used skim once, half & half the next time)
1 cup warm water
3 cups grated cooked beet, optional (see Kitchen Notes)
2 teaspoons table salt
1/4 cup brown sugar
1 cup stone-ground whole wheat flour
2 3/4 cup bread flour
3 tablespoons whole-grain stone-ground cornmeal
3 tablespoons old-fashioned oatmeal
3 tablespoons ground flaxseed
2 tablespoons wheat bran
2 envelopes active dry yeast

Butter

Add ingredients to bread machine. Bake on 'white bread' setting with 'light' crust. Remove from bread machine and brush top with butter. Let cool. Because of beets, store in refrigerator.


KITCHEN NOTES
If using the beets, add them at the beginning, not mid-cycle, otherwise they don't really mix in well.
Many thanks to Zorra from Kochtopf for helping food bloggers celebrate World Bread Day. I hope all her entries in this terrific (may we do it again next year, please?) event don't create a gluten sensitivity!




WHILE WE'RE TALKING BREAD Is there anything living that goes into Wonder Bread? True Story: at Christmas last year, let's count, that would be TEN months ago, my Dad ran to the store for bread and milk. I was dismayed when he came home with this loaf of Wonder 'sour dough'. The kids ate a few slices for breakfast, then it disappeared into the depths of the bread drawer where it languished. Some months later, when I first opened the drawer, I gasped, expecting to find the loaf green and crawly with science-experiment mold. But no. It was perfect. Smelled fine. Perfectly shaped. No sign of spoilage. (I almost made a cheese sandwich.) And so it is, a few months later still, in October. Clearly, there was no ingredient with nutrients in this loaf. Wonder Bread, sour dough or not, is truly-truly dead and lifeless cardboard.

10/20 update: My Dad told me today that when he was a child, he and my grandmother took the train from Iowa to Chicago for the 1933 Chicago World's Fair. That seven-year old boy was mightily impressed by the Wonder Bakery producing small perfect loaves of bread! Methinks his daughter forgives him for bringing home Wonder Bread!



MORE FAVORITE BREAD RECIPES
~ Pumpkin Muffins ~
~ Sweet Corn Bread ~
~ Pumpkin Cornbread ~
~ more bread recipes ~
from A Veggie Venture

~ Best-Ever Oatmeal Bread ~
~ Homemade Yeast Rolls ~
~ No-Knead English Muffin Bread ~
~ more homemade bread recipes ~
from Kitchen Parade


© Copyright Kitchen Parade 2006


16 comments:

What a great idea to include beetroot in your bread! (The eternal Wonder Bread, however, sounds spooky)

The whole wheat version sounds great. The Wonder Bread story is too much. I remember as a kid we used to beg for it.

That looks great; I really prefer wholegrain bread to plain white. The Wonder Bread, however? Really creepy.

All ~ Yes, the creepy Wonder Bread. My sister just asked me to save it for Christmas to show her boys, ages 16 and 14, how "dead" their favorite Wonder Bread really is.

Pille ~ I thought you were on a plane! Have you landed?

Kalyn ~ The beet version is growing on me. I especially like the dense texture. Funny enough: I had ALL the ingredients on hand.

Lady ~ I grew up on good (white) bakery bread and my Mom's GREAT bread, often whole grain. She even ground her own wheat for awhile: there's wheat and the grinder in my basement awaiting attention.

Beets in your bread....excellent.

What a great idea to put beets in your bread!

As for the Wonder Bread ... very scary!

LOVE the new pic on your sidebar! ;)

This is a very cool idea you have here! Using beets!

Wonderful looking bread!! I envy all bakers!!:))

When I was at school, I lived about two blocks away from a Wonder Bread outlet. That's like selling Wal-Mart's products at outlet prices. Anyway, we kept daring each other to go there and buy the 30 cent loaves. I bet those loaves could easily be 10 months old- hence the cheap prices.

Wonder bread is worthless, and they also waste a lot of their bread. Nobody was ever at the outlet.

Peabody & Iovonne ~ I had to do SOMEthing with vegetables to participate in World Bread Day!

Harmonia ~ Thanks! Kalyn took it when she was here last weekend and by popular demand, it became 'it'.

Foodie ~ It's not hard. I wish you were close so I could give you a lesson. There'd be no stopping you!

Matt ~ Oh yes, there's an outlet not far from here, too. And I haven't mentioned this, because I'm not sure ... but I THINK ... that the Sell By date for a loaf purchased in December 2005 was January 2007 ... not that's not a typo! I've been meaning to check a loaf at the grocery to figure out the labeling protocol ...

i've just read beet cake, now i'm staring at your beet bread. what a wonderful addition to the bread!

Yum! I love bread and I love beets--- so this is a sure winner with me. Would you change anything to make this bread without a bread machine? You new pic is great.

Eliza ~ This bread is staying really moist, because of the beets, I'm quite sure.

SFMC ~ I'm guessing you're an experienced bread-maker, from the question. I am too so wouldn't hesitate to just take the ingredients and run. But the October 2006 issue of Martha Stewart Living where the recipe came from has long instructions, including as I recall, soaking the grains. It would be worth finding the issue, especially because at least for me, it's full of make-able recipes. I only got it a week ago and have already made at least four things. I especially recommend the chocolate-ginger-molasses cookies, just double the spices, yummy!

I was never a Wonder Bread girl. But - buttered Thomas's English Muffins with a schmear of peanut butter...now you're talking!

;-)

Oh, I wish the beets bread worked out... now I don't have an excuse to bake beet bread. Just might have to bake another chocolate cake.....

I have whole grain WHITE flour (made with white wheat instead of red). Going to try this & I bet the beet color will be more prominent.

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